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RE: What Are You Going To Drink Tonight? - 1/25/2010 8:06:48 AM

rbazinet

Posts: 980
Joined: 4/13/2008
From: Toronto, Ontario
Status: offline

quote:

ORIGINAL: mj

There's one answer for steaks: http://www.bryansfinefoods.com/ Check out the rib cap for an AWESOME value! -mJ

mj, we are going to disagree here a bit.
Your place is essentially making my point. http://www.bryansfinefoods.com/category.php?cats_id=23
This is corn finished beef. Why? Because corn is cheap. I don't doubt this is a good steak, but it is homogeneous with the rest of the food supply. In my opinion there are better ways to finish beef if you want flavor (grass, apples, nuts etc …). Notice I said better, not cheaper.

(in reply to mj)

Post #: 91

RE: What Are You Going To Drink Tonight? - 1/25/2010 8:24:42 AM

pbm

Posts: 2983
Joined: 3/5/2008
From: New Hope, Pennsylvania
Status: offline

This may need it's own thread but now I'm interested in trying some grass-fed cow. Anyone know of a source in the Philly/Bucks County area?

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PBM
The Liver Is Evil It Must Be Punished

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Post #: 92

RE: What Are You Going To Drink Tonight? - 1/25/2010 9:01:00 AM

Bryan Collins

Posts: 2355
Joined: 7/14/2006
From: Bedfordshire, UK
Status: offline

I've spent the last three months not working (which in itself has been lovely, watching our five-month-old become an eight-month-old), but I've just been offered a nice new contract so I think we'll open something good tonight to celebrate being able to afford to buy more wine! I think probably a Krug Grande Cuvée as an aperitif, and then a Vega Sicilia Unico Reserva Especial.

(in reply to pbm)

Post #: 93

RE: What Are You Going To Drink Tonight? - 1/25/2010 9:02:12 AM

Yossarian

Posts: 3035
Joined: 1/8/2010
From: London
Status: offline

You toe-rag Bryan - I hope it is not that 1970 Vega Sicilia I have been hoping to steal from your cellar?

Where is the new job?

(in reply to Bryan Collins)

Post #: 94

RE: What Are You Going To Drink Tonight? - 1/25/2010 9:05:38 AM

Bryan Collins

Posts: 2355
Joined: 7/14/2006
From: Bedfordshire, UK
Status: offline

Not the 70, no, this is the multi-vintage blend. The contract is doubly good for not being in Swindon, although admittedly the location (north Surrey) isn't ideal.

(in reply to Yossarian)

Post #: 95

RE: What Are You Going To Drink Tonight? - 1/25/2010 9:07:30 AM

Yossarian

Posts: 3035
Joined: 1/8/2010
From: London
Status: offline

North Surrey !!! You are stuck in the sticks like me.

Would that be a town like Guildford or somesuch location?

I guess you'll be staying over most nights then?

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Post #: 96

RE: What Are You Going To Drink Tonight? - 1/25/2010 9:20:16 AM

Bryan Collins

Posts: 2355
Joined: 7/14/2006
From: Bedfordshire, UK
Status: offline

Kingswood. And yes, I'll be staying over three nights a week. Plan is to work from home on Fridays.

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Post #: 97

RE: What Are You Going To Drink Tonight? - 1/25/2010 11:32:35 AM

Posts: 1092
Joined: 3/14/2007
From: Ocean City, MD
Status: offline

quote:

ORIGINAL: rbazinet

quote:

ORIGINAL: mj

There's one answer for steaks: http://www.bryansfinefoods.com/ Check out the rib cap for an AWESOME value! -mJ

mj, we are going to disagree here a bit.
Your place is essentially making my point. http://www.bryansfinefoods.com/category.php?cats_id=23
This is corn finished beef. Why? Because corn is cheap. I don't doubt this is a good steak, but it is homogeneous with the rest of the food supply. In my opinion there are better ways to finish beef if you want flavor (grass, apples, nuts etc …). Notice I said better, not cheaper.

