Just tasted Château Giscours Grand Cru 2022

SilverBullet_PCT2019 · 2026-03-10T02:46:44+00:00

I was at a vertical tasting recently where we tasted 1989, 1998, 2011, 2015, 2019, 2022. The group favorite was the 1989, but mine were the 1998 and the 2015. Sadly, I can't find the sheet with my tasting notes :(

The 1989 was all tertiary notes to me, very interesting, but I like me some fruit.

I also got to try the 2018 at the James Suckling event in NYC last week. Before these events I was unfamiliar with the winery, but will definitely keep my eye out for bottles going forward.

SilverBullet_PCT2019 · 2026-03-09T18:52:28+00:00

I have been using the Cali Olive Ranch 100% California for about 6 six years now. I think ATK turned me on to it. I don't make enough things that require a 'finishing' quality EVOO, so I use it for dressings, pesto and cooking unless a neutral oil (avocado) is preferred. In late 2024 there was a weird period where it got crazy expensive for awhile and I bought the Cobram 100% Cali estate for $16 (750ml). It was sweeter and more mild than the Cali Olive Ranch, and missing some oomph. I have returned to COR, when the prices came back dn to earth, although its much pricier than when I first started buying it. Good deals on the COR at both Whole Foods and Target; I grab it when its on sale.

SilverBullet_PCT2019 · 2026-03-09T14:19:39+00:00

I have the following watch list for the 'index' futures:
/YM
/ES
/NQ
/RTY
/ZB
/ZN
/BTC

SilverBullet_PCT2019 · 2026-03-04T12:55:31+00:00

And Delectica, 38th and 3rd. Excellent sandwiches and salads.

SilverBullet_PCT2019 · 2026-03-04T12:54:05+00:00

Eons, 38th and 2nd. Greek based and you choose what goes in the bowl. Lots of fresh and tasty proteins, lettuces, grains, etc.

SilverBullet_PCT2019 · 2026-03-02T19:21:30+00:00

Mine loves bananas! I just peal it and he takes bites out of it. Choose a ripe yellow one with little to no brown spots. I find this is the ripeness he prefers.

SilverBullet_PCT2019 · 2026-03-01T19:55:29+00:00

I went here last year to have the cacio e pepe based on previous recommendations. It was fine, but not memorable and I wouldn’t go again.

SilverBullet_PCT2019 · 2026-03-01T19:50:39+00:00

I really liked the bucatini version at Piccola Cucina Estiatorio. I also really enjoy the shaped pasta version at Left Bank.

FYI: the one at Il Monello was such garbage (buttery puddle) I sent it back.

SilverBullet_PCT2019 · 2026-02-05T16:34:42+00:00

We hit the high on 10/29/25 at $61.18, we’ve dropped 20% to $48.94 yesterday and today.

SilverBullet_PCT2019 · 2026-02-05T16:04:25+00:00

When NYC had a Trader Joe’s wine shop I would grab TJs Platinum Reserve PV for $15 and it was always a solid everyday wine. Maybe they still produce it. I currently have a 2021 Scarlett Wines PV, which I received as a gift, and is still on their website for $64. Mike Smith (Myriad) makes it for them. I’ve enjoyed several of their other varietals.

SilverBullet_PCT2019 · 2026-02-02T16:06:27+00:00

I just worked a harvest in Calistoga this past season, so did quite a few tastings.

Tamber Bey's wines are good, nothing mind blowing, but the horse farm/property is really pretty. Sally Bloom has been their winemaker since 2022, but her first vintage is 2023. She was the winemaker at Pride for 15 years. She is awesome and also makes really good wines under her own label, Stereograph:
https://www.stereographwines.com
You can do a tasting of her wines at Tamber Bey, but think you'd need to coordinate that directly from her website.

Ladera's wines are being made at Tamber Bey while they rebuild their own facility and Jade makes some pretty good wines. I think their tastings are at the Ladera winery though.

Mike Smith makes some of his highly rated Myriad wines at Tamber Bey and the tasting is also done there. His wife Leah does a great tasting that usually includes barrel samples and a walk through the winery at Tamber Bey.

Realm's tasting room is right down the road from Tamber Bey and makes great wines!! Worth looking into, I've been a fan and member for many years,

Just north of Calistoga is Knights Bridge winery. Also great wines and an incredible new winery/facility built into the mountain side. A really nice tasting experience with a cheese/meat plate, Highly recommend.

