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I read all these threads about these fabulous dinners people have at home, with photogenic, obviously labor-intensive food, and legendary bottles.   I can't speak for anybody else on this board, bu

If I'm not enjoying wine when I'm seventy, then my nieces and nephews are going to be stuck with a shitload of wine they won't know what to do with.   Or my next wife, who by then should be almost

Whaddya mean? That's more than half the meals I serve. Tossed with great care, I might add.

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5 hours ago, Anthony Bonner said:

Regalis won't ship to my by NYE  - something they told me only after I had ordered and paid...

I think they didn't expect how strong sales would be, but also not that the uni and eel suppliers will covid up.

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7 hours ago, Anthony Bonner said:

Regalis won't ship to my by NYE  - something they told me only after I had ordered and paid...

They are frustrating. Got 4 oz of useless .5 oz truffles from them after they said they would try to fulfill with a single 4 ozer per my request. No intervening communication or heads up. Then they claim that all they received were small and that I received exactly what they would send to restaurants...while at the same time bombarding instagram with what are clearly not .5 oz turds. Every other truffle purveyor I have ever dealt with would either (a) ship what was asked for or (b) give a heads up if they didn't have it. 

Their button chanterelles are great though. 

Edit: I will console myself with the 11 pound wild turbot that just arrived at my door. 

Edit2: Obviously the turbot is not from regalis. 

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Duck barbacoa.  No, I didn't make it -- Hudson Valley Duck Farms, under the tutelage of  "Chef Jerry Chamberlain", did -- but I reheated it.  This is one of those things that I can't imagine why I bought it.  But it's been sitting in my freezer long enough!  Not terrible by a longshot.

In the absence of tortillas, I had it in sandwiches on a very excellent cheddar bread from Olmsted Trading Post (whose house-made breads, I will repeat, are fabulous).  I lightly pickled some onions for it.

On the side, some beans or others.  And a kale salad.

On the one hand, the wine pairing was deplorably literal and mindless.  On the other, it went pretty great with the dinner.

2019 Bichi Santa

This is a Mexican natural wine by a Luyt acolyte.  Orik -- who would know -- has called bullshit on their stuff.  But I kind of like it.

This is made from Rosa del Perú, slightly better known as Moscatel Negro.  It's very light:  almost rosé-colored.  It has that classic early-days natural flavor profile, where you taste the funk and the sour as much as you taste the fruit, and there's a slight fizz.  Natural wine doesn't mostly taste like this anymore -- but it's nice to go back every once in a while.

Especially with a slightly spicy, very gloppy, extremely flavor-forward dish like the barbacoa.  Chilled (cellar temp), tasting like beer almost more than like wine, this was the only kind of wine you'd want to drink with it.

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13 hours ago, aek said:

They are frustrating. Got 4 oz of useless .5 oz truffles from them after they said they would try to fulfill with a single 4 ozer per my request. No intervening communication or heads up. Then they claim that all they received were small and that I received exactly what they would send to restaurants...while at the same time bombarding instagram with what are clearly not .5 oz turds. Every other truffle purveyor I have ever dealt with would either (a) ship what was asked for or (b) give a heads up if they didn't have it. 

Their button chanterelles are great though. 

Edit: I will console myself with the 11 pound wild turbot that just arrived at my door. 

Edit2: Obviously the turbot is not from regalis. 

Where is it from?

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11 hours ago, Sneakeater said:

 

2019 Bichi Santa

This is a Mexican natural wine by a Luyt acolyte.  Orik -- who would know -- has called bullshit on their stuff.  But I kind of like it.

 

I should have posted this but as it turns out I was wrong in my assumption that they must use isinglass - an assumption I based on the human histidine / histamine detector I have at home. Apparently this is rather a result of a specific level of histamine producing lactic acid bacteria present in fermentation, a level which is in line with adding sulfites, but not quite enough sulfites. 

 

So to clarify - Bichi wines are natural, but contain unusually high levels of histamine. 

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17 hours ago, aek said:

Edit: I will console myself with the 11 pound wild turbot that just arrived at my door. 

Edit2: Obviously the turbot is not from regalis. 

 

That's some consolation prize right there. Who's still bringing wild turbot in? Browne?

I think regalis are learning an important lesson today about why retail prices are higher than wholesale. 

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3 hours ago, Orik said:

 

That's some consolation prize right there. Who's still bringing wild turbot in? Browne?

I think regalis are learning an important lesson today about why retail prices are higher than wholesale. 

La reserve 

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