We went to Talon Winery in Lexington Kentucky ..... tasted almost ALL of the wines but my wife really liked this one. We sat in the sun / shade and relaxed.
What's in your glass tonight?
- Thread starter Boatboy24
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Perfect pairing with a Green Chile Cheeseburger!
Apres Choc/Rasp dessert wine .... YUM
I have made that kit 4 times and will probably make it again when the remaining case (375 ml bottles) is gone.
I'll bottle the RJS Carmel dessert wine next month.
This one is our favorite dessert wine! I have also made that 4 times (#3 and #4 are in primary as a double batch right now - probably will rack and add the fpak in the next couple of days).
This is a 2021 "Rhone", made from FWK Forte kits: Syrah, Petite Sirah, and Merlot. I used ScottZyme Color Pro and got amazing color, and this was barrel aged for 10 months.
While I generally prefer grapes, I'd make this again.
While I generally prefer grapes, I'd make this again.
I've heard of two fisted drinkers, but double bottle drinkers?
FYI, how was that 2014 vintage, still holding up well? It looks like it is a Merlot dominate Bordeaux, or whatever they call it here domestically...
From two different nights!
Yea the 2014 was still amazing. Been stored at 58F in the cellar since receiving it from the winery back in ~2016 I think. Had some sediment as to e expected with that age but other than that really nice.
You could tell by the cork it held up well...
Edit: Now you did it Mike. Made me go back and explore the wine "sanctuary". Found a bottle of a 2015 blend of Merlot/Cab Sauv/Malbec. Base was a Merlot juice bucket with a lug of the three to round it out. Was my 10th batch of wine and the first I used whole crushed grapes in, will take it to the cabin and see if it is still drinkable.
If it isn't, it has been nice to know ya'll.
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Started digging around and found plenty of 2015, 2016 and 2017 vintages I made to take and sample on vacation. This one is a Pinot Noir from a Chilean juice bucket and a couple of lugs o' grapes. Pretty much the way I remembered it, the results of 18 months with a couple of French med+ winestix is still evident, though the oak is not at all overpowering. There is still a freshness to this wine, probably from the higher acidity, the finishing pH was 3.40 after MLF. The booster rouge I added supposedly accentuates the tannins and the perceived volume in the mouthfeel.
Anyway it was Yum!
Anyway it was Yum!
Wow, I need to read my notes on this one (at home). Has a Merlot label, but I believe there is 13% Cab Sauv and 13% Malbec in this blend. Drier than dry, oak still evident (way more than I remembered). I believe this was made in 2016, can't remember. I believe it is Chilean grapes and juice buckets, but could be from California. I believe it was my first MLB I ever attempted (that I am pretty sure about). This tastes great but has flavors I can't quite place. Almost as if the individual grapes are expressing themselves, albeit still playing well together, but shouting "hey, look over here" like a kid would to try and get the most attention.
Boatboy24
No longer a newbie, but still clueless.
Pizza night...
Looks like a good choice. Tell us what it tastes like.
Blend in a glass
#1 Syrah Moraine 2022
resurrection of a "burnt rubber" Sheridan Syrah with my own Regent and Marechal Foch which I over-deacidified which made the blend flat (too low in acid). As a cooking wine it is fine e.g. I used it in a Chorizo-Pork tenderloin freezer chili which turned out fine (cilantro, cremini mushrooms, onions, dry chorizo, diced pork tenderloin, unsalted chicken broth, tamari, worcestershire, smoked paprika, cumin, hot chili powder, black beans, mixed beans, kidney beans, shelled edemame, fire roasted diced and crushed tomatoes and about 1/2 bottle of this wine.
#2 Cyser Pyment
this is high tannin white wine from the russet apple juice pressed from from apples picked in a drought.
The Russet skin tannin fixes the low acid of the flat Syrah Moraine
50/50 blend is okay, not great but totally drinkable. It would probably make a better cooking wine than the Syrah Moraine on its own.
We have one Syrah carboy left to resurrect. This year I won't deacidify either the Regent or Marechal Foch after they go through malolactic fermentation and cold stabilization to see how they age.
#1 Syrah Moraine 2022
resurrection of a "burnt rubber" Sheridan Syrah with my own Regent and Marechal Foch which I over-deacidified which made the blend flat (too low in acid). As a cooking wine it is fine e.g. I used it in a Chorizo-Pork tenderloin freezer chili which turned out fine (cilantro, cremini mushrooms, onions, dry chorizo, diced pork tenderloin, unsalted chicken broth, tamari, worcestershire, smoked paprika, cumin, hot chili powder, black beans, mixed beans, kidney beans, shelled edemame, fire roasted diced and crushed tomatoes and about 1/2 bottle of this wine.
#2 Cyser Pyment
this is high tannin white wine from the russet apple juice pressed from from apples picked in a drought.
The Russet skin tannin fixes the low acid of the flat Syrah Moraine
50/50 blend is okay, not great but totally drinkable. It would probably make a better cooking wine than the Syrah Moraine on its own.
We have one Syrah carboy left to resurrect. This year I won't deacidify either the Regent or Marechal Foch after they go through malolactic fermentation and cold stabilization to see how they age.
Boatboy24
No longer a newbie, but still clueless.
Typical Chianti. Nothing overwhelmingly memorable, but IIRC is was only $8.99 - more than worth the price of admission. I don't disagree with this write-up, though I might go one point higher.
https://costcowineblog.com/2020-kirkland-signature-chianti-classico-riserva/
My son visiting from Chicago and freshly back from Ireland brought me a Father’s Day gift
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