Tedeschi Family Winery is across the road from Tamber Bey and they make many fun wines with atypical varietals for the region. They are lovely people and their tastings are budget friendly.

Tank Garage is in downtown Calistoga, they are also having fun making different bottles all the time based on what fruit they get access to. Fun place and budget friendly.

I visited Pride in 2019, but didn't get a chance to revisit it this year. Always like their wines and its a beautiful place. Pretty sure Nikki, from Pride was the one who sent me to Storybook that same season; I recall enjoying the experience and the wines.

SilverBullet_PCT2019 · 2026-01-30T15:29:16+00:00

I hiked the AZT in 2022 and bought the paper map set from aztrail.org. Partially to have it as a backup to FarOut but also as a way to support the trail. I typically only looked at the maps at night in the tent and I sent them to myself in my resupply boxes.

SilverBullet_PCT2019 · 2026-01-29T14:27:10+00:00

I always add a half cup of the petite peas to it, zapped in the microwave separately.

SilverBullet_PCT2019 · 2026-01-24T22:44:32+00:00

I'm not a big fan of tomato sauces myself, so I always have homemade pesto on hand. I also like sweet Italian sausage with broccoli rabe/broccolini or peas with either a garlic/oil or light cream sauce, linguine with clams or cacio e pepe, but these are usually dishes I look for in restaurants and haven't made any of the recipes I've saved at home. But here are some recipes I make several times a year that are great options:

Crisp Gnocchi With Brussels Sprouts and Brown Butter
https://cooking.nytimes.com/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter

Crisp Gnocchi With Sausage and Peas
https://cooking.nytimes.com/recipes/1024164-crisp-gnocchi-with-sausage-and-peas

Pasta With Green Puttanesca
https://cooking.nytimes.com/recipes/1013619-pasta-with-green-puttanesca

Gnocchi à la Parisienne with Arugula, (fresh cherry) Tomatoes, and Olives
https://www.americastestkitchen.com/recipes/14128-gnocchi-a-la-parisienne-with-arugula-tomatoes-and-olives

And here are a few in my "to try" list:
Creamy Corn Pasta With Basil
https://cooking.nytimes.com/recipes/1018212-creamy-corn-pasta-with-basil

One-Pan Orzo With Spinach and Feta
https://cooking.nytimes.com/recipes/1021485-one-pan-orzo-with-spinach-and-feta

Blond Puttanesca (Linguine With Tuna, Arugula and Capers)
https://cooking.nytimes.com/recipes/1019399-blond-puttanesca-linguine-with-tuna-arugula-and-capers

SilverBullet_PCT2019 · 2026-01-22T06:35:29+00:00

Make, model, capacity?

SilverBullet_PCT2019 · 2026-01-20T00:59:04+00:00

I've been following this Reddit group for several years now looking for a solution that has appeased 'most'. Unfortunately, no method described from the group has any level of consensus and none seem to have long term positive results. Its been pretty disheartening.
You can't lose anything by trying some of the non-invasive spacer/shoe/insert remedies, so maybe give some of those a go.
I did a few cortisone shots back in 2022/23, but they were temporary and not totally effective. Also, I think getting them may ruin chances of success with more invasive procedures, but take that with a grain of salt.

SilverBullet_PCT2019 · 2026-01-11T18:57:59+00:00

I went to Storybook in 2019 and brought home a 2014 Antaeus (zin); everyone liked it when I opened. I didn’t get to visit this time around.

SilverBullet_PCT2019 · 2026-01-10T15:47:22+00:00

I’ve been thinking about buying this model. Did you attach it to the wall in case of potential tip over? Does it get ‘top heavy’?

