yolo_goat
@yologoat.bsky.social
im still stupid and cute (39; they/it)
Absolutely gorgeous zibibbo from patelleria made by gabrio Bini. Peaches and stone fruit, spicy acidity on the finish, insanely perfumey and aromatic, rare and tiny production but so glad I got one. It’s from 2022 and zibibbo is a type of muscat but this isn’t sweet at all
February 21, 2025 at 6:16 AM
Absolutely gorgeous zibibbo from patelleria made by gabrio Bini. Peaches and stone fruit, spicy acidity on the finish, insanely perfumey and aromatic, rare and tiny production but so glad I got one. It’s from 2022 and zibibbo is a type of muscat but this isn’t sweet at all
Ya a friend and I made some pumpkins !
February 13, 2025 at 6:30 AM
Ya a friend and I made some pumpkins !
Cinsault, Aramon, Syrah and perhaps other grapes, this is a red field blend from languedoc made by Jeff coutelou. He consistently makes deep, complex wines that are also super drinkable and this was no exception. Spicy, floral, with some mushroom notes and deep red and black fruits, mostly berries.
February 13, 2025 at 6:24 AM
Cinsault, Aramon, Syrah and perhaps other grapes, this is a red field blend from languedoc made by Jeff coutelou. He consistently makes deep, complex wines that are also super drinkable and this was no exception. Spicy, floral, with some mushroom notes and deep red and black fruits, mostly berries.
Oh mannnnn last night I was invited to come meet this guy who had just been to a wine auction and brought in his haul? Some very hard to get Japanese wines, a beautiful PN from Alsace, and an ultra rare brignot savagnin 2004 from the jura
February 9, 2025 at 6:05 AM
Oh mannnnn last night I was invited to come meet this guy who had just been to a wine auction and brought in his haul? Some very hard to get Japanese wines, a beautiful PN from Alsace, and an ultra rare brignot savagnin 2004 from the jura
This is so fucking good. It’s a triple cream cow milk cheese that is so creamy it just falls apart and oozes out when left at room temp. I finished this 12 ounce wheel in three days
February 5, 2025 at 11:46 AM
This is so fucking good. It’s a triple cream cow milk cheese that is so creamy it just falls apart and oozes out when left at room temp. I finished this 12 ounce wheel in three days
Jura savagnin from last night. Bright and floral, not oxidative at all, which is a little uncharacteristic for the region. Lemon, lemon leaf, very soft and rounded and lovely with a tinge of beeswax and pollen. Very spring time wine
February 5, 2025 at 9:03 AM
Jura savagnin from last night. Bright and floral, not oxidative at all, which is a little uncharacteristic for the region. Lemon, lemon leaf, very soft and rounded and lovely with a tinge of beeswax and pollen. Very spring time wine
Forgot to post this one. The first natural dessert wine I’ve ever had, from one of the all time greats of natural wine, oh my god this is good. Sure, it’s got silky botrytis and honey, but it’s also got a background acidity and savoriness to it. I could drink this all day ngl
February 2, 2025 at 5:44 AM
Forgot to post this one. The first natural dessert wine I’ve ever had, from one of the all time greats of natural wine, oh my god this is good. Sure, it’s got silky botrytis and honey, but it’s also got a background acidity and savoriness to it. I could drink this all day ngl
Last thing we opened last night was this. It’s a … cider? Idk man it’s a coferment of Syrah and some sort of apple. This might have been my fav thing from last nights soirée. Sharp, toasty, awake and delicious with a beer like texture
February 2, 2025 at 5:12 AM
Last thing we opened last night was this. It’s a … cider? Idk man it’s a coferment of Syrah and some sort of apple. This might have been my fav thing from last nights soirée. Sharp, toasty, awake and delicious with a beer like texture
