Originally Posted by brand0n

dear god make it stop

Originally Posted by Winetalk

Is his mom worth fucking and posting on Hun? I'd feel much better if I cut his little pippy with a rusty scissors.

1987 Mouton, never had it, but if you have a chance of putting your hands on 1983, (it's about eh same price as 87)
it's a treat. I opened it for Mayor few weeks ago.

Originally Posted by 12clicks

I've had the 83. Wanted to get to it before it got too old. I also did the 84 and 85 in rapid succession. The 83 and 85 were great. The 84, as you might expect was completely over the hill and probably sucked in its prime.

Originally Posted by Winetalk

I picked the few bottles of '83 almost next door from you:
http://www.chambersstwines.com/

still have 1 bottle left.

as for Gaja,
I think you opened it waaaay too early,
1998 is still a baby:

http://www.cellartracker.com/wine.asp?iWine=186

Originally Posted by 12clicks

yeah, I agree but it was my friends and he wanted to open it. We gave it a few hours to decant. a bit tannic but still really good.

Originally Posted by Winetalk

Friend wanted it it? I am a strong beleiver that choising the wine is not a good time for democracy!


I NEVER let friends kill the babies
;)

The oldest Nebbiolo I tasted was 1955 and...it was still good as one would never guess!

http://winetalk.com/forum/showthread...highlight=gaja

Originally Posted by 12clicks

no, no. it was his bottle.

Originally Posted by 12clicks

after the tokaji we almost broke out some 1865 port. Would that bring you out?

Sadly, the 87 mouton was corked and all I had ready at room temp. as a substitute was a young 97 mouton. The situation kinda sucked but we managed.
I fell asleep on the patio and woke up all duey. of course, the meat was fucking outstanding.

Originally Posted by Winetalk

at our age we only swap stock tips
;)

Originally Posted by Peaches

Here in south, our favorite redneck Louis Grizzard said "It ain't a BBQ unless you have be hosed down aftwards." :) We love our trashy junkfood ribs here. Hell, I've had them served right next to filet mignon, lobster tails and crab legs at an upscaled catered BBQ :thumbsup And here in the south DO NOT user the word "BBQd" with the word "beef" - it must be pork. Babyback ribs are personally the only kind I make. I roast them in the oven first then put them on a charcoal grill (hardwood charcoal only - not that crap you buy in the grocery store) with some BBQ sauce.

I've also seen people eat them with a fork and knife, lol. I mean c'mon........

Damn, now I want ribs and my grill is sitting out in the yard covered in plastic while they work on my house :(

Originally Posted by JimiJimi

CORKED? What do you mean you forgot to open it? Damn, I read all this and no review? I have a small investment collection if anyone is interested
1982 chateau pichon longuevelle
1990 chateau latoure
1990 chassagne montrachet
1989 chateaue lynch bages
1985 heitz cellar cabernet savignon marthas vin.
1986 chateau lafite rothschild pavillac
1976 chateau lafite rothschild pavillac
1982 chateau lafite rothschild
1986 chateau lafite rothschild pavillac
1982 margaux margaux
1985 mouton rothschild
1982 chateau d' yquem

Originally Posted by 12clicks

to serve with a 4 bone prime rib for dinner with friends.
We'll start with a couple bottles of lesser stuff before dinner (probably 2bottles each of '01 Heitz and '02 Worthy)
For desert we'll have some creme brule with a bottle of Tokaji Aszú 5 puttonyos and perfectly made french press coffee.

Should be a good night.

Originally Posted by grumpy

you are such a Connaisseur. Ribs with 87 mouton???? Shame on you.

Originally Posted by CDSmith

You're the one confusing a wonderful cut of prime rib with "ribs", who's the connoisseur?

:1orglaugh

Don't worry, at least one other person in this thread made the same mistake. :D

Originally Posted by 12clicks

I wasn't sure and wanted to help you if I could.

Originally Posted by 12clicks

does 12clicks hear a stray dog barking?

Originally Posted by Winetalk

where and how do you store them?