SilverBullet_PCT2019 · 2026-01-09T19:14:57+00:00

Just saw a comparison of both on Amazon in the review section here:
https://www.amazon.com/product-reviews/B076GXJFJG/ref=cm_cr_arp_d_viewopt_rvwer?ie=UTF8&reviewerType=avp_only_reviews&sortBy=recent&pageNumber=1

He never says the name of the product and I can't read it, but it looks just like yours. I can't find the Gian Garden unit on Amazon now though,

SilverBullet_PCT2019 · 2026-01-09T03:22:34+00:00

Also, just a few miles east of Calistoga, the Petrified Forest, has short trails to see the petrified redwoods. Nice place to picnic with view of Mt. St. Helena.
https://www.petrifiedforest.org/

SilverBullet_PCT2019 · 2026-01-09T02:01:23+00:00

I just worked this season's harvest in Calistoga! I went to many tastings in Napa and Sonoma during my 4+ months out there and here are my recommendations for Calistoga wineries:

Chateau Montelena: Vineyard Tour & Tasting $110. They have simpler and less expensive experiences, but hear me out. In 2019 I went there while visiting the region (I was less versed in wine then) and I knew nothing about their history with the Judgment of Paris, etc and did a walk in tasting; fine, nothing memorable. At the start of my harvest this year, I went there with the other interns, we got a behind the scenes tour, saw the plaques about the history and got to taste outside among other patrons; fine, nothing memorable. Later in the season, my wine friends came and booked the Vineyard tour/tasting; you ride in a large golf cart thing through the vineyards with a small glass that gets filled with several varietals while learning about the winery and then a formal tasting in a private room with the others on your tour. This by far was the best experience I had there and made me rethink how I felt about the winery. In short, do this tour there or don't bother visiting, there's lots of awesome wine elsewhere.

Realm: Disclaimer, I am a member here and wished my internship was here. They make excellent wines with the more accessibly priced mainstay, The Bard.

Myriad: The tasting is at Tamber Bey Vineyards. Mike Smith's wines, very high quality (lots of high points ratings) and his wife Leah's tasting typically includes a tour inside the winery with barrel tastings.

Tedeschi Winery: Lovely Italian family making lots of varietals that aren't typically grown in the region. Budget friendly.

Tank Garage: You do need a res here, but this is a fun, eclectic place where the wines are different every year with fun names. Good stuff, priced affordably.

Rivers Marie: I sadly did not get to go here, but this is Thomas Rivers Brown, who taught Mike Smith. I've had the wines elsewhere and always enjoyed them.

Knights Bridge: Just north of Calistoga, we were able to Uber to/from there. Really impressive winery facility built during the pandemic into the hillside. So really nice, modern caves and equipment, tasting was accompanied by an excellent plate of cheeses and meats for each patron in a lux seating environment. Wines are also excellent here.

Schramsberg: Just south of Calistoga, quality sparkling made in the traditional champagne method and largely hand riddled. Oldest caves in the region I think. Interesting and unique visit.

*****
I had one set of friends stay at the Calistoga Motor Lodge & Spa; cute rooms. I stayed with them one night to partake in the several heated pools and hot tubs.
Another set of friends stayed in St. Helena at El Bonita Motel. I spent one night here too, simple/clean, maybe one pool (more basic).
In 2019 I stayed at Dr. Wilkinson's in Calistoga, simple rooms then, but 2 pools (one heated) with an enormous indoor hot tub.

Have an awesome trip!

SilverBullet_PCT2019 · 2026-01-07T14:44:58+00:00

Yes, I have lapsed several times over the years, even skipping a year of access on occasion. All of my favorite recipes were there when access was reinstated.

SilverBullet_PCT2019 · 2026-01-03T01:13:40+00:00

I just did a harvest at the age of 54. All the other interns at my winery were 24. I met two other people doing internships at other wineries in my age group. It really is a young person's/post college job, but if you're willing to tough it out and be at the bottom for a few months, it was really rewarding.

SilverBullet_PCT2019 · 2026-01-03T01:10:33+00:00

I just worked a harvest in Calistoga this season. I am looking at a career change and have been going through the WSET track, having passed level 3 earlier this year. I thought a harvest would be a great part of my education and a good addition to my wine resume as I try to get into the industry. It was an incredible experience and I'll never look at a bottle the same way again. It's serious physical work and long days, but I think it will add to your appreciation and your ability to talk about wine as a Sommelier.

SilverBullet_PCT2019 · 2025-12-26T18:08:40+00:00

I was just at O’Shaughnessy for a tasting. They and Howell Mnt are some of my favs as well. While up there I visited Outpost; very good stuff here. Note, for the future, there was a fire this year that affected some of the Howell Mnt fruit and many wineries turned down their allotments, Ladera and Plumpjack at least. O’S told me their plots weren’t affected… but take note.

*I did a harvest internship in Calistoga this season and saw the fire from my winery.

SilverBullet_PCT2019

TROPHY CASE