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WRUD (Drinking) Today?
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Matty01
·On the hunt for wine for work … meetings today in the Clare Valley, including Kilikanoon, and Claymore (pictured) highlight the Mitchell Peppertree 2015 Shiraz which I hope to have in stock soon … rest of the week will be spent in the Barossa Valley… pick of those pictured, the Black Magic Woman Cabernet … very special
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arkman
·A really nice pinot for contemplating (wine, life, whatever...)
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Matty01
·
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Matty01
·Last night in the Barossa for work … I reckon I’ve tasted close to 200 wines this week…
Tonight a Clare Cab blend, low alc, crunchy and fragrant … from a fairly small Clare/Adelaide Hills producer … a really beautiful thing… interestingly for a Cab blend (this is 51% Cab and about 80% Cab family varietals, it also contains Grenache, Carignan and some Sciacarello, and incredibly rare varietal which originates in Corsica Italy) The also do a straight Sciacarello which is stunning!
Highlight of the day for me, tasting various selections from barrel of the Kaesler Old Bastard Shiraz off 125+ year old vines, looking at vintage variation between 21 and 22 vintages and the impact of various tonellerie’s oak and toasting regimes on the wines (21 and 22 might be the best 2 vintages in the last 20 years in the Barossa for quality), and then getting to bend the ear of the viticulturist for an hour, standing in the vineyard and listen to him talking about how they have transitioned from chem based viticulture to a much more gentle process over the last decade …
Tonight a Clare Cab blend, low alc, crunchy and fragrant … from a fairly small Clare/Adelaide Hills producer … a really beautiful thing… interestingly for a Cab blend (this is 51% Cab and about 80% Cab family varietals, it also contains Grenache, Carignan and some Sciacarello, and incredibly rare varietal which originates in Corsica Italy) The also do a straight Sciacarello which is stunning!
Highlight of the day for me, tasting various selections from barrel of the Kaesler Old Bastard Shiraz off 125+ year old vines, looking at vintage variation between 21 and 22 vintages and the impact of various tonellerie’s oak and toasting regimes on the wines (21 and 22 might be the best 2 vintages in the last 20 years in the Barossa for quality), and then getting to bend the ear of the viticulturist for an hour, standing in the vineyard and listen to him talking about how they have transitioned from chem based viticulture to a much more gentle process over the last decade …
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RI Omega Fan
·Nothing too fancy, but a great local beer made right here in Little Rhody ~
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Danwales
·Co-Op Garnashe. 14%, full bodied and £5.50!!
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johnireland
·My favorite screw top cheap French red, with some Jamon Iberico wrapped around some amazing ripe juicy sweet brown turkey figs.
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arturo7
·
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Faz
·
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Faz
·Mother’s milk
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flw
··history nerdI know a guy. (Actually I don't ... I just got lucky.)
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paddymoran
·I’m curious, I’m a hardcore Guinness drinker. Of course, I’ll have a Murphy’s when my favourite nectar isn’t available. What your take? Guinness or Murphy’s? One beautiful draft stout I’ve sampled in France was Beamish.
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Hetcins1
·Try this im in a lovely lodge in the lake district for the week
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bdp
·Few of us got together and shared this. One to tick off the bucket list!!
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mydeafcat
·With equal parts red and white vermouth with a lemon twist, I’ve heard this called a ‘French Kiss’. My take requires more of everything + a good shot of gin and squeeze of lemon. #howispentlabourday
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Kiltie
·With equal parts red and white vermouth with a lemon twist, I’ve heard this called a ‘French Kiss’. My take requires more of everything + a good shot of gin and squeeze of lemon. #howispentlabourday
Just when I think I’m over that GMT, I see a swell pic like yours and it starts again.
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TLIGuy
·My Polish friend has turned me on to a new found love for Polish beers!!
