Friday 13th February: Graham vertical in New York

SushiNorth · Post by **SushiNorth** » 17:00 Fri 30 Jan 2009

Oops! screwed up. I counted the 66 as 180 (the old price) not 150. Let's assume it's 180 for now after shipping/etc, and we can adjust a few $$s day-of to accomodate.

Glenn E. · Post by **Glenn E.** » 18:22 Fri 30 Jan 2009

g-man wrote:the bbq tho, sounds like a great idea and may require aday in advance to do a proper kansas city style ribs (at least if I was preparing it)

Or you could do it the easy way and order from http://www.jackstackbbq.com. My folks were born and raised in the Kansas City area, and we still go out for BBQ every time I get back to visit. There are many good BBQ joints in KC, but my favorite is still Fiorella's Jack Stack. I have hosted BBQ parties at my house by ordering from them, and it's almost as good as the restaurant. They ship it quick frozen in large styrofoam containers with dry ice, and you can warm it in the oven or on the grill (or if your party is large enough, use both

).

I recommend the unsauced ribs... that way you can add your own sauce as you see fit!

jfacciol · Post by **jfacciol** » 20:52 Fri 30 Jan 2009

I just ordered the 1966.

Total, with overnight shipping, is $191.86.

Heating food up would work if there was a massive kitchen (and kitchen help), but as I have neither (life is hard

), the food needs to arrive ready to eat.

g-man · Post by **g-man** » 20:22 Sat 31 Jan 2009

okay we'll play the food by ear then Jay.

See you guys in 2 weeks!

jfacciol · Post by **jfacciol** » 00:12 Sun 01 Feb 2009

FOOD--Jeff, what about picking up a mix of cold cuts, cheese and bread? I would do it but I will be tied up on both Thursday and Friday. If you can come out a bit early, you could pick it all up at Fairway.

g-man · Post by **g-man** » 00:34 Sun 01 Feb 2009

jfacciol wrote:FOOD--Jeff, what about picking up a mix of cold cuts, cheese and bread? I would do it but I will be tied up on both Thursday and Friday. If you can come out a bit early, you could pick it all up at Fairway.

I can't, I'm working that day, if we pre ordered I would have been able to just swing in pick it up and take it with me.

mosesbotbol · Post by **mosesbotbol** » 03:37 Sun 01 Feb 2009

What the story with glasses and decanters for this event?

jfacciol · Post by **jfacciol** » 03:58 Sun 01 Feb 2009

Julian and I will supply the glasses (a reminder, Julian, to bring one box).

There won't be any decanters. We will be redecanting into the original, clean bottles.

It sounds as if we are ordering in either pizza or Lebanese food.

SushiNorth · Post by **SushiNorth** » 14:33 Sun 01 Feb 2009

jfacciol wrote:There won't be any decanters. We will be redecanting into the original, clean bottles.
It sounds as if we are ordering in either pizza or Lebanese food.

Yes -- we'll all be double-decanting back to the bottles. That makes it easier to keep track of which is which, as well as ensuring the pictures look swell

Food: I agree, i think we are leaning that way. Besides, I'm all for something a little warm. (as a tip for folks who haven't joined us before, i personally like to have some starch -- a plain bagel or white rice or the like -- before showing up).

mosesbotbol · Post by **mosesbotbol** » 15:04 Sun 01 Feb 2009

Lebanese food is one of my favorites and NYC pizza is not far behind... What are we doing for dry wines?

JohninNYC · Post by **JohninNYC** » 16:06 Sun 01 Feb 2009

Hello.

I am all set for Fri 2/13 and can attend. Jay, I believe you set a $ amount for me to bring to chip in. Just let me know please.

jfacciol · Post by **jfacciol** » 16:36 Sun 01 Feb 2009

We haven't had any dry wines at tastings before, although we could always start a new tradition. The only time that I remember one was a Bordeaux that was seriously off. Anyone is welcome to bring a dry wine but I, at least, won't be drinking any. A bottle (or even one half a bottle) of port is enough for me.

