Which wine are you drinking today?

If you like this then you should try the Prado Enea. I used to work with one of the family and was able to secure quite a lot of their wines at a good price. For me, the Prado Enea was the most balanced of their production. 

Originally Posted by Huwge:

IMO too long at that temp. Could be a heavy weekend ;-)

Once drank a bottle of Condado de Haza which had been cellared at around that temp for 8 years. Superb. I mention it because of the Duero valley connection.

C.

Thanks Huwge. I am aware of this wine and agree it's also excellent. It's difficult to find a poor Muga wine. I might search some of the Prado Enea out for Xmas lunch. There will only be five of us this year instead of the usual 11-13 so I can splash out a bit on the wine. 

For those of us who are desperately trying to lower our blood sugars in order to be accepted for surgery, this is a terrible thread to read... it's worse than opening the fridge door and seeing all those bars of Cadbury's chocolate that are now strictly 'verboten' 

But strength of will was never my forte, be it with audio equipment or wine.

PS - enjoy Christmas you guys... I'll be struggling !

Last night i had another one of white. Smoked aged sausage, extra aged pecorino and spicy sardines fermented with onions.

In my defence is the 0 celsius outside.....

I have that guilty, bad sneer........

Amazingly satisfying fab taste for a [relatively cheapo] screw-top from the local wine merchant.

Fantastic value for money at £6.50 per bottle. 

Going down well with some Bobby Hutcherson vibes and cheese & onion quiche : )

Debs

naim_nymph posted:

 

Amazingly satisfying fab taste for a [relatively cheapo] screw-top from the local wine merchant.

Fantastic value for money at £6.50 per bottle. 

Going down well with some Bobby Hutcherson vibes and cheese & onion quiche : )

Debs

You viciuos!

"Going down well with some Bobby Hutcherson vibes and cheese & onion quiche : )"

Theres a sentence I thought i would never read 

My word, this is a spectacular wine! An astonishing gift, a wine that shows every bit of the thirty (+) years of skill and craft that have gone into its creation.

Not sure I can put it into words. Probably just as well all round.

Sherry is truly one of the world's greatest wine regions, dealt an unfair hand because of (overwhelmingly false) perceptions about sweetness, usability like a spirit rather than a wine, and image issues of Great Aund Maud, funerals, brownness, words like 'cream' and all that.

This is all good news for its fans who know what to look for and where to look. Unfortunately (for us) the cat is out of the bag at this quality level - Bodegas Tradicion are one of the very finest producers - and VORS (Vinum Optimum Rare Superior) is so rare, optimum, and superior that there are enough of us to cause the prices to rise. But only to a fraction of what the wine is really worth (or probably cost to make). How much would an amplifier cost if it had taken thirty years for experts to make? Not seventy quid, that's for sure.

Salud!

I'm wondering if you guys can advise when best to open this.........the BIN 707, not the Dalwhinnie (I can't stomach the amber nectar stuff), been holding onto it for a few years now (bought in 2008 in Singapore of all places) but am getting temped....... 

Cheers,

Ali

The 707 is a great wine and I've only had the pleasure of drinking it a few times. If stored correctly it should keep for a number of years yet but I would have thought it's ripe for drinking now, unless you want to wait to share it with me. 

Enjoy

Steve

arf005 posted:

I'm wondering if you guys can advise when best to open this.........the BIN 707, not the Dalwhinnie (I can't stomach the amber nectar stuff), been holding onto it for a few years now (bought in 2008 in Singapore of all places) but am getting temped....... 

Cheers,

Ali

Open it just before  you want to drink it. That's the best idea. Yes it is.

Actually, it's not! :-)

Open it in advance! If it's a young-ish vintage (which bought in 2008 it might be) then it will benefit from being opened and decanted several hours in advance. If you don't have a decanter then simply pouring it into a jug or (sterilised) empty bottle, and back again (far easier with a funnel!) will achieve the same effect.

