Comment Archives: stories: Food and Drink: Lush LIfe
Re: “Are Local Whiskey Distillers Ready for Prime Time?”
i personally like a couple of new deal's vodkas.
Re: “Workhorse Wines”
And there's plenty of Oregon pinots that cost about as little as Bruno that taste much better. Underwood, for example, or Lorelle.
Re: “Workhorse Wines”
Fred Meyer Hollywood a far better place than any New Seasons to find reasonably priced bottles.
Re: “Vino on the Cheapo”
Rocco winery - Purple Hands and the Pinot Noir are my personal favs and close to $20.
Re: “Vino on the Cheapo”
Hey Ebaq -- Most beers take more than 2 weeks. Primary fermentation takes about a week, with secondary fermentation and bottle/barrel conditioning taking anywhere from another 2 weeks to months. Cost of equipment probably isn't disimilar either for a professional operation.
Re: “Vino on the Cheapo”
p.s. I'm trying really hard not to plug my own winery.
So I will only say that Brickhouse is the best winery in this article.
Although Love & Sqular and Ayers are also great.
Re: “Vino on the Cheapo”
i work at a winery in Oregon. All of our wines (except for our reserve pinot noir) are $20 or less.
to answer your other question - it takes about two weeks to make beer - even a fancy micro brew. Wine takes months, sometimes years to make. And you only get to make one batch a year. Factor in the cost of barrels, equipment, etc. and it gets even worse. I drink beer when i get home tired, or when I got out to the bar. But if I'm having a nice dinner, or if I want to drink something really spectacular, wine is just better.
Re: “Vino on the Cheapo”
Some people like to drink wine sometimes. Yeah. So what, there are no really good Oregon wines for less than $20? Disagree. And $24-$30 is not "cheapo" for most of us.
Re: “Vino on the Cheapo”
Graham: Simple explanation. The Obama Administration bribed me to write this piece in order to stimulate spending (your thrifty beer habit is exactly why this we're in a double-dip recession) and to promote their elitist vitacultural agenda. Or because some people like to drink wine sometimes.
Re: “Vino on the Cheapo”
WHY IS THIS STORY NOT, "OREGON WINES UNDER $10". LETS BE REASONABLE, THERE'S A FUCKING DOUBLE-DIP RECESSION HAPPENING. IF I CAN BUY A SIXER OF GREAT MICROS FOR $10, WHY SPEND ANY MORE ON WINE?
Re: “The Bars of Summer, Part Two”
It'll be hard for people to find Kask on SW "Adler"...
Re: “The Bars of Summer, Part One”
@randyzpdx Every weekend morning, the Mercury sends an intern to my apartment with coconut water, orange gatorade, aspirin, and a foot rub.
Re: “The Bars of Summer, Part One”
Hey Tony - does the Merc give you an expense account to buy all those drinks? What about hangover cures?
Re: “The Bars of Summer, Part One”
We love this bar! You can also make group reservations for the huge trestle table we made for them!
www.jonathanjanuary.com
Re: “Bar Boom”
I'll try it out and see if I like the caliber of folks there. If I see any backwards baseball cap, eagle-splayed tee-shirt wearing, loudmouths then i'm outta there and back to Slamma. Slamma got the right atmosphere for Blazer gm nights, but the food sucks.
Re: “Bar Boom”
This is a great idea. Good food and drinks and watching sports.
Unfortunately though, it'll be overrun with asswipes.
Why does decent food and drink need to be classified as some lame-ass foodie pursuit though? To make the patrons of this place feel superior in some way? Who fucking cares, and really, good food is good fucking food. Just mention that, please. Don't compare it to anything else, easy as it is. It's good. And any Guy Fieri-lovin' bro can feel as comfortable there as anyone.
Re: “Bar Boom”
Hey, all Hall of Records needs is a performance space, then it can become Cake Shop West!!!!
RSSGoing to Seattle?
Re: “Are Local Whiskey Distillers Ready for Prime Time?”
Who died and made this Nick Keane an expert. He has shown his ignorance regarding his experience.
First of all Nick, this is a C a n a d i a n whisky. If it is Canadian it must be made in Canada. We do not add sherry, it is aged 6 months in sherry casks after it has been aged 8 years in oak barrels.
To show your ignorance, the Canadian Whisky Journal gave Snake River Stampede 4 stars and said of the tasting by them, " butterscotch, dusty rye, hot white pepper, dark fruits and ginger. Refreshng citric pith and zest. Creamy smooth, then slightly grippy. Spicy Rye".
Snake River Stampede Canadian also scored a high Silver Medal at the San Francisco World Tasting Competition.
So my question is WHAT THE HELL DO YOU KNOW ABOUT WHISKY, when everything you have said is questionable? Your taste buds must be burned out by cigarettes and cheap beer.
I invite you to come out to our tasting facility and do a real blind tasting, if you have the balls.
Robert G. Turner, President
Indio Spirits, Inc.