As to food, why don't I just make an order of Lebanese food that would feed ten? That way, I can place the order early and can arrange to have it delivered at approximately 9 pm. Zaytoons, where I would order, makes its own fresh pita, which comes hot out of its oven and I find delicious. The cost should be $15 to 20 per person. Let me know if you have any objections.

We are up to nine and have room for one more, if there is someone lurking out there.

Josh, could you recalculate what everyone would owe?

SushiNorth · Post by **SushiNorth** » 04:13 Mon 02 Feb 2009

jfacciol wrote:Josh, could you recalculate what everyone would owe?

Updated. Before food:

g-man · Post by **g-man** » 15:16 Mon 02 Feb 2009

Can I bring home the partial bottle I deemed the best at the end of the night? =)

since I can't drink that much due to early morning classes saturday would hate not being able to fully appreciate the port in a hurried manner =)

SushiNorth · Post by **SushiNorth** » 17:33 Mon 02 Feb 2009

g-man wrote:Can I bring home the partial bottle I deemed the best at the end of the night? =)
since I can't drink that much due to early morning classes saturday would hate not being able to fully appreciate the port in a hurried manner =)

I am hopeful that we will each be able to bring home some partials, as I far prefer next-day-port to next-day-hangover and we will surely have more port that people can drink.

JohninNYC · Post by **JohninNYC** » 20:40 Mon 02 Feb 2009

Oh I definitely can help!

I also have reason to celebrate. I passed those 2 wine exams I took early November (one on sparkling wine, the other on fortified wine).

Post by **jdaw1** » 21:46 Tue 03 Feb 2009

Food: Lebanese works for me. Or a shopping list can be constructed and I will buy it that day.

There will be no partial bottles to take home. All will be drunk.

SushiNorth · Post by **SushiNorth** » 23:11 Tue 03 Feb 2009

Well, not all will be drunk. Some of us must remain sufficiently sober to operate on saturday.

Meanwhile, given that the price is in a reasonable area for everyone (150, as opposed to our first guess of 165), what if we sent a complimentary invite to a guest expert for seat 10? In particular, I was thinking Eric Asimov from the NYT, who seems to make a point of never reporting on Port.
Thoughts?

Post by **jdaw1** » 00:00 Wed 04 Feb 2009

I have neither objection to nor massive enthusiasm for a NYT wine writer. I would be willing to fund my share.

JohninNYC · Post by **JohninNYC** » 01:01 Wed 04 Feb 2009

If the NYT writers are not available. do you know LIsa Granik? She is an MW and lives in Park Slope. She is also the most highly requested lecturer where I study wine. She is a very smart no nonsense lady.

SushiNorth · Post by **SushiNorth** » 03:59 Wed 04 Feb 2009

Well, I was thinking about this more as giving a non-fortified taster a unique experience in exchange for high-level publicity in the NY metro area. For that to work, we need a highly visible columnist from a NY paper or magazine who might actually appreciate the lineup of drinkable Grahams from the past half-century.

mosesbotbol · Post by **mosesbotbol** » 13:21 Wed 04 Feb 2009

It's not like there's that much excess port, so I would be hesitant on just inviting anybody free to fill a slot. All the port will be gone with just amount of people we have as is.

Eric Asimov's attendence would be interesting, but what value do we get out of it?

SushiNorth · Post by **SushiNorth** » 14:55 Wed 04 Feb 2009

mosesbotbol wrote:Eric Asimov's attendence would be interesting, but what value do we get out of it?

