At what price did it reach you there?
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PCF Wine appreciation thread. (5 Viewers)
- Thread starter stocky
- Start date
Ended up being about $38 each including shipping
11 Euros here...
This weekend while doing my wine inventory got thirsty with my buddies.
I think I'm sober enough to write this, after 36 hours...
Two nights ago, we had a birthday dinner at our tennis (country) club for a good friend's birthday. At age 90, he's still playing competitive tennis four times a week, and scampering around the court like a madman.
This particular friend spent most of his career as the wine and food critic for the Los Angeles Daily News. His wife, who passed recently, worked for a major wine importer. He knows pretty much everyone there is to know in the wine industry (Wolfgang Puck and others flew to Europe for their wedding!) One of the highlights of the evening was a particular bottle of wine that he's been saving for a special occasion. And what a bottle! A 1983 Far Niente Cab, presented to him in 1984 by Far Niente's owners and winemaker, who also signed the bottle.
Oh, and there was plenty of room to sign, because this bottle is a Jereboam -- three liters of wine.(four regular bottles)! It had the original oversized cork, which was a bear to remove, since a normal Bartender's Friend couldn't straddle that original cork. We decanted into four normal-sized decanters. (I was very glad we decanted it, because I was the one who was going to have to lug that thing around pouring and topping-off glasses...)
And, a bit to our surprise, it was superb! Fully mature, but still rich and smooth.
The herd of tennis winos (the b-day boy wearing the crown, his grandson to his right, my wife Nancy at his right shoulder, and myself lurking in the back right):
...and one of his b-day gifts (Winston is his dog):
Two nights ago, we had a birthday dinner at our tennis (country) club for a good friend's birthday. At age 90, he's still playing competitive tennis four times a week, and scampering around the court like a madman.
This particular friend spent most of his career as the wine and food critic for the Los Angeles Daily News. His wife, who passed recently, worked for a major wine importer. He knows pretty much everyone there is to know in the wine industry (Wolfgang Puck and others flew to Europe for their wedding!) One of the highlights of the evening was a particular bottle of wine that he's been saving for a special occasion. And what a bottle! A 1983 Far Niente Cab, presented to him in 1984 by Far Niente's owners and winemaker, who also signed the bottle.
Oh, and there was plenty of room to sign, because this bottle is a Jereboam -- three liters of wine.(four regular bottles)! It had the original oversized cork, which was a bear to remove, since a normal Bartender's Friend couldn't straddle that original cork. We decanted into four normal-sized decanters. (I was very glad we decanted it, because I was the one who was going to have to lug that thing around pouring and topping-off glasses...)
And, a bit to our surprise, it was superb! Fully mature, but still rich and smooth.
The herd of tennis winos (the b-day boy wearing the crown, his grandson to his right, my wife Nancy at his right shoulder, and myself lurking in the back right):
...and one of his b-day gifts (Winston is his dog):
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Last delivery of the season, gets too hot in AZ until October…
Blue Fox is a very nice blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot, all of them French grapes, cultivated in Macedonia, Greece by Mr. Yannis Boutaris (hence, Kyr Yannis).
He says that during harvest, at dusk, he saw a fox running away, and he thought it was blue.
Excellent wine by international standards (just savoured it with hot arabiatta pasta) but probably too expensive for the Americas, if the price gets x3 in crossing the Atlantic.
He says that during harvest, at dusk, he saw a fox running away, and he thought it was blue.
Excellent wine by international standards (just savoured it with hot arabiatta pasta) but probably too expensive for the Americas, if the price gets x3 in crossing the Atlantic.
Not a bad lineup to go with a six-pound prime rib. The 2010 Cotes du Rhone was the winner for the main course, over the very drinkable 1991 KJ Reserve and the 2008 Diamond Ridge.
However, later, a 2017 Gigondas with the cheese course topped them all.
However, later, a 2017 Gigondas with the cheese course topped them all.
Too drunk by now to remember if I 've presented this bottle before.
It is a prime Rapsani (vinyeard), on the foothills of the mountain of Gods, Mt Olympus, consisting of the famous Xinomavro variety (Sour Black), harnessed by Krassato (wine-intended) and Stavroto (cross-blend) varieties.
This one is aged in oak barrels and marketed under the poetic name "Terra Petra" or Stone Earth in Greco-Latin. By the wizzard Mr. Thymiopoulos.
It is a prime Rapsani (vinyeard), on the foothills of the mountain of Gods, Mt Olympus, consisting of the famous Xinomavro variety (Sour Black), harnessed by Krassato (wine-intended) and Stavroto (cross-blend) varieties.
This one is aged in oak barrels and marketed under the poetic name "Terra Petra" or Stone Earth in Greco-Latin. By the wizzard Mr. Thymiopoulos.
I need to let them age a bit to see how they evolve.
Indyscammer
Flush
That sounds f-n delicious!
I love pinot gris! Lots of great wineries in Oregon.
There are no rules
How long are you going to wait?
Not sure, at least 20 years
On Cellar tracker 2034-2062... 2034 might a little early, but 2062... 
RocAFella1
Royal Flush
Been a while since I’ve posted in here
RocAFella1
Royal Flush
Interesting white, asked the merchant what would go with sushi
Why not pick up some sake?
RocAFella1
Royal Flush
Have some on hand actually, just wanted some acidity tonight.
Thanks to @allforcharity for the coupon, this Naked wine was $4. A blend from Portugal. Hope it's a good value!
Ahhh, that is more like it. Light, beautiful, balanced sangiovese. Not as bold as the Italian sangioveses I've had. Delicious!
Crazy night last night my buddy brought Sine Quannon chard «pearl clutcher ». Amazing experience, once in a lifetime.
Tomorrow's gravy basics. Adding a paste, ground beef, hot sausage, onion, garlic, salt pepper, oregano, basil, and plenty of garlic and a pinch of cinnamon. Doing a 4hr reduction with Stags' leap in the sauce and our glasses while we cook. Then a Argentine malbec with dinner.
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