CoolDude53
Pair
How was this? I've been staring at mine in the cellar for a while nowWe've got some wagyu tenderloin tomorrow, baked potato, and some broccolini. Pairing with a 2010 Valdicava brunello
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How was this? I've been staring at mine in the cellar for a while nowWe've got some wagyu tenderloin tomorrow, baked potato, and some broccolini. Pairing with a 2010 Valdicava brunello
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Beyond the glaring, flashing “wine marketing” signals, what is the benefit? Temperature is my only/best guess. “No, sir, we don’t have a wine cave…we have an open door wine submarine!”Looks like it's the fermentation tanks that are plunged underwater.
https://en.egiategia.fr/la-vinification-sous-la-mer
Here’s my Deja Vu:My wife and I had a really interesting bottle with lunch today at a Basque restaurant in Nantes, France. A terrific tasting Ugni Blanc / Colombard that was at least partially matured underwater, in the Atlantic Ocean. Anyone ever heard of such a technique before? We ordered it as much out of curiosity as anything else, since we've visited Saint-Jean-de-Luz and loved it there. It went really well with cod fritters, a tuna steak, shrimp risotto, and elements of a cafe gourmand.
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It was good, but we were slightly underwhelmed as our expectations were HIGHHow was this? I've been staring at mine in the cellar for a while now![]()
Ah! The first bottle of To Kalon we ever tasted was on our first visit to the French Laundry, many years ago. That was a night to remember!HFD!
Do you remember the producer?Ah! The first bottle of To Kalon we ever tasted was on our first visit to the French Laundry, many years ago. That was a night to remember!
Beckstoffer, but not Schrader. Early 90's.Do you remember the producer?
Right, what was the label?Beckstoffer, but not Schrader.
Probably on one of my backup disks, but not easy to find. Sorry...Right, what was the label?
Not my favorite, though JS gave it a 100
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Not my favorite, though JS gave it a 100
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Should one deduct an ”L” as well then?I always knock off 3 to 4 points from Suckling's ratings. He over rates everything