I see exactly what you are saying. I however wasn't paying as much attention to the grass/corn than I was the steak issue as my mouth was salivating prior to lunch! -mJ

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Post #: 98

RE: What Are You Going To Drink Tonight? - 1/29/2010 9:09:36 AM

traderspartan

Posts: 352
Joined: 6/4/2009
From: Atlanta, GA
Status: offline

Its Friday again, so I thought I would bump this thread. My wife is on call all weekend so I probably won't be drinking....

(in reply to mj)

Post #: 99

RE: What Are You Going To Drink Tonight? - 1/29/2010 9:42:34 AM

Khamen

Posts: 5543
Joined: 3/31/2009
From: near Stonehenge, UK
Status: offline

Over here in Europe it IS tonight so we're already a-slurpin'

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Post #: 100

RE: What Are You Going To Drink Tonight? - 1/29/2010 3:48:37 PM

GalvezGuy

Posts: 5864
Joined: 5/10/2007
From: Galveston, TX
Status: offline

Roast chicken tonight. Definitely a night for some Pinot......I think I hear Windy Oaks calling my name.

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Burgundy makes you think of silly things; Bordeaux makes you talk about them; Champagne makes you do them.

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Post #: 101

RE: What Are You Going To Drink Tonight? - 1/29/2010 3:57:07 PM

bretrooks

Posts: 2865
Joined: 9/27/2009
From: San Luis Obispo, CA
Status: offline

Tonight we'll probably just finish off the 2006 Field Stone Convivio we opened the other evening. Interesting blend, and a good QPR wine.

Tomorrow is a close friend's birthday, so I'll have to pick out something delicious and red to go with Italian food.

(in reply to GalvezGuy)

Post #: 102

RE: What Are You Going To Drink Tonight? - 1/29/2010 6:48:51 PM

cgrimes

Posts: 1571
Joined: 10/8/2007
From: Massachusetts
Status: offline

After fracturing my humerus yesterday--scotch

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Post #: 103

RE: What Are You Going To Drink Tonight? - 1/29/2010 7:18:56 PM

Hollowine

Posts: 7251
Joined: 7/25/2008
From: Hood River, OR
Status: offline

quote:

ORIGINAL: cgrimes

After fracturing my humerus yesterday--scotch

Is that the funny bone?

Sorry to hear that Craig, feel better.

(in reply to cgrimes)

Post #: 104

RE: What Are You Going To Drink Tonight? - 1/30/2010 5:09:40 AM

TexasWineGeek

Posts: 1568
Joined: 8/18/2009
From: Mclean, Virginia and Cascais, Portugal
Status: offline

quote:

ORIGINAL: cgrimes

After fracturing my humerus yesterday--scotch

Craig,

What the hell happened. Slip and Fall? Not your drinking arm? Say it isn't so!

_____________________________

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Consuming wine in moderation daily will help people to die young as late as possible. ~ Dr Philip Norrie

Too Much Wine and Not Enough Time ~

(in reply to cgrimes)

Post #: 105

RE: What Are You Going To Drink Tonight? - 1/30/2010 8:32:16 AM

cgrimes

Posts: 1571
Joined: 10/8/2007
From: Massachusetts
Status: offline

thanks hollow and TWG,

I slipped on ice while feeding my goats Thurs AM before work. I initially thought it was a dislocation (I've had those before) but it turns out it was a fracture way up near the shoulder. Too bad my wife and I spent the first 15min tugging on my arm to "get it back in joint."

This is a real bummer--sling for 6 weeks. I can't drive. Painful too...
Craig

(in reply to TexasWineGeek)

Post #: 106

RE: What Are You Going To Drink Tonight? - 1/30/2010 8:38:56 AM

pjaines

Posts: 10664
Joined: 5/26/2008
From: London
Status: offline

CG - how the hell do you open a bottle of wine?