As Steve says, its a big wine and a very good one, and will certainly keep (I still have a bottle of 1990 I am in no hurry to open), but assuming it's 2006 or older, it will be drinking well now. 

If it's more than ten years old, then there may well be sediment (definitely after fifteen), in which case the decanting should be done slowly with a strainer (gauze, tea-strainer, muslin etc) to catch any bits. 

Sounds like a good wine for lunch on Friday to me...

Cheers

Gianluigi Mazzorana posted:

Smoked aged sausage, extra aged pecorino and spicy sardines fermented with onions.

 

Great meal! Does fermented here mean in carpione? Marinated in sour wine/vinegar sauce, with herbs?

It's only 10 a.m. and I'm drooling.

Max

Massimo Bertola posted:

Gianluigi Mazzorana posted:

Smoked aged sausage, extra aged pecorino and spicy sardines fermented with onions.

 

Great meal! Does fermented here mean in carpione? Marinated in sour wine/vinegar sauce, with herbs?

It's only 10 a.m. and I'm drooling.

Max

Ciao Massimo!

Marinated in vinegar. Venetian style albeit the lady that makes it do it a bit differently.

I rarely have supper but sometimes i need to indulge.

Ah! And a couple of Scapa 16 years shots!

rodwsmith posted:

Actually, it's not! :-)

Open it in advance! If it's a young-ish vintage (which bought in 2008 it might be) then it will benefit from being opened and decanted several hours in advance. If you don't have a decanter then simply pouring it into a jug or (sterilised) empty bottle, and back again (far easier with a funnel!) will achieve the same effect.

As Steve says, its a big wine and a very good one, and will certainly keep (I still have a bottle of 1990 I am in no hurry to open), but assuming it's 2006 or older, it will be drinking well now. 

If it's more than ten years old, then there may well be sediment (definitely after fifteen), in which case the decanting should be done slowly with a strainer (gauze, tea-strainer, muslin etc) to catch any bits. 

Sounds like a good wine for lunch on Friday to me...

Cheers

I see from the photograph (on a desktop rather than the phone) that it's 2005 vintage, so it's definitely going to be delicious now, but no hurry, and certainly will benefit from considerable aeration. Sediment is not likely at this age.

2013. Not a Bin 707 but delicious full bodied red that complimented a barbecued rib of beef tonight.

Thanks guys for the advice, I have a decanter and funnel etc, mainly used for vintage ports! 

Apart from transporting it (very nervously) to the West Coast of Scotland for the photo above (for a friends holiday cottage website) it has been stored horizontally with the rest of my humble collection, rotated from time to time and kept at a fairly constant temp.

I LOVE the big flavours from down under, the St Henri, BIN 389 and 407 being favourites previously shared.......but the 707 should hopefully be something special, I think I'll wait a little longer.....open a port and something else instead on Friday.

What wine? Mulled.

Why? Pere Noel visited our village today. He looked suspiciously like our legume stall owner 

And again!

Wow, some nice choices! You guys know how to give a guy ideas! We're looking forward to a Philip Togni Tanbark Hill 2006, a favorite of ours.

Christmas Day wines.

Probably my favourite 'not-ridiculous' Champagne: Ruinart Blanc de Blancs (NV but with two year's cellaring). Creamy, subtle, fruity, biscuity, soft and delicious. 

Then a bottle of Roberto Voerzio's wonderful Vigna Serra, from the 1998 vintage which has been waiting for a suitable occasion (we ate beef). One of my got-me-into-wine wines. Not everyone likes Voerzio's new wave style of Barolo, but this single vineyard wine, from the south facing slopes of La Morra - amongst the best sites in all of Barolo - has some Cabernet Sauvignon included which prevents it from being called Barolo in the first place (must be 100% Nebbiolo) and frees up Roberto to craft the best wine he can without anyone expecting him to 'respect' or nod to tradition. A great wine, and '98 was a hot (good) vintage which really suits its style, drinking perfectly now although would still keep. I don't have any more though, but nor do I have regrets.