What's your guilty dining pleasure?

ulackfocus · Nov 11, 2014

alam
add a glass of Chianti for a fuller enjoyment

What vintage and maker?

Opened my last bottle of '81 beerenauslese for my 'after work' relaxation the next few days.

Yes, it's coffee colored. Had to filter out the tartar crystals that precipitated out, and the cork looked like death, but none of that affects the taste (I think it actually helps). Luckily I have a few bottles of '76, '83 (an awesome year), and '88 left. If you like Riesling, aged auslese or better of any decent brand is quite an experience.

alam · Nov 11, 2014

U ulackfocus
What vintage and maker?

No top quality wine sells by the glass - I did not pay attention to the year but it was very good.

repoman · Nov 11, 2014

I don't feel guilty about anything I eat. The closest I get, because I know its so bad for me is:

alam · Nov 11, 2014

repoman
I don't feel guilty about anything I eat. The closest I get, because I know its so bad for me is:

This is a better option for your caffeine fix and, and has proven health benefits…

ulackfocus · Nov 11, 2014

alam
No top quality wine sells by the glass - I did not pay attention to the year but it was very good.

Don't sell that down the river just yet - you had one of the best sub-$20 Chianti around. 2010 was a great year and widely available now.

STANDY · Nov 12, 2014

U ulackfocus
What vintage and maker?

Opened my last bottle of '81 beerenauslese for my 'after work' relaxation the next few days.

Yes, it's coffee colored. Had to filter out the tartar crystals that precipitated out, and the cork looked like death, but none of that affects the taste (I think it actually helps). Luckily I have a few bottles of '76, '83 (an awesome year), and '88 left. If you like Riesling, aged auslese or better of any decent brand is quite an experience.

Hope your not decanting a 35 yo bottle in a plastic jug??😒

ulackfocus · Nov 12, 2014

STANDY
Hope your not decanting a 35 yo bottle in a plastic jug??😒

Funny! No, just did that to see how much was lost because of filtration.

styggpyggeno1 · Nov 12, 2014

I do not know where to start. And obviously not when to stop...

I am just guilty. In all respects.

Mothra · Nov 12, 2014

Jesus, those crustaceans had good taste in watches. Almost seems cruel to dunk them in boiling water then eat them; Did you not catch anything wearing quartz?

ulackfocus · Nov 13, 2014

Really looking forward to trying this with some dry aged steaks this weekend.

I've heard nothing but good things about it, and if after decanting it airs out like other 2001 cabs it's gonna be killer. We already know the 2002 J.J. Prüm Spatlese we'll be having with the cheese is fantastic, so this could end up being a great night for wine.

Baco Noir · Nov 14, 2014

U ulackfocus
Really looking forward to trying this with some dry aged steaks this weekend.

I've heard nothing but good things about it, and if after decanting it airs out like other 2001 cabs it's gonna be killer. We already know the 2002 J.J. Prüm Spatlese we'll be having with the cheese is fantastic, so this could end up being a great night for wine.

How long are you letting that decant before drinking?

MikiJ · Nov 14, 2014

U ulackfocus
Really looking forward to trying this with some dry aged steaks this weekend.

I've heard nothing but good things about it, and if after decanting it airs out like other 2001 cabs it's gonna be killer. We already know the 2002 J.J. Prüm Spatlese we'll be having with the cheese is fantastic, so this could end up being a great night for wine.

IMHE I find that a couple hours, maybe a few hours for an aged Barolo or Bordeaux, in an open decanter in a cool area works best.

ulackfocus · Nov 14, 2014

Baco Noir
How long are you letting that decant before drinking?

Higher spice / tannic cabs from stronger years usually need at least 3 or 4 hours to start to open up. I decanted it for about 7 hours (overnight) and the fruit started to come forward with the spice moving more to the background and finish (as I think it should) so I rebottled it and put it in the fridge.

MikiJ · Nov 14, 2014

U ulackfocus
Higher spice / tannic cabs from stronger years usually need at least 3 or 4 hours to start to open up. I decanted it for about 7 hours (overnight) and the fruit started to come forward with the spice moving more to the background and finish (as I think it should) so I rebottled it and put it in the fridge.

Live and learn! I would have been afraid to decant almost anything other than Port overnight. Please let me know how your rebottled Cab drank.

cristos71 · Nov 14, 2014

Privateday7
My latest indulgence.

That´s one fine looking T-bone 😀

cristos71 · Nov 14, 2014

styggpyggeno1
I do not know where to start. And obviously not when to stop...

I am just guilty. In all respects.

Serious indulgence and nothing tastes as good as self caught seafood 😀

Privateday7 · Nov 14, 2014

cristos71
That´s one fine looking T-bone 😀

Those guys insisted the name was porterhouse.....but what's in the name.....

cristos71 · Nov 14, 2014

Privateday7
Those guys insisted the name was porterhouse.....but what's in the name.....

Even better-The king of the T-bones!

ulackfocus · Nov 14, 2014

Privateday7
Those guys insisted the name was porterhouse.....but what's in the name.....

A Porterhouse is a T-bone with the filet still attached.... sort of. It's a larger T-bone with more of the tenderloin than a standard T-bone.

STANDY · Nov 14, 2014

Ex Butcher here the porterhouse is the US name for the first 3-4 larger cuts off the sirloin (t-bone)at the Rump end.

Porterhouse - T-bone- Sirloin steak are all off the same cut...

Bone it out and you would have a Long fillet and a Sirloin (New York steak) and bones for Sandy our Forum Mascot