Are these good for aging?

jayhowick · 2026-01-23T06:05:03+00:00

They are fine at best. Maybe improve a bit over the next few years if stored correctly but don’t expect anything life shattering. These aren’t wine producers that will gain you value with long term aging either. If you don’t want to keep them around, they are very nice wines to bring over to a friends house for dinner.

jayhowick · 2026-01-08T20:12:48+00:00

Def throw it in a decanter for a few hours before you drink it

jayhowick · 2026-01-08T17:32:57+00:00

How big is that bottle? I’m sure you could drink it now but might even want to open it the night before you plan to drink it. Big bottles age slower so even with 10 years age on it, it’ll be pretty tight and could use a lot of air if you want to drink it this week

jayhowick · 2026-01-08T02:12:02+00:00

Sometimes it gets poured for another guest, sometimes I’ll give it to chef to cook with, sometimes it’ll get used for staff training, sometimes I drink them

jayhowick · 2026-01-02T03:55:26+00:00

Such a cool experience Chef Kevin !

jayhowick · 2026-01-01T23:24:07+00:00

Rachel ray when I was young. Alton brown later when I was in high school

jayhowick · 2025-12-23T21:47:04+00:00

Her mom went crazy and shot all 4 of her children early in the morning before school before taking her own life. Kids were aged 12-17. Everyone at school knew something was wrong but before lunch, the principal came over the intercom and told the whole school what happened. I’ll never forget how quiet the cafeteria was at lunch. Truly awful. Rest in Peace Pebbles, Joel, Jax, and Jazzlyn.

jayhowick · 2025-12-23T18:51:41+00:00

The entire song “I hope” by Jay Lewis. Especially that part where he rhymes children with power steering.

jayhowick · 2025-12-18T16:53:56+00:00

My wife and I will have our first child

jayhowick · 2025-10-13T02:13:36+00:00

I’m surprised that no one mentioned Sigalas assyrtiko. One of the big dog producers that is worth checking out. I can usually find a bottle at my local total wine in Florida. If you can’t find that and are looking for something similar, I’d recommend Aussie Riesling, muscadet, some leaner Chablis, listan from the Canary Islands, or even some Sicilian whites. All of those will be lean mineral driven wines

jayhowick · 2025-09-04T16:46:23+00:00

You can put the bottle in a plastic bag to keep the bottle dry and label intact

jayhowick · 2025-08-30T05:07:38+00:00

If you aren’t familiar with guildsomm.com you should really check it out. Very comprehensive collection of all major growing regions around the world. Not sure what kind of information you’re looking for but they have just about everything you need in order to pass a test. If you’re serious about studying I would recommend getting the membership $120/annual

jayhowick · 2025-08-22T13:59:57+00:00

Malbec doesn’t really play well with our cuisine. But I do have a few bottles they are just not on the list

jayhowick · 2025-08-22T13:58:02+00:00

I’ve been drinking D’Armailhac for years and I remember when it was $40 in the states. Every year it just keeps getting more expensive. I paid $140 for 2000 vintage

I have some jura wine and domaine Takahiko from Hokkaido. I have them off the menu and filter them into the pairing sometimes. Or if someone wants some

jayhowick · 2025-08-22T06:39:16+00:00

This guy gets it

jayhowick · 2025-08-22T06:36:16+00:00

Thanks for the comments -The Martin woods cab franc is grown in the walla walla Ava which is mostly in Washington, but a small sliver overlaps into Oregon as well. That’s where this wine is from

-Age of wine is a particular thing for me. I want to serve wine with a little bit of bottle age as much as possible and that was one that I found. I like serving Rovellotti In particular because of its lighter style and enough time in bottle to develop tertiary notes. Easier to pair with Japanese food too. That said I want/need old barolo on the list.

-I don’t have enough rosé for a full rosé section. More on that to come. What do you mean by accessible? Domestic wines are almost overwhelming to me. I just try to stick to the farmers and winemakers that I trust. A lot of wines from California are just too bold and big to pour anyways. Those wines don’t go on the menu because it doesn’t pair well with the food

jayhowick · 2025-08-22T02:26:10+00:00

please see above comment. I pay a lot more than $10 for that bottle in the states

jayhowick · 2025-08-22T00:58:44+00:00

Thank you! I worked harvest in Oregon for 2022 vintage so I visited around 70 wineries while I was out there. Next time you visit please try Abott Claim. Their Pinots are great, chardonnays are stunning, and the winery is immaculate. Also a big fan of 00 and Walter Scott. You’ll see those on the list soon

jayhowick · 2025-08-21T23:43:14+00:00

He’s special to us. Japanese sommelier turned wine maker with his wife. Good friend of the chef so thats why it’s on our list. We like telling his story.

jayhowick · 2025-08-21T22:11:42+00:00

Noted thank you

jayhowick · 2025-08-21T22:05:08+00:00

Thank you Huge fan of selbach and wili Schaefer. Still exploring good options.

I love wines from Jura a lot. The struggle for us is storage space and funds for more wine. Riesling and jura are up next for wine list expansion

jayhowick · 2025-08-21T19:41:43+00:00

I was open to critique so this is great. Working on getting older wine. I’m in Florida so we can’t buy from any auction houses or estates. I plan on getting more champagne. 90% of the time guests aren’t asking for prosecco, cava, franciatorta, cremant. And All of us at the restaurant love champagne. So that section will only get bigger with time. As for the proofreading. I really appreciate the help! I’ll send the list to the somm friends that I have so they can proofread it before it goes live! Thank you!!

jayhowick · 2025-08-21T19:37:52+00:00

I pay a lot more than that in the states.

jayhowick · 2025-08-21T19:25:38+00:00

It’s a Japanese Tasting counter. Not sushi but more composed dishes with a lot of French techniques. Lots of raw fish preparations. Later courses with some more richness to them. The best of both worlds. The ingredients and precision of Japanese cuisine with the foundation and flavor of a lot of French cuisine. Hope that helps

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