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WRUD (Drinking) Today?
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absolutemustard
·This has been my obsession lately
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Vaylalo
·A nice beer for the hot southern summer
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Baz9614
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Mtek
·Glenmorangie 18 and 19, both the same abv and same barrel types for maturation. I’m not good enough to discern one from the other with tasting. I can tell you they are both really good.
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Steve88M3
·
There's a place in my heart for people who drink gin with just ice.
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Foo2rama
··Keeps his worms in a ball instead of a can.
Here’s a new domaine for you guys.
Think Southeast France making Port.
Darn yummy after the Steak Au Poiver I cooked tonight.
More complexity then a port at similar price. Not as overwhelmingly sweet more raisins. Great sweet desert wine.
Edited:
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Muddlerminnow
·Darn yummy after the Steak Au Poiver I cooked tonight.
More complexity then a port at similar price.
Oh, I'll bet it was yummy! Kermit really opened up the south of France to the US....
I dunno if I'd agree it's more complex than port--the devll's in the details...which port? Your Banyuls is pretty young...2016...would you put it up against a 1985 Dow? (though of course the Dow would be more expensive, so...we are in the territory of LBVs?)
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Foo2rama
··Keeps his worms in a ball instead of a can.Oh, I'll bet it was yummy! Kermit really opened up the south of France to the US....
I dunno if I'd agree it's more complex than port--the devll's in the details...which port? Your Banyuls is pretty young...2016...would you put it up against a 1985 Dow? (though of course the Dow would be more expensive, so...we are in the territory of LBVs?)
I think I paid $24 or 34 for the 500ml.
Ports in that range tend to lack complexity, and are sugar bombs. The lower abv at 16% helps it a lot. Even my local shop which is the largest wine cellar in CA only has 3 of this DOC.
So it’s a bit hard to compare what an older or higher priced one would be like. I agree “bigger” Ports are very complex though, both LBV’s and true vintage ones.
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Vaylalo
·Beer and beer . Plus a Camy clubstar with a Eta 2789-1 movement.
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Mtek
·This Irish pub had pours of Diar Ghealach (tree number 4). Pared it with a Cuban sandwich.
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alam
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