Wow. The flavors on this planet are astounding.
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Wine talk 🍷
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Pit Boss/Manager
- May 2014
- 13797
- central MI, USA
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Dyna-Glo XL Premium dual chamber charcoal grill
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (black)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- (3) Maverick XR-50: 4-probe Wireless Thermometers
- (7) Maverick ET-732s
- (1) Maverick ET-735 Bluetooth (in box)
- (1) Smoke by ThermoWorks
- (1) Signals by ThermoWorks
- Thermapen MkII, orange
- ThermoPop, yellow
- ThermoWorks ChefAlarm
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- BBQ Dragon
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
This past week I was able to try a Stag's Leap cab (Napa), an Italian cab/sangiovese blend called Poggio al Tufo, and a Peidmont/Alba nebbiolo. There was another in there too that I can't remember. All 4 of these were accompanied by beef tenderloin with truffles and a wine reduction.
Wow. The flavors on this planet are astounding.
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Stag's Leap is a designated viticultural area in the Napa Valley. There are two wineries there, Stag's Leap Winery and Stag's Leap Wine Cellars. I know more about the Stag's Leap Wine Cellars offerings, having been there quite a few times. Their Cask 23 is outstanding, at an outstanding price of $260 currently. I also like the SLV, but at $135 I don't get to try it very often. Their Artemis is actually very good, and at only (!) $60, I have had that a bit more often.
Stag's Leap Winery also makes some fantastic wines, at up to $200 per bottle. I have not been to that tasting room, even though it is practically next to SLWC. I will have to plan a trip up there sometime. Maybe after I win the lottery.....
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You can't go wrong with either.
Last night we opened a 1994 Silver Oak Alexander Valley. We have been to Silver Oak, both the Napa Valley and Alexander Valley facilities, many times. One trip, must have been 1998 or 1999, we met Justin Meyer, and got a few signed bottles. This was the second to last that I still have. It was very good, just a hair past it's peak, but still a medium ruby red, not turning 'brickish' yet. I got blackberry, leather, and a hint of chocolate, and my wife said she was tasting cherries. I am going to host a small BBQ next weekend, and one of my guests is a Certified Sommelier, so I will pop open the lastbottle. My next oldest are some 1999's.
The 1986 Silver Oak was the wine that my soon to be wife and I shared on our first date, and it has always been special to us.
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-
Pit Boss/Manager
- May 2014
- 13797
- central MI, USA
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Dyna-Glo XL Premium dual chamber charcoal grill
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (black)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- (3) Maverick XR-50: 4-probe Wireless Thermometers
- (7) Maverick ET-732s
- (1) Maverick ET-735 Bluetooth (in box)
- (1) Smoke by ThermoWorks
- (1) Signals by ThermoWorks
- Thermapen MkII, orange
- ThermoPop, yellow
- ThermoWorks ChefAlarm
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- BBQ Dragon
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
Dry Creek may honestly be my all time favorite 'best buy' wine out there. At ~$20/bottle it is absolutely fantastic. I would liken it to the Buffalo Trace, Eagle Rare, or Elijah Craig (bourbons) of the wine world. There are $40 & $60 bottles that I don't think are as good. And it is NO QUESTION THE single best $20 bottle I've ever had.
Outstanding in its price range, whether red zinfandel or Cabernet sauvignon... EDIT: or petite sirah.
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As I riffed through the comments, I was surprised no one mentioned the general vintage charts put out by various magazines (usually at no charge) or Google "wine vintage charts". This is a good starting point when buying wine to put away for a few months or years. If there is no wine shop near you, explore some when you're next in a larger city. DO NOT BE INTIMIDATED FROM ASKING QUESTIONS!!!
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If you run into someone unhelpful, excuse yourself and find another employee, or go find another shop more interested in your needs. As a "geezer", I find a preference for European wines since they have been grown for centuries over New World Wines whose vines are usually younger. Quality wine is what you want regardless of where it comes from. Experiment; you try new things on the BBQ, wine is no different.
