Comments on: Beef Throw-Down: 14 vs 24

By: Kevin Kossowan

Kevin Kossowan — Sat, 19 Feb 2011 23:36:34 +0000

Valerie – Not even my older brother was born in 1975!
Jeff – an apple wine update is long overdue – thanks for the reminder! Things are going well. I have yet to taste the oaked batch from our tree.
Mel – heh. Yes, it was good. Fantastic mid palate, and a fine example of how the roughness of cabernet sauvignon gets mellowed out entirely over time.
Alan – great point on the beef, but these two cows were both raised well and can be seen on my video featuring the farm. So that consideration was equal, hence the comparison of simply the aging. But I do appreciate you mentioning it, as I agree with you about the importance of how they’re raised.

By: Alan

Alan — Sat, 19 Feb 2011 23:10:28 +0000

Wine is one of those secret things. If you buy good quality wine (especially reds, I’ve had really good results with mirrasou cabernet sauvignon) and hold it for a few years (or even six months…) you can have some really nice wine for not very much money. Takes planning and self control.

On the beef thing. You focused on grind and cut over aging. My experiances is more on the lines of HOW THE BEEF WAS RAISED. You can have well marbled, very tender, grass fed beef, but it has to be managed well. To FINISH o grass you have to move them at least once a day, sometimes more often to get them to put on the fat at the end. It can be done, but not many people do it yet (except in Argentina, they grow really good grass fed beef…)

Love the test.

By: Mel

Mel — Sat, 19 Feb 2011 20:52:33 +0000

’75 Margaux huh? I enjoy how casually you tossed that in at the end. Was it any good?

By: jeff

jeff — Sat, 19 Feb 2011 20:25:17 +0000

kevin, looks good!!! i did some meatballs myself last night from a locally grown cow that some friends and us split up and had butchered. amazing the quality difference in the meat from store bought. and literally half the cost or better. how can you go wrong.

on another note, i have been finishing off my apple wine with some oak and it is coming along fantastically. As you havent updated on your wine progress lately, how are things tasting over there for this years apple vintage????

By: A Canadian Foodie

A Canadian Foodie — Sat, 19 Feb 2011 17:47:51 +0000

Sounds like a wonderful evening… and like the pastry tasting… a very surprising result. 1975 wine, eh? Hmmm… I was in University then. It was a very good year.
:)
Valerie