Well, my hope is that we get a writeup in his blog, along with a link, thereby expanding membership. Given that this is a Graham's-only tasting, they'll probably be appreciative too. Finally, and of most immediate value, we get a perspective beyond our own echo-chamber on the different ports

However, I agree with you that we are not in some dire need of having an extra drinker, rather this seemed an opportunity for some fresh input and external exposure.

mosesbotbol · Post by **mosesbotbol** » 15:07 Wed 04 Feb 2009

SushiNorth wrote:
mosesbotbol wrote:Eric Asimov's attendence would be interesting, but what value do we get out of it?
Well, my hope is that we get a writeup in his blog, along with a link, thereby expanding membership. Given that this is a Graham's-only tasting, they'll probably be appreciative too. Finally, and of most immediate value, we get a perspective beyond our own echo-chamber on the different ports
However, I agree with you that we are not in some dire need of having an extra drinker, rather this seemed an opportunity for some fresh input and external exposure.

I understand, if you can get some austere/important that will write up on this, why not I guess? NYT article would be pretty cool and could give port the shot in the arm it could always use. I am not so concerned on his opinions on each one, as I trust our community more and I think his ratings will be inline with ours.

g-man · Post by **g-man** » 18:26 Wed 04 Feb 2009

Can probably ask Suckling in which case too.

SushiNorth · Post by **SushiNorth** » 19:09 Wed 04 Feb 2009

g-man wrote:Can probably ask Suckling in which case too.

I like Asimov's visibility, but if he declines a few other names would be good

I've created a poll for this, let's try to get it resolved quickly so that -- if we go ahead -- a timely invite can be sent.

SushiNorth · Post by **SushiNorth** » 16:11 Thu 05 Feb 2009

OK, I sent an invite to Asimov, let's see what happens.

SushiNorth · Post by **SushiNorth** » 14:15 Fri 06 Feb 2009

Got a reply -- he can't make it but is interested in what we do. Perhaps it'll work out for some future tasting.

g-man · Post by **g-man** » 15:11 Fri 06 Feb 2009

ha there's awlays the feb 27th tasting =)

SushiNorth · Post by **SushiNorth** » 21:17 Tue 10 Feb 2009

Decant times! What would folks like for the 80 and 83? Last time I gave the 83 seven hours and that seemed about right. I couldn't find any clear advice on Grahams 80.

mosesbotbol · Post by **mosesbotbol** » 22:58 Tue 10 Feb 2009

I'd just open them newest to oldest, completing one bottle at time (decant-rinse-pour back) and leave at it at that.

Post by **jdaw1** » 23:08 Tue 10 Feb 2009

mosesbotbol wrote:I'd just open them newest to oldest, completing one bottle at time (decant-rinse-pour back) and leave at it at that.

That works if all the bottles are in one place, that can work well. But different people have different bottles.

jfacciol · Post by **jfacciol** » 02:28 Wed 11 Feb 2009

Due to my schedule, all of my bottles will have to be decanted between 9 and 11 am on Friday.

We never confirmed payment arrangements. I assume that folks will look at what Josh posted and bring along enough cash to settle up before the tasting begins.

Julian, please confirm that you are bringing one box of glasses.

Post by **jdaw1** » 02:31 Wed 11 Feb 2009

Glasses confirmed.

People please bring cash.

jfacciol · Post by **jfacciol** » 16:35 Wed 11 Feb 2009

The sensible thing would be to appoint a "banker," one person to collect all the cash for both the port and dinner (amount will be posted shortly). That person can then dispense the money. Josh, can I volunteer you?

Dinner is $20.00 per person and is scheduled to arrive at 9 pm. The tasting starts at 7 pm. Send me a pm if you need the address.

mosesbotbol · Post by **mosesbotbol** » 17:07 Wed 11 Feb 2009

What is address and time for this event? We are leaving Boston at 14:00 and staying in Brooklyn.

SushiNorth · Post by **SushiNorth** » 22:51 Wed 11 Feb 2009

actually, i'd like it if someone else did the banker role. I'm bad at asking for money, and it would be fairer if someone who wasn't bringing bottles 2x checked the calculations and did the collecting.
1960 230 Jay
1963 260 Jay
1966 191.86 Jay
1970 150 Julian
1977 110 Jay
1980 90 Josh
1983 75 Josh
1985 90 Julian
1991 70 Jay
1994 80 Julian

jfacciol · Post by **jfacciol** » 01:06 Thu 12 Feb 2009

Jeff or Julian, can one of you act as the banker? As the host, I don't want to be distracted from my duties. If neither one of you can act as the banker, then I will.

