Let's Talk BBQ
Spriited Discussions => SPIRITED DISCUSSIONS => Topic started by: ACW3 on June 16, 2013, 11:00:42 AM
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If it’s BBQ funky, Tim will buy it! Here is proof.
(http://i1034.photobucket.com/albums/a429/acwiesemann/005_zpsc5918251.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/005_zpsc5918251.jpg.html)
Art
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Hummm. I always thought this was what you drank when BBQuing...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/5c47eea5918f38510820e5802cbe04ea_zps68dc2e52.jpg)
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Oh yeah, Boones Farm watermelon brings back some good and not so good memories..............
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Only if you have big bucks otherwise it's...
(http://i1121.photobucket.com/albums/l501/rdelemos/maddog2020_zpsf00df242.png)
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Geez....they have all those flavors now? I might not ever go back to a Malbec or Syrah.... :D
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All this high class wine you guys are posting is way, way too expensive. The cheapest wine i've found, per ounce, at my store, is Gallo jug burgundy (gallon). The best vintage is Wednesday. You can keep it behind the water heater on the back porch and seek out a slug when you need one. Dynamite with ribs. Can also be used to remove grease marks from stainless steel and quickly take bugs off the windshield.
Cheers!
Hub
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OMG!
I've been serving it to my friends for years 8)
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I drank or drunk a bottle of md 20/20 one time, I learned my lesson, Cant do takillya either :)
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I used to make wine to try and save some money but my wife does not drink it much anymore.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps7876a40e.jpg)
Now if someone can teach me to make Canadian Rye Whisky I will be off to the races again ;D
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The absolute minimum cellar for the discerning BBQ enthusiast...
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I drank or drunk a bottle of md 20/20 one time, I learned my lesson, Cant do takillya either :)
X2 - I only remember once and that was it.
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Sometimes wine goes on meats or in dishes I cook but to drink it has always been Beer & BBQ! ;D Don
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I was in Hutchison, MN this weekend for a soft ball tournament. We stopped at a local winery (around since 2004.) Had a few tastings. My wife and I have completely opposite tastes re: wine. I like dry complex wines, she likes simple fruity, sweet versions. But this place had a couple of garlic wines. I had to try them. Just sticking my nose in the glass evoked a variety of pastas I might make with this wine. My brain lit up with ideas like crazy! Then I tasted the wine - it was so different from the initial aroma. It was good! No garlic aftertaste. OK it WAS good. But I would not buy it as a drinking wine. I DID buy it as a cooking wine. My first thought is some shrimp on linguine. The nose just screams pasta. Looking forward to using it and sharing the results with you.
David
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All these bottles are the reason I no longer drink :) When I was young and stupid I bet I could have kept up with most of y'all.
But NO MORE I like my liver :D it's one of the only things I have left that has not had surgery on ??? ??? ??? ???
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I was in Hutchison, MN this weekend for a soft ball tournament. We stopped at a local winery (around since 2004.) Had a few tastings. My wife and I have completely opposite tastes re: wine. I like dry complex wines, she likes simple fruity, sweet versions. But this place had a couple of garlic wines. I had to try them. Just sticking my nose in the glass evoked a variety of pastas I might make with this wine. My brain lit up with ideas like crazy! Then I tasted the wine - it was so different from the initial aroma. It was good! No garlic aftertaste. OK it WAS good. But I would not buy it as a drinking wine. I DID buy it as a cooking wine. My first thought is some shrimp on linguine. The nose just screams pasta. Looking forward to using it and sharing the results with you.
David
David - can you post a link for the winery? I would like to order some of the garlic wine to try. It sounds like a great ingredient for a lot of things.
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Only if you have big bucks otherwise it's...
(http://i1121.photobucket.com/albums/l501/rdelemos/maddog2020_zpsf00df242.png)
This stuff will make you give back stuff you never stold. Just sayin. .☆´¯`•.¸¸. ི♥ྀ
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I was in Hutchison, MN this weekend for a soft ball tournament. We stopped at a local winery (around since 2004.) Had a few tastings. My wife and I have completely opposite tastes re: wine. I like dry complex wines, she likes simple fruity, sweet versions. But this place had a couple of garlic wines. I had to try them. Just sticking my nose in the glass evoked a variety of pastas I might make with this wine. My brain lit up with ideas like crazy! Then I tasted the wine - it was so different from the initial aroma. It was good! No garlic aftertaste. OK it WAS good. But I would not buy it as a drinking wine. I DID buy it as a cooking wine. My first thought is some shrimp on linguine. The nose just screams pasta. Looking forward to using it and sharing the results with you.
David
David - can you post a link for the winery? I would like to order some of the garlic wine to try. It sounds like a great ingredient for a lot of things.
