Before he asked the question of the day, i was already fantasizing about what i would design,,I would like the stone, and heavy wood goth design, since my relatives are stone masons by trade and it is as far back as the brattislava where my grandfathes were from, all the men were masons, stone brick, i would like dark wood candles rod iron, rich colors red black , id like an under ground especial space that tunneled out to the gardens where hedges and lovely stone water pools for the sound, lovely tables where we could have a lite dish,,,,as for the main cellar rich plush sofas and unique glass ware, music and a card table roullete wheel for fun,,,,,,, built into the stone fireplace bread ovens on the far side where the heat would not effect the wine,,,,,,, fresh bread is such a lovely scent, and we all dress like vampires lololo ,,,and a spiral stair case that leads to the main level , thts it, paring i would like any wine with maynard james keenan naked, lol thats a paring,

Happy Chanukah (oops, I just spit on myself) to all our Jewish friends out there. 🙂

This is beginning to suspiciously sound like a popular poster that seems to be no longer with us.

Real lurkers don’t post, thats why they are lurkers.

Q1: I believe this, first and foremost, to be a matter of personal opinion. However, some wines obviously will do well with ageing. Large structured wines such as Cab, Petite Syrah, Merlot, Petite Verdot, some Zin and a variety of others (meritages or blends included) can age very gracefully. As a side note, this does not mean that wines with lower tannic compound levels cannot age. Many varietals that I did not mention (including some whites) can stand for a few years of aging.

Q2: I usually decant most of the reds I drink if the option is available. when I am going tastings at other locations often I do not have a decanter handy, and our wine seems to suffer as a result. Decanting reds (and some whites) always seems to enhance the wine for my personal pallet. I suppose some older wines would not need to be decanted as long, however it would help remove any heavy sediment found in whines that have been cellared for long periods of time. Sediments seem to be more of a textural element than flavor, and tannin compounds themselves do not have any flavor; that being said, many people do not like an over abundance of sediment in their wine while enjoying it.

I hope I have been slightly helpful, I am sure many “members” of this forum could give you a much better and more detailed answer than I have. PROST!

Had a really great dinner a few years ago, at the D.C. Capital, with a business colleague and a couple of potential clients. Fantastic lamb and a couple of bottles of Marques de Caceres Gaudium…

I think what happend was; Gary got locked in the cellar & people just forgot about him…?

;P

I think it’s a good thing, new names are always welcome here! But if Wayno is truly gone, I will miss him.

The challenge continues @melbaLI

*snarl*

#1 A meerkat
#2 Mayhem from the Allstate commercials
#3 Jeff Paradise

no.no.no. but very creative.

(back on top again)

Not for long…

😀

hope our favorite elf is alive and well … that is all.

…and done.

Guys I am super sorry, i will be Back MondaY!

No worrys…

My King, Your Royal Highness, Dear Sir:

A) I’m a critic. Gary is capable of SS (serious shit). When he doesn’t live up to the excellence of which he is capable The Smirking Lurker strikes! But, he strikes out of love.
B) Why oh why do you assume this is a photographic representation of me? Is it because the picture is of an unassailably handsome man (and servant to his Royal Highness, I might add)? Well, perhaps the photo is merely a tactic to through you off the trail of The (elusive) Smirking Lurker!
–
Sincerely, your (not so) humble servant,
~TSL

big game on monday!!!

Just wanted to thank Gary-V for spending some of his precious time with us…and for all the GREAT feedback from the Vayner Nation! Thanks again (and sorry my watch kept hitting the granite!) Much Love…. Curt

qotd:
the secret cellar behind the cellar!

hmmm probably like Sushi and high acid with minerality white like a Vouray, Muscadet

Porcini lasagne + Pinot Noir. But more importantly, I’d like to see Gary blind tasting a white CdP and a white Bordeaux, both 2007 vintage and dry.
Read this: http://www.decanter.com/news/wine-news/485897/bordeaux-2007-a-white-wine-year

We are supposed to get 4-6 inches of snow tonight and tomorrow. Nothing compared to BUFFALO! WOW! 😮 Will be watching the Blackhawks tonight and sipping a Bordeaux, AHHHHHH! 🙂

nice…exotic hardwoods…
do these guys make sure they are getting the materials from reliable sources?
“I have a gorgeous wine cellar, and I only killed a couple of dozen monkeys to get it…”
Viewing this yesterday got interrupted by phone calls…catching it up.

I’m confused…folks spend a lot on a cellar, cooling included, set it at 56, which is appropriate and protective of their fine wines, but don’t have the sense to select wines ahead of time, bring up the temperature where they will be served, and decant?
So they increase the temperature instead?
Instant gratification culture at its best.

QOTD1: mini cellar design for those with only a closet, and less digits to spend.
QOTD1.5: world hunger – if the folks that do roll out for these five and six figure cellars, took like 5% of that project cost, and 5% of their annual wine budget, and donated that to the nearest food shelf, that might make some kind of dent locally.

QOTD2: hard to come up with something in the shadow of WineCrazy’s pairing…