It’s not that I don’t like fruit necessarily, I just don’t like really jammy wines that are not balanced with a good amount of acid. I dislike most (certainly not all) California PN because the acid is often lacking, and then the fruit is just too jammy and out of balance for me. I love Cru Beaujolais and that shit is fruity as hell, so I think I just explained myself poorly.
But something I’ve been told (and experienced myself to some extent) is that Oregon PN often drinks great for a year or two, then shuts down for 3-7 years, and after that it enters a long final drinking window that could extend for a few more years into a decade or more.
I misremembered actually and went back to my notes and enjoyed the Chards quite a bit. Here is the case I ordered when I was there, which just happened to be delivered today:
Had the pleasure of drinking this bottle with @microbet, my wife, and a small pour for my daughter. (Because of course what else would an alcoholic and a bad dad do?)
Prolly the 2nd greatest Champagne I’ve ever tasted, behind a bottle of 2009 Cristal a few years ago. I’ve since had several other bottles of 2009 Cristal that this 2008 beat, but that first bottle of 2009 was magic.
Anyway it’s easy to see why some people think the 2008 might be the greatest vintage of Cristal ever. It was rich, vibrant, and yet delicate all at the same time. Awesome bottle.
I have not. I absolutely love Tilquin, but–despite how excited I get to buy them because they’re not as widely available–I generally don’t like the fruited varieties as much as the straight gueuze. That said, I’ve had some really good fruited varieties, particularly the quetsche.
This reminds me that I’ve got a few bottles of Cantillon Nath, which is also a rhubarb lambic, that I haven’t tried yet. In fact, I don’t even know if I like rhubarb.
In any event, looking forward to an update from you.
I can’t promise I’ve never had it - I’ve certainly eaten enough fruit pies and crisps in my life that it’s possible. But I don’t think I’ve ever knowingly eaten it.
This tangentially reminds me, has anyone watched Drink Masters on Netflix? It’s kinda like a Top Chef or Great British Baking Show, but for cocktails. Or like a Lego Masters. There are two judges and then a jovial MC that makes jokes and keeps it lighthearted. Not as good as Gob Bluth, but he makes a respectable effort.
I think it’s a great show. They stock the shit out of the pantries and give the ‘mixologists’ access to seemingly every booze under the sun. The challenges are creative, fun to watch, and dramatic.
I was worried that the show would suck, as the nature of cocktails is not as elaborate, visual, or story-telling as food. But I think the show has done a great job giving the viewer a fair dose of cocktail porn. Lots of great camera, audio, and production work really make it a high-sensory experience.
My one critique I guess, and why I think it falls short of good Top Chef seasons, is that they don’t really delve into the contestant’s personalities whatsoever. I’m rooting for the eccentric Quebecois, but only because he has a martini tattoo on the side of his head. I wish they’d spent a little more time developing the characters (something I think Top Chef does better than most).
This is a great idea. And unlike many other similar shows, you could reasonably and quickly pull off what they’re making most of the time and have it taste/look good.
Except that what I took from watching the first episode is that the cocktails are so complex (it takes them 90 minutes to create all the components!) that there’s little chance that one can make one of those drinks at home.
Still, I’ll probably keep watching for the cocktail porn. We’re big fans of the cooking competition shows anyway, and this is a fun twist.
The OG vanilla stout - 2010 Bourbon County. Light carbonation when I opened it up, but pretty delicious. Semi-long story about how this was insanely hard to get, and I ended up with about 10 bottles, but I’m supposed to go watch Dancing With the Stars with my daughter now so that story will have to wait.
