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LIVE: #TWSTaste: Curiosity Shop, 24th January

twstaste

#110

7/10 for me for the white


#111

5ish, 6ish out of 10 from Nottingham. Liked it. Wouldn’t rush to it necessarily but would like to drink it again.


#112

We’ll be moving onto the red in a minute or two, so get your glasses ready… :smiley:


#113

Is it just me or does the finish has hints of George Clinton envy?


#114

TWO ??? That’s harsh!


#115

We’re having ours with garlic and cheese bread. 7/10 from us


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#116

Maybe it’s because we’re knocking it back but it’s an 8/10 and a 7.5/10 from us


#117

Not me - it’s the company I keep!


#118

And 10/10 for Maggot Brain and the White Album.

7/10 for Physical Graffiti.


#119

7/10 easily from us too. Finding this is in a lovely place between the complexity of a French white, and the zing of a New Zealand white. Food wise we started with a prawn salad, and now are on a baron bigod cheese (a kind of English brie de beaux. It went well with both, and we were surprised by how well it stood up to the cheese.


#120

We’ve decanted the red. Not sure if that’s right. It’s very pale.


#121

Agreed very pale red


#122

And onto the red! :smiley: Let’s all swirl and sniff… first impressions?


#123

I think its beautiful :star_struck::heart_eyes::heart_eyes::heart_eyes:


#124

Funny that… Exactly what we had with it! Cut through the batter and chips really well. Now getting some honey on the nose, a whole grapefruit on the taste buds and also something like tarragon, but not so anissedy at the end? 7/10 for me.


#125

Me too! Think it’s worth giving it a little bit of air if you can, pallor notwithstanding - look forward to hearing what you think


#126

What a fabulous sweet nose on the red.


#127

Smoke, tobacco, Parma violets, blueberries, purple wine gums


#128

It doesn’t look all that light in my glass I have to be honest! Blaufrankisch is often a lighter style, somewhere in-between pinot noir and merlot with a dash of carignan for good measure. Just to give you an idea of what to expect.


#129

That’s really opened up in the last hour. The white pepper is getting bigger and bigger.