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Spent some time in the DCV last year and it’s a hard place to make a bad wine.
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Boy this is an old neglected thread
I’m pretty lucky Niagara wine country is a 25 min drive for literally dozens of boutique winery’s in the area to chose from.
Norfolk county, an hour west is new to wineries. Pictured is a red from Burning Kiln called Harvest Party currently my one of my favs.
Im kind of a wine snob, I try to only buy Canadian wines preferably from Ontario.
Look forward to showing more wares from up here in “We the North”
- 1 like
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Most peoples palette's are draw to white's so reds lag behind up here.
I'm surprised Cdn wine isn't available in MI, your President has probably put a tariff on them....
Take a rip across the border one weekend, Pelee Island has a fantastic VQA award winning winery within easy driving distance of the border. That used to be tabacco country, with its demise many farmers have switched to vineyards.
Another reason for a visit....your dollar is worth around $1.40 up here....
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My Parents brought over a 2005 Franciscan Cabernet that was amazing last night. I felt a little guilty drinking it after having 4 IPA's prior to it. I don't think I got even close to the full enjoyment out of it. But, if my dad wanted to open it, who am I to say.(It was just to hot out for a cab last night)
Last edited by Richard Chrz; July 15th, 2019, 04:24 PM.
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Club Member
- Aug 2017
- 3145
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
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- With Infrared Sear Burner
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Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
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Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
I can't get enough Pinot Noir lately and have been keeping a few bottles, or even a box of rosé, chilled in the fridge for these sunny days.
Comment
-
Pit Boss/Manager
- May 2014
- 13797
- central MI, USA
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Dyna-Glo XL Premium dual chamber charcoal grill
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (black)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- (3) Maverick XR-50: 4-probe Wireless Thermometers
- (7) Maverick ET-732s
- (1) Maverick ET-735 Bluetooth (in box)
- (1) Smoke by ThermoWorks
- (1) Signals by ThermoWorks
- Thermapen MkII, orange
- ThermoPop, yellow
- ThermoWorks ChefAlarm
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- BBQ Dragon
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
While I like big bold tannic reds, wife & I really like a good minerally sauvignon blanc on hot days.
- 1 like
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Wow didn't even know this subject even existed. My wife and I like our wines. Started collecting back in the 1970's and have a couple of Chateau Laffite Rothschild 1975 that are worth mucho. Our collection is about 200 bottles and our drinking wine is a heavy Merlot. Some fruit, tannic about 5 years old. An all around wine that goes well with beef, pork and lamb. Our white is a sauvignon blanc although a good Chablis can also work if we are out. I will take a Trokenberenauslese or Eisvien for dessert. During the 70's and 80's we belonged to a number of wine clubs as we moved around the country while I was in the Navy and finally settled down for grad school and work.
My main suggestion is find a wine you like and enjoy it with what ever your eating. There are to many out there to try and taste at one time. If you want to learn more join a wine club. You will learn new words like terroir, brix, and others. They also usually do a flight tasting of a type of wine.Last edited by mountainsmoker; July 15th, 2019, 03:42 PM.
- 3 likes
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Club Member
- Jul 2018
- 147
- Seattle Area
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Started this tasty craziness in 2018.
Using a Traeger Silverton pellet smoker.
Home is the Seattle area...
So much to learn, but it’s a helluva fun education!
Whoa - thanks to ya’ll posting to this thread - just got my attention through the “Recent Posts” link.
While I don’t consider myself a wine snob, I’m seriously a wine lover.
After retiring, I took a couple of wine classes at a local college with a full wine program, learned tons, and got fired-up to the point I’m working part-time at the tasting room for one of Washington’s best/oldest wineries - DeLille Cellars. Having a blast, I learn something every single day, often from customers and of course our wine making team. Naturally, I’ve started a bit of a collection, mainly for two reasons: I’ve learned many wines benefit (get better - subjective) with some degree of cellaring, and it’s a way to stock-up on faves.