Screw tops only for 6 weeks I guess? Bottle between the knees and use your good arm?

Bad luck. Still, at least you can subscribe yourself a shed load of top quality drugs. Party time!!!

(in reply to cgrimes)

Post #: 107

RE: What Are You Going To Drink Tonight? - 1/30/2010 3:04:27 PM

GalvezGuy

Posts: 5864
Joined: 5/10/2007
From: Galveston, TX
Status: offline

quote:

ORIGINAL: rbazinet

quote:

ORIGINAL: mj

There's one answer for steaks: http://www.bryansfinefoods.com/ Check out the rib cap for an AWESOME value! -mJ

mj, we are going to disagree here a bit.
Your place is essentially making my point. http://www.bryansfinefoods.com/category.php?cats_id=23
This is corn finished beef. Why? Because corn is cheap. I don't doubt this is a good steak, but it is homogeneous with the rest of the food supply. In my opinion there are better ways to finish beef if you want flavor (grass, apples, nuts etc …). Notice I said better, not cheaper.

Being a hick from the sticks, there is no better way to finish beef without spending a bloody fortune. It gets you that marbling that is so important. Also, corn feeding beef is not cheap, it is far less expensive to finish beef with alfalfa, clover, or many other hay (grass) products. Of course, it is all opinion, being from Iowa, and not being able to get local corn fed beef here it Texas definitely skews my opinion.

Back on topic, with leftover chicken and salad tonight, I will be drinking 2006 Pirie South Estelle, an interesting blend of riesling, gewürztraminer and pinot gris from Tasmania. I hope I like it because I bought two cases (at $4 per). It had decent CT notes so I took a chance. I figure this is the load it in the cooler and hop on the boat this summer wine.

< Message edited by GalvezGuy -- 1/30/2010 3:09:09 PM >

_____________________________

Burgundy makes you think of silly things; Bordeaux makes you talk about them; Champagne makes you do them.

(in reply to rbazinet)

Post #: 108

RE: What Are You Going To Drink Tonight? - 1/30/2010 6:42:39 PM

rbazinet

Posts: 980
Joined: 4/13/2008
From: Toronto, Ontario
Status: offline

quote:

ORIGINAL: GalvezGuy

quote:

ORIGINAL: rbazinet

quote:

ORIGINAL: mj

There's one answer for steaks: http://www.bryansfinefoods.com/ Check out the rib cap for an AWESOME value! -mJ

mj, we are going to disagree here a bit.
Your place is essentially making my point. http://www.bryansfinefoods.com/category.php?cats_id=23
This is corn finished beef. Why? Because corn is cheap. I don't doubt this is a good steak, but it is homogeneous with the rest of the food supply. In my opinion there are better ways to finish beef if you want flavor (grass, apples, nuts etc …). Notice I said better, not cheaper.

Being a hick from the sticks, there is no better way to finish beef without spending a bloody fortune. It gets you that marbling that is so important. Also, corn feeding beef is not cheap, it is far less expensive to finish beef with alfalfa, clover, or many other hay (grass) products. Of course, it is all opinion, being from Iowa, and not being able to get local corn fed beef here it Texas definitely skews my opinion.

Back on topic, with leftover chicken and salad tonight, I will be drinking 2006 Pirie South Estelle, an interesting blend of riesling, gewürztraminer and pinot gris from Tasmania. I hope I like it because I bought two cases (at $4 per). It had decent CT notes so I took a chance. I figure this is the load it in the cooler and hop on the boat this summer wine.

I did say better, not cheaper. Mind you, depending on a few factors, grass is pretty cheap. All large scale Texas been is finished on corn – maybe that is what you said and I misunderstood. At the rate corn is subsidized, I would be amazed if any large scale operations didn’t finish beef on it. On a large scale it is likely the most subsidized crop in the world - partly why a soft drink with high fructose corn syrup can cost less than water.

