Are people actually using this place for fun yet or is it still just insufferably serious faculty lobby discussion room

"i just use AI for-" say no more, i already think less of you

Absolutely gorgeous zibibbo from patelleria made by gabrio Bini. Peaches and stone fruit, spicy acidity on the finish, insanely perfumey and aromatic, rare and tiny production but so glad I got one. It’s from 2022 and zibibbo is a type of muscat but this isn’t sweet at all

I just listened to thantifaxath and couldn’t get into it. Just sounded like that whole crowd of post-DSO bands. Do I just not like metal anymore??

Cinsault, Aramon, Syrah and perhaps other grapes, this is a red field blend from languedoc made by Jeff coutelou. He consistently makes deep, complex wines that are also super drinkable and this was no exception. Spicy, floral, with some mushroom notes and deep red and black fruits, mostly berries.

Reading the linguists on twitter say “Bruce Lincoln is a creationist basically” has been eye opening lol

What’s the state of the discourse re that PIE paper on here? People realize that field is full of shit and has no credible theory of history yea?

Oh mannnnn last night I was invited to come meet this guy who had just been to a wine auction and brought in his haul? Some very hard to get Japanese wines, a beautiful PN from Alsace, and an ultra rare brignot savagnin 2004 from the jura

This is so fucking good. It’s a triple cream cow milk cheese that is so creamy it just falls apart and oozes out when left at room temp. I finished this 12 ounce wheel in three days

Jura savagnin from last night. Bright and floral, not oxidative at all, which is a little uncharacteristic for the region. Lemon, lemon leaf, very soft and rounded and lovely with a tinge of beeswax and pollen. Very spring time wine

Forgot to post this one. The first natural dessert wine I’ve ever had, from one of the all time greats of natural wine, oh my god this is good. Sure, it’s got silky botrytis and honey, but it’s also got a background acidity and savoriness to it. I could drink this all day ngl

Two wines from this Friday. First is Gregory white, 2022 chenanson — a grape no one’s ever heard of, or at least none of us had? — from languedoc. 1L bottle for $27, fucking party wine lol. Actually tastes like grapes. Light, flowing, graceful and fun

Some recent updates, me with a fresh haircut and some plov

@direngay.bsky.social I never got to thank you for the stickers and card! Bc I put my mail away in a corner and forgot to open it til now! Thank you for that !

Actually I also have to say I tried pocari sweat for the first time and I am in love with it. Lemon lime and salt and a thick silky texture? Oh my god I want to order a whole crate of this stuff now

Anyway I have nothing else to say lol I still don’t rly like this app

I also stocked up and have all of these now lol so reviews forthcoming on them some other day. A California Chardonnay piquette, a white and red from Milan Nestarec in Moravia, and one of my fav sparkling wines, made from Dornelder in the rheinhessen

Another Vaçon I’ve had recently had a similar trajectory from musky and overly acidic to beautiful crisp red berries and currants. This one’s a 2022 Pinot noir and Pinot Gris.

The 2022 vintage from Bruno Vaçon in Lorraine is really drinking well now! 8 months ago these were jagged, too acidic, but with some surprising flavor notes, including car exhaust and gravel in the sylvaner (second photo).

Second wine from yesterday, the only Samuel boulay wine I hadn’t had yet. He’s in the ardèche. This is cab sauv and merlot. It’s harsh upon opening with lots of iron and blood and a bitterness. But wait an hour, it blooms into brambly forest fruits and black fruits but retains that bloody taste

One of two wines of the night. A perpetual cuvee of Riesling of the years you see on photo two. Pear, apple, crisp fruit, with balanced acidity, lemon leaf, honey, balsam. Rly lovely! Discounted from $72 (not worth it) to $36??? Insane value. I would pay up to $50 for this.