Not intending to hijack the thread/topic, I do have a couple of topics I’d love to chat about - forthcoming.Last edited by obiQsmoker; July 15th, 2019, 11:58 PM.
- 2 likes
Comment
-
Club Member
- Jul 2018
- 147
- Seattle Area
-
Started this tasty craziness in 2018.
Using a Traeger Silverton pellet smoker.
Home is the Seattle area...
So much to learn, but it’s a helluva fun education!
Engaging your Sommelier
Can anyone else relate to my experience? ...
I take my dear wife to a nice restaurant for a special occasion. I’m presented their wine list, 14-pages that feel like a wine tour around the world - and exactly ONE wine I even recognize. Their sommelier walks up; “Do you have any questions I can answer about the wine list?” My brain screams “yea, like where do I even BEGIN!!?” So I politely say “um, no thanks, give me a moment to decide on something”. I search for some glimmer of grape, region, and price range that might not be too embarrassing, toss the mental dart at the dartboard, and cross my fingers, thinking “if nothing else, we’ll try something new and I’ll learn a little something.
I’ll admit, Somm’s really used to intimidate me. I didn’t really understand their role, assumed they would upsell, and frankly felt seriously lacking in enough wine knowledge to even begin a conversation with them.
As I found a little more time to explore wine, I also wanted to understand what the hey a sommelier really is. I was tired of my embarrassing encounters with them. Why do they exist? Really?
A friend recommended the book “Cork Dork” by Bianca Bosker, I watched the movie “Somm”, and Ding, Ding, Ding, there it was. THEY are wine experts, there to help us mere wine mortals navigate the crazy universe that is wine on planet earth.
At my next nice dinner out, I ASKED for the somm, mentioned our basic flavor preferences in wine, dinner choices we were considering, and a clear price range. Cora jumped on an Oregon Pinot Noir she thought would fit perfectly, explained a bit about the wine maker, the region, and why she thought it would be a nice choice with dinner. Jumping to the ending, Wow, just Wow! The wine was delicious, one I knew nothing about and would have skipped easily, and paired perfectly with our dinners.
I left elated, no longer dreading a Somm encounter, but rather looking forward to them.
My epiphany:
- Engage a Somm whenever one is available and you’re not familiar with the wine list. They know the wine AND the food!
- Describe, in whatever terms you’re comfortable, the flavors you enjoy in wine - especially in this moment.
- Be honest and open about your price range. They want you to ENJOY your evening and wine - hard to do if you’re stressing over the price.
- Ask questions and learn if so inclined. Every Somm I’ve met loves to share their knowledge and are pretty pumped to get the opportunity.
Anyone else out there have Somm encounters or tips to share?
Any Somms in our community?
- 1 like
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A friend brought a Josh Sauv Blanc to a BBQ last month - delicious! Will seek them out to try more. What can you tell me about this winery?
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Other than its a California Red not to much at this point, blended & bottled by Joseph Carr at Josh Cellers in Hopeland. CA. No vintage marked on the label.
I usually only but Ontario VQA reds, this was a fathers day gift and the next bottle up on the rack.
Give me a few days and I will come back with my thoughts.Last edited by smokin fool; July 16th, 2019, 07:45 PM.
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@ObiQmoker if you are in a restaurant with a 14 page wine list and a Somm always take advantage of there experience. Quietly let them know your price range, your preference in taste and what you are leaning towards having for dinner. Strike up a conversation, how long have they been there, have they passed the Somm exams, are they studying for them, how many bottles are in the cellar, what temp do they keep it at. It will make you sound like you know something about wine. Never drink any wine at room temp. A red should be drank at around 60-65 degrees and whites at 50-55.
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Announcement
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Meat-Up in Memphis 2020
Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less
Comment