(in reply to GalvezGuy)

Post #: 109

RE: What Are You Going To Drink Tonight? - 1/30/2010 8:21:46 PM

GalvezGuy

Posts: 5864
Joined: 5/10/2007
From: Galveston, TX
Status: offline

quote:

ORIGINAL: rbazinet

quote:

ORIGINAL: GalvezGuy

quote:

ORIGINAL: rbazinet

quote:

ORIGINAL: mj

There's one answer for steaks: http://www.bryansfinefoods.com/ Check out the rib cap for an AWESOME value! -mJ

mj, we are going to disagree here a bit.
Your place is essentially making my point. http://www.bryansfinefoods.com/category.php?cats_id=23
This is corn finished beef. Why? Because corn is cheap. I don't doubt this is a good steak, but it is homogeneous with the rest of the food supply. In my opinion there are better ways to finish beef if you want flavor (grass, apples, nuts etc …). Notice I said better, not cheaper.

Being a hick from the sticks, there is no better way to finish beef without spending a bloody fortune. It gets you that marbling that is so important. Also, corn feeding beef is not cheap, it is far less expensive to finish beef with alfalfa, clover, or many other hay (grass) products. Of course, it is all opinion, being from Iowa, and not being able to get local corn fed beef here it Texas definitely skews my opinion.

Back on topic, with leftover chicken and salad tonight, I will be drinking 2006 Pirie South Estelle, an interesting blend of riesling, gewürztraminer and pinot gris from Tasmania. I hope I like it because I bought two cases (at $4 per). It had decent CT notes so I took a chance. I figure this is the load it in the cooler and hop on the boat this summer wine.

I did say better, not cheaper. Mind you, depending on a few factors, grass is pretty cheap. All large scale Texas been is finished on corn – maybe that is what you said and I misunderstood. At the rate corn is subsidized, I would be amazed if any large scale operations didn’t finish beef on it. On a large scale it is likely the most subsidized crop in the world - partly why a soft drink with high fructose corn syrup can cost less than water.

Although corn has been highly subsidized in the past, that is not the case any more. A LOT of corn goes to inefficient ethanol production, which has kept prices artificially high, especially since the late 90's, and pretty much eliminated subsidies for corn. This has also created an artificial lack of supply for soybeans making prices for it high (being much more expensive to grow than corn). Anyhoo, I probably have some fact checking to do, because Iowa beef is corn fed from the time of weaning. I was unaware that Texas beef (which I assume was grass fed) was finished with corn because it does not have the same texture as Iowa beef.

BTW the Pirie South Estelle was very good.

_____________________________

Burgundy makes you think of silly things; Bordeaux makes you talk about them; Champagne makes you do them.

(in reply to rbazinet)

Post #: 110

RE: What Are You Going To Drink Tonight? - 1/31/2010 9:04:17 AM

rbazinet

Posts: 980
Joined: 4/13/2008
From: Toronto, Ontario
Status: offline

quote:

ORIGINAL: GalvezGuy

quote:

ORIGINAL: rbazinet

quote:

ORIGINAL: GalvezGuy

quote:

ORIGINAL: rbazinet

quote:

ORIGINAL: mj

There's one answer for steaks: http://www.bryansfinefoods.com/ Check out the rib cap for an AWESOME value! -mJ

mj, we are going to disagree here a bit.
Your place is essentially making my point. http://www.bryansfinefoods.com/category.php?cats_id=23
This is corn finished beef. Why? Because corn is cheap. I don't doubt this is a good steak, but it is homogeneous with the rest of the food supply. In my opinion there are better ways to finish beef if you want flavor (grass, apples, nuts etc …). Notice I said better, not cheaper.

