Roy's
Belle Glos
Las Alturas Vineyard Pinot Noir 2014
Excellent wine. Enjoyed at Roy's. — 10 years ago
Roy Estate
Estate Grown Proprietary Napa Valley Red Blend 2007
Did you know Roy's property on the Vaca Mtns is one of the most gorgeous ones in Napa? It was also previously the home of professional golfer Johnny Miller, and traces of his legacy still grace the property. Sadly, our last bottle from our last trip there. Deeeelish. — 11 years ago
Dexter Lake
Handlebars Red Blend 2011
Le Roy's in San Diego — 12 years ago
J. Christopher
Willamette Valley Unfiltered Pinot Noir 2009
Enjoyed during CHA in Anaheim at Roy's. excellent wine! — 14 years ago
Ken Wright Cellars
Willamette Valley Pinot Noir 2013
Great Pinot at Roy's, for the price! Bright fruit and a long finish! Worth what we paid, plus!! — 10 years ago
De Loach Vineyards
Heritage Reserve California Pinot Noir 2014
Sam Susan and I in Las Vegas. At Roy's. Very good — 11 years ago
C J Pask
Roy's Hill Sauvignon Blanc 2013
Crisp with a fresh citrus finish. — 11 years ago
Roy's
Pinot Noir 2010
2010. Really nice by one of my favorite wineries. — 10 years ago
Roy Piper
Napa Valley Cabernet Sauvignon 2011
Paul T, Missing My Beautiful Wife 24/7
Had the 2011 piper last nite with 2013 Venge boneash, I've been putting everything against that bone ash & nothing beats it, at least in the $100.00 $175.00 range11 piper had 3 1/2 hour decant, still couldn't compete on our table, had higher hopes for the Piper, but the 11 just isn't the big bold wine I like, glad it worked out for you though,
2010'was the one I liked, 12 was too hot & peppery for me,
Cantillon Brewery
Zwanze Tripel 2013
Jean Van Roy's amazing story of Zwanze 2013. When we started renovation works in the cellars of the brewery two years ago, much to our surprise we came upon the remains of some very old walls. In agreement with the medievalists of the city of Brussels, the works were stopped in order to allow archaeological excavations to take place.
Shortly thereafter we were astonished to find out that Cantillon brewery had in fact been built on the ruins of the very ancient Abbey of Cureghem! According to the medievalists, this religious community was well-known during the middle ages for its fowl fed on draff and, more specifically, for its dish of stuffed Cureghem capon, which was served with a beer brewed at the abbey and apparently drew pilgrims from all over Europe.
Yet it was truly a heavenly surprise when the excavations uncovered the cell of the abbot, Father Faro. In the small room the archaeologists found quite a few old reference books, one of which contained the original recipes for the beers brewed at the abbey several hundred years ago. We didn’t hesitate for a second and decided on the spot to recreate one of these mythical beers.
This beer, which will be our Zwanze for 2013, therefore bears the name of its illustrious place of origin, Abbaye de Cureghem (Cureghem Abbey). Cureghem was formerly a village established many centuries ago on the banks of the Senne, the river running through present-day Brussels. The area was very heavily industrialised during the 19th century and, among other things, became home to many breweries. Today, it is part of the municipality of Anderlecht.
Since beers commonly referred to as “abbey beers” are not, or not any longer, products of spontaneous fermentation, we decided to brew a top fermentation beer, from a technical point of view in any case. The yeasts were selected in collaboration with Institut Meurice, a post-secondary college in Brussels specialising in biotechnology. Brewed in March 2012, our “Cureghem” beer fermented four weeks in stainless steel tanks before being blended with 10% lambic and pumped into 400-litre barrels of various origins. After maturing for six months, the beers were blended and put into casks or bottles to undergo re-fermentation and reach 7.2% ABV (Alcohol by Volume).
Inevitably, a top fermentation beer brewed in a spontaneous fermentation environment will be affected by the wild yeasts in the air, and this is certainly what happened in our case. For our Cureghem, the cultured yeasts were clearly the main factor behind primary fermentation and I think that the wild yeasts in the beer will instead play an increasingly important role as the product ages. However, despite the addition of the lambic to give it a little “extra something” in terms of character and ageing characteristics, this Zwanze cannot in any case be considered a spontaneous fermentation beer.
The long fermentation period coupled with the presence of wild yeasts lends this beer a solid character with a dry finish that lingers on the palate, while the combined use of fresh and aged hops yields both freshness and bitterness. Moreover, the different malts used give this year’s Zwanze a coppery colour along with a touch of caramel and candied fruit that provide body. Clearly, this is not your standard “abbey” beer but, perhaps, it is representative of what these beers were one or two hundred years ago — 13 years ago
David Walser
Tasty wine with Roy's ribeye. — 9 years ago