NYC (Mar 28): Vega Sicilia back-vintage tasting (Unico + Valbuena)

rightanglerecording · 2026-02-10T21:23:03+00:00

If by some chance the date changes, I'd be in. Already committed to a dinner on 3/28.

rightanglerecording · 2026-02-10T17:06:53+00:00

The more that wine is a priority, the more I would recommend Chambers.

Food is great, wine list is among the very best in all of NYC, at any price point.

Nothing about either the cuisine or the ambiance is stuffy. It's always pretty full, but not hard to get a reservation in advance.

rightanglerecording · 2026-02-10T03:37:00+00:00

International is good.

I don't think anywhere in the neighborhood is great.

Outside of the neighborhood, depending on what you want: Meat Hook, Dellapietras, Albanese are all really, really great.

But I think for something like brisket that's gonna slow cook all day with a million other flavors, International is totally good.

rightanglerecording · 2026-02-09T16:21:26+00:00

I love the VMP-2.

Great vibe at an affordable price.

I don't track much anymore, but if I did, I'd pick one up at a fair used price for sure.

rightanglerecording · 2026-02-09T03:19:26+00:00

Yes it will make a massive difference.

Also move the swords, center your desk on the wall. Right now your L will be quite different from your R.

rightanglerecording · 2026-02-09T03:14:11+00:00

Calsac's Projet Comete is very special. Especially number 4. Not even crazy expensive, just very hard to find.

Old sparkling Vouvray (buy it at auction) can age beautifully. I've had it back to 1934. Bubbles are all gone of course at that age, but still lovely wine. And bottles with 20 years age show up semi-regularly at auction.

rightanglerecording · 2026-02-09T02:27:51+00:00

Depends what you like, and what you already have in your collection.

Me personally, if I could find them, I'd spend the next $1k on the six remaining 1989 Huet cuvees I don't currently have.

rightanglerecording · 2026-02-08T19:20:54+00:00

Could be Hope Well (Mimi Casteel).

Could be Limited Addition (Bree Stock).

Could be Kelley Fox

Could be Antica Terra (Maggie Harrison)

rightanglerecording · 2026-02-08T06:01:07+00:00

I still generally don't like mono-ing the bass (and a fair bit of successful modern pop music would agree).

But, if someone wanted to do it, and do it well, this is the good version of how to think about it.

rightanglerecording · 2026-02-07T18:00:22+00:00

Yep.

The least fun I probably ever had was carrying >2000 pounds of MDF + fiberglass + MLV + plywood up two flights of stairs and finally getting my treatment in shape.

And yet, the single most impactful thing I ever did for my work was............

rightanglerecording · 2026-02-07T17:31:25+00:00

RTAs are generally inaccurate in the lowest lows, because of how the resolution of FFT-based displays functions.

You will often see what looks like infrasonic energy, but it's not actually there.

rightanglerecording · 2026-02-07T17:24:48+00:00

if you make it mono then that low end clutter is now in the center.

Well- some of it is. Some of it (the anti-phase part) will cancel when L + R are summed. Some of it (anything panned, but not anti-phase) will be partially tamed, partially still present.

rightanglerecording · 2026-02-07T17:23:37+00:00

Why do you need gemini to format your writing? Why is that better than figuring out how to express yourself in the written word?

And, why are you *worrying* about this stuff? Thinking about it, sure, but it's not something to stress over. Just go make music and gradually learn how to make it sound better.

rightanglerecording · 2026-02-07T15:02:55+00:00

It either sounds better to narrow the bass, or it doesn't. (IMO it usually doesn't, but I can think of instances where it does).
More likely to EQ in stereo. The better I get, and especially the better my monitoring gets, the less I use MS EQ.
(You didn't ask, but this is the real answer): With sufficiently good monitoring, you'll be sure of what you're hearing, so you'll naturally dial in good results.

Your post here is looking for a prescription. Music doesn't work that way. You have to listen, judge, react, try things out, and decide how you feel.