T - here you are - http://www.crowriverwinery.com/wines/cooking-wines - Just one smell / taste and you will have a lot of ideas.
David
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Thanks David!
T
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I drank or drunk a bottle of md 20/20 one time, I learned my lesson. :)
me too. 1975, Adak Alaska on a 6 hour liberty after being 4 months out at sea. drank 2 of them while hiking in a blizzard around the far side of the bay. remember most of it. I didn't learn my lesson. had many more liberties and a awol or two. my and the captain got to know each other from the captains mast I had to go to every now and then. I wasn't the good child. ::)
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Just found this thread (you never know what you'll find as you dig around).
I love wine, particular the big bold reds like cabernet sauvignon, syrah, malbec, carmenere, zinfandel and others. However, I'm developing a taste for some of the whites: semillon, viognier, pinot gris, and others, as long as they are complex like a red, or citrus and fresh for sipping on the back deck on a hot day. About the only wine I do not particularly care for is chardonay. The south American reds are surprisingly good, especially the ones from Chile and Argentina, but my current favorites are the Washington wines.
While I typically love a Black Butte Porter (or just about any other nearly black beer) for "Q", I also like to have bold reds with the succulent "Q" meats.
We needed a wine cellar to store our treats, so we converted a sewing room into a "wine cellar" ;D Done on the cheap, it has been in place since 2000, and has been perfect to store our wines.
We were at L'ecole in Walla Walla a few years ago, and struck up a conversation with the winemaker. I was interested in a barrel, and he sold me the one in this image for $10 - I plan to have a circular glass top made so I can convert the barrel into a wine tasting table. I also plan to cut a door into the side of the barrel and store glasses within. This "cellar" is actually adjacent to the living room, which you can see through the circular window.
(https://lh6.googleusercontent.com/-WC7lVtjz7Vk/UigXf0ldvhI/AAAAAAAADNo/e9RfovNwvVY/w599-h898-no/IMG_1877.JPG)
Starting to deplete my house wines a bit. Need to make a trip to Washington ;D As to cooling, the "experts" want us to purchase a $3000 wine cellar "environmental control unit", however I opted for a $200 removable chassis room air conditioner from Walmart - has not done me wrong for the last 14 years. You can see it in the far wall in this image.
(https://lh6.googleusercontent.com/-DyLhGwMeu9g/UigXfX2z1QI/AAAAAAAADNk/IrolPAQNNeQ/w599-h898-no/IMG_1876.JPG)
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i just found this one now thanks to PZ .
i love my wine ,love to drink and collect.
i just lucky that i live in a area that makes wine so we can drive to wine farms and buy wine for a reasonable price .
as you see on me avatar . this is my cellar that i cure meat in the winter and store my wine.
(https://lh6.googleusercontent.com/-4egEAunP8_Q/UihNmDL08JI/AAAAAAAAD-o/npFDb2jGnpg/w800-h600-no/DSC07054.JPG)
(https://lh3.googleusercontent.com/-YGf72dQg5lE/T57A11taDqI/AAAAAAAABIw/TiFum5gwXsE/w1113-h835-no/DSC07259.JPG)
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Ahron
don't you worry about your corks drying out with your bottle necks angled up?
thanks .
the bottles are at 170 degrees so the corks are under wine and the wine sediment is still going to the bottom of the bottle .
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Years ago, they made a MD 16 pink grapefruit. I don't remember anything other than opening it. Oh, and Wild Irish Rose was a personal favorite as well.
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Years ago, they made a MD 16 pink grapefruit. I don't remember anything other than opening it. Oh, and Wild Irish Rose was a personal favorite as well.
Quality swill there Chris! :D
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Those are a couple of very nice wine cellars!
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Years ago, they made a MD 16 pink grapefruit. I don't remember anything other than opening it. Oh, and Wild Irish Rose was a personal favorite as well.
Quality swill there Chris! :D
Nothin' but the best for me. ;)
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Hummm. I always thought this was what you drank when BBQuing...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/5c47eea5918f38510820e5802cbe04ea_zps68dc2e52.jpg)
they still have the screw on tops. the labels have changed since i was a kid. spend many, many a night w/ boones farm. ;)
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lol, I remember enjoying Boone's Farm when I was young - brings back some good memories!
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Only if you have big bucks otherwise it's...
(http://i1121.photobucket.com/albums/l501/rdelemos/maddog2020_zpsf00df242.png)
This stuff will make you give back stuff you never stold. Just sayin. .☆´¯`•.¸¸. ི♥ྀ
true statement. there was this time in Adak Alaska w/ a 6 hour liberty and 2 bottles of md2020 in my coat walking up the road in a blizzard. that's another story.