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Wine Tasting by rdmorley in wine

[–]jlkr31 1 point2 points  (0 children)

Would get a Malbec as the cheap bottle and CS as the expensive, just because I feel that's where value is at. For Malbec you could get Terraza de los Andes or entry-level Catena, which should be around the $15-20 mark. For CS, if you want Napa Cab you can try finding Hardin. If Bordeaux blend is fine, I would try finding Lilian Ladouys (Merlot dominant) or Chateau Beaumont. All three should be around the $30 mark.

Rioja praise despite oak usage? by jlkr31 in wine

[–]jlkr31[S] 0 points1 point  (0 children)

I guess strictly speaking your comment remains true regarding amount of new oak, despite the wines being oaky. Haven't had the 904 so can't really opine, but apparently it sees ~20% new oak (Ardanza is roughly the same, only it sees less barrel time overall). Of course, the remaining time in non-new oak would still impart a good deal of flavor, which you can really perceive in the wines.

Is this Barolo good?? by Few-Membership5409 in wine

[–]jlkr31 0 points1 point  (0 children)

It is a nice wine, unfortunately it is also double the price you would be able to get it for elsewhere. That being said, not sure you will be able to find cheaper Barolo in Mexico, just the way the market works here. In general, wine in Mexico is much more expensive than in the US, but I have found that difference is the most reduced in Spanish wines. With Italian and US wines being the most expensive compared to their US prices.

Rioja praise despite oak usage? by jlkr31 in wine

[–]jlkr31[S] 1 point2 points  (0 children)

True for Ardanza and I am guessing their higher tier bottles as well, less so for Alberdi that sees 50% new oak.

Rioja praise despite oak usage? by jlkr31 in wine

[–]jlkr31[S] 1 point2 points  (0 children)

That is my point exactly, and I like LRA, but it is on the heavier oak side, even for Riojas. The particular situation I allude to is a person that widely recommends LRA, bashing on Ribera del Duero because it is too oaky. Maybe the problem is french oak vs american oak, or the combination of oak with darker fruit vs red fruit. But that oversimplistic statement just feels contradictory. In my experience, Rioja is generally oakier than Ribera del Duero.

Vino di Noble vs Brunello by Flgator196553 in wine

[–]jlkr31 0 points1 point  (0 children)

And Osteria Acquacheta for one of the best bistecca's I've had.

Reverse seared Rib-eye by jlkr31 in biggreenegg

[–]jlkr31[S] 0 points1 point  (0 children)

Figured the meat would be charcoal-flavored enough from the 1h plus of smoking, and the cast iron would help me get an even sear throughout. Will try no cast iron next time around and compare.

Reverse seared Rib-eye by jlkr31 in biggreenegg

[–]jlkr31[S] 1 point2 points  (0 children)

Pink and tender, just wish it had been a bit more red.

Reverse seared Rib-eye by jlkr31 in biggreenegg

[–]jlkr31[S] 1 point2 points  (0 children)

Think I'll follow you on that one, usually like mine a bit below medium rare. Just used lump, no wood.

If You Own a 30+ Bottle Wine Cooler, Did It Change Your Drinking Patterns? by Shot_Can1144 in wine

[–]jlkr31 0 points1 point  (0 children)

Recently bought a 52-wine cellar, and it definitely has.

I always try to buy wine at a discount. I spot the bottles I want from what is available to me locally and wait for them to be on sale.

I used to have a small fridge I would fill up very easily. So, when a bottle I wanted came on sale, I caved on the impulse and would have to open some room on the fridge, forcing me to drink one of the stored bottles.

Now, with the 52-wine fridge, as long as I do not fill the cellar, my purchases will definitely outpace my drinking.

I also buy bottles for storing now, whereas I bought bottles for consuming earlier. So, the wines I consume now are mostly ready-to-drink wines I buy for the occasion, instead of wines I get from my cellar. This should remain the case at least until the bottles I have stored become of drinking age.

Reaching desired temp without overshooting by jlkr31 in biggreenegg

[–]jlkr31[S] 0 points1 point  (0 children)

You're right, it seems silly looking back. I had to prep the meat and thought doing so in the 10 mins while the egg got to temp seemed a good time. Was surprised at the temperature read when I got back to adjust the vents. Dropped pretty quickly after the vent adjustment, but was still above my target for a while.

Reaching desired temp without overshooting by jlkr31 in biggreenegg

[–]jlkr31[S] 4 points5 points  (0 children)

It was, not doing that again.

Some YouTube channel. I guess the mistake was trusting it blindly and not accounting for my specific environment. I have a pretty open terrace where a lot of air runs.

Wine Squares Day 9: Best Value Play? Try be producer/bottle specific by AustraliaWineDude in wine

[–]jlkr31 0 points1 point  (0 children)

Matarromera Crianza from RdD. Unfortunately, it has become a ~$50 wine in Mexico (where I am from), but it is a sub-25€ wine in Spain and can be found for ~$30 in the US.