Wine Talk

Snooth User: edwilley3

What's your End of the World Bottle? (December 21 or otherwise)

Posted by edwilley3, Dec 5, 2012.

All my scotch friends have special "end of the world" bottles. I suspect that many of us do, too. So, considering that the end of the world is supposed to happen in a matter of days per our Mayan friends, and that happens to coincide with the Christmas season.....what are you planning to open this Christmas?  If the world starts to come apart despite your skepticism of the Mayan calendar, what will you open?

Me? 1996 Dampierre Reserve de la Famille, 2003 Oreno, 2003 Beringer Nightingale, probably a 1994 port, Marie Duffau 1973 cognac.

Replies

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Reply by outthere, Dec 5, 2012.

End of the World, I'll play it by ear. For Christmas I FedExd the following to my brother in Vegas to hold until I arrive.

  • 2011 Bedrock Heritage Wine Evangelho
  • 2009 Bedrock Semillon Lachryma Montis
  • 2008 Donelan Cuvée Christine
  • 2006 Ghost Horse Cab Sauv Shadow
  • 2002 Chateau Gruaud Larose
  • 2010 Halcon Mourvèdre Esquisto
  • 2007 Jemose Syrah Cardiac Hill
  • 2008 Keating Cab Sauv Beckstoffer Georges III
  • 2004 Pascual Toso Pinot Noir Extra Brut
  • 2010 Rivers Marie Pinot Noir Occidental Ridge
  • 1997 Domaine Tollot-Beaut Aloxe-Corton
  • 2009 Wind Gap Chardonnay "Yuen" James Berry

Should be fun!

 

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Reply by JonDerry, Dec 6, 2012.

Assuming money is no option...

1990 Petrus, chave hermitage, beaucastle homage a Perrin & Rayas.

2002 Shafer Hillside, Maybach, Harlan

All Grand Cru and best 1er's of any good vintage. E

Good bottle of 83 Margaux, 89 Haut Brion

2006 Soldera about ten years from now.

2001 d' Yquem

 

 

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Reply by Richard Foxall, Dec 6, 2012.

OT, that's babykilling to drink that Halcon Mourvedre, don't you think?

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Reply by napagirl68, Dec 6, 2012.

Isn't the end of the world on Jan 3, 2012?  Fiscal cliff?  Sequestration?   Oy vey, my end of the world wine will prolly be whatever I have left!

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Reply by outthere, Dec 6, 2012.

When Paul dropped the wine off he said he wanted to know my thoughts on the Mourvèdre. So who am I to keep him in suspense? I'll double decant 24 hrs in advance.

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Reply by Richard Foxall, Dec 6, 2012.

Well, I'd be interested in your thoughts, too. 

My end of the world wine is going to be that Weller Centennial bourbon--rarest thing I have that's ready to go.  Oh, wait, it's the end of the world. But I still refuse to drink wines too young!

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Reply by Eric Guido, Dec 6, 2012.

Wow, most of my best wine needs lots of time to come around.  I'd probably start popping all the 15+ year old Barolo I have and go to town.

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Reply by duncan 906, Dec 6, 2012.

Like OUTHERE I have already decided what we are having with the  family Xmas dinner and taken them up to my sister's house back in October

1/Chateau Cantegril Sauternes 1982 [as Sauternes is my sister's favourite wine]

2/Chambolle-Musigny 1er Cru Les Hauts-Doix by Robert Groffiere 2004

3/Fixin Domaine Debray 2008

4/Volnay Veuve Aubert Aine 1995

5/Blason de Bourgogne Montagny Vieilles Vignes

6/Cremant de Bourgogne [I have forgotten who made this one]

You can tell that my favourite wines are Burgundies.I am sure that they will be an excellent accompaniment to the home-grown pork that my sister has been promised

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Reply by Richard Foxall, Dec 7, 2012.

Home grown pork?   Impressive.  That requires a fair bit of butchery.  I'm okay with breaking down a smaller animal or a portion of a larger animal, but slaughtering, skinning, gutting... that's a lot of work and a pig is pretty darn big.  Good thing you are being generous with the wine, Duncan. 

Okay, so looking it over, if I knew it was the last day of the earth, I would have to drink those birth year Dunns I bought for my daughters, and all the Roars, and all the Mauritson Cemetery Zins, and the Huet--but I'm going to need a ton of oysters, Prather Ranch NY steaks, and a huge barbecue pit.  Maybe like the one we made in Nicaragua with the backhoe and rebar for grates. Who would care about air purity and CO2 emissions at that point.

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Reply by duncan 906, Dec 7, 2012.

Foxall

I am not going to be doing any butchery,My sister lives up in Scotland wheras I am, a Londoner.She lives next door to a crofter and back in March he bought two little piglets which have been running around[and digging over] one of his fields and he has been feeding them.Now they are two large pigs and the week before Xmas they go to the slaughterhouse and as he has not got enough freezerspace for all of the meat he is giving some away to other peopl;e including my sister.I do not know what the law is on your side of the pond but over here pigs must go to a licenced slaughterhouse and they will do the necessary butchery.Their meat should be of good flavour because unlike the pale and bland tasting pork sold in many shops they have not been fed on milk but have had a varied diet

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Reply by EMark, Dec 7, 2012.

