Weekday Drinking Thread (13th to 16th of March 2023)

Looks like I’m the first to open a bottle this evening…? Surely this can’t be true! :grin:

A bottle of Godello here this evening, to accompany Keralan scallops curry:

Pepa Porter Godello, Monterrei, 2021

Made by Adega Terrae (which also makes a delightful entry level Mencía sold by the Society), this is just the ticket this evening.

Lemony yellow in the glass, the nose has inviting notes of nectarines and pears, elderflower blossom, wet stone and a touch of lees-y sour cream sort of note. Similar notes on the palate - fresh nectarines, ripe orchard fruit and mellow honey, the lees give a pleasant rounded mouthfeel and the finish has a zingy lemon zest note. Acidity feels just right.

Not complex, but a delicate, creamy and fresh wine, and a lovely introduction to a champion grape.

What’s in your glass this week? :grinning: :clinking_glasses:


Starting the week big here with a lunch at St John with these three:

The Drouhin was outstanding - nutty, rich, crushed apples and still with acidity to balance it.

The Arpepe nebbiolo is super approachable, barely any tannins but full of flavour typical of the grape. The Tondonia took a while to come around, the first glass was disjointed but coming back to it later the oak and the fruit had come together to make something more harmonious - one to decant before drinking for sure and still plenty of life ahead of it, barely showing any signs of its age. Happy Monday.


Tonight, after salmon with soy, sticky rice, broccoli, and cucumber salad, something refreshing was in order so I opened one of these:


I will be getting another case of this I think. It is a revelation for me (who has never been a huge fan of torrentes). Fragrant, of course, just overflowing with flavours of peach and mandarine juice, but the edge knocked off the blowsiness but the use of some new oak, and picked early so its only 11.5%. I can’t help but dream of barbecued prawns on a hot summer’s day to go with it, despite today’s horrendous weather here in Cumbria.


Schloss Lieser Niederberg Helden Riesling Spatlese 2020. Almost clear. First smell that came to my mind was durian, and I thought I’m sure I’ve had this before with a wine … and it was the same wine from a few months back. Quite light to drink, lots of citrus acidity and lovely sweetness. The acidity and sweetness seem a little more mellow compared with my previous note. Glad it’s only 7% because it’s very easy to drink!


Kerelan scallop curry sounds delish - your own recipe or one you’ve found somewhere? A fishing boat near here sells very nice scallops at a very reasonable price so I must try it!
Bet the Godello was a lovely match.


My favourite MGA in Barbaresco and a new producer to me. Luigi Giordano Barbaresco Asili 2018.
Very plate in the glass, young. Tannic but not harsh, very primary nose and palate of red berries, floral and tar. Needs time to unfold and a few more years. Good example at this point with the potential to be very good.


I tried various recipes, but this one is the winner - and I only use it now:

It’s so delicious and yet so easy to make! And you’re right - the Godello was an excellent match :ok_hand::blush:


Big Monday on arrival in Perth staying with some very old friends….


Leftovers meal last night - minced lamb and potato rissoles, sprouts and chestnuts with a sauce made from red peppers, tomatoes, chorizo and smoked paprika; all stray remants of meals from Friday and the weekend.

Nothing pre-discarded about the wine though, a lovely Arbois Trousseau from one of the several Tissot vigneron dynasties in the Jura region. 2018 seems to have been one helluva vintage there, this being a remarkable 14.5% abv and thoroughly ripe and perfumed fruit to the fore. Won’t be able to report on how it is on day 2, for self-evident reasons.


Straw Poll time, please, all you wine aficionados out there.

Down here in the Pyrenees, this evening we’re invited round to dine with some ex-pat Australian friends of ours who we have not been hosted by before.

The menu is (Indian) Butter Chicken and no doubt the usual add-ons. I am charged with Bringing The Wine.

These are the two shortlisted candidates. What would you take ? I’m thinking the Burgundy might have enough of a buttery / acidic balance, yet Victoria Moore recommends a reasonably strong flavoured dry rosé…



I would pop the rose back in the rack and pull out one of those cracking Madiran’s @PHarvey.
Save the rose for a bit more sun.


What @winechief says!


Sorry, nothing at all to do with wine, but I couldn’t help thinking of @robertd when I saw this inspirational idea for Morrisons prawns!

Honestly, why do they bother?


Love to have your recipe as we love both. Have feared curry of any description might wipe out the scallop’s delicate flavour.

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The answer is in your introduction: “ex-pat Australian friends” = clearly you take both bottles ! :slight_smile:

If it were just me, I’d favour the rose. The residual sweetness & acidity might go better with a mild curry.

Just looked at the grapes in the rose… blimey, it’s got everything !

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Vosne Romanee Jean Grivot 2005.

The first of my en primeur purchases from 2005 I’ve opened.

It looked very pale as I poured it but in the glass it looks a decent colour, still purple and fading a bit at the rim but not browning yet. Good long legs down the glass. Nice nose, but if I said dogs bed and rubber tyres nobody would rush back but trust me, it is good. Smokey too. Soft on the palate, rather quiet but a lovely mouthfeel. Not overly long, still fruit in there and not as secondary as the nose. Can’t wait to try it with food.

It goes to show that whatever the drinking windows say there is no hurry with the ‘05s, but this is certainly ready. Personally I would wait a few more years for the full farmyard.


Impressive Rioja: Raposo by Sierra de Toloño. Considering I’ve drunk Rioja for nearly three decades, this is the first time I’d describe one as “Burgundian”. Light ruby colour, nose of red fruits, undergrowth, some dust and meat. Similar on the mouth with some tightness rather than plushness, decent acidity and noticeable tannin. It’s sort of more Burgundian than the last three Givry’s I’ve had :rofl:



Unusually for a TWS wine it’s still in stock! @ £24.50 and very much worth it.

With a North German supper of Chicken Schnitzel, sauted potato + capers, pickled shallots, green salad, soft boiled eggs. Clarified butter being the key ingredient which ties both wine and Schnitzel together.

For any keen home cooks: an excess of clarified butter is essential - 100g for just two flattened & breadcrumbed chicken breasts.

The wine:

Nose is rich with French oak; gorse, coconut. Or as TWS say, presumably tongue in cheek “oak used but not v. noticeable”. Could almost be Californian - but a good one.
On the palate 100% French with lovely butter notes, perfect balancing acidity - greengages, umeshu (Japanese plum liqueur), hazelnuts.


False Bay Schapenberg Last of the First Pinotage 2020. Quite light bodied and delicate, smokey, a bit chocolatey. Lovely easy drinking, light, nice acidity. Refreshing. Questionable value though at £20


Drinking a well-established favourite tonight, Gaba Do Xil Godello 2020.


As always this wine is delicious. Tonight there seems to be a little more fruit sweetness than in previous bottles, and it seems fuller in the glass. Don’t know if it’s because this is a little older, or because I’m very hungry. Anyway, even better than usual!

(£10.50 a bottle btw)