Wine and Beer Enthusiasts

[0388631]

Interesting. You're about the third person I've spoken to in my entire life who has legitimate migraines. Not just a terrible headache. Lavender ice cream is very nice. Hard to find, though. Several years back I tried convincing the missus we needed a gelato machine. Sadly, I don't think anyone can convince their significant other that they very much need a $12,000 or so gelato machine. I should note that these were made in Italy and were for commercial use. As in, you could make a large vat of gelato for yourself. Seven years later, I still want one.

In the time since, we've had some wonderful independent ice cream companies pop up here. Better than the mass produced stuff. I still want that gelato machine.

 

[JamesMike]

Wait, not a milk shake, but a Guinness Float. Sorry, not a milk shake, but Guinness with two or three scoops of vanilla or vanilla bean ice cream. It was actually pretty good.

I would never have put the two together.

 

[rhett7660]

I would never have put the two together.

You and me both. It was at one of the food truck round ups and yup they had em. So I tried it and yeah, it wasn't to bad!

 

[0388631]

It makes sense to me. I don't claim I'd ever come up with it myself. Let's keep in mind that prior to the indy boom the last eight year or so, whoever thought about mixing porters or stouts with dark chocolate cake probably had the same initial reception.

 

[solaris]

The smoking Scotchman!

 

[Scepticalscribe]

Interesting. You're about the third person I've spoken to in my entire life who has legitimate migraines. Not just a terrible headache. Lavender ice cream is very nice. Hard to find, though. Several years back I tried convincing the missus we needed a gelato machine. Sadly, I don't think anyone can convince their significant other that they very much need a $12,000 or so gelato machine. I should note that these were made in Italy and were for commercial use. As in, you could make a large vat of gelato for yourself. Seven years later, I still want one.

In the time since, we've had some wonderful independent ice cream companies pop up here. Better than the mass produced stuff. I still want that gelato machine.

They used also be triggered whenever I got an infection in my impacted wisdom teeth - which happened about once a year to every 15 months.

The thing about migraines is that once they are in train, nothing stops them; a blinding - savagely poleaxing - headache that leaves you helpless, almost whimpering with the intensity of the pain - sometimes, you have to close the eye on the side of the head where your temple throbs; worse, it lasts through sleep, you fall into an uneasy sleep with it, and awake with it, like an unusually evil hangover.

Actually, mine always lasted three days, - three days like clockwork - and once they started I knew I was in for three days of hell - for no pain killer ever worked; darkness was necessary, and vastly preferable to light - as was peace and quiet - and they were often (but not always) accompanied by nausea, violent nausea.

Eventually, I learnt to recognise the triggers, and to take steps to avoid triggering them if possible; they were usually triggered by a combination of serious stress, not having eaten properly - or regularly - for a while (e.g, while busy correcting hundreds and hundreds of student scripts facing a very short deadline), dehydration, wisdom teeth flaring up with an infection, PMT, and toxic stuff - for example, at work. (And ice cream). Usually, it would have been triggered by a combination of several of the above.

However, since I had my impacted wisdom teeth removed by surgery five years ago, I have not suffered a serious migraine.

 

[Mr Kram]

scribe, sorry to hear. my wife gets a migraine once in a great while. like you, she is good at recognizing the onset. still, it is unavoidable sometimes.

 

[Huntn]

They used also be triggered whenever I got an infection in my impacted wisdom teeth - which happened about once a year to every 15 months.

The thing about migraines is that once they are in train, nothing stops them; a blinding - savagely poleaxing - headache that leaves you helpless, almost whimpering with the intensity of the pain - sometimes, you have to close the eye on the side of the head where your temple throbs; worse, it lasts through sleep, you fall into an uneasy sleep with it, and awake with it, like an unusually evil hangover.

Actually, mine always lasted three days, - three days like clockwork - and once they started I knew I was in for three days of hell - for no pain killer ever worked; darkness was necessary, and vastly preferable to light - as was peace and quiet - and they were often (but not always) accompanied by nausea, violent nausea.

Eventually, I learnt to recognise the triggers, and to take steps to avoid triggering them if possible; they were usually triggered by a combination of serious stress, not having eaten properly - or regularly - for a while (e.g, while busy correcting hundreds and hundreds of student scripts facing a very short deadline), dehydration, wisdom teeth flaring up with an infection, PMT, and toxic stuff - for example, at work. (And ice cream). Usually, it would have been triggered by a combination of several of the above.

