a

1 WINEMASTER WAY , STE D
LODI, CA View map

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  • Grenache

    You’re a member of the ‘Rhône Ranger’ band. Your groupies think you’re ‘hot’, even when you're boozy and "strung out"...

  • Diamond

    History of the grape: The varietal dates back to the 1880s when horticulturalist Jacob Moore (hence the synonym “Moor...

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  • EM- If you try sous vide, there is no need to buy the expensive equipment. You should have a digital thermometer with a long probe. I can control the temp to a fraction of a degree in a large pot on a precision gas burner. I once cooked venison ribs that way for 24 hours, which included leaving the house all day for work. There is also the beer ... Read More

    Forum post in the topic Weekday Wines - Post Pictures...


  • EM- for yout tri-tip, did you ever try sous vide? I am really a fan of this technique, actually just within the past year. About 2 hours at 134 F should do the trick (it is impossible to ruin it by cooking longer), then finish as per your usual technique on hot grill.Uh, no.Until reading your post, BL, I'd never heard of Sous Vide.  A bit of int... Read More

    Forum post in the topic Weekday Wines - Post Pictures...


  • Plus the bottles themselves are not wines that were very expensive to begin with or were meant for long aging, even under proper storage conditions. These are what used to be referred to as 'table wines'. No commercial wine shops or restaurants or auction houses is likely to be interested.Someone might buy the lot off you for a (low) nominal fee... Read More

    Forum post in the topic Information about my bottle...


  • Some time ago, I was gifted several bottles of homemade wines from a friend when he moved. I have only tried 2, one was amazingly good and the other was just drinkable. Going to pair with freshly dug (today) little neck clams in linguini (cooked together), heavy on the raw garlic and lightly coated with EVOO and fresh garden herbs, sage and what... Read More

    Forum post in the topic Whatcha drinking tonight?


  • BLM, for my burgers, I normally put on a bit of Webers Chicago steak seasoning, then near the end of grill time, some NY extra sharp cheddar and tangy BBQ sauce. On the side I'll have some sliced onions that have been dressed with EVOO and thrown in some aluminum and placed on the grill, sliced Clausen dills and sliced maters from the garden. Al... Read More

    Forum post in the topic Whatcha drinking tonight?


  • '13 was a great year for Las Madres and Robin nailed it. Different than the Myriad as it is single clone 174 and Apsara is a blend of both vineyard blocks and two clones 174 and 300. The Apsara saw 15% whole cluster and 30% new oak.My notes from a barrel sample: The nose gave off some breakfast meat aromas along with black pepper and a hint of o... Read More

    Forum post in the topic Whatcha drinking tonight?


  • EM- for yout tri-tip, did you ever try sous vide? I am really a fan of this technique, actually just within the past year. About 2 hours at 134 F should do the trick (it is impossible to ruin it by cooking longer), then finish as per your usual technique on hot grill. Read More

    Forum post in the topic Weekday Wines - Post Pictures...


  • Al- when you sabre choose high pressure bubbly which is usually guaranteed by the traditional champagne method of secondary fermentation in the bottle. If you must cut a charmat (sencodary fermentation outside the bottle) choose one with thick glass.EM- I love the label on the Peju and your detailed description of the flavors. Maybe this is a wi... Read More

    Forum post in the topic Weekday Wines - Post Pictures...


  • Hello, I don't know a lot about wine and I'm iterested in how much money these bottles are worth also I'd like to know a little about them. If you colud inform me I'd appreciate it. Read More

    Forum post in the topic Information about my bottle...


  • I'd go with the Myriad Syrah or a Bedrock Zin. Either way you can't go wrong. Have a great evening!  Read More

    Forum post in the topic Whatcha drinking tonight?


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