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The Official Wine Thread

Piobaire

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Piobaire

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Sunday = Penfolds Grange.

D'Lynn Proctor told me to drink the '96. Will be slices of sous vide Snake River wagyu on a bed of duxelle with first harvest corn done elote style on my Traeger along with some sliced veggies given the Traeger treatment too.
 

Omega Male

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Not going to say anything mean like "hope it's corked", because that would reflect terribly on me as a totally petty person and that's not even remotely who I am.
 

jbarwick

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Sunday = Penfolds Grange.

D'Lynn Proctor told me to drink the '96. Will be slices of sous vide Snake River wagyu on a bed of duxelle with first harvest corn done elote style on my Traeger along with some sliced veggies given the Traeger treatment too.
I find that more often than not people overcook their corn. The perfect corn is crisp and has a good snap but people overcook it leaving it water logged from boiling it too long or dry due to grilling too long. Corn cooks rather quickly.

Not saying this is you Piob but I have never had good corn on the grill. The whole cooking it in husk is a double-edged sword because you either soak it, leaving it water logged, or you dry it out quickly without soaking. Elote style is delicious but if your base item is cooked bad, it leaves a lot to be desired. Ketchup on steak anyone?
 

Piobaire

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I shuck it and don't do in the husk. About 20 minutes at 300 on the Traeger and then give it a little help with the char using my pastry torch. Smoky, light char, and a good bite to it. Hard to beat.

@Omega Male if the 96 is corked I'll pop the 94. If that's corked, I'll pop the 95. ;)
 

txm22

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The chatter earlier this week about earlier wines convinced me to pull out a few bottles with some age on them. Only started building my cellar seriously within the last year or so, so age is relative here.

The 06 Beaucastel was a delight, and still had enough freshness that I'd say it could go for another 5 years at least. I have one more bottle to set aside, so I'll see if I can wait. The Musar was okay but probably too young. Definitely not as good as the other vintages I've tasted.

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jbarwick

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View attachment 1392840

80% Cabernet Sauvignon, 8% Merlot, 8% Petit Verdot, 4% Cabernet Franc. Deep-pocketed owner but mostly left to do their own thing, in the this-goes-up-to-11 style. Not a Booth wine.

So is this a Walmart wine? Pick it up with a bag of Funyuns?
 

Omega Male

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OK let's drink good South African wine.

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96 points Vinous
The 2015 MV de Compostella spent 12 months in barrel before each variety was blended, then another 12 months in barrel including 33% new French oak. It has a beautifully defined bouquet of blackberry, burnt toast, brown spice and light pencil lead aromas that gain intensity in the glass. The palate is medium-bodied with fresh blackberry and bilberry fruit, a killer line of acidity and the sense of symmetry that imbues the best MVs I have tasted over the years. It remains one of the Cape’s finest red wines. (NM)
(8/2018)

95 points Wine Enthusiast
Perhaps the best vintage of Compostella to date, the 2015 vintage is a blend of 40% Cabernet Franc, 32% Cabernet Sauvignon, 13% Merlot, 11% Petit Verdot and 4% Malbec. It showcases a beautiful elegance and herbal edge in waves of cigar tobacco and blackcurrant leaf, with a grounded fruit core of blackberry, plum and cassis. Additional notes of leather and German chocolate cake lend depth and intrigue, while the finish exhibits a masterful evolution between all these components with each sip. Well-structured and superbly balanced, it boasts gripping tannins and ample acidity to frame the ripe fruit. A beauty that should mature masterfully. *Top 100 Cellar Selection of 2018* (LB)
(4/2018)
 

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