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LinkedIn Profile


Found 12 results

  1. Hi all, I hope you're doing great! This is probably a bit of an unusual post, but I'm taking a long shot! My in-laws are selling their beautiful old house in Muizenberg, Cape Town, South Africa. It has a ~180 head vineyard in which my father in law makes ~100 litres of wine a season. While I'm sad that the house will be leaving the family. I'm absolutely gutted at the thought of the buyer being someone who isn't interested in the wine and letting all the hard work go to waste! So I figure - maybe someone on a wine making forum is looking for a new house with an attached vineyard and wine making room? 🤞
  2. Hi, I’ve got a collection of decently fine wine, and my storage room/cellar will get up to 68 degrees Fahrenheit on really hot days. it drops down to 60-64@night after hot days, and will stay around just 60 during the summer on average as long as it does not get too hot. my question is if this will be a problem, since the temp only rises for a short time, I think the bottles stay around 60degrees? any advice or experience? thanks for your time.
  3. For example, I recently got some Rioja Reserva from 2002. That's 20 years!! Would it be too old? Obviously for some wines and vintages, that is nothing. Just don't know. Any help on this??
  4. I've tried to scour the internet for suggested wine parings for the caramelized carrot soup from Modernist cuisine at home, without luck. It tastes very different from your typical carrot soup, both sweeter and a lot more powerful. I'm thinking champagne might do the trick or I might revert to my "when in doubt" favorite - riesling (I'd guess something with quite a bit of body and some age). Does anyone have any experiences to share?
  5. Has anyone here tried making their own wine from a kit? I've been getting inundated with ads from brewsy (https://getbrewsy.com) and it looks interesting. Not sure if what they make is actually wine though? Google searches for it came up with ppl using it with mountain dew etc too! Just wondering if anyone here has tried it or anything like it with successful results.
  6. When cleaning out my Dad's house I found this bottle of Mexican "Alcohol Puro de Caña" in the back of the linen closet. I remember this always being there since I was a young kid in the 70s. He said this was a gift, he didn't say when, someone gave it to him but he wasn't a drinker of alcohol and in the closet it went. It has never been opened and the level it's at is due to the angels I suspect. The lid was and remains tight. The alcohol is crystal clear with no sediment. I don't have the heart to open it. I like keeping it as is but.... Does anyone have any information on it? Edited to add: I'm so sorry! I didn't see that I put this in the wine forum. If someone can move it to the spirits forum I sure would appreciate it. Thank you.
  7. daniel73

    WSET Books

    Hi, I'm looking for books / pdfs from WSET 2 and 3 in Wine and also in Spirits
  8. From the Chicago Tribune: The announcement came Here's a follow-up NYT article.
  9. Wine Digestif / Apéritif 1 cup of water 3-6 tablespoons of honey 1 cinnamon stick 7-10 pepper granules (red and black) 3-4 leafs of Pelargonium graveolens ~ 1 liter of wine. Boil the water for 5 minutes with cinnamon stick and pepper granules. Add the leafs of Pelargonium and furthered away the cooking pot from heat source. Wait until the water is cool enough to add the honey (max 60°C). Stir it well to make a sirup. Mix the sirup with the wine.
  10. I'm amazed at the prices of Kirkland brand alcohol. I was wondering if the quality was just as good or better than a popular competitor? Lets put our collective experiences together and reviews Kirkland brand wines and spirits. Type of alcohol, size, price and location will all be helpful. If you can compare with a leading competitor, that'd be great too.
  11. Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
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