grafstrb

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• pjaines says:

  8/27/2021 1:53:00 AM - Yo! Grafs - hows it going. All good here. Ping me on email... lets catch up.

• Tim Heaton says:

  1/15/2014 8:27:00 AM - Grafs, when do the three of you officially (and permanently?) arrive back in the States?

• mr.spock says:

  4/11/2013 5:41:00 PM - Hey! Saw the comments you left on my wine notes! Do you still have that olfactory t-shirt??

• Nint says:

  3/10/2013 6:05:00 AM - Dear Grafstrb, Mine was bottled Oct 2001, 246 bottles from sherry hogshead, 64.1%vol.

• BklynNeophyte says:

  1/19/2013 3:10:00 PM - Thanks. It's a reaction to the absurd scoring system here. I explain in one of my notes of the last few months that 0 to 6 is more representative and I explain the scores, but I may need to edit because price factors in and I should have made that clear.

• Rogershkg says:

  1/6/2013 1:39:00 AM - Thanks for your comment. I have been noticing that there is a distinct difference in keeping wine in magnums versus bottles. More recently I have been buying more in magnums than in bottles as I am always concerned about wines going over the top. It would have been interesting to compare the 2 but geographically that does not seem realistic

• grafstrb says:

  12/9/2012 3:12:00 PM - Oh, you are 110% correct in what you say --- I've done the same with red wines at restaurants. The problem is so pervasive in England that I now refuse to order red wines in restaurants in this country. I just found that the opening paragraph took away from what was an otherwise excellent/thorough tasting note. You should come join the conversation on the CT Discussion Forum --- that's a place where you'll find a lot of people (including myself) who will actively discuss wine-related topics with you (restaurants' serving temp. of red wines, for example!)

• DaveZack says:

  12/9/2012 7:57:00 AM - grafstrb, your reply/comment to my notes about the 2005 Tablas Creek Esprit de Beaucastel was way too funny!! I do tend to get up on that soapbox once in a while (but I try not to do it too often and for too long). But you have to admit, didn't I hit the nail on the head? I've had it up to HERE with restaurants serving way too warm and way too new reds. People think I'm a freak because I almost always have to ask for an ice bucket to cool down a warm bottle. Luckily, this is only the case when I'm traveling out of town. If I'm dining close to home, I always bring my own properly-aged and cooled-down bottle(s). Continued enjoyment of quality food and wine!!!