Two wines from this Friday. First is Gregory white, 2022 chenanson — a grape no one’s ever heard of, or at least none of us had? — from languedoc. 1L bottle for $27, fucking party wine lol. Actually tastes like grapes. Light, flowing, graceful and fun
February 2, 2025 at 5:07 AM
Two wines from this Friday. First is Gregory white, 2022 chenanson — a grape no one’s ever heard of, or at least none of us had? — from languedoc. 1L bottle for $27, fucking party wine lol. Actually tastes like grapes. Light, flowing, graceful and fun
Some recent updates, me with a fresh haircut and some plov
February 2, 2025 at 5:04 AM
Some recent updates, me with a fresh haircut and some plov
Actually I also have to say I tried pocari sweat for the first time and I am in love with it. Lemon lime and salt and a thick silky texture? Oh my god I want to order a whole crate of this stuff now
January 29, 2025 at 6:51 AM
Actually I also have to say I tried pocari sweat for the first time and I am in love with it. Lemon lime and salt and a thick silky texture? Oh my god I want to order a whole crate of this stuff now
I also stocked up and have all of these now lol so reviews forthcoming on them some other day. A California Chardonnay piquette, a white and red from Milan Nestarec in Moravia, and one of my fav sparkling wines, made from Dornelder in the rheinhessen
January 29, 2025 at 6:46 AM
I also stocked up and have all of these now lol so reviews forthcoming on them some other day. A California Chardonnay piquette, a white and red from Milan Nestarec in Moravia, and one of my fav sparkling wines, made from Dornelder in the rheinhessen
Another Vaçon I’ve had recently had a similar trajectory from musky and overly acidic to beautiful crisp red berries and currants. This one’s a 2022 Pinot noir and Pinot Gris.
January 29, 2025 at 6:43 AM
Another Vaçon I’ve had recently had a similar trajectory from musky and overly acidic to beautiful crisp red berries and currants. This one’s a 2022 Pinot noir and Pinot Gris.
The 2022 vintage from Bruno Vaçon in Lorraine is really drinking well now! 8 months ago these were jagged, too acidic, but with some surprising flavor notes, including car exhaust and gravel in the sylvaner (second photo).
January 29, 2025 at 6:37 AM
The 2022 vintage from Bruno Vaçon in Lorraine is really drinking well now! 8 months ago these were jagged, too acidic, but with some surprising flavor notes, including car exhaust and gravel in the sylvaner (second photo).
Second wine from yesterday, the only Samuel boulay wine I hadn’t had yet. He’s in the ardèche. This is cab sauv and merlot. It’s harsh upon opening with lots of iron and blood and a bitterness. But wait an hour, it blooms into brambly forest fruits and black fruits but retains that bloody taste
January 17, 2025 at 9:42 AM
Second wine from yesterday, the only Samuel boulay wine I hadn’t had yet. He’s in the ardèche. This is cab sauv and merlot. It’s harsh upon opening with lots of iron and blood and a bitterness. But wait an hour, it blooms into brambly forest fruits and black fruits but retains that bloody taste
One of two wines of the night. A perpetual cuvee of Riesling of the years you see on photo two. Pear, apple, crisp fruit, with balanced acidity, lemon leaf, honey, balsam. Rly lovely! Discounted from $72 (not worth it) to $36??? Insane value. I would pay up to $50 for this.
January 16, 2025 at 3:22 AM
One of two wines of the night. A perpetual cuvee of Riesling of the years you see on photo two. Pear, apple, crisp fruit, with balanced acidity, lemon leaf, honey, balsam. Rly lovely! Discounted from $72 (not worth it) to $36??? Insane value. I would pay up to $50 for this.
