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... I have not yet tried any of the following - but I am tempted by various of the offerings in the Wine Society "Off the beaten track" pages that plumped on to the coconut matting this morning - specifically :
I first tasted it at Polpo. Those who are familiar with this small chain's Venetian tapas bar stylings (a bàcaro) and have tried their Flourless Orange and Almond Cake, may like to try making it: http://everymealmatters.wordpress.co...enetian-feast/ I can confirm the recipe works a treat. Remember to purchase unwaxed oranges, though.
I can thoroughly recommend this Turkish wine. A great accompaniment to a mezze.
I discovered a bottle of 2001 Calina Carmenere I'd forgotten about, which we had last night. What an unexpected treat! The wine had become brick red with age, silkily smooth, but still retained a stalky greenness that contrasted with the redcurrent and peppery flavours. It felt lighter than the 13.5% quoted on the bottle and complimented the baked pork chops and summer veg to a tee. The variety has gone from Europe and has apparently been mistaken for merlot in Argentina where it is mostly grown nowadays. I can only say that with age it tastes nothing like merlot.
I can thoroughly recommend this Turkish wine. A great accompaniment to a mezze.
I discovered a bottle of 2001 Calina Carmenere I'd forgotten about, which we had last night. What an unexpected treat! The wine had become brick red with age, silkily smooth, but still retained a stalky greenness that contrasted with the redcurrent and peppery flavours. It felt lighter than the 13.5% quoted on the bottle and complimented the baked pork chops and summer veg to a tee. The variety has gone from Europe and has apparently been mistaken for merlot in Argentina where it is mostly grown nowadays. I can only say that with age it tastes nothing like merlot.
Great report, Belgrove
A lot of 'experts' scorn that stalky greenness you mention, and indeed it is sometimes referred to as a wine fault, but I like it
I can thoroughly recommend this Turkish wine. A great accompaniment to a mezze.
I discovered a bottle of 2001 Calina Carmenere I'd forgotten about, which we had last night. What an unexpected treat! The wine had become brick red with age, silkily smooth, but still retained a stalky greenness that contrasted with the redcurrent and peppery flavours. It felt lighter than the 13.5% quoted on the bottle and complimented the baked pork chops and summer veg to a tee. The variety has gone from Europe and has apparently been mistaken for merlot in Argentina where it is mostly grown nowadays. I can only say that with age it tastes nothing like merlot.
... thanks, Belgrove, for your words in support for the Kalecik Karasi. I think you have strengthened my arm for the next time I put an order in!
Yes, South American carmeneres can be lovely - I've become a big fan over the last few years...
A new wine cork that screws into the bottle is being unveiled. But why is there still so much snobbery in the battle between traditional cork and screw-top?
"...the isle is full of noises,
Sounds and sweet airs, that give delight and hurt not.
Sometimes a thousand twangling instruments
Will hum about mine ears, and sometime voices..."
For a more thorough, slightly scientific approach (he knows to much science can scare the punters :winkeye) here's Dr Jamie Goode of award-winning wineanorak.com (you have to get past two irritating ads and then mid-way though the film Rosie the labradoodle appears - she doesn't like being left out ):
"...the isle is full of noises,
Sounds and sweet airs, that give delight and hurt not.
Sometimes a thousand twangling instruments
Will hum about mine ears, and sometime voices..."
"...the isle is full of noises,
Sounds and sweet airs, that give delight and hurt not.
Sometimes a thousand twangling instruments
Will hum about mine ears, and sometime voices..."
"...the isle is full of noises,
Sounds and sweet airs, that give delight and hurt not.
Sometimes a thousand twangling instruments
Will hum about mine ears, and sometime voices..."
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