Being a hick from the sticks, there is no better way to finish beef without spending a bloody fortune. It gets you that marbling that is so important. Also, corn feeding beef is not cheap, it is far less expensive to finish beef with alfalfa, clover, or many other hay (grass) products. Of course, it is all opinion, being from Iowa, and not being able to get local corn fed beef here it Texas definitely skews my opinion.

Back on topic, with leftover chicken and salad tonight, I will be drinking 2006 Pirie South Estelle, an interesting blend of riesling, gewürztraminer and pinot gris from Tasmania. I hope I like it because I bought two cases (at $4 per). It had decent CT notes so I took a chance. I figure this is the load it in the cooler and hop on the boat this summer wine.

I did say better, not cheaper. Mind you, depending on a few factors, grass is pretty cheap. All large scale Texas been is finished on corn – maybe that is what you said and I misunderstood. At the rate corn is subsidized, I would be amazed if any large scale operations didn’t finish beef on it. On a large scale it is likely the most subsidized crop in the world - partly why a soft drink with high fructose corn syrup can cost less than water.

Although corn has been highly subsidized in the past, that is not the case any more. A LOT of corn goes to inefficient ethanol production, which has kept prices artificially high, especially since the late 90's, and pretty much eliminated subsidies for corn. This has also created an artificial lack of supply for soybeans making prices for it high (being much more expensive to grow than corn). Anyhoo, I probably have some fact checking to do, because Iowa beef is corn fed from the time of weaning. I was unaware that Texas beef (which I assume was grass fed) was finished with corn because it does not have the same texture as Iowa beef.

BTW the Pirie South Estelle was very good.

I just double checked with my “source” who said that Texas beef is largely finished on corn. In Canada, we also, largely, start beef on grass, but then finish it on corn. A lot of people get the [false] perception that it is grass fed, because they see them in the pasture. If you find different information, let me know.

(in reply to GalvezGuy)

Post #: 111

RE: What Are You Going To Drink Tonight? - 1/31/2010 9:06:46 AM

drycab

Posts: 3714
Joined: 12/2/2006
From: Jupiter, FL
Status: offline

On topic....

Lots! going to a birthday party for a close friend. I feel a bad Monday coming!

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"One not only drinks wine, one smells it, observes it, tastes it, sips it and -- one talks about it!" Edward VII

I wish I had some of that.......
I did....I drank it.......

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Post #: 112

RE: What Are You Going To Drink Tonight? - 1/31/2010 9:06:47 AM

Hawk

Posts: 116
Joined: 2/17/2009
From: Pittsburgh, PA.
Status: offline

Plan to finish off about 1/2 bottle of a tremendous Barbaresco from last night:

1997 Sottimano, Barbaresco, Cotta

and a wee drop of port:

1980 Offley Boa Vista, Vintage Port

(in reply to GalvezGuy)

Post #: 113

RE: What Are You Going To Drink Tonight? - 2/3/2010 10:21:26 AM

pbm

Posts: 2983
Joined: 3/5/2008
From: New Hope, Pennsylvania
Status: offline

I think this thread and my interest in posting on it is as good example of the disease we all share as anything. We now have the following threads:

1) I just bought...
2) I'm going to drink...
3) I just drank...

I guess this post covers the first two. Wandered through the local PA wine store during lunch and came across the 2006 Rosenblum England-Shaw Vineyard Syrah for $15. Immediately checked CT and found an 89 average in six notes and the following quote "Fantastic by itself in front of the fire on a cold snowy day." With snowstorm headed our way, how could I resist. Even better -- just found the best price on wine-searcher is more than twice as much.

http://www.cellartracker.com/wine.asp?iWine=663346

_____________________________

PBM
The Liver Is Evil It Must Be Punished

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Post #: 114

RE: What Are You Going To Drink Tonight? - 2/3/2010 12:07:43 PM

caeleric

Posts: 3651
Joined: 9/2/2009
From: Orlando, FL
Status: offline

2002 Diamond Creek Cabernet Sauvignon Napa Red Rock Terrace
2004 Viader
2004 Conn Creek Anthology

I'm having these with good friends who are kind enough to use their connections in the wine industry to set up tastings at these wineries for us on my wife's and my first ever trip to California wine country. We've never had these wines, so it will be a great learning experience!