Palate is a little muted bc I have a slight cold but I’m having this now. Roussillon, cepage and vintage on the label. Honey, apple, beeswax, bee pollen, white flowers. Low acid, soft, pretty solid and nice, not amazing. $36 down from $50, $50 was def not worth it so I’m glad it got marked down
January 12, 2025 at 11:08 PM
Palate is a little muted bc I have a slight cold but I’m having this now. Roussillon, cepage and vintage on the label. Honey, apple, beeswax, bee pollen, white flowers. Low acid, soft, pretty solid and nice, not amazing. $36 down from $50, $50 was def not worth it so I’m glad it got marked down
Having this tonight. Read the second label for the process because it’s super interesting. Fruity and very deep, esp for a wine this young. Jammy black fruit, lots of plums. At $30, it’s an incredible value
January 10, 2025 at 4:05 AM
Having this tonight. Read the second label for the process because it’s super interesting. Fruity and very deep, esp for a wine this young. Jammy black fruit, lots of plums. At $30, it’s an incredible value
Happy new year here’s what we did! Kebabs and rice and mango drink from a Palestinian place, babass 2021 chenin, and a Malvasia/ortrugo 2021 from Emilia romagna. The latter tastes like cheese and was super weird and I’m into it. Gonna try it with some actual cheese next
January 2, 2025 at 4:59 AM
Happy new year here’s what we did! Kebabs and rice and mango drink from a Palestinian place, babass 2021 chenin, and a Malvasia/ortrugo 2021 from Emilia romagna. The latter tastes like cheese and was super weird and I’m into it. Gonna try it with some actual cheese next
Catching up with these from the last few weeks. Two more from Robinot. The first is a 2022 Chenin and the second is sparkling Pineau d’Aunis 2023. The first one was ok, solid good chenin, clean, not too acidic, with some bay leaf and white flowers. The second is mind blowing pineau d’aunis
January 2, 2025 at 3:38 AM
Catching up with these from the last few weeks. Two more from Robinot. The first is a 2022 Chenin and the second is sparkling Pineau d’Aunis 2023. The first one was ok, solid good chenin, clean, not too acidic, with some bay leaf and white flowers. The second is mind blowing pineau d’aunis
Had the rietsch Riesling (photos one and two) last night. Honey and apricot and floral and tart, simple, beautiful. Paired it with the Carignan in photo 3 which is robust and leathery, and then joined a group of friends who has had the spread in photo four
December 25, 2024 at 7:43 AM
Had the rietsch Riesling (photos one and two) last night. Honey and apricot and floral and tart, simple, beautiful. Paired it with the Carignan in photo 3 which is robust and leathery, and then joined a group of friends who has had the spread in photo four
TFW u use ur friends wine bar as a cellar lol
December 22, 2024 at 2:21 AM
TFW u use ur friends wine bar as a cellar lol
Merry Christmas to myself and my little circle of wine snobs bc I got these for us. We opened le regard 2022 tonight. Pineau d’Aunis that is surprisingly heavy. Tobacco, dried cherries, deep but unripe red fruit, tannic and acidic af upon opening but just wait a couple hours
December 22, 2024 at 2:19 AM
Merry Christmas to myself and my little circle of wine snobs bc I got these for us. We opened le regard 2022 tonight. Pineau d’Aunis that is surprisingly heavy. Tobacco, dried cherries, deep but unripe red fruit, tannic and acidic af upon opening but just wait a couple hours
This week we opened épona 2022 from desplats in Anjou. This is his most famous wine — a field blend of everything he grows, up to 21 diff grapes, many obscure local types. Very intensely tannic upon opening, but it rounded out in a couple hours. Dried rose, oud, incense, hint of bourbon, red fruit
December 20, 2024 at 2:34 AM
This week we opened épona 2022 from desplats in Anjou. This is his most famous wine — a field blend of everything he grows, up to 21 diff grapes, many obscure local types. Very intensely tannic upon opening, but it rounded out in a couple hours. Dried rose, oud, incense, hint of bourbon, red fruit
I have so much of a backlog that these are going to only record my impressions after some days. That’s not necessarily bad
December 19, 2024 at 8:18 AM
I have so much of a backlog that these are going to only record my impressions after some days. That’s not necessarily bad