Majority of bin ends are damaged or stained labels from brocken deliveries. “Bulk” bin ends are excess stock or end of line wines.
They are all in good drinking condition and usually best drunk within the year.
I guess that if I was getting married this weekend, I would marry prince Harry and I would splash out with some pretty good vinos (bring on the Bolly and Chateau Mouton-Roschchild. Oh! and Tignanello, apparently Ms Markle’s favourite tipple. She’s got good taste this lady…!!)!
But because I’m not, these are what I would pick:
Pinot Blanc Cave de Turckheim from Alsace
such a crowd pleasing wine, with soft mouth feel and delicate stone fruit and melon aromas.
For the red, either Baccolo Appasimento from Veneto, Italy (see link in previous post): very approachable and fruit forward and good concentration for the price!
Sparkling: if money was no object, Louis Roederer Champagne NV
.On a budget: Blanquette de Limoux Reserve Antech from the Languedoc
In my experience, we’ve never had a bad return.
To be honest, it is pretty rare that members bring back wines but if they do, we make sure that the labels are not damaged (for sitting in ice buckets for hours) and if we have a doudt about the actual quality of the wine, we send it to our quality team to assess.
Maybe it was obvious, but it is the first time it dawns on me that the showroom has wines that are not available online… Do you have a list of wines that are available in the showroom, but not online, khm, online?
Because I am French (I have tried over to years to work on my accent but I always get found out anyway!), some members try to converse with me in the mother tongue which I always find very nice.
Most of our members are regulars so we know them well.
My favourite members are the ones that are asking for our help on dinner parties or larger events.
Then, some people will sadly assume that because I am a “younger” (I don’t look at over 25 of course!) and female staff, I won’t know anything about wine (I get the look of non trust). but I usually manage to convince them that I know my stuff by chatting to them!
Hog roast has big flavours so you need an equally big wine to go with it otherwise, the wine won’t taste of anything, which is pointless if you ask me! I would choose anything from the Society’s Corbieres
for example which has body and big fruit flavours as a simple option and if you can splash out, I would go for a nice nebbiolo such as Fara Ciada, Valle Roncati 2011
Nebbiolo has naturally very good acidity and it works particulary well with pork as it cuts through the richness of the meat. Delicious!
The wines that are in the Vintage Room are not available online as there are not enough quantity! Sorry!
The wines change very regularly (because of the small quantities) so we don’t have a list per se.
Apologies I couldn’t engage as I would have liked but I was out and about and kept losing signal but thanks @mcropp for your detailed answers and there’s definitely some new wines to add to my ever growing wishlist and basket