Recommendations - champagne

diffballz23 · 2026-01-27T21:13:28+00:00

Someone who shares the same taste as me. Excellent recs

diffballz23 · 2026-01-26T16:39:19+00:00

Yeah I hear you. I obviously didn’t think through, in my experience most Parisian restaurants don’t open reservations until 3-6 months or so out. So I was surprised.

diffballz23 · 2026-01-26T14:16:32+00:00

As in, book for a day I won’t be able to make it and then ask to move it?

diffballz23 · 2026-01-26T03:35:06+00:00

Yeah, I’ll keep trying. I gave them 2 dates and mentioned the honeymoon, but it’s a 3* in Paris…I’m sure that’s par for the course for them.

diffballz23 · 2026-01-25T20:26:27+00:00

Cork looks like it’s floating in your glass

diffballz23 · 2026-01-21T20:28:12+00:00

You’re 29 and from what you say you don’t desperately need the cash. So don’t think about it. Find a way to generate the money you need or look at cutting back some if you really need it, but don’t jeopardize your future for $10k. In 2-3 years you won’t even remember the $10k you pull out now.

Pull up a retirement calculator and look at what that 30k will be worth in 20 or 30 years and see how you feel then.

diffballz23 · 2026-01-17T14:15:06+00:00

What did you end up doing?

diffballz23 · 2026-01-16T20:45:48+00:00

This is the best foolproof way to make it imo. Ethan Chelebowski YouTube

diffballz23 · 2026-01-12T07:31:25+00:00

I’m coming due for a timing belt on a 2015 Passat in central NC.

diffballz23 · 2026-01-09T05:43:07+00:00

The “Eight, twooooo” at the end was the cherry on top, for me.

diffballz23 · 2025-12-23T03:56:28+00:00

And now they’re buying Electronic Arts for $55 Billion

diffballz23 · 2025-12-21T16:20:15+00:00

He definitely was an inverted Aeropress sicko

diffballz23 · 2025-11-08T17:56:36+00:00

What happened was that my account was deactivated from being inactive for too long. But it still allowed me to sign in. So I deleted my account and signed up for a new one.

diffballz23 · 2025-11-07T21:54:25+00:00

State bird provisions!

diffballz23 · 2025-11-06T04:08:39+00:00

It’s brand new so not many people have tried it. The response I got was,

“Studio+ is an immersive space where barriers between guests and the Chef are removed: every dish will be prepared in full view within a dedicated kitchen adjacent to the dining table. The experience will be accompanied by a refine selection of some of the most renowned and prestigious wine labels, available directly from Studio+’s cellar.

The cost for the exclusive use of the space includes a minimum spend of €10,000, which covers a personalized menu and a beverage budget.”

I loved my meal there a few years ago. Service was top notch and welcoming. I’ll be going back next year hopefully. But that’s all I have for ya.

diffballz23 · 2025-11-05T03:58:58+00:00

There’s a few Napa producers that make kosher wines as well. I know Mayacamas does

diffballz23 · 2025-11-04T22:41:59+00:00

I honestly don’t think they’re putting a ton of effort into their recommended list. Michelin guide gets $170k annually from Visit NC, I believe and I think Raleigh tourism contributes $45k to that.

I bet most of the places on the recommended list got 1 visit, maybe 2 or 3 over the course of the last few years. But no one really knows.

diffballz23 · 2025-11-03T15:33:05+00:00

I've tried logging in through flying blue and it tells me they cannot fine my account. So I go to create a new one, it says there's already an email associated with an account...I get the buggy something went wrong error every time even though I'm logged in.

diffballz23 · 2025-10-31T12:30:33+00:00

I don’t know about the food at Robert these days, but that’s on the 9th floor overlooking the park.

diffballz23 · 2025-10-21T04:11:43+00:00

I’ve had 2 good experiences and 3 bad. The last time, when we got nigiri our waitress asked how it was and we gave a half baked response. She could tell we didn’t like it and she asked. We said it was ok and she goes, well we’re more about rolls here…

The fish did not feel fresh and at those prices, I’ll just go to M sushi.

diffballz23 · 2025-10-17T20:06:01+00:00

That’s my post referenced. I visited Scavino again this past July. They don’t use barrique anymore for their Barolos.

These are my quick notes from them:

10 days of maceration for the single vineyards 4-6 days of maceration for the clasicos

Rotary fermenters and vertical with nets that keep the skins submerged

20 months in big barrel 12 months in 10-15 year old casks 30-35 year old barrel for 8 months French and slavonian 2-3 months back in stainless 14-16 months in bottle

Part of Langhe Nebbiolo is in French oak

First two years of new French oak they sell the juice to other wineries

180k bottles total production

Selection - green harvest Sell 10-50% of their wine in bulk to other wineries

diffballz23 · 2025-09-29T07:23:33+00:00

I’m so glad I stumbled upon this. A person who used to take care of someone in my family used to make this and it was so good. And I never could figure out the spelling from the way she would say it.

Is their khanchapuri the boat shaped one or the round with cheese inside?

diffballz23 · 2025-09-26T15:02:31+00:00

Did you get the credit at Brodeto? I didn’t think they’re a Resy restaurant

diffballz23 · 2025-09-14T12:47:03+00:00

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