The Wine & Whisky Thread

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Originally Posted by Marco

If I'm feeling frivolous later, I may consider having a wee nip from this:

https://imagizer.imageshack.com/v2/1...924/xVLx8R.jpg

Marco.

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Nice dram the port. Expensive tho.. Enjoy

Lol, cheers. I don't have many, but the few malts I have are rather nice:)

Would be interesting to have a 'shoot-out' between that and my Glengoyne 21....

Marco.

Glenny for me. I've an 18 from their stable

Tonight's lockdown liquor

https://live.staticflickr.com/65535/...0ff4f892_z.jpg

Not only did bruth lend me a very fine set of xlrs also gave me cpl of bottles of Timothy taylors Landlord dark to sample n must say goes down very nice.

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Originally Posted by Marco

Hi Guy, good stuff. Glad somewhere has them!:D

I'd go with either the Barolo or Squinzano, as the Terre Siciliane is probably best with a roast or steak. If you've not tried Sqinzano before, that might be a good shout for something a bit different.

Do ensure that you serve it at the right temperature (i use a small electric heater for this purpose, during the nice weather when the wood burner is off), which I simply sit the bottle on top of before it's been opened).

Just enough to take the 'chill off' should be fine, and most importantly, either allow it to breathe for an hour before serving, or ideally, decant it, simply to aerate the wine, which trust me makes a BIG difference to the flavour of ALL red wines [they don't need to be 'fancy' ones], simply by removing some excess acidity, thus opening up the fruit:)

Serve in large wine goblets (quarter full only), which will release the full bouquet. Oh, and please post some pics of your lasagne on the food thread later - enjoy!:cool:

Marco.

P.S If you don't already, put some red wine (a glass or so) into the meat for your lasagne, as that really lifts the flavour!

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Cheers Marco,

I haven't posted pictures of the lasagne (too late/old/lazy) - I did make two though, one with aduki beans to substitute for meat (youngest daughter, goes to uni' and comes home a vegetarian :)). Really a tip for food thread but aduki beans are really good taste (search "red dragon pie" if interested), I used to eat a lot of them when I went through my vegetarian period!

I went for the Squinzano. Thanks for the recommendations, put me in mind of a Merlot or young Pinot noir in flavour - stone fruit, light, smooth, very good value wine.
I didn't think it needed to breathe or be decanted though. I sneaked a taster while cooking and enjoyed its lightness and "youth" (is that a correct term for wine? I am certainly no expert, but that is the word that came