Post by **jdaw1** » 01:57 Thu 12 Feb 2009

I will be the banker.

g-man · Post by **g-man** » 01:58 Thu 12 Feb 2009

jfacciol wrote:Jeff or Julian, can one of you act as the banker? As the host, I don't want to be distracted from my duties. If neither one of you can act as the banker, then I will.

this banker charges the industry standard 20% (of a bottle) as a fee.

ummm how does the money collection work anyway? Is one person getting everything?

Post by **jdaw1** » 12:10 Thu 12 Feb 2009

Doing placemats and accounts, and, having been away, want to check that things are correctly understood.

People:

Jay;
Julian;
Josh;
John;
Moses;
Moses’ +1 = Elys Cintron;
Anthony;
Jeff;
Steph.

I: Please confirm that this is correct and complete.

Vintages:

1960, Jay, $230;
1963, Jay, $260;
1966, Jay, $192;
1970, Julian, $150;
1977, Jay, $110;
1980, Josh, $90;
1983, Josh, $75
1985, Julian, $90;
1991, Jay, $70;
1994, Julian, $80.

II: Please confirm that this is correct and complete.

Credits:

Jay, $230+$260+$192+$110+$70 = $862;
Julian, $150+$90+$80 = $320;
Josh, $90+$75=$165.

III: Please confirm that this is correct and complete.

jfacciol · Post by **jfacciol** » 13:12 Thu 12 Feb 2009

Julian, thank for taking on these duties. I suppose we can now ask you to appear before a legislative committee to lambaste you.

As to the figures for the port, they appear correct for me. Just add in dinner ($180.00), which I have already paid for (and will pay the delivery tip), and the total comes to $1042.00 for me.

I get $170.00 per person after adding everything together and dividing by nine.

Post by **jdaw1** » 13:25 Thu 12 Feb 2009

Thank you for correcting point III. Is the list of tasters correct?

Also, what time do event start? (I will arrive an hour early, to help.)

g-man · Post by **g-man** » 19:19 Thu 12 Feb 2009

jdaw1 wrote:Thank you for correcting point III. Is the list of tasters correct?

Also, what time do event start? (I will arrive an hour early, to help.)

I believe the time was set to 7pm ...

Post by **jdaw1** » 12:49 Fri 13 Feb 2009

Any objection to 10 hours decanting for the G94, and 6 hours for each of the G85 and G70?

mosesbotbol · Post by **mosesbotbol** » 13:13 Fri 13 Feb 2009

jdaw1 wrote:Any objection to 10 hours decanting for the G94, and 6 hours for each of the G85 and G70?

Hate to miss out on some of the freshness on the '70, but oh well... No objection from me...

No objection the '94 either; that is the only one Elys and I have not had in the line up tonight.

SushiNorth · Post by **SushiNorth** » 13:45 Fri 13 Feb 2009

mosesbotbol wrote:No objection the '94 either; that is the only one Elys and I have not had in the line up tonight.

Lol - i think I've had a whole two of these (83 & 85). I'm cleaning up so I can do the garrotte decant video

I'll open them at 12pm so that they are closer in decant time to the 85 (and cause I'll have to put them back in the bottle after 4.5 in order to ensure I make it in on time).

SushiNorth · Post by **SushiNorth** » 14:18 Fri 13 Feb 2009

Review of the evening as a whole;
Tasting Notes: 1960; 1963; 1966; 1970; 1977; 1980; 1983; 1985; 1991; 1994; Placemats

Post by **jdaw1** » 14:29 Fri 13 Feb 2009

No link to placemats? That’s untraditional.

SushiNorth · Post by **SushiNorth** » 14:34 Fri 13 Feb 2009

jdaw1 wrote:No link to placemats? That’s untraditional.

Added, I didn't know you'd posted the link