Post your cocktails and wines!

[mbroyda]

some LCBO favorites from the last few releases:

San Pedro 1865 Selected Vineyards Carmenère 2017 | LCBO

Barón de Ley Gran Reserva 2012 | LCBO

La Rioja Alta Viña Ardanza Reserva 2009 | LCBO

 

[jc100]

some LCBO favorites from the last few releases:

San Pedro 1865 Selected Vineyards Carmenère 2017 | LCBO

Barón de Ley Gran Reserva 2012 | LCBO

La Rioja Alta Viña Ardanza Reserva 2009 | LCBO

Most of those Carmeneres are great wines for the price. I picked up the 94 rated Aconcagua Alto one for $20 and it’s really good.

 

[mbroyda]

Most of those Carmeneres are great wines for the price. I picked up the 94 rated Aconcagua Alto one for $20 and it’s really good.

yeah, im a big fan of Carmaneres.

did you know that Chileans thought they were raising Merlot grapes initially because they are so similar in taste and appearance, and they only discovered that is was a different grape when they started genetic testing of grapes in the mid 90s

 

[jc100]

yeah, im a big fan of Carmaneres.

did you know that Chileans thought they were raising Merlot grapes initially because they are so similar in taste and appearance, and they only discovered that is was a different grape when they started genetic testing of grapes in the mid 90s

Didn't know that. So it’s a distinct varietal?

 

[jc100]

Meiomi Californian Pinot Noir. Some really really classy wines at good price points about. This is silky smooth, absolutely lovely, a great example of what happens when you grow the right grapes in the right climate!

 

[mbroyda]

Didn't know that. So it’s a distinct varietal?

it is, that why they are no vintages from before the mid 90's, they thought they were growing Merlot lol

 

[mbroyda]

Meiomi Californian Pinot Noir. Some really really classy wines at good price points about. This is silky smooth, absolutely lovely, a great example of what happens when you grow the right grapes in the right climate!

not a huge fan of California Pinot to be honest, i prefer the stuff from Burgundy, was lucky enough to try this bottle last year, its completely different than what you would expect from a current release Pinot noit

 

[jc100]

not a huge fan of California Pinot to be honest, i prefer the stuff from Burgundy, was lucky enough to try this bottle last year, its completely different than what you would expect from a current release Pinot noit

how much did that set you back?

 

[mbroyda]

how much did that set you back?

more than i'd like to admit

 

[jc100]

Ha ha. Fair enough. I like French Burgundy too.

 

[mbroyda]

 

[jc100]

Dry vodkatini with a dash of violet syrup from Quebec garnished with lemon rind. Delicious.

Picked up a few French wines today too. A Madiran and a Cairanne. Moderate prices, just over $20. Will see what these are like.

 

[kwtoxman]

Here's my first premium White Russian cocktail of the season; it's a great Christmas holiday drink. Enthusiast style unmixed with extra vodka and fresh whipping cream (~35%). Highly recommended.

Have a great weekend.

 

[crankcall]

Making Beef Bourguignon for dinner tonight, the recipe takes two bottles of Burgundy wine and there are no cheap Burgundies. Any of you wine savvy folks have any recomendation on a taste that could come REALLY close.

I have the burgundy on hand but would willingly head to an LCBO to save some bucks, its already got a hundred dollar tenderloin going in the pan.

 

[jc100]

Making Beef Bourguignon for dinner tonight, the recipe takes two bottles of Burgundy wine and there are no cheap Burgundies. Any of you wine savvy folks have any recomendation on a taste that could come REALLY close.

I have the burgundy on hand but would willingly head to an LCBO to save some bucks, its already got a hundred dollar tenderloin going in the pan.

What about a decent merlot? You just want something full bodied really.

 

[mbroyda]

Making Beef Bourguignon for dinner tonight, the recipe takes two bottles of Burgundy wine and there are no cheap Burgundies. Any of you wine savvy folks have any recomendation on a taste that could come REALLY close.

I have the burgundy on hand but would willingly head to an LCBO to save some bucks, its already got a hundred dollar tenderloin going in the pan.

most pinot noirs should do the trick,

looking forward to seeing some pics of the dish in the other thread

 

[crankcall]

Pinot it is ! My chef playmate, who will also be here for dinner agreed, we'll serve the burgundy with the stew. The next question , will anybody know ?once all the onion, Thyme, rosemary and garlic go into the pot? I'll guess no.

I zipped into the LCBO to round out the beer selection for tonight, pre dinner beer being the safe choice if liters of wine are to follow, then $300 of wine jumped into my cart. There is no 'value shopping' but geez my LCBO local has a really great selection.

 

[kwtoxman]

Old Fashioned cocktail with Bulleit bourbon and Amarena Toschi wild Italian black cherries.

 

[jc100]

Pinot it is ! My chef playmate, who will also be here for dinner agreed, we'll serve the burgundy with the stew. The next question , will anybody know ?once all the onion, Thyme, rosemary and garlic go into the pot? I'll guess no.

I zipped into the LCBO to round out the beer selection for tonight, pre dinner beer being the safe choice if liters of wine are to follow, then $300 of wine jumped into my cart. There is no 'value shopping' but geez my LCBO local has a really great selection.

Honestly aside from Madeira and other fortifieds, once red wine has really cooked down with herbs, garlic etc they all mostly taste the same to me in cooking unless it’s absolute plonk or really watery with no body to begin with.

 

[crankcall]

Honestly aside from Madeira and other fortifieds, once red wine has really cooked down with herbs, garlic etc they all mostly taste the same to me in cooking unless it’s absolute plonk or really watery with no body to begin with.

I certainly cant argue the subject. I've had cooks explain the acidity balance and pairing with foods, its truly beyond my palate. I always work off the assumption way more talented people than me come up with these recipes in the first place so i tend to not drift far from original when its not crazy money to stay the course.
We made sausages last week (to a 300yr old Tuscan recipe) that took about 5 lbs of procuitto. ground veal and some other stuff, each sausage was worth about 8 bucks.
I know just enough about wine and food so as not to embarass myself too poorly, however my circle of playmates include a couple actual chefs, and a couple wine experts (they have papers) so I try hard. I cant keep up and thank goodness they dont expect it. , they appreciate i try LOL