Palate is a little muted bc I have a slight cold but I’m having this now. Roussillon, cepage and vintage on the label. Honey, apple, beeswax, bee pollen, white flowers. Low acid, soft, pretty solid and nice, not amazing. $36 down from $50, $50 was def not worth it so I’m glad it got marked down

Having this tonight. Read the second label for the process because it’s super interesting. Fruity and very deep, esp for a wine this young. Jammy black fruit, lots of plums. At $30, it’s an incredible value

Also I’m sorry but Instagram is the only good social media app left, I apparently still can’t be bothered to get on here often

Eggs: raw or fried w runny yolk Steak: tartare or rare Milk: no, full fat cow or oat milk if blended into a drink though Alcohol: is it not obvious lol, natural wine only pls Warm drink: mint tea

I have barely listened to metal in like two years at this point lol. Electronic music or classical musics from around the world only for me these days apparently plus a lot of pop (mostly Lana)

With almost the entire Western system of suppression against Palestinian stories working against him, Rasheed has still managed to bring Dreams on a Pillow to 75% of the campaign goal with two weeks left. Please don't let this dream fail in the last stretch. www.launchgood.com/v4/campaign/...

Happy new year here’s what we did! Kebabs and rice and mango drink from a Palestinian place, babass 2021 chenin, and a Malvasia/ortrugo 2021 from Emilia romagna. The latter tastes like cheese and was super weird and I’m into it. Gonna try it with some actual cheese next

Catching up with these from the last few weeks. Two more from Robinot. The first is a 2022 Chenin and the second is sparkling Pineau d’Aunis 2023. The first one was ok, solid good chenin, clean, not too acidic, with some bay leaf and white flowers. The second is mind blowing pineau d’aunis

Merry Christmas to u all

Had the rietsch Riesling (photos one and two) last night. Honey and apricot and floral and tart, simple, beautiful. Paired it with the Carignan in photo 3 which is robust and leathery, and then joined a group of friends who has had the spread in photo four

This is the future liberals want

TFW u use ur friends wine bar as a cellar lol

Merry Christmas to myself and my little circle of wine snobs bc I got these for us. We opened le regard 2022 tonight. Pineau d’Aunis that is surprisingly heavy. Tobacco, dried cherries, deep but unripe red fruit, tannic and acidic af upon opening but just wait a couple hours

I got my girlfriend a Sylvia Plath three-sided longsleeve, which is cooler than your bootleg Bolt Thrower garbage.

👇🎯🍾🥂

This week we opened épona 2022 from desplats in Anjou. This is his most famous wine — a field blend of everything he grows, up to 21 diff grapes, many obscure local types. Very intensely tannic upon opening, but it rounded out in a couple hours. Dried rose, oud, incense, hint of bourbon, red fruit

I got busy and never finished this post lol. We had these last weekend. yoyo tranchée 2021 is Grenache from languedoc. It’s fruity, musky, with some depth and body but still really light and refreshing. Miquette Viognier 2022 was toasty, like champagne, prob from a little brett but rly nice

I have so much of a backlog that these are going to only record my impressions after some days. That’s not necessarily bad

You know what I like here? No fucking tankies so far

One wine after a fucking huge Uyghur feast today! We got plov, goshnaan, lagman noodles with lamb, carrot salad and a bottle of rietsch macerated gewurtZ. Peaches and lychee and a lil mango. Fucking aromatic and beautiful, like all rietsch wines

free her jail the supervisor that called it in

Two bottles from yesterday! Yoyo Km31 from languedoc, Grenache and Carignan, 2020. Strawberry and blueberry, light, lifting, glou but not mindless, got some nice layers to it. Very juicy! Other one is chenin from Loire. Classic Loire Chenin, and a very fine and lush example of it

Two wines this weekend from Bourgogne, both 2022, made by Benoit Kilian. The first is an aligoté. It was direct pressed but he encountered fermentation problems so the skins were added later for a short maceration. Lovely lemon, pear, beeswax/pollen, white flowers and bay leaf. A little VA, not much

Two stages of writing: 1) This shouldn't take too long 2) Oh no