October 27Oct 27 20 hours ago, We’reTexas said: If Bodega Chacra, then yes. Chacra is good but I've got better stuff from producers that either don't export at all or don't export their best stuff. I find the Patagonian stuff to be a little austere and taut, generally. That said, they're making some great pinots. I have a 2002 Cobos Malbec that needs drinking along with some quality Rutini blends.
October 27Oct 27 if i do not get an explanation as to how b_p and milkman each drink over $100,000 of wine every weekend before this site ultimately shuts down, i am going to be severely pissed off.
October 28Oct 28 22 hours ago, We’reTexas said: How were the Rayas, Rousseau and Leflaive? I’m not sure how to put this except the Rousseau exceeded my expectations and was one of the best wines I’ve ever had. The price has always turned me off but I had a special occasion and found a reasonable deal and went for it. I’ll do it again. It was that good. I’ve had a lot of Leflaive but that 2005 was outstanding. Youthful, vibrant, and focused. I have no idea how long that stuff may last, but it had another 10-15 years at least. With that said it might be at its peak. Hell if I know I haven’t had any 30 yr old Leflaives to compare it to. But if you come across one, don’t hesitate. Consistently the best white burgundy made, in my opinion, of course. The Rayas was also sensational. I’ve been fortunate to have had a few of these over the years and there’s never been a bad one. Especially if you’re into the white Rhônes.
October 28Oct 28 3 hours ago, sidis said: if i do not get an explanation as to how b_p and milkman each drink over $100,000 of wine every weekend before this site ultimately shuts down, i am going to be severely pissed off. Some of us have very expensive hobbies (habits) lol. I wish I could stop but I can’t.
October 29Oct 29 The wife (no pics) and I are only occasional wine drinkers, and imbibe more red than white. But she does have a fondness for "old school" (at least from a California standpoint) Chardonnay, i.e., buttery, oaky, malolactic fermentation up the wazoo Chardonnay. That style is obviously no longer the trend, and it frustrates her whenever she tastes a new Chardonnay and gets nothing but bright, minerally, stone-fruit tasting notes ("If I wanted something that tastes like sauvignon blanc, I'd order sauvignon blanc!") My understanding is that the newer trend of lighter, more fruit-forward Chardonnay is actually more like the classic European Chardonnays and thus is actually more "old school" than the butter bombs that California produced back in the 1990's and early aughts, but that's not what she likes, so . . . Surly wine gurus, please recommend me some buttery, oaky Chardonnay, preferably $50 or less. I keep seeing Rombauer popping up when I do some online investigation, along with labels like Far Niente, Frank Family, and Hamilton Russell. Any others I need to be looking at?
October 29Oct 29 1 hour ago, Carl Spackler said: The wife (no pics) and I are only occasional wine drinkers, and imbibe more red than white. But she does have a fondness for "old school" (at least from a California standpoint) Chardonnay, i.e., buttery, oaky, malolactic fermentation up the wazoo Chardonnay. That style is obviously no longer the trend, and it frustrates her whenever she tastes a new Chardonnay and gets nothing but bright, minerally, stone-fruit tasting notes ("If I wanted something that tastes like sauvignon blanc, I'd order sauvignon blanc!") My understanding is that the newer trend of lighter, more fruit-forward Chardonnay is actually more like the classic European Chardonnays and thus is actually more "old school" than the butter bombs that California produced back in the 1990's and early aughts, but that's not what she likes, so . . . Surly wine gurus, please recommend me some buttery, oaky Chardonnay, preferably $50 or less. I keep seeing Rombauer popping up when I do some online investigation, along with labels like Far Niente, Frank Family, and Hamilton Russell. Any others I need to be looking at? Rombauer, Ramey, and Flowers are all good and in your price range. And available at HEB (when it's open). If you want to spend a little more, Shafer Red Shoulder Ranch, Kistler, and Paul Hobbs are all very solid. Believe it or not, the La Crema wines are also very good for their price point ($25-ish).
November 8Nov 8 The wife (no pics) and I are only occasional wine drinkers, and imbibe more red than white. But she does have a fondness for "old school" (at least from a California standpoint) Chardonnay, i.e., buttery, oaky, malolactic fermentation up the wazoo Chardonnay. That style is obviously no longer the trend, and it frustrates her whenever she tastes a new Chardonnay and gets nothing but bright, minerally, stone-fruit tasting notes ("If I wanted something that tastes like sauvignon blanc, I'd order sauvignon blanc!") My understanding is that the newer trend of lighter, more fruit-forward Chardonnay is actually more like the classic European Chardonnays and thus is actually more "old school" than the butter bombs that California produced back in the 1990's and early aughts, but that's not what she likes, so . . . Surly wine gurus, please recommend me some buttery, oaky Chardonnay, preferably $50 or less. I keep seeing Rombauer popping up when I do some online investigation, along with labels like Far Niente, Frank Family, and Hamilton Russell. Any others I need to be looking at? I’d also suggest finding some rousanne… Stolpman, for instance, makes an incredible bottle that should hit all the high notes for your wife.
November 18Nov 18 On 11/10/2025 at 9:56 AM, HenryJames said: Verduno, imo. I've been to Verduno. Really liked the wine and the tour of the facility. I have a magnum of their 2009 Barolo laying on its side (among others).
November 18Nov 18 On 10/29/2025 at 11:03 AM, Carl Spackler said: The wife (no pics) and I are only occasional wine drinkers, and imbibe more red than white. But she does have a fondness for "old school" (at least from a California standpoint) Chardonnay, i.e., buttery, oaky, malolactic fermentation up the wazoo Chardonnay. That style is obviously no longer the trend, and it frustrates her whenever she tastes a new Chardonnay and gets nothing but bright, minerally, stone-fruit tasting notes ("If I wanted something that tastes like sauvignon blanc, I'd order sauvignon blanc!") My understanding is that the newer trend of lighter, more fruit-forward Chardonnay is actually more like the classic European Chardonnays and thus is actually more "old school" than the butter bombs that California produced back in the 1990's and early aughts, but that's not what she likes, so . . . Surly wine gurus, please recommend me some buttery, oaky Chardonnay, preferably $50 or less. I keep seeing Rombauer popping up when I do some online investigation, along with labels like Far Niente, Frank Family, and Hamilton Russell. Any others I need to be looking at? Frank Family should be a great fit for what you are looking for. Their Lewis Vineyards Chard is outstanding. The Carneros is great too.
November 18Nov 18 I'm a fan of Smith-Madrone Chardonnay and I think it fits your wifes likes. Smith Madrone Chardonnay
November 23Nov 23 Hosted a fun little tasting in town tonight… if I do it again, Austin wine snobs are welcome!
December 18Dec 18 Our under-counter wine fridge died. It’s a KitchenAid. Are there any I should seek out or are they all pretty much just mini fridges with a glass door? I’d like something I can keep both red and white in but separate zones in a small fridge sounds about as effective as a smoking section on an airplane.
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