_____________________________

The Lord says, “Wine, both old and new, is robbing my people of their senses! (‭Hosea‬ ‭4‬:‭11‬ GNB)

what i got

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Post #: 115

RE: What Are You Going To Drink Tonight? - 2/5/2010 10:48:51 AM

traderspartan

Posts: 352
Joined: 6/4/2009
From: Atlanta, GA
Status: offline

Osso Bucco and 2000 Rocche Dei Manzoni Barolo Big D'big

MMMMMMMM....mmmmmmmmmm

(in reply to rbazinet)

Post #: 116

RE: What Are You Going To Drink Tonight? - 2/5/2010 11:15:26 AM

Posts: 1092
Joined: 3/14/2007
From: Ocean City, MD
Status: offline

No idea tonight. Meeting up with some friends from the eBob board, and they always bring something nice. Thinking about doing an '05 Maybach blind, but might not go with the lighter fare at the restaurant we're going to. Maybe a Kistler or an '05 Sea Smke pinot, but who knows. Definitely want to bring a nice bottle, and then a fun bottle. For the fun bottle, may do something from Stefania, or maybe an '03 Fiddlehead pinot 728, or '04 Tablas Creek Esprit de Beaucastel. Choices choices... -mJ

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Post #: 117

RE: What Are You Going To Drink Tonight? - 2/5/2010 11:56:46 AM

masi3v

Posts: 264
Joined: 8/1/2008
From: Philadelphia
Status: offline

mj we need to get together and drink some pinot! The gov't kept you away from the Philly CT offline, but you are too close not to get together. Maybe we could meet in New Hope and drag out pbm? You seem to like the fruitier, younger pinot while I lean toward the earthier Burgundy style.

As for tonight:

2000 Mumm DVX rose
1998 Heitz Bella Oaks

Great snowed in kinda wine.

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Post #: 118

RE: What Are You Going To Drink Tonight? - 2/5/2010 12:06:29 PM

Posts: 1092
Joined: 3/14/2007
From: Ocean City, MD
Status: offline

The gov't owns me....talk about a wasted weekend. What a joke! Wasn't nearly what it was supposed to be, and probably could have pulled off Saturday night, but would have gotten there very late....and had to be in on Sunday. JOKE!

We got room for 2 tonight in Bordentown, NJ if you're interested!

New Hope or Lambertville work with PBM. We loved Manon a few weeks ago in Lambertville, and Hamilton Grille Room, No. 9, Cafe Galleria, or Rick's work as well. Going to Tastebuds in a few weeks in New Hope to give that a whirl too.

As for pinot, for the most part we drink a lot of new world stuff because the more classic stuff is aging. We do have some good Oregon in the cellar that I want to put some time on, so we do drink a lot of new world stuff. Don't get me wrong, I love Burgundy, but as I've said before, I don't like gambling with $100 on a bottle that I might not like 10-15 years from now. And yes, I know there are plenty of Burg's out there in the $20-$100 range that are plenty good...or at least that is what I keep hearing. I still haven't found them yet. And Beaujolais-Villages and Nov don't count! ;-) The cheaper ones anyway... -mJ

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Post #: 119

RE: What Are You Going To Drink Tonight? - 2/5/2010 1:17:57 PM

ikkaariainen

Posts: 1253
Joined: 11/22/2008
From: Hickory, NC via Finland and Taiwan
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'04 Selene cab for tonight - having dinner with a good wine and cigar buddy and spouses at Josh's downtown Hickory tonight, and oh yeah he also happens to be my favorite wine distributor including the source of most of my Dominus...

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Finnish by birth, Southern by the grace of God...

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Post #: 120