The Cheese Board, what are you drinking?

I’m in Kanazawa drinking local sake made from the lauded rice here in Ishikawa prefecture.

I've had a chai latte AND a matcha latte today

overlooking Hammersmith roundabout

What was the Cote Rotie (if you remember)?

Don't know

Chilean old vine carignan (chilled) tonight.

we are drinking negronis, good local gin plus campari plus carpano antica = mmmmmm

Chilean old vine carignan (chilled) tonight.

― Yerac, Saturday, 17 March 2018 6:03 AM (one hour ago) Bookmark Flag Post Permalink

Snap except it was blended with Cabernet Franc and it was two nights ago.

Last night was びびび Honjozo Sake. To which I have to say I am somewhat ambivalent and I wish I hadn’t bought a whole sho based on the label. I have a sake tasting class on Sunday which I’m pretty excited about.

I did a session with a sake samurai (master) once trying to get prepared for a test. I am actually not too into sake as a preference for drinking; I like the unfiltered nigori well enough. I probably had way too much terrible, old sake earlier in life.

Take a pic of what you taste on Sunday if you remember.

We drink a lot of sake at home. Partly because my wife is allergic to sulphites so we don’t often drink wine.

Last weekend we had a truly fantastic Dewazakura Junmai Ginjo from Yamagata. We spent some time in Yamagata in January and it’s the first time I got a sense of regionalist in sake. There’s a signature note in a lot of Yamagata sake, a somewhat citrusy mildly acidic note that is very pleasant.

http://i68.tinypic.com/2r3cuxk.jpg

If I lived in Japan, I would be drinking sake all the time. I do believe a lot that the wine of an area (like food) has it's best showing when consumed in the area. That looks good. I usually like very high acid wines.

Lots of wines (including sakes) don’t make it out of the region, because the locals drink it all. I brought home a bottle of sake from Kanazawa and looking online I could get it here but yeesh I’d have to pay

Yep, when I travel I try to only drink the local, village wines. And if I bring anything back I look it up first to make sure it isn't exported and I can't just get it near the same price range.

You’re quite right it’s somewhat bizarre to be drinking a bunch of Sake that come a long way vs wine from world class winemakers from vineyards I can cycle to (Try some Mac Forbes Pinot Noir if you ever get the chance).

The sake scene in Australia here is reallyboomerang my with a number of new importers springing up dealin with smaller kura and bringing some really interesting stuff, but definitely at a price. Not a lot of focus on tohoku though, tends to be more southern kura. I’ve idly toyed with the idea of setting up a side-hustle importing sake with a couple of mates in the liquor industry, focussing on Tohoku and particularly Yamagata; mainly as an excuse to ramble around Tohoku meeting various Toji-san.

i've got this pfriem belgian style blonde. it's pretty good.

Pfriem rules, they've been doing great work

currently: Stillwater "Strobe Lights" hazy DDH IPA

earlier today:

Omnipollo Beglo "post-skate" IPA

RAR Pencil Fight

Ocelot Jezmund

it's been a good day

On the train home from my sake class. Will have to sort through my notes but the stand outs were

Daruma Kosho 3 years old
Yamamoto Namazake
Nagaragawa Futsu-shu

Also a sparkling usunigori that wasn’t horrible as I’ve come to excellent etc from both cloudy and sparkly sakes.

Last night we opened a bottle of a Lustau dry oloroso which worked surprisingly well with a standard-but-delicious home-made beef chilli. (I like my oloroso cold, which seems to raise eyebrows with britisher sherry drinkers but that’s how I like it best.)

