I think Oregon makes way better Chardonnay than Burgundy at the same price point. Lots of good ones out there.
Whats in your wine cellar?
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Last: 2 hrs ago by CowPieAndFries
We opened a half bottle of Maybach at a local BYO pizza joint last night (Pizaro's) and then took a 2002 Billecart Salmon Nicolas Francois champagne to our friends' house to drown our sorrows from Friday night.
HTownAg98 said:
I think Oregon makes way better Chardonnay than Burgundy at the same price point. Lots of good ones out there.
wow, that's a hot take!
HTownAg98 said:
After checking some other wines, it's more like a 2x-3x markup there. They have Vietti Arneis on their list for $75, and I can buy it for $21. I checked another one that was closer to 2.2x. Guess it just depends on what it is. Twice retail markup I can live with, as I understand a restaurant has to pay for acquisition, storage, breakage, labor, etc. Three times retail markup is getting a little ridiculous to me.
it is rare to find restaurants charging less than 3x in my experience. that's from dining in Houston. I mean it does depend on the bottle and price point, but in general, I think 3 is where you see most with interesting lists.
I paid $12 for a glass of Gruner last night out of a 1L bottle. Can't remember producer, but that's probably under $15 if I had to guess, for the bottle at retail? still seems fair to me.
Maybe my wording is a little off, but I've found that a $30 Oregon Chardonnay is typically better than a $30 white burgundy, all things considered.
So dumb question for the wine gods here….
Headed to Vegas and going to Bourbon steakhouse where I plan to bring my own bottles ($60 cork fee).
I would like to decant a few hours in my hotel room.
Do you guys think I can re-cork them and carry in "open" bottles? I can't imagine anyone cares but never know.
Headed to Vegas and going to Bourbon steakhouse where I plan to bring my own bottles ($60 cork fee).
I would like to decant a few hours in my hotel room.
Do you guys think I can re-cork them and carry in "open" bottles? I can't imagine anyone cares but never know.
Yes but get rid of all the foil on the capsule. Dont make it obvious that it was previously opened.
The other option is to drop the wine off at the restaurant early in the day and have them decant it for you.
vpracer said:
So dumb question for the wine gods here….
Headed to Vegas and going to Bourbon steakhouse where I plan to bring my own bottles ($60 cork fee).
I would like to decant a few hours in my hotel room.
Do you guys think I can re-cork them and carry in "open" bottles? I can't imagine anyone cares but never know.
Yes. I do this everytime. Just put the cork back in the bottle. Loosely is fine
Edit - the Sommelier will know what's up. Don't worry.
Thanks guys
BSD said:
Hoopes is doing a buy one, get one free offer today. Aaron Pott is the winemaker. I picked up a case of the 21's to keep around the house as cellar defenders and crowd pleasers.
Ughh. Wish I saw this.
Friday night Cain Five.
Curious what folks think of Cain Five
I like its balance. Some nice earthiness. I prefer this to the ubiquitous over powerful cab. But maybe Cecil is wearing off on me.
Curious what folks think of Cain Five
I like its balance. Some nice earthiness. I prefer this to the ubiquitous over powerful cab. But maybe Cecil is wearing off on me.
bularry said:HTownAg98 said:
After checking some other wines, it's more like a 2x-3x markup there. They have Vietti Arneis on their list for $75, and I can buy it for $21. I checked another one that was closer to 2.2x. Guess it just depends on what it is. Twice retail markup I can live with, as I understand a restaurant has to pay for acquisition, storage, breakage, labor, etc. Three times retail markup is getting a little ridiculous to me.
it is rare to find restaurants charging less than 3x in my experience. that's from dining in Houston. I mean it does depend on the bottle and price point, but in general, I think 3 is where you see most with interesting lists.
I paid $12 for a glass of Gruner last night out of a 1L bottle. Can't remember producer, but that's probably under $15 if I had to guess, for the bottle at retail? still seems fair to me.
I think California actually has places with less ridiculous markups. I work out there quite a bit and routinely find 2x or less. I had a bottle of The Mascot for $225 for instance.
3x is hard to justify for a kid who grew up poor.
Happy Friday
I like Cain five with some age. Right after I graduated from a&M I had an outside sales guy (also an Aggie and owns a vineyard in healdsburg) that I worked with and he would order Cain five at every work dinner, it was the first nice wine I really drank. That stuff from the 90s is still holding up well.
Cade will see your Cain five and up you 2 first growths.
Thoughts in the 2 bottles? I had the 95 mouton last year and i thought it was amazing. Had the lafite last month and the table loved it but it didn't move the needle as much for me.
Thoughts in the 2 bottles? I had the 95 mouton last year and i thought it was amazing. Had the lafite last month and the table loved it but it didn't move the needle as much for me.
WestUAg said:
Cade will see your Cain five and up you 2 first growths.
Thoughts in the 2 bottles? I had the 95 mouton last year and i thought it was amazing. Had the lafite last month and the table loved it but it didn't move the needle as much for me.
They were both excellent. Mouton was better until the food came, then Lafite. That said, I think I like the 2003 Lafite better, but would need to try side by side.
Mouton had that barnyard smell, fruit up front, but very, very smooth. Lafite was more dense, layered, truffles…
WestUAg said:
Cade will see your Cain five and up you 2 first growths.
Thoughts in the 2 bottles? I had the 95 mouton last year and i thought it was amazing. Had the lafite last month and the table loved it but it didn't move the needle as much for me.
I have become accustomed to Cade upping my wine game. That's why I come here to see what others do and learn from it.
We went with a '17 Napa last night at dinner. It's a great Napa '17 from a dang good family (also had a 2018 River Marie B. Thierot chard).
Happy Saturday yall
Back to Dalmatia tonight.
For some odd reason we got into orange wine and this is one of the bettter ones. This one is out of Umbria.
These Zwiesel glasses are at Costco. Really like the modern styling.
I'm a big fan of the Grassl glasses. I use the Liberty for whites and cabs and their big burgundy glasses is perfect for the lighter reds.
New Grace tonite. Took a long time to get ready.
This entry level juice from a big boy winery was quite good
FTAco07 said:
This entry level juice from a big boy winery was quite good
DV doesn't miss
HTownAg98 said:
Maybe my wording is a little off, but I've found that a $30 Oregon Chardonnay is typically better than a $30 white burgundy, all things considered.
Could well be true, but when you get up into the higher prices bottles it's not even close
I tend to agree that Oregon has better QPR for sub $50 Chardonnay. In the $100+ class, I've only ever had one Oregon wine, but it happened to be very good. I'm not sure that given the option to drink Bergstrom Sigrid over a 1er Mersault I'd pick the Sigrid.
I also don't see many Oregon chardonnays in the $150+ range. But yes, at that $50 price point, Oregon chards are tough to beat.
WestUAg said:
I'm a big fan of the Grassl glasses. I use the Liberty for whites and cabs and their big burgundy glasses is perfect for the lighter reds.
I've had bad luck breaking those, but do love my 1855 model from them.
I'm a huge fan of Sophienwald burgundy glasses.
QBCade said:
Happy Saturday yall
Is this ready or would you give it more time?
Formerly CowPieAndFries
A multiple of five Bordeaux that is 25 years old? Yeah, I think it's ready without trying it.
I read that as 2020. Yes it's ready.
Formerly CowPieAndFries
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