My Vino y Bier Ventures.
DINNER!!!
DAMN RIGHT! GET PROPER GLASSWARE BIATCHES!
House rules: if you can’t have proper wine glasses, you aren’t responsible for overpouring in regular tumblers.
(via fuckyeahwine)
I loved the 2009 vintage, I can’t wait for the 2010.
2009 Cru Cabernet Sauvignon
“It’s all about making the wine in the vineyard” is how Keith Emerson, Director of Winemaking at Vineyard 29, describes the philosophy behind making the Cru Cabernet Sauvignon. Everything from site selection, crop yield, and picking decisions are made with the final blend in mind. This is deliberate, detail-oriented winemaking resulting in an elegantly composed wine that depicts the best of Napa Valley Cabernet Sauvignon.
From its very first moments in the glass, this beautiful, purple hued cabernet makes its presence known as a densely flavored and multi-layered wine. On the nose, primary aromas of dark, wild berries, mountain sage and dried mint give way to unveil ripe figs and juicy plum notes. A complex palate begins with rich toasty notes of roasted coffee beans and mocha before giving way to flavors of cassis, ripe raspberries, bing cherry and bright red fruit. A long, supple finish is accentuated with subtle hints of black pepper and cocoa.
They aim to achieve balanced tannins that are integrated enough to be approachable at release, but are powerful enough to give this wine many years of life. Expect the 2009 CRU Cabernet Sauvignon to age beautifully for over 10 years.
Harvest Date: September 10 - October 24, 2009
Barrel Age: 18 months in French Oak, 50% new
Cooperage: Taransaud, “O”, Demptos, Saury, Ermitage
Blend: 80% Cabernet Sauvignon, 6% Petite Verdot, 5% Merlot, 5% Cabernet Franc, 4% Malbec
Bottling Date: April 14, 2011
Alcohol: 14.8%
Release Date: Fall 2011
A great way to set up your Valentine’s Day toast.
Irsai Olivér is a Hungarian white wine grape that was bred in 1930 by Pál Kocsis. It is a hybrid of Pozsonyi and Pearl of Csaba. This variety is early ripening and produces small berries that are relatively resistant to rot but susceptible to powdery mildew. Originally intended as a table grape, it is used to make muscat-like wines with a tropical fruit character and low levels of acidity.
(via marviny)
Sixpoint Craft Ales (Brooklyn, NY) Resin Double IPA
Here it is. I wanted to get this one out to you fast.
The first surprise with this beer was the color. A deep amber tone like an aged maple syrup, B grade. Next, a heavy citrus aroma from the dry hopping while the foamy head held its ground for the first half of the beer, and left a clean lacing in its path.
The flavor… is something different and unique. My best description is that it’s like nothing else I’ve ever tasted. At first it feels very light in the mouth and watery, but then the bitterness come though and the finish is more on the sweet side rather than all bitterness.
I’d say this isn’t “the best” double IPA I’ve ever had, but its pretty darn good. Just what you’d expect from Sixpoint. This is for sure worth a try.
Last note, this beer is 9% and its pretty hard to tell, as I’m almost half way through the beer and didn’t really notice the booziness.
Bottom Line: Drink It!