I have thought about this one for a few days now wondering if I had any favorite in mind.  I really did not think I could come up with anything.  Then, I finally came to the conclusion that I would specify an aspirational wine--one that I've never had but believe would be a transcendent experience.

So, following the lead of my fellow Southern Californian, I would ask for a d'Yquem.  I wouldn't be too fussy about the vintage year.

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Reply by Richard Foxall, Dec 7, 2012.

Duncan, I assumed you weren't but thought your sister might. Indeed such activities are required to be done in slaughterhouses in California, but there's change in the air. In the city I live in, there is a move afoot to allow people to slaughter animals and butcher them at home.  I am completely opposed to it, because it is a city and these urban homesteaders don't really think about anything but what's cool in their estimation.  They forget why we have an FDA--it might be far from perfect, but we were worse off without it.  Also, some folks do not want to live near a slaughtering site.  Can't blame them.  Slaughtering is messy and unpleasant and there's no assurance that it will be done in a way that won't endanger the health of others or their pets or animals, and no way to regulate the proper cleanup.

The funny thing about all this is that I used to live on the edge of a ranch where stuff like that surely did happen, and my ancestors just two generations ago were ranchers in Utah--some of my distant relatives are still there, but I think most of their ranch land is now in the hands of Robert Redford, believe it or not.  But of the most importance is that I lived in Nicaragua for a winter in my 20s, where we slaughtered, butchered, and did other nasty things (think: fattening a hog) to animals because we had no choice.  We were on a ranch with pigs (it's what caused me to give up pork), cows, and chickens.  I remember the day we loaded up the beef carcass, mostly broken down, on our Toyota truck, with the head mounted on the roof.  We took the long ribs back to our cookhouse, cut them further with carpenter's saws, stripped long pieces of meat that we hung to wind-dry for jerky, and dug a trench about 100 feet long with a backhoe, perhaps longer, that we covered with rebar for a grill.  After we fetched firewood, we had the world's biggest barbecue; the trench was laid out so afterward we could dig the last section and make it the sluiceway for our wastewater system when that was ready to come online.  So I have no problem with home butchery, but you need to have an understanding of the risks and a lot of space between you and your neighbors. 

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Reply by duncan 906, Dec 8, 2012.

Foxall,The law in the UK obliges all slaughtering to be done in a licensed slaughterhouse so that it is done humanely in a place with the proper facilites by people who know what they are doing.In addition all farm animals ie sheep,goats pigs and cows etc. come under MAFF [ministry of agriculture.fisheries and food] regulations so their inspectors can come round and ensure there are proper and humane standards of animal husbandry and they are not suffering from certain diseases[foot and mouth,TB,or mad cow disease] If they are they will be destroyed and the carcasses burnt .in order to protect other animals and other farmer's business.

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Reply by zufrieden, Dec 8, 2012.

Nothing all that ancient at hand - a few vintage champagnes are available and would be popped if the world indeed were to pop off itself (given that we receive sufficient warning, of course).

Assuming that the grey cells had not gone to sleep entirely, I would invite a select few over to polish off a few vintage Bordeaux and Borgogne cru - whatever in the cellar that has not yet succumbed to my impatience!

Fresh free-run pork might be just the ticket as an accompaniment, although I will not travel back to the UK to obtain it...

:-)

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Reply by Lucha Vino, Dec 9, 2012.

Three of my favorite Seattle Urban Wineries are holding an End of the World party on December 21st.  That inspired me to put together End of the World matchups for the next three weeks on my Lucha Vino blog.  I also created a list with the wines I will feature.

First up was the Laurelhurst Cellars Azorica Cab/Syrah blend.  I posted my tasting notes and will update the Cloudlift and Bartholomew wines over the next two weeks.

Are these the most awesome wines I have in my cellar?  Probably not.  But if the world was ending, these would be three winemakers who's company would help make it go out with a bang.

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Reply by Snoother 1166487, Dec 10, 2012.

Merry Christmas everyone...seems like you all are getting ready for it in good spirit. 

End of the world; maybe, but even without it Christmas for me is bringing the best from the cellar. 

This year:

Dom P 1996 (my last bottle from this magnificent vintage and an all time personal favorite bubble)

Mouton 1970 (the only bottle I ever owned of this and just hoping for succes since this is supposed to be a seriously varying wine- from my birth year)

Montrose 1995 (my back up in case the Mouton is dead - or best case two great wines as I know this is a sure winner - always)

Maynard's Colheita 1970 (following up on my birth year thing. No experience with this wine, but supposedly a wonderful colheita bottled Oct 11 - and I unfortunately dont have any 1970 vintages in my cellar so this is untraditionally purpose bought)

I figure this will keep the 4 of us plenty happy for the night...;)

 

 

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Reply by edwilley3, Jun 12, 2013.

UPDATE: I finally drank the 1996 Dampierre Family Reserve. It was magnificent. My Scotch enthusiast friend tasted it and said, 'Oh my God!", as he held his glass. I don't think that I could have pried it out of his hands. The bubbles were holding on (still a small pop) and the fruit had stood the test of time. The net result was a rich, slightly creamy nectarine profile. Delicious. Now I want more Dampierre prestige bottles, but it's really hard to find in Texas. I've drunk the Dampierre Cuvee des Ambassadeurs for many years and still love it.


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