What are you drinking right now?

[audiophilia]

92. Superb. Lots of character and complexity. A fine Canadian wine.

89. Pleasant. Daily drinker. Good pinot characteristics. Lots of strawberry and cherry while maintaing the essential pinot delicacy.

90. A fine Oz shiraz. Lots of fruit, subtlety, complexity, but well balanced compared to so many shiraz'.

 

[spiritus_rector]

Cuba Libre...

 

[Piobaire]

Had a few nice bottles this weekend. 2005 Turley Old Vines zine, 2007 Merry Edwards chard, 2004 Beaux Freres pinot. Mixed in with some Sazerac, 12 y.o. CC, Wisers Deluxe, and a few shots of my single cask Milagro anejo.

 

[Huntsman]

I have pretty much been on the wagon for several weekends, while trying to write my law school personal statement. I'm a very good writer, but this, I don't know, it has more hours per word than anything I've ever written. I'm done and I'm proud. One law school application is gone.

I started dinner late, a round of hot wings, then, oddly enough, the Big Mac -- Macallan 18. Then fillet of beef with this sauce of shallot and mustard and sour cream, sweet potatoes with clove, Sri Lankan true cinnamon and bourbon, with vegetable medley. Then 2001 Dow's LBV Port with chocolate truffles. Now, an episode of the West Wing and what I call the 'Stumbling Monk' -- American malted rye, Benedictine and Cointreau.

Maybe a dram on the old Mortlach 22 later. Or maybe not.

~ H

 

[Bohdathone]

Glenmorangie Port Wood (old bottling). It's not bad and beats the new Nectar d'Or I got at the same time hands down

 

[speedster.8]

Originally Posted by Bohdathone

Glenmorangie Port Wood (old bottling). It's not bad and beats the new Nectar d'Or I got at the same time hands down
I like the Port wood's May well indulge in a Balvenie Port Wood later, but first a Barolo (with my pasta

 

[Alter]

Originally Posted by Huntsman

I have pretty much been on the wagon for several weekends, while trying to write my law school personal statement. I'm a very good writer, but this, I don't know, it has more hours per word than anything I've ever written. I'm done and I'm proud. One law school application is gone.

I started dinner late, a round of hot wings, then, oddly enough, the Big Mac -- Macallan 18. Then fillet of beef with this sauce of shallot and mustard and sour cream, sweet potatoes with clove, Sri Lankan true cinnamon and bourbon, with vegetable medley. Then 2001 Dow's LBV Port with chocolate truffles. Now, an episode of the West Wing and what I call the 'Stumbling Monk' -- American malted rye, Benedictine and Cointreau.

Maybe a dram on the old Mortlach 22 later. Or maybe not.

~ H

Congrats to get the paper finished! The food and drink sound like a proper way to celebrate the completion.

 

[binge]

Barnardus 2006 Monterey County Chardonnay. Not terrible, just not very good. Lacking in smoothness, a bit harsh I guess. Also kinda bland and could use some more of all the elements that make a good Chard. It's got all the dials down at 2-4, could raise a few to 6-7 to give it some character. Can easily find better options at the same price range.

 

[kabert]

2007 Robert Foley Pinot Blanc. I was curious to try this, as I've long been a fan of Pride Mountain and Switchback Ridge wines (where Foley is the winemaker). It could use a year or so of age, as the last glass was the best (after the bottle had been open for 2 days) -- a good summer drink.

 

[Robert]

Sierra Nevada Bigfoot Barleywine-Style Ale. 2009 vintage.

 

[kenosis]

Water...

 

[tricota]

One, of hopefully many, Gin and Tonics.

 

[lost in va]

 

[ribkin]

Hello, first post.

Anyone know where I can acquire some Crodino stateside?

 

[IUtoSLU]

Vieux CarrÃ

Cocktail:

3/4 oz rye whiskey - Sazerac 18 rye
3/4 oz Cognac - Remy Martin 1738
3/4 oz sweet vermouth - Vya
1/2 teaspoon Benedictine
1 dash Angostura bitters
1 Dash Peychaud's bitters
Garnish with a cherry

The result is delicious. It is smooth, but with the utmost character. The nose is mostly rye with hints of the Angostura, Peychaud's and Benedictine. Like I said, it is extremely smooth, but the rye adds a spicy kick. The vermouth is the perfect compliment. The aftertaste on the tongue is bittersweet. All-in-all this is a pretty good cocktail, but I still may prefer a good old Manhattan. It is definately a good change from the usual.