mostly wine stuff

[Tony S]

Under way ...

tomato pepper eggplant relish

the wine

the fish - wild sockeye, with dishes of thyme oil for serving

 

[Mendieta]

Under way ...

tomato pepper eggplant relish

the wine

the fish - wild sockeye, with dishes of thyme oil for serving

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Is that Gamay Noir? Nice!

 

[Tony S]

Is that Gamay Noir? Nice!

You betcha.

 

[pete]

Under way ...

tomato pepper eggplant relish

the wine

the fish - wild sockeye, with dishes of thyme oil for serving

View attachment 51429

looks like sushi!

 

[Tony S]

looks like sushi!

Raw fish is supposed to look like that.

 

[mdf]

Tonight our friends showed us a bottle that they found when they were cleaning out his father's house after he died a few years ago. It't a 1959 White Bordeaux. The small print at the bottom says that bottles exported to the United States are encased in a tamper-evident wire net. Very cool.


But.... white wine isn't supposed to be that color, is it?

 

[Mendieta]

Tonight our friends showed us a bottle that they found when they were cleaning out his father's house after he died a few years ago. It't a 1959 White Bordeaux. The small print at the bottom says that bottles exported to the United States are encased in a tamper-evident wire net. Very cool.
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But.... white wine isn't supposed to be that color, is it?

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Besides, I really really doubt a white can make it that far? Did you guys try it?

 

[mdf]

No. its a momento of his father at this point.

 

[Tony S]

Besides, I really really doubt a white can make it that far? Did you guys try it?

It would be extremely unusual for a dry white, yes, although a high-end Graves could conceivably be a long-shot candidate. But I'm talking about something like Domaine de Chevalier or Haut Brion blanc. This wine appears to have been an ordinary negociant blend. (Cruse is -was?- a shipper, not a grower or winemaker.)

 

[mdf]

Searching on google finds a menu from the 1958 dinner/tasting of "The Wine and Food Society of New York." One of the wines was a "Cruse Graves - 1955". The blurb says

"Cruse & Fils Freres, Bordeaux France: Cruse Graves 1955. The Graves District Produces More Red Wine Than White, But It Is For The Latter That It Is Famous. It Is One Of The Most Popular Of Dinner Wines Because It Is Never Really Bone Dry Nor Is It Really Sweet."

Hmmm... maybe it was the white zinfandel of the 1950's.

 

[Tony S]

Labor day. Sweatshirt and long pants.

 

[Jilly]

T shirts and shorts around here, but a red was requisite for the filet mignon... A nice Shiraz from Sunnycliffe Estate in Oz.

 

[Uncle-A]

A friend gave me some of this and it was very nice. I have had many good wines from Portugal.

 

[Mendieta]

Life is good right now. Food on the grill. Argie 2012 Cab, 14% alcohol.



Way to finish the day!

 

[skibob]

Life is good right now. Food on the grill. Argie 2012 Cab, 14% alcohol.

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Way to finish the day!

Life is SOOOOOO good, the hot tub is an afterthought

 

[mdf]

Just had our annual lobster. The interesting thing about eating lobster overlooking the ocean this time of year -- the drawn butter has resolidified before the meal is finished.

The wine is a Chilean 2013 Chardonnay called "Cono Sur". rolleyes: I didn't notice till someone said the name out loud.) It was very good and complemented the lobster nicely.

This was BYOB at a spot in Rockport MA called the "Lobster Pool." A great spot with a great view. (Tough parking and getting an outside table in high season, though.)

 

[Tony S]

Pork cutlets - so easy to dry out. I'm going to try roasting these later with a piece of uncooked pancetta on top for auto-basting. I'm sure I'll need to sear at least one side, or do something to make them look good, as I don't expect the pancetta will try out and brown before the pork approaches doneness.

Meanwhile ... A really nice Manzanilla.

 

[skibob]

Pork cutlets - so easy to dry out. I'm going to try roasting these later with a piece of uncooked pancetta on top for auto-basting. I'm sure I'll need to sear at least one side, or do something to make them look good, as I don't expect the pancetta will try out and brown before the pork approaches doneness.

Meanwhile ... A really nice Manzanilla.

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[Tony S]

LOL, the only thing I have like that is one I used to use back in the day for pine tarring my xc skis. I'm sure I don't have a canister. Ex got the kitchen version. I'll figure something out.

 

[Jilly]

Marinaded flank steak on the BBQ. Add a Niagara Merlot, fresh roasted squash, Sunday night dinner at the cottage.