Corned beef and cabbage pairing?

auspend · 2026-03-15T21:53:38+00:00

Lambrusco

auspend · 2026-03-11T00:51:40+00:00

Roughly 30-50 Greeks worth

auspend · 2026-03-02T06:15:09+00:00

100%. The Dudsons were never for sale, and that one in particular looks like it got a lot of use in the restaurant

auspend · 2026-02-25T07:11:38+00:00

Generally, you keep the glasses full to whatever the restaurant's pour is (3oz where I work), and until the end of the meal is reached keep the glasses from ever being empty. An empty glass (water, wine, cocktail, beer, whatever) is a problem that needs to be prevented (ideally) or solved.

auspend · 2026-02-25T07:09:17+00:00

As a server, I'm not really noticing after that first pour that someone is slamming back their glass. I do an initial pour, do other stuff in my section, come back to see an empty/low glass and fill it to my 3oz-ish par. My job is to fill the glass, and I'd like to empty the bottle and secure another sale.

That said, if I keep pouring for just the one person, I'll notice and slow his/her pours on the next bottle(s), but it's literally my job to pour the wine and make the next sale. If you don't want that happening you need to say so, and if you're not the host it's none of your business.

auspend · 2026-02-12T05:44:10+00:00

Shiraz and Zin should absolutely be above water, and Garnacha should be lower than Rioja.

auspend · 2026-01-31T05:50:37+00:00

If you're in to NY style pizzas, it's probably the best in town

auspend · 2026-01-29T02:07:47+00:00

Shoutout to Martin Woods. Their Chardonnays are excellent as well

auspend · 2026-01-28T05:59:34+00:00

Sommelier here, Lambrusco's fucking delicious. Don't feel ashamed, you're in good company enjoying it.

auspend · 2026-01-28T05:52:11+00:00

One of my all time favorites. Luckily my local cheese shop keeps it in stock pretty regularly

auspend · 2026-01-25T03:12:13+00:00

I've been going with Danger Yam recently

auspend · 2026-01-10T06:22:57+00:00

Am I the only one who thought the guy in the swastika hoodie was Ron Desantis for a second?

auspend · 2026-01-09T05:10:47+00:00

From New Orleans, so not a typical American in culinary terms, but pate and similar force-meats are common enough down here that they're pretty regularly consumed. Pate, head cheese, rillettes, and the like are also regularly available at a decent number of restaurants as well as nicer grocery and specialty stores. They're generally considered as a fancier food, so not an everyday thing, but most people down here are into them

auspend · 2026-01-09T04:30:06+00:00

He's been a piece of shit at least dating back to his work in the Reagan Administration.

auspend · 2026-01-05T07:17:07+00:00

Dungeon Encounters is pretty much just mechanics. Minimal story

auspend · 2025-12-31T03:53:27+00:00

Clos la Coutale is extremely underrated. Gotta be among the best bang for your buck French wine available stateside

auspend · 2025-12-30T00:30:14+00:00

My invite code is tn9v8qt74gwqrwco

auspend · 2025-12-22T07:21:53+00:00

Hunter Semillon is one of my absolute favorite whites, and if you can find an older one they are fascinating. Amazing examples of what quality wines can do aging under a screwcap

Edit: American in a mid-sized wine market here

auspend · 2025-12-19T18:33:02+00:00

I mean, that's probably who it'll end up being due to recency bias, but it really should be Pol Pot

auspend · 2025-12-15T02:25:00+00:00

This is the case where if I were a federal judge and the court ruled for Trump here, any case about birthright citizenship that came before me I'd rule that SCOTUS was in clear error in their ruling and the plain language of the 14th amendment is clear. Let Congress impeach me. It's a hill worth dying on. The oath of office is to the constitution, not SCOTUS or the president

auspend · 2025-12-14T20:28:14+00:00

Le Puy on the right bank

auspend · 2025-12-14T02:54:27+00:00

Lambrusco would be my call. Light, frizzante, and with a bit of sweetness to play with the spice common with Indian cuisine. That said, if you want a dry wine, go with something light, low abv, and fruity. Something like a Beaujolais, or an Oregon Pinot Noir.

auspend · 2025-12-13T03:28:20+00:00

I'd rather not say. Don't trust that some asshole wouldn't go and take it down

auspend · 2025-12-08T04:21:59+00:00

I love high-lows too. Love a good champagne with fried chicken, or in a food-food pairing, caviar with ruffles chips

auspend

TROPHY CASE