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Random Food Questions Thread - Page 369

post #5521 of 7372
Quote:
Originally Posted by Piobaire View Post

1k sq feet? That's a nice master bedroom suite. smile.gif

Perhaps if you're the master of tackiness
post #5522 of 7372
I have a basment room which is basically an exercise room. IN that room is a 170 bottle fridge with "good" aging wine in it. Then along one wall I have boxes of cheaper stuff meant for more immediate drinking or for near term aging. Nothing along the wall cost more than $20 and most of it is closer to $10 or $15. Every once in a while I find a sub-$15 wine that I think is fab but that needs more time and that's where I stow them. Not ideal they are not thre for the long haul anyway.

EG, I've had a case of 2007 Louis Martini cab that I got for $10/per two years ago. I have six left. It was not ready to drink when I bought it but it has softened up. Good wine for steaks and ribs. There is an awesome Corino Barbera d'Alba 2007 that I am convinced will be great in five years but it very closed now. Hope it lasts because it ain't going in the fridge. I may get a case of this $14 2005 Rioja that I had last weekend, that has the legs to age well.
post #5523 of 7372
Quote:
Originally Posted by mordecai View Post

Quote:
Originally Posted by Piobaire View Post

1k sq feet? That's a nice master bedroom suite. smile.gif

Perhaps if you're the master of tackiness

Or live in flyover country...or both. smile.gif
post #5524 of 7372
I have no storage, which is fine because I don't store any wine.
post #5525 of 7372
You have a big wine fridge. I've seen it.
post #5526 of 7372
confused.gif you have a little undercounter fridge plus an off-site storage site.
post #5527 of 7372
I am seriously re-thinking turning a room into a walk in wine cellar. I am thinking of just getting another Vinotemp. While it will not be nearly as pleasing it is a hella lot cheaper and I'm not sure walk in wine rooms don't shrink your possible pool of buyers when you go to sell.
post #5528 of 7372
louis martini cabs are usually great values. there was a time back in teh 80s when they were really rocking. they went through a slump, but i think they're back on track. there is a certain magic in having paid-for vineyards. i'm not so confident about the barbera ... if it's not showing within a couple of years, it might not come around at all. of course, this could be an outlier, i haven't tasted this producer. you can kind of track my wine evolution through my older stuff. Early '80s is bordeaux; mid-80s to mid-90s is burgundy (until it became unaffordable); early 90s is also italian (mostly barolo and barbaresco; little montepulciano and some chianti that age ok), more recent than that is mostly a hodgepodge of beaujolais and a few california producers that i really like and that age well (primarily navarro).
honestly, if i was just starting out, i'm not sure i'd be all that interested in aging wines. i remember an old guy telling me that back in my 30s and i thought he was crazy. but between the hassles of storage (every time my refrigerator motor goes out it's like $600) and my diminished interest in drinking older wines (what do you serve with them? one can only eat so much roast chicken); and having friends with much better cellars than my own ... frankly, i'd rather drink beaujolais.
post #5529 of 7372
Quote:
Originally Posted by Manton View Post

confused.gif you have a little undercounter fridge plus an off-site storage site.

Little is the operative word. I think there are like eight bottles in there now, and it is really just for current consumption. I forgot about my off site storage, which is the plan because if I forget I can actually let some of them age. Thanks a lot.
post #5530 of 7372
Quote:
Originally Posted by foodguy View Post

louis martini cabs are usually great values. there was a time back in teh 80s when they were really rocking. they went through a slump, but i think they're back on track. there is a certain magic in having paid-for vineyards. i'm not so confident about the barbera ... if it's not showing within a couple of years, it might not come around at all. of course, this could be an outlier, i haven't tasted this producer. you can kind of track my wine evolution through my older stuff. Early '80s is bordeaux; mid-80s to mid-90s is burgundy (until it became unaffordable); early 90s is also italian (mostly barolo and barbaresco; little montepulciano and some chianti that age ok), more recent than that is mostly a hodgepodge of beaujolais and a few california producers that i really like and that age well (primarily navarro).
honestly, if i was just starting out, i'm not sure i'd be all that interested in aging wines. i remember an old guy telling me that back in my 30s and i thought he was crazy. but between the hassles of storage (every time my refrigerator motor goes out it's like $600) and my diminished interest in drinking older wines (what do you serve with them? one can only eat so much roast chicken); and having friends with much better cellars than my own ... frankly, i'd rather drink beaujolais.

I had a roast chicken last night. I was looking for a Beaujolais, which I couldn't find, and ended up drinking something higher in alcohol, getting slightly drunk and sleeping badly.
post #5531 of 7372
well, I truly love the taste of aged wine more than almost anything so I shall keep chasing the dragon
post #5532 of 7372
Quote:
Originally Posted by Manton View Post

well, I truly love the taste of aged wine more than almost anything so I shall keep chasing the dragon

You are probably the most avid age-o-phile I know.
post #5533 of 7372
there's an old wine joke that goes something like: the british drink their wines old so people will think they've inherited them; the French drink their wines young because they're afraid the Socialists will take them.
post #5534 of 7372
Quote:
Originally Posted by Manton View Post

well, I truly love the taste of aged wine more than almost anything so I shall keep chasing the dragon

this
post #5535 of 7372
Going to pop a mag of 1970 Montrose this monday!!!
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