She should have stayed a restaurant manager.
Wait a second…you have a personal label? Why the hell am I not in the know?
I’m currently drinking Bonfante & Chaiarle Barbera D’Asti, as I too am a huge fan of Italian reds.
I have a case of Turley reds I’ve yet to crack. I need to get on that.
Finally, a wine thread is long overdue.
We got a lot of whine threads.
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Sumbitch. Probably never mentioned that fact way back when.
Kara and I started our label (Fine Disregard Wine Co.) back in 2015. We make about 500 cases a year of Grenache, Syrah, Carignane, Mataro, Semillon and Chenin blanc.
It’s actually come a long way since we started. We offer the wines twice a year to our Mailing List and now have distribution in a number of different states (including Texas) and the UK.
Long story short, if anyone’s interested, more than happy to sling you some vino.
And, yes, selfishly speaking, a wine thread would be a great idea.
Sorry, man. Certainly didn’t mean to come across as a wine bitch idiot. Sadly, I’ve met far too many of them in this industry.
Spec’s is a blessing and a curse. HUGE selection of wine to choose from, although a lot of it is less than thrilling.
Where did your brother work in Sonoma? Some damn good restaurants over there.
After watching a show recommended in the General TV thread, my wife exclaimed, “is there anything you all don’t talk about over there on that Astros site?” A wine thread would cement the legacy…
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Feelings. We don’t talk about feelings. That would be unmanly.
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It is written!!
Just do what I do and keep pushing your feelings down. Wine often helps me do that.
I talk of my feelings often, and I suspect, so do you.
Only a joke, though I do think that when women say men never talk about their feelings, they’re not really considering our comments about double plays for a third out with the bases loaded, timely go-ahead hits, or 9th inning punch-outs in one-run games. Just a suspicion.
“He never talks. I bet he’s thinking about other women.”
“I’ll never get over AJ leaving Cole in the pen for game 7.”
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Mrs Hawk has mentioned several times how sad it is that I stay up late talking about baseball with you goons instead of “normal” things. She says “all the other husbands are at least looking at MILF porn…you’re over there discussing who should have covered 3B on that bunt. It’s embarrassing.”
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Specs is hit or miss, depending in location. Working downtown means I’m just a few blocks from the big one and can pop in at lunch or on the way home. The selection is ginormous and you can get some good advice from the right people. Other locations? Eh. Maybe. Probably not. I’ve also been going to Total Wine more often, as they seem to have a better selection and more knowledgeable staff than the non-downtown Specs by the house.
I used to live on Bremond, just a few blocks from the downtown Specs. It was back in the '80s and the neighborhood was pretty rough, but Specs was the unmatched source for wines. There was this guy who looked and talked like he just brought in the herd who knew wines better than anyone I’ve known before or since.
"Now this here ‘Bordo’ is one of them St. ‘E-Millions’. 1978 was a hum-dinger of a year for ‘St. E-Millions’.
You are the cross she has to bear. Little does she know baseball is only rarely discussed here.
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Porque no los dos? All modern browsers have tabs after all
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Her worries are unfounded. In my review of MILF porn, “Third Base” is rarely left unmanned, and is often covered by more than one teammate. So communication is key, because if you’ve got one guy rotating to “Third Base,” someone still has to cover the back door.
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New meaning to the old “wheel play”?
You didn’t at all.
He was sous chef at the General’s Daughter for under a year after they moved out there, had a falling out with the chef who liked to cut corners in the kitchen (the one little thing I specifically remember, it’s been a while, was “this slob buys Hellman’s mayo by the gallon instead of us making our own, how lazy is that?”). Moved on to Bouchon, which was incredibly educational, stressful, and rewarding. After that he ran the kitchen in a pub/tavern type place in the middle of town. Don’t remember the name, just that they had looooots of taps and he made all the sausages and smoked meats. They were out there for about 8 years and moved back to Austin in '09, iirc