However, since I had my impacted wisdom teeth removed by surgery five years ago, I have not suffered a serious migraine.

Sorry you experienced this. Did you go to a dentist or oral surgeon? We may have talked about this before. My visit to the dentist to have my wisdom teeth extracted when I was 18 was memorable.
[doublepost=1499618544][/doublepost]

The smoking Scotchman!

Sounds interesting!

 

[Scepticalscribe]

Sorry you experienced this. Did you go to a dentist or oral surgeon? We may have talked about this before. My visit to the dentist to have my wisdom teeth extracted when I was 18 was memorable.
[doublepost=1499618544][/doublepost]
Sounds interesting!

My dentist (who is excellent) decided that my impacted wisdom teeth were too deeply embedded at an awkward angle for him to tackle, so he called in a dental surgeon to do the needful; I had it done in 2012, after an excruciating attack - where I required industrial strength pain-killers just to get to sleep (and earlier, in Georgia, I had almost passed out at my desk after an appalling attack in 2010 and had to be rushed to a doctor in a mission vehicle) - and almost regret that I hadn't had it done earlier (but I wasn't sure I was prepared for a full anaesthetic for some bloody teeth - by 2012, this procedure could be carried out under a robust local anaesthetic).

 

[rhett7660]

The smoking Scotchman!

I love this brewery. I was first introduced to them a few years ago when they held an open tasting of their "Tokyo" special edition they did with another brewery. It was a collaboration beer but Tokyo was the base. It clocked in at 21% ABV .

Since then I have been a big fan and have tasted quite a few of their brews. I would love to get my hands on this one. Let us know what you thought of it!

Picked up Elysian's "Split Shot" stout. Can't wait to try it!

 

[Scepticalscribe]

I love this brewery. I was first introduced to them a few years ago when they held an open tasting of their "Tokyo" special edition they did with another brewery. It was a collaboration beer but Tokyo was the base. It clocked in at 21% ABV .

Since then I have been a big fan and have tasted quite a few of their brews. I would love to get my hands on this one. Let us know what you thought of it!

Picked up Elysian's "Split Shot" stout. Can't wait to try it!

Enjoy; sounds brilliant.

 

[Scepticalscribe]

I bought some rather nice wine today, some Chianti from Italy, a good Riesling from Alsace, a decent white wine from Bordeaux, and a rather tempting Tempranillo from Spain.

 

[JamesMike]

I bought some rather nice wine today, some Chianti form Italy, a good Riesling from Alsace, a decent white wine from Bordeaux, and a rather tempting Tempranillo from Spain.

It has been awhile since I have had a good Chianti, sounds good, will look for a good bottle tomorrow.

 

[Scepticalscribe]

It has been awhile since I have had a good Chianti, sounds good, will look for a good bottle tomorrow.

The bottle I bought was an extremely good bottle - but there was an even better bottle (a Chianti Reserve) which I shall make a point of purchasing on my next visit to the store in question.

 

[Mr Kram]

last night

 

[Scepticalscribe]

last night

Oooooh.

Ah, well: I knew that I would salivate openly - a drool that took the form of a helpless whimper of pure dribbling desire - as soon as I saw you had posted in this thread.

Wonderful.

And (this is a wine I have not had the pleasure of sampling or savouring) was it as good as myth and legend suggests that it might have been?

I hope you enjoyed it and drained the bottle to the very last drop.

 

[Mr Kram]

Oooooh.

Ah, well: I knew that I would salivate openly - a drool that took the form of a helpless whimper of pure dribbling desire - as soon as I saw you had posted in this thread.

Wonderful.

And (this is a wine I have not had the pleasure of sampling or savouring) was it as good as myth and legend suggests that it might have been?

I hope you enjoyed it and drained the bottle to the very last drop.

in all honesty, i had higher expectations for this. barely a 90 point wine at best if you will. lacking fruit and complexity that you would expect. nonetheless, it did not go to waste.

 

[Scepticalscribe]

in all honesty, i had higher expectations for this. barely a 90 point wine at best if you will. lacking fruit and complexity that you would expect. nonetheless, it did not go to waste.

Could it be that you are used to "more robust" wines?

