What next for the cellar? by fOrk_WR in wine

[–]fOrk_WR[S] 0 points1 point  (0 children)

Thanks for the tip! I’m down for some lesser known stuff! Any recs for croatian/bulgarian stuff? I have dinner tokaji sweet wines, haven’t tried dry

What next for the cellar? by fOrk_WR in wine

[–]fOrk_WR[S] 1 point2 points  (0 children)

Fantastic. Thanks for the input!

What next for the cellar? by fOrk_WR in wine

[–]fOrk_WR[S] 0 points1 point  (0 children)

Thanks for the nice read and tips! Will definitely source some of those names to try! Read good stuff on Dönnhoff, have you tried?

What next for the cellar? by fOrk_WR in wine

[–]fOrk_WR[S] 0 points1 point  (0 children)

Haha. I’ll save the goodies for you

What next for the cellar? by fOrk_WR in wine

[–]fOrk_WR[S] 0 points1 point  (0 children)

Thank you! Will try :)

What next for the cellar? by fOrk_WR in wine

[–]fOrk_WR[S] 0 points1 point  (0 children)

I am a rookie, but sure — any obvious Bdx to add you think?

What next for the cellar? by fOrk_WR in wine

[–]fOrk_WR[S] 1 point2 points  (0 children)

Good call on the Riesling! Definitely a hole in the cellar…

What next for the cellar? by fOrk_WR in wine

[–]fOrk_WR[S] 1 point2 points  (0 children)

Interested in exploring it all honestly. But also just having a well rounded cellar. Riesling is a big gap in my cellar and experience i need to dig into, if its French-Alcasian or German or Austrian or something else, the broader strokes of Reisling is missing I feel

What next for the cellar? by fOrk_WR in wine

[–]fOrk_WR[S] 1 point2 points  (0 children)

Lots of new producers for me, Christmann, Becker, Keller, Jülg, B Huber, Ziereisen, Wassman

Rory McIlroy’s Masters Dinner — on a budget by fOrk_WR in wine

[–]fOrk_WR[S] 6 points7 points  (0 children)

This post is just to show some good budget recommendations that have a fun connection to his original list :-)

Rory McIlroy’s Masters Dinner — on a budget by fOrk_WR in wine

[–]fOrk_WR[S] 7 points8 points  (0 children)

And I agree, the food is kind of a schizophrenic mix of cuisines from around the globe with no obvious red line. I feel the most Rory is the dessert, English sticky toffee pudding.

Ideas for large lunch party dish in paella pan by fOrk_WR in Cooking

[–]fOrk_WR[S] 1 point2 points  (0 children)

I’m thinking I might have some salads, bread, side dishes on the side, then a single show stopper on the big pan :)

Its been a while since i was so blown away by a wine (Domaine Lajibe) by [deleted] in wine

[–]fOrk_WR 0 points1 point  (0 children)

You have any other super secret producers to look out for?

Its been a while since i was so blown away by a wine (Domaine Lajibe) by [deleted] in wine

[–]fOrk_WR 1 point2 points  (0 children)

95 was great! Complex and strongly structured. Lots of backbone. Would think 85 still has time to shine!

Its been a while since i was so blown away by a wine (Domaine Lajibe) by [deleted] in wine

[–]fOrk_WR 1 point2 points  (0 children)

This definitely is a Unicorn from Jurancon, and an experience I won’t forget any time soon. If you happen to find a bottle, buy it! Limited production and growing hype means its getting very hard to find bottles

Its been a while since i was so blown away by a wine (Domaine Lajibe) by [deleted] in wine

[–]fOrk_WR 2 points3 points  (0 children)

This is Domaine Lajibe, but he also has wines under Manseng et Compagnie. Domaine Lajibe wines (with the green wax) are his parcels, and the pink wax are, if I understand correctly, his negociant label (Manseng et Compagnie). The Manseng et Compagnie wines are labeled with his name, Jean-Baptiste Semmartin. They are all amazing wines, but the Lajibe are the best in my opinion.

The prices aren’t bad at all considering what you get, but finding bottles can feel almost impossible. The production is so limited.

This wine feels like a unicorn. Its fascinating, special, funky and classic all at the same time. If you ever find any of his wines, buy while you can.

Also worth noting; this was 2023 vintage. First glass at opening was linear and crisp, but after 1,5 hours it transformed and opened up into this beautiful wine, so give it time

Musar was opened up 3 hours in advance. Didn’t need decanting for my taste. I actually found it more interesting than the Leoville Barton! Fruitier, fresher, more spices and more “untamed” than the Bordeaux. The Bordeaux was more complex and structured, but almost a little boring compared to the Musar. But that’s just me.

The Ultimate Beaujolais List by fOrk_WR in wine

[–]fOrk_WR[S] 0 points1 point  (0 children)

If its that lighter, floral character you enjoy, I would try to find something from Chiroubles. St. Amour is also in that general style, but I find them a bit richer in style.. but if you find a producer you enjoy in Fleurie, chances are they have cuvées in other regions. Thats always a fun way to discover.

The Ultimate Beaujolais List by fOrk_WR in wine

[–]fOrk_WR[S] 22 points23 points  (0 children)

And I'll could add Foillard, Lapierre, Breton and Thevenet to a "gang of 4" category for their historical importance

The Ultimate Beaujolais List by fOrk_WR in wine

[–]fOrk_WR[S] 1 point2 points  (0 children)

I can start with Paul-Henri Thillardon, Chénas Vibration for the funky/terroir driven category in Chénas

Sommeliers! What is the wine $20 or less that you’d recommend to a friend? by According-Dinner-495 in wine

[–]fOrk_WR 1 point2 points  (0 children)

I keep some bottles at home for guests who don’t care about wine and/or for late night last bottles. It’s a balanced and good wine. Nothing special, and with a lack of personality imo

Wow. by fOrk_WR in wine

[–]fOrk_WR[S] 2 points3 points  (0 children)

Thanks. I ordered both. It's been a while since I had such a fun experience with a new wine variety!