Sneakeater Posted October 25, 2018 Author Share Posted October 25, 2018 I'll bet this wine would be great with one of those steaks. Quote Link to post Share on other sites
Sneakeater Posted November 3, 2018 Author Share Posted November 3, 2018 Roast porcelet shoulder, Mayocoba beans and other stuff on rice on the side, and braised celery. 2001 Castillo Labastida Reserva This co-op Rioja is certainly New Style and not especially distinguished. So I kinda put it where the sun don't shine, and it's been aged beyond what any reasonable person would do -- which to me has made it quite palatable. One of those old wines with almost no up-front fruit left; it's all secondary and tertiary flavors. Chocolate, tobacco, that kind of stuff. Many would say this is too old. Happily, when I eat by myself, I don't have to worry about them. Quote Link to post Share on other sites
Sneakeater Posted November 3, 2018 Author Share Posted November 3, 2018 So I kinda put it where the sun don't shine No, I don't mean I put it THERE. Quote Link to post Share on other sites
Sneakeater Posted November 3, 2018 Author Share Posted November 3, 2018 BTW, Mayocoba beans are kind of great as pot beans, aren't they? 1 Quote Link to post Share on other sites
Sneakeater Posted November 3, 2018 Author Share Posted November 3, 2018 Another of those bottles that get better with more exposure to air on their part, and more exposure to alcohol on your part. I'm VERY happy to be drinking this. Quote Link to post Share on other sites
joethefoodie Posted November 3, 2018 Share Posted November 3, 2018 BTW, Mayocoba beans are kind of great as pot beans, aren't they? They’re delicious, for sure. But - braised celery!! Quote Link to post Share on other sites
Sneakeater Posted November 3, 2018 Author Share Posted November 3, 2018 Braised celery is a reality. Quote Link to post Share on other sites
joethefoodie Posted November 3, 2018 Share Posted November 3, 2018 Braised celery is a reality. A favorite way to prepare celery. Or even to recognize celery as a side dish. Quote Link to post Share on other sites
wingding Posted November 6, 2018 Share Posted November 6, 2018 How can chickpeas and turnip greens be so good ? Start with a soffrito,add some tomato paste,grenada peppers and white wine...simmer down,add cooked chickpeas and quickly boiled greens. Season,then make a meal with some nice smoked sprats from one of the stores in Greenpoint, and maybe a nice piece of cheese to finish. To drink ? Cos Nero di Lupo....what a great rich but dry nero d’avola. 1 Quote Link to post Share on other sites
Sneakeater Posted November 10, 2018 Author Share Posted November 10, 2018 Roast pork. I can really make roast pork (not that it's hard). Moist, flavorful. It helps that D'Artagnan's porcelet shoulder is some of the most flavorful pork you can get in these parts. On the side, Mayocomba beans and aromatics from the slow-cooking portion of the pork preparation, over grits (oops!: out of rice). And more braised celery (not just to impress joethefoodie). Obvious pairing. Obvious for a reason. 2016 Bodegas y Viñedos Ponce Buena Pinta This is Juan Antonio Ponce's Moravia Agria/Garnacha blend. My favorite of his wines. Ponce had been saying that his ultimate intent was to eliminate the Garnacha from this blend, leaving only the very rare indigenous Manchuelan grape. But in this vintage he actually increased the Garnacha component over past years, owing to weather developments during the growing period. Actually, that's fine with me: I think Garnacha brings something to this blend. More fragrance, maybe? A touch of fruity flab that ends up complimenting the surprising elegance (in this wine) of the acidic Moravia Agria? I'm not saying I like this more than the 2012 vintage, of which I drank virtual oceans. I'm just saying I don't like it any less. A real favorite wine. Quote Link to post Share on other sites
Sneakeater Posted November 14, 2018 Author Share Posted November 14, 2018 SSDW (Same Shit Different Wine). The last of the porcelet shoulder I'm going to have in the form of roast pork (next stop: pulled!). With more of the aromatics and stuff over grits. And yet more braised celery. 2012 Poderi Sanguinetto I e II Rosso di Montepulciano My last bottle of this house favorite. I remember when I first got a case of this a few years ago, I thought it was initially too young to drink. So I stopped for about half a year, wondering how I'd be able to wait till it was ready. Now, my last bottle is slightly past it. The formerly tart fruit at the start is now more like tart tartness. Some fruit finally comes out -- but a junior cuvée like this Rosso needs some fresh fruit. The other stuff isn't good enough (or maybe I mean enough enough) without it. Time to move onto a new case of the current release. (Well, maybe after a short wait.) Quote Link to post Share on other sites
Sneakeater Posted November 14, 2018 Author Share Posted November 14, 2018 This time I'm POSITIVE that my increasing affection for this bottle as I go down to the dregs is owing to "wine goggles" rather than any transformation of the wine as it opens up. Quote Link to post Share on other sites
hollywood Posted November 18, 2018 Share Posted November 18, 2018 2015 Benton Lane Pinot Noir. Might be good for Thanksgiving or anytime. Not particularly complex, merely tastes good. Quote Link to post Share on other sites
Sneakeater Posted November 20, 2018 Author Share Posted November 20, 2018 I won't lie. My favorite part of eating a roast pork (in this case porcelet) shoulder is at the end, when I pull the last batch(es) of leftovers. On Martin's buns, with pickles and chile relish. More braised celery and beans 'n aromatics on the side. Easy wine choice. 2017 Hervé Souhat Syrah Everybody knows that Syrah is great with pulled pork. But you can't drink anything too grand with it. Here, Souhat's entry-level Just Plain Syrah. Beautiful translucent-but-deep purple color. Tastes like what you'd expect: fruit and funk. Does it go well with pulled pork? Are you kidding? Quote Link to post Share on other sites
Sneakeater Posted November 20, 2018 Author Share Posted November 20, 2018 What's interesting about this wine is that it manages to be funky and smooth at the same time. I wonder how. Quote Link to post Share on other sites
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