Some of the more austere (and possibly elegant, and maybe 'subtle') French wines - especially the reds - can feel a bit "thin", or underpowered, if you are used to more robust wines; and perhaps, climate may influence one's perception of such a wine - I suspect that it might drink better in a somewhat 'cooler' climate.

But, I would imagine that it was an elegant, complex and subtle wine; how long did you have it open for, before you served it?

Personally, for reds, I still find that I tend to prefer Italians, (or Spanish) wines, but am of the view that a good white Burgundy will knock the socks off almost any other white wine on the planet for that combination of complexity, depth and effortless elegance.

 

[Mr Kram]

Could it be that you are used to "more robust" wines?

Some of the more austere (and possibly elegant, and maybe 'subtle') French wines - especially the reds - can feel a bit "thin", or underpowered, if you are used to more robust wines; and perhaps, climate may influence one's perception of such a wine - I suspect that it might drink better in a somewhat 'cooler' climate.

But, I would imagine that it was an elegant, complex and subtle wine; how long did you have it open for, before you served it?

Personally, for reds, I still find that I tend to prefer Italians, (or Spanish) wines, but am of the view that a good white Burgundy will knock the socks off almost any other white wine on the planet for that combination of complexity, depth and effortless elegance.

it is true that i prefer bigger reds and typically drink a lot of california stuff, although i have many bottles of italian in my cellar as well as a handful french wine. we opened and decanted the bottle maybe 30 minutes before drinking, but really it didn't change all that drastically from start to finish. also, my wife prefers a good pinot noir and even she thought this to be on the lighter side. who knows, maybe i just didn't appreciate it as i should. to bad you're on the other side of the pond or you could play the devil's advocate in person.

 

[Scepticalscribe]

it is true that i prefer bigger reds and typically drink a lot of california stuff, although i have many bottles of italian in my cellar as well as a handful french wine. we opened and decanted the bottle maybe 30 minutes before drinking, but really it didn't change all that drastically from start to finish. also, my wife prefers a good pinot noir and even she thought this to be on the lighter side. who knows, maybe i just didn't appreciate it as i should. to bad you're on the other side of the pond or you could play the devil's advocate in person.

Yes, too bad, indeed; I'd love to have been able to join you in that tasting session.

Pinot Noir is known as a 'temperamental' grape; with classy Burgundies, I prefer the way the French deal with Chardonnay, where it is beautifully tamed yet complex and full of depth and flavour.

I also suspect that a subtle Pinot Noir pairs well with food, - I wouldn't necessarily class it as a 'sipping' wine, - and it may lack the 'heft' and sheer strength that you may well have been used to.

For myself, I would open a red for at least an hour - and the more robust ones for at least two, preferably three hours before even greeting it - but, then, I am from a country that lies north of the US, and, in my experience, reds, especially 'big' - hefty - ones, need a fair bit of time to breathe before they show themselves off to best advantage.

 

[Mr Kram]

i too prefer chardonnay in the french style. there are few california chards that i will drink and typically only those with little to no oak. french is also my choice for sauvignon blanc is also French, particularly from the Loire Valley.

 

[Scepticalscribe]

i too prefer chardonnay in the french style. there are few california chards that i will drink and typically only those with little to no oak. french is also my choice for sauvignon blanc is also French, particularly from the Loire Valley.

Agreed.

Yes, I must say that I never much cared for those boated, over-oaked Chardonnays from the New World, (or some of those thin insipid whites from New Zealand).

The French "get" good white wines - and - in Burgundy, at least - produce some superb Chardonnays; their Rieslings from Alsace tend to be first rate, too.

However, my sense is that the style of French red that you would find most agreeable would be a good wine from the Languedoc region (a blend, say, of Grenache & Mouvedre, - preferably with a greater percentage of the Grenache - and perhaps, Syrah); they can produce robust reds - some with a serious ABV - but tempered with a touch of complexity and French elegance. Their best wines are stunning.

 

[JamesMike]

The bottle I bought was an extremely good bottle - but there was an even better bottle (a Chianti Reserve) which I shall make a point of purchasing on my next visit to the store in question.

Name please.

 

[Scepticalscribe]

Name please.

The one I bought today, or the one I have my eye on with a view to a future purchase?

 

[JamesMike]

The one I bought today, or the one I have my eye on with a view to a future purchase?

Both please.