What Was Your Most Recent Bottle of Wine?

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  • teamsaint
    Full Member
    • Nov 2010
    • 25193

    Originally posted by Beef Oven! View Post
    Thanks, that seems much more sensible than teamsaint's suggestion. It is now safely under the stairs
    and the 72 hours thing is going to be overcome how?
    I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered. My life is my own.

    I am not a number, I am a free man.

    Comment

    • Beef Oven!
      Ex-member
      • Sep 2013
      • 18147

      Originally posted by MrGongGong View Post
      Why July 2014 ?
      In a fit of bravado at the breakfast table in July, following a Beef Oven sermon on the ills of alcohol, my children bet me £400 I couldn't do without the stuff for a year. The year is up in July. The money's as good as mine.

      Comment

      • MrGongGong
        Full Member
        • Nov 2010
        • 18357

        Originally posted by Beef Oven! View Post
        In a fit of bravado at the breakfast table in July, following a Beef Oven sermon on the ills of alcohol, my children bet me £400 I couldn't do without the stuff for a year. The year is up in July. The money's as good as mine.
        good luck with that
        all that money to spend on obscure noise music CD's

        Comment

        • Beef Oven!
          Ex-member
          • Sep 2013
          • 18147

          Originally posted by MrGongGong View Post
          good luck with that
          all that money to spend on obscure noise music CD's
          Will go towards a little pair of Genelec G-2s I've just ordered (to play obscure noise music through!).


          Edit: http://www.genelec.com/products/g-two/

          Last edited by Beef Oven!; 04-10-13, 23:00.

          Comment

          • amateur51

            Originally posted by teamsaint View Post
            Barbi, Beefy knows me far better than to take my advice on almost anything !!
            certainly not wine .

            even I know that you don't freeze wine.

            well I do now.
            aeons ago in deepest rural Portugal I was staying in a village where the women operated a huge barbecue based on sheets of corrugated metal on which the chicken was cooked. And to wash it down there was local vinho verde, which was kept in the freezer

            Tasted great
            Last edited by Guest; 05-10-13, 10:21. Reason: terrible trypos

            Comment

            • teamsaint
              Full Member
              • Nov 2010
              • 25193

              Originally posted by amateur51 View Post
              aeons ago in deepest rural Portugal I was staying in a village where the women operated a huge barbecue based on sheets of corrugated metal on which the chicken was cooked. And to wash it down there was loc vinho verde, which was kept in the freezer

              Tasted great
              cheers ams, save my lardons there.

              Bet it works for Chablis too.

              Whatever that is.

              I have never been to Portugal. I imagine it to be very nice.
              I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered. My life is my own.

              I am not a number, I am a free man.

              Comment

              • Beef Oven!
                Ex-member
                • Sep 2013
                • 18147

                Originally posted by teamsaint View Post
                lardons.
                Quite popular in French cuisine (& elsewhere in France) I understand.

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                • french frank
                  Administrator/Moderator
                  • Feb 2007
                  • 30235

                  Coop Vouvray 2012 £7.99. How pathetic is this? Whereas 10 years ago I would quietly have replaced a bottle of 11.5% ABV on the shelf, now I positively welcome it.

                  It went down very nicely with a grilled fillet of salmon and I'm trying to rethink my prejudices on cheese + wine, since the ff cellar only seems to contain one bottle at any given moment.

                  Again, 10 years ago, I would have ached for a red to go with the Camembert ('produit de France'), I'm now coming to feel a nicely prepared cheese with not too strong a taste will take a white. (And some cheeses, I think, demand white). My experience of living in average French families is that they're not half so pertickler about these things as we can be.
                  It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.

                  Comment

                  • amateur51

                    Originally posted by french frank View Post
                    Coop Vouvray 2012 £7.99. How pathetic is this? Whereas 10 years ago I would quietly have replaced a bottle of 11.5% ABV on the shelf, now I positively welcome it.

                    It went down very nicely with a grilled fillet of salmon and I'm trying to rethink my prejudices on cheese + wine, since the ff cellar only seems to contain one bottle at any given moment.

                    Again, 10 years ago, I would have ached for a red to go with the Camembert ('produit de France'), I'm now coming to feel a nicely prepared cheese with not too strong a taste will take a white. (And some cheeses, I think, demand white). My experience of living in average French families is that they're not half so pertickler about these things as we can be.
                    Ain't dat da truth

                    Comment

                    • vinteuil
                      Full Member
                      • Nov 2010
                      • 12782

                      Originally posted by french frank View Post
                      And some cheeses, I think, demand white.
                      Very much so.

