This week has felt like the biggest build up to Hallowe’en there has ever been cumulating in “spooky Friday” at the kids school today. They have come home FULL up on sugar and looking forward to their half term
I am soooo uninspired to open anything right now but to get me in the mood I thought another game of “How well do we know each other” was in order. Selected members please DO let us know what you in fact finished up drinking
So, his weekend who will be drinking what??
Will @szaki1974 be found
It starts a little shy on the nose, but as it warms up it gives more generously; citrus (lemon, lime), ripe pear and orange blossom, but also a whiff of aniseed. On the palate the zesty flavours continue, with lemon peel and orange marmalade, but also spiced poached pear. It has a lovely minerality (hateful descriptor though it is), and there’s a honeyed warmth in the background. The husband thinks it leaves a distinct lemon sherbet after taste which makes it rather moreish.
I’m yet to be disappointed by an Arneis, whether it’s from Langhe or Roero; it’s a little rascal I’m pleased to have in my life from time to time. A perfect food white, though very easy to sip on its own – we’ll be having it with pasta in cream and mushroom sauce.
Had found this in the back of the wine fridge. Decided to keep for something to celebrate and without going into details my better half hopefully had a long term problem sorted. Absolutely a point with plenty of fruit remaining after 24 years and that lovely yoghurty/lactic note and a long spicy finish.
More Italian white here and a full bottle. Salty seville oranges! The first time I managed to get one of the Bin series, hope the W/S follows up with more wine from this part of Italy. Thumbs up from both of us on this one.
Veal for dinner tonight and the first wine ( red burgundy) I opened was corked. So I opened this red that I bought recently and had never tasted before.
It’s from Tenerife and completely surprised me. Pepper, smoke and tart red cherries. Fine if I was having a casserole, but too strong for the veal .
Interestingly my wife , who’s not a fan of red wine loved it ! She said it was interesting and had something about it compared to the other reds I drink!
I have no clue what year this is … something ending with a 3 … 1993? , 2003? Who knows … but it did come with a 1999 Vosne romaneé so I’ll pop it open and hope it’s still alive as such .
End of the holiday, and time for some red wine, with entrecôte and gratin dauphinois. And how good is this!? It’s moved on even since the six months since my last one - immediately drinkable now, and develops all the way through the bottle. I thought that it might need some time to open out, but from the start there was lots of ripe blackberry and stewed fruit, really juicy acidity, leather, liquorice, some cedar and pencil shavings, and the tannins are so well integrated. Softens a bit by the end of the bottle, when the fruit is really dominating the savouriness. Two bottles left before I move on to the 2013. Gorgeous.
(We also went tasting at Rolly Gassmann today. More about that on the Trip to Alsace thread. But the surroundings have changed A LOT)
This tonight.
Super crazy wine. Exotic fruit - super exotic. Loads of guava so your mind thinks “this is going to be flabby and ripe” and then it turns on you with a twist of lime and elderflower and high acidity.
Good, and glad I’ve now had it. But happy that this is my only bottle and there isn’t another 11 to get through.
Edit - this is 2016
No - layer up slices of potato, garlic between each layer, salt and pepper between alternate layers, cover with 50/50 double cream and milk, dot with butter, then 1 1/2 hours in the oven at 150C. Job done
Wasn’t too keen on this. Found it a bit hard and stalky. Feel like i need to open another bottle to redeem the night. My wife loved it, though, and she has much the better palate.
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