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Putting together my bar...(long) - Page 3

post #31 of 48
I find it a bit unlikely that someone will request sake at your personal bar. Probably better to have more wine variety or throw in a few wildcards for the previous categories. But that's just my opinion.
post #32 of 48
Thread Starter 
Well, I do have quite a few Japanese friends, so it's very possible that sake will be served at some point in time. I'm not limiting my choices at all by adding any particular sort of drink, I have enough room for many more bottles of wine/liquor than I have.
post #33 of 48
Quote:
Well, I do have quite a few Japanese friends, so it's very possible that sake will be served at some point in time.  I'm not limiting my choices at all by adding any particular sort of drink, I have enough room for many more bottles of wine/liquor than I have.
Then by all means stocky the sake.
post #34 of 48
Sake is either served warm or chilled, depending on the season and taste. I recall that somebody once told me that those are different varieties of sake but perhaps that's just b-s. If you are the type to loose sleep over your bar, you should look into that. B
post #35 of 48
Sake is almost always served cold, in my experience. Very rarely do I see anyone ordering or drinking warm sake. It is a wonderful drink, I would recommend it to anyone. I have some really good-tasting sake at home I will post the brand name later when I get the chance (was a gift from my sister on her trip to Japan). Drizzt, get lots of Schweppes Tonic Water, because G&T is the best drink ever, and a good tonic water makes a huge difference (much moreso than the gin). Schweppes is the ONLY tonic water I'll take now after having had it several times. Only mix it with the plain Tanqueray, as Sapphire and Tan Ten are too expensive to use for a G&T (save them for Martinis). This is a long post so I cant see the first one, but did you have Maker's Mark on there? I think it's always nice to have a good blended whiskey. JW Black (although already discussed in other threads) is also a great blend.
post #36 of 48
Thread Starter 
I have alot of blends, including Blue Label, Black Label, Gold Label, etc... but will probably stock a Makers as well, and a Knob Creek. I have Vermouth, tonic, etc... as well as many different gins so I'm covered there. I'm mostly working on the wine part of this right now.
post #37 of 48
Try these then: Dom. Romanée Conti 1997 Petrus Pomerol 1998 Château Le Pin Pomerol 1999 Château Latour Pauillac 1990 Château Valandraud Saint-Emilion 1995 Château La Mondotte Saint-Emilion 1996 Château Mouton Rothschild Pauillac 1986 Château Haut Brion Pessac-Léognan 1982 Château Margaux 1995 Château Lafite Rothschild Pauillac 1996 A csae of each of these sgould cover you for a good while.
post #38 of 48
Thread Starter 
It may not be a bad idea to buy a bunch of cases, I think I am going to be going with a bunch of Australian stuff though, I don't want to sink a huge chunk of money into wine right now... I may try to stock up on a few lesser Australian reds that I like, and some American stuff, I have a few cases of Cakebread reds, and I may try to get a few of the Bin 128 and 389 from 2002.
post #39 of 48
Sorry for the long delay, I believe I was going to chime in on Pinot Noir and Merlot, per your original request. I agree with Chris's first two choices I like California Pinots from Sonoma/Russian River and Carneros, including those from Schug, Acacia, Rochioli. If you're feeling flush, Williams Seylem is good (note these all make several bottlings, so you might need to experiment). Hartford Estates has a very burgundian approach: some small production wines from small vineyards, as well as "regional" Pinot. Further down the coast, Estancia Pinnacles is a good value, and I've always liked Calera. Oregon has some outstanding producers in the Williamette Valley...Ken Wright is very good. Merlot - haven't experimented much with California Merlot in quite a while; I recall Souverain being good and a good value. You can also look to Long Island - wineries on the North Fork are doing a decent job with Merlot now. Bedell is well known but there are others. Members in Manhattan - you can try out NY state wines at Vintage New York - there's one in Soho at Broome and Wooster (or Greene). Bordeaux from Pomerol and St. Emilion generally have a higher proportion of Merlot in them than do other Bordeaux. For all wine types I've tried, Echelon has been a very good value. Of course wine pricing is all over the map. Not sure if you want to keep the well/top shelf notion going for wines, but you could look at the average cost per serving for the spirits and base some of your wine choices accordingly.
post #40 of 48
If you would like to try an enchanting flavorful wine, try getting a few bottles from Château Élan, this is a French based wine made in the mountains in North Georgia using transplanted grape vines, and I must say, not that I am an expert, but a great taste for a refreshing inexpensive bottle of wine.
post #41 of 48
Quote:
Originally Posted by drizzt3117
I am really close to Santa Ana, it's just the next city over, I will have to check it out...

Heh - nothing like a 2-yr delay to revive an old thread, but you might want to try Hi Time Wine Cellars in Costa Mesa as well ( http://www.hitimewine.net/ ). The staff are generally friendly, and can help you out a lot better than I. As for beers, take a look at some belgian beers (my favorites are chimay ales and rochefort trappists). Many of them have been double or triple fermented to produce more intense flavors (and higher alcohol content). Although, I'd recommend carrying bottles of 10-12 different types of beer, allowing your guests to choose their favorites or to experiment with new styles.
post #42 of 48
Thread Starter 
Heh, my cellar/bar has been done for awhile, but I do visit Hi Time on a pretty regular basis.
post #43 of 48
Quote:
Originally Posted by drizzt3117
It may not be a bad idea to buy a bunch of cases, I think I am going to be going with a bunch of Australian stuff though, I don't want to sink a huge chunk of money into wine right now... I may try to stock up on a few lesser Australian reds that I like, and some American stuff, I have a few cases of Cakebread reds, and I may try to get a few of the Bin 128 and 389 from 2002.

If you can get your hands on it .. Penfolds Bin 128 from 2001 is a little superior to the 2002 (imo).
post #44 of 48
Wow, you look well covered, but I might suggest some Spanish reds like Lan Rioja or Viñas del Cenit Venta Mazzaron Tempranillo. Granachas are good also.

As for rums, Ron Pampero Anniversario is a very nice, hi-quality rum with great packaging.
post #45 of 48
Thread Starter 
Quote:
Originally Posted by Homme
If you can get your hands on it .. Penfolds Bin 128 from 2001 is a little superior to the 2002 (imo).

I have a few of these put away, they're pretty nice.
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