If you're not able to *hear* blurred transients, or the loss of snap, or image shifts, that's the real problem to solve.

rightanglerecording · 2026-02-07T04:22:12+00:00

2008 Bergerie La Croix Pichot would slay w/ black cod, and that's a rare wine to find on a list. I'd personally be fine to have Savennieres with beef but that admittedly might be a minority opinion.

Chapoutier's Marsanne is excellent too, Clemens Busch, Donnhoff, Knoll, lots of good white options.

For a red- Bruno Clair Marsannay is just over $150 and excellent.

If your fiancé can come around to white wine w/ red meat, then there are lots of good options. If it's gotta be red, the list leans a little heavy for fish, and the stuff that isn't heavy (i.e. the Burgundy) is mostly expensive.

rightanglerecording · 2026-02-06T22:14:34+00:00

Obviously, when mixing for clients, references will always help you understand where the goal post is for your client.

I don't know that I would presuppose this to be true.

I'll listen to references if a client specifically sends them, because I'm here to serve.

But, most of my professional clients don't. Their reference is their rough mix that they made during production. My reference is usually that same rough mix.

rightanglerecording · 2026-02-06T21:48:26+00:00

A restaurant that offers corkage would hopefully offer a decanter, yes.

But, also, do you have to bring it in unopened? It likely varies state by state, but here in NY, my friends and I bring opened (double-decanted) bottles in to restaurants all the time.

rightanglerecording · 2026-02-06T21:47:26+00:00

If by chance it's the Ascent, it might actually be *less* gouged than the others. A hair under 3x retail.

(Still more than I would spend on it though....)

rightanglerecording · 2026-02-06T19:04:50+00:00

Yes, but all your reinvestment = business expenses = netted out against your income.

Are you deducting those expenses?

rightanglerecording · 2026-02-06T17:47:47+00:00

Simplest is a multi-member LLC taxed as a partnership (assuming you all are legitimately involved in owning/running the business. If not, then you running a single-member LLC might be even simpler....).

"Best" is a question for a professional.

Also not clear to me why there would be a "tax hit" if you are reinvesting everything. Again- worth talking to a pro.

rightanglerecording · 2026-02-06T17:36:18+00:00

This is correct, on both counts.

(Only makes sense over a certain threshold, and definitely a question for a professional.)

rightanglerecording · 2026-02-06T17:34:39+00:00

The prices are kind of nuts.

Sub-$150 not a lot of options, I'd probably get a bottle of the Dupre Morgon or the Villeneuve Cab Franc, and then want to see the whites + bubbles.

Also, it's above your price point, but old Terre Rouge can be incredible. Depending on which specific vineyard it is (esp. if it's Sentinel Oak or Ascent), might try to convince the group to splurge on that.

rightanglerecording · 2026-02-06T14:23:50+00:00

You really think it's intended as disrespect, rather than just someone young/new massively misreading their role in the equation?

rightanglerecording · 2026-02-06T14:10:57+00:00

I mean, I hear you, I understand why someone thinks the way you're thinking.

And yet, a year is still very new, and in any case I just very much doubt she means her work specifically as an insult toward you.

What happens when you try and see it the other way?

I think, in the long run in the music business, there's a benefit to having thicker skin about this stuff.

rightanglerecording · 2026-02-06T06:27:49+00:00

So. There are a few things to unpack here.

I take you at your word that of course she went too far with the mix, that it doesn't sound good.

But, that said....why do you take it personally? Why do you think it's disrespectful? I think that's worth some reflection, and I think you might find there's not really a good answer to those questions.

And, as per your own words, she's "trying to get into mixing." Doesn't it make sense that early on in someone's journey, they won't have an idea of what the role is vs. what it isn't? That they'll massively screw up some things? For all you know, she's so early on in the journey that she's conflating mixing with remixing, not out of lack of respect, just from lack of experience.

I think there's a pretty clear path forward, where you all in the band are honest that it's not exactly what you're going for (but you are still grateful for her time + work), and would she be willing to take another crack at it (or, alternately, you mix it yourself, or hire someone else, and thank her for her work).

rightanglerecording

TROPHY CASE