Omnipollo Beglo "post-skate" IPA

RAR Pencil Fight

Ocelot Jezmund

― El Tomboto, Sunday, March 18, 2018 3:58 AM (nine hours ago) Bookmark Flag Post Permalink

Have we reached AI Craft Beer Name Generator?

xpost I remember distinctly the first time I ever had a dry sherry. My eyebrows went straight to my hairline. People tend to drink most wines a lot warmer than they should be.

right now, bad trader joe's coffee - the Joe's blend which is cheap, but not good. maby try making cold brew w/it to see if that helps.
last night St. Bernardus Atb 12.
had a beer the night before called Huell Hazner
and also a 16% oak barrel-aged from Avery. i don't usu like oak aging in my beer but this one was perfect - not too oaky and not too malty/sweet. knocked me on my ass

Last night : Loma Larga, pinot Noir
Vina Leyda, Sauvignon Blanc
Some aperol sparkling thing I made trying to use up extra bits of everything

Apple juice. my biggest drinking revelation in recent years has been apple juice. maybe it's just better over here? or maybe I didn't have the right tongue when I was a kid & it seemed so expendable? these days I'll take it over soft drinks & mediocre beer. in Vienna a few weeks ago they served it over sparkling water & this was delicious too. Apple juice, the drink of my 40s.

I drink a lot of sparkling water with a hit of grapefruit juice and lime.

we have public sparkling water fountains here! it is so civilized. we usually just buy Badoit Rouge, the "intensément pétillante" one, and mix in sirops, the ones sold in the supermarkets, but yeah fruit juices would be even better (like a citron pressé I suppose)

Where are you?

I live in Paris

I am reading all about this now (public sparkling water fountains). That is totally whoa. We always lament how the french don't drink enough water or maybe it's just that americans are obsessed with drinking water. I am spending most of July in Toulouse and Lyon but I will definitely make sure to find one of these fountains in Paris.

a public sparkling water fountain is the most french thing i've ever heard of

there's a bunch in the city now, though not all in the most tourist-friendly places (there's one up by me in the 18th/19th).

For the first seder a Bordeaux, for the second (INO), a New York "select harvest" or whatever pinot noir, I think from the odd good 2007 vintage. Now back to the usual OR stuff.

Pre-passover I quite enjoyed sharing a reasonably fresh Nugget Nectar, which I'm probably imagining tastes better in the bottle than the last time I had it in a can. I'm no big hophead, but I quite enjoy them when well-balanced with malts, and it was a great pairing with a mole tamale.

Re: sparkling water, I never drink the stuff alone and found the espresso pairing an affectation at first, but now I often miss the stuff when it doesn't come with.

Some excellent natural wines from my local where you bring a bottle and they fill it from large metal canisters. It’s bulk natural wine.

I was reading about the one place in Rome that has a free wine fountain.

or rather, a little outside of Rome.

wine fountain in Rome, dang. I don’t spend nearly enough time there.

Been enjoying a bottle of Lagavulin 16 I got for my birthday, good stuff

I had a mostly dry weekend so I am very proud of myself.

drank a chilean chard/viognier blend last night that was pretty enjoyable

2007 barrique matured dry Pinot Noir

Who was the producer of the chilean?

vistamar

Lagavulin 16

I’m in Kanazawa drinking local sake made from the lauded rice here in Ishikawa prefecture.

― droit au butt (Euler), Monday, March 5, 2018 8:39 AM (one month ago) Bookmark Flag Post Permalink

paging euler--any sake (or general) tips for kanazawa? i'll be there for about a day.

Not that I have visited but the brewery that features in the Netflix Documentary ‘The Birth of Sake’, Yoshida Shuzoten, is in the Kanazawa suburbs. Doesn’t do tour but apparently does tastings. The Tedorigawa Kinka was very good when I had it in San Francisco.

http://tedorigawa.com/en/about/company/

i mainly drink wine these days. its still hot here (in australia) so it's been low alcohol chilled reds, on the weekend i had a grolleau (?) by francois st lo which was only 8.5% and delicious.

in Kanazawa we just asked for recommendations for sake in the places we ate / drank. I brought a bottle home but haven't opened it yet.

For eating there, just eat seafood, seafood, seafood, which you already know, but it's so good there, so fresh. lots of ocean-fish sashimi but also tiny river fish, fried.

xpost the grolleau- the Loire wine region is in my top 3 in the world. Everything there is a wonderful.

xp cool, thanks! i'm looking forward to it.

not drinking them yet, but today i happened to be driving by a liquor store i was familiar with from when i lived closer to it. unfortunately, it's going out of business and they were selling their inventory at cost. grabbed a couple bottles of rittenhouse rye for 20 bucks each, a 2012 domaine vieux telegraphe chateauneuf-du-pape for $60 (down from $100) and a 2001 (!) domaine jean-louis chave hermitage that, based on other pricing online, i got for cheeeeaaaap.

oh that Domaine du Vieux Telegraphe is a really good price. I have two bottles of the 2012 vintage too and I think I got it at a steal even at like $70.

Milan nestarec forks and knives red

V good, fruity as hell, soft tannins

Grabbed the last(?) sixer of Stone’s Fear Movie Lions double IPA from my local grocery today. I hope there’s more in the back or on the way soon, it’s become a staple

Had some good BC natty reds last couple days, neon eon horizon -zweigelt,syrah, merlot blend - which was smoothly tannic, and artakama pinot noir which was fruity earthy and acidic and went down easy chilled.

I broke into some cheap sake I had stored away in the pantry. I think it cost $9 for 1.5 liters. It's pretty bland and neutral tasting, even as cheap sake goes. It doesn't complement food, but doesn't detract, either. I haven't bothered to warm it, since I'm skeptical that would improve it any.

Partida Creus VN (natural white blend from Catalonia using grapes traditionally used for Cava). This was really awesome.

La Cave des Nomades - De Paris A Paris. Natural red from Banyuls. Maker is a Portuguese musician who caught the winemaking bug in France. Slight natural wine prickle that blew off in a couple minutes leaving just ethereal light fruit.

A friend of mine makes natural wine wine in NY in very small quantities. I was really excited to open a red wine from 2018, but had to pour it out: it came out looking (and smelling) brown.

I have been trying to open one nicer bottle from my cellar per week but I totally missed this weeknd.

yeah, natural wine, if it's not made by a larger producer, I drink it right away. There is a reason people stabilize wine.

I bought a couple of bottles of subirat parent from Partida Creus a while ago and definitely didn’t get lucky - first one tasted like pickled onion flavour biscuits, second one remains unopened and may well do forever more.

Mee Godard beaujolais and sweet Fritz Haag Rowling for me, also got a case of the new Envinate white (Taganan Campanario) which I’m really excited to try - I love everything they do.

Have also seemingly moved into the single malt stage of lockdown (my girlfriend is sick so we aren’t leaving the house at all which may help explain this). Don’t know much about whisky but enjoying my Ardbeg Uigeadail.

yeah, natural wine, if it's not made by a larger producer, I drink it right away. There is a reason people stabilize wine.

Up until the last six months or so I never really had any particular issues with natural wine, at least no more than with regular (non-natural) wine. I didn't say much about it, but kind of blew off a lot of the negative talk up thread. I don't know if I had just been very lucky for years and years or if I moved to even smaller producers recently (probably both), but I've had a bad run with having to pour out 3-4 bottles in the last six months.

considering buying some piquette from a BC producer whose natty wines I like. any opinions on piquette?

Anyone had any of that Canadian vodka-or-whatever made from lactose?

https://www.dairydistillery.com/collections/spirits/products/vodkow

Seems more apt for Ask A Drunk.

lol props to the milk bottle packaging

I bought a MEGADETH saison today from the brewery that does La Fin du Monde

I am very very hyped for my porch beer tonight.

lol props to the milk bottle packaging

― call all destroyer, Sunday, June 14, 2020 9:41 PM

Yeah, that's good. They should have bottled it in quarts rather than 750ml.

Is there a thing where you give up on ever having a group round and just drink a bottle by yourself? Just opened my much-anticipated bottle of https://www.equiponavazos.com/en/botan059manzanillapasadacapatazrivas/

It tastes absolutely amazing but idk I'm a few drinks in and it might not be the moment it deserved

this is definitely a thing. especially back in early covid i knocked off a few things from the cellar using the reasoning that "nothing matters"