                      époisses, maroilles, langres go very well with an alsace gewurz

                      livarot, pont-l'évêque, reblochon, saint-nectaire with a good white bordeaux, alsace, white rioja, sicilian white

                      goats - sancerre, valençay, jurançon

                      roquefort - a sauternes if possible!

                      brie, camembert, chaource - white burgundy or white rhône

                      Comment

                      • vinteuil
                        Full Member
                        • Nov 2010
                        • 12782

                        Originally posted by french frank View Post

                        Again, 10 years ago, I would have ached for a red to go with the Camembert ('produit de France'), I'm now coming to feel a nicely prepared cheese with not too strong a taste will take a white. (And some cheeses, I think, demand white). .
                        Today's Figaro addresses this question - and agrees with Fr: Fr: - they recommend a white loire - or a cider ...

                        Accord mets/vins : que boire avec ... un camembert?
                        On a pris l' habitude d' associer ce fromage au vin rouge, mais est-ce vraiment un choix pertinent ?

                        On a pris l'habitude de l'associer au vin rouge. Formidable contresens gastronomique. La présence de tannins amplifie la sensation d'amertume finale et la puissance du vin écrase la finesse aromatique du fromage. Bien mieux vaut un blanc souple et d'une belle vivacité. Je me tourne donc vers un vin de Loire et, plus particulièrement, vers l'appellation vouvray qui, selon les domaines et le cursus climatique du millésime, produit des blancs secs, demi-secs ou moelleux, mais tous dotés d'une fraîcheur naturelle qui accompagnera idéalement l'onctuosité du fromage. J'irais même jusqu'à un demi-sec dont la richesse en sucres permettra de conforter l'accord : celui du domaine Huet, dans un millésime jeune, me paraît indiqué.

                        Mais il y a encore mieux à faire en choisissant... un cidre. Essayez donc celui d'Éric Bordelet, un ancien sommelier qui a repris le domaine familial voilà quelques années. Et travaille ses fermentations comme pour un premier cru classé : le nez est marqué par la pomme évidemment, mais avec beaucoup de netteté. La bouche est voluptueuse, très élégante et légèrement sucrée : la douceur équilibre l'amertume, l'effervescence le gras, et le bouquet fruité du cidre épouse l'intensité aromatique du camembert. Incrédule ? Essayez !

                        Comment

                        • amateur51

                          Originally posted by vinteuil View Post
                          Very much so.

                          époisses, maroilles, langres go very well with an alsace gewurz

                          livarot, pont-l'évêque, reblochon, saint-nectaire with a good white bordeaux, alsace, white rioja, sicilian white

                          goats - sancerre, valençay, jurançon

                          roquefort - a sauternes if possible!

                          brie, camembert, chaource - white burgundy or white rhône
                          White wines from other parts of the world are available

                          Comment

                          • french frank
                            Administrator/Moderator
                            • Feb 2007
                            • 30235

                            Originally posted by amateur51 View Post
                            White wines from other parts of the world are available
                            Not sure whether M. Vinteuil learned all that from the embassy dinners or whether he was special adviser to the chef ..

                            Cider and camembert - now there's a thought. Waitrose is the only place I know/knew of that stocked Normandy cider. I take a deep breath and get the local Thatcher's vintage - or Weston's (Herefordshire?), but I may know a place ......

                            Vouvray, même, dont je parlais il n'y avait pas longtemps. Coop £7.99.
                            It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.

                            Comment

                            • jayne lee wilson
                              Banned
                              • Jul 2011
                              • 10711

                              Two outstanding buys at Sainsburys just now:

                              Sancerre - ROC de L'ABBAYE (Florian Mollet) 2012 (bit upwardly mobile at £16 but worth it)
                              Barbaresco - Taste the Difference range, blue label 2009 (£10, often seen on offer around £7.50)

                              These both stand up very well even to spicy Thai and Chinese (the barbaresco's sweet-edged bite is outstanding with them), and the Sancerre was lovely with roast chicken/chicken salad too. It's a really flinty, ripe citrus/ mineral-edged classic - chill it well now!

                              Comment

                              • teamsaint
                                Full Member
                                • Nov 2010
                                • 25193

                                Time to stock up, it seems.

                                The world is heading for a wine shortage, with global consumer demand already significantly outstripping supply, a report warns.
                                I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered. My life is my own.

                                I am not a number, I am a free man.

                                Comment

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