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#TWSTaste: Festive Fine Wine, Thursday 5th Dec 8-9pm

twstaste

#121

Bingo! This is exactly what I was getting, I just couldn’t put it in words.


#122

Oh - we haven’t. Should we do that with all sherry?


#123

Thanks! We chilled it just in case on the basis that it could warm naturally if needed.


#124

Dark brown sugar - muscavado? Almost rum


#125

Agreed!


#126

Cantucci at the ready


#127

With the drier ones like Fino and Manzanilla it definitely helps. It’s more down to personal taste though


#128

Are we all tasting it already? We are, aren’t we. :joy: What do you think?


#129

We leave the sherries in the kitchen to stay cool but we don’t actively chill


#130

Yes exactly that!


#131

Maybe


#132

We were meant to wait??


#133

It is not a sweet as it smells for sure.


#134

Glorious! Everything on the nose in the mouth. And the cantucci is excellent dipped into it😋


#135

we are ignorant I know, but what are cantucci?


#136

Yes this is a great idea!


#137

This strikes me as being far, far too drinkable!


#138

Very hard baked almond biscuits from Italy. Not overly sweet but great dipped in Vin Santo and, as I saw last weekend, dipped into rubbish Pinot Grigio! That was an Italian doing that too I might add!


#139

know the biscuits, not the name.


#140

Lovely reading people’s seemingly favourable impressions. I’m a huge fan of this. Layers of intricate varied loveliness, but slips down so easily too. The finish lasts and lasts. I can’t think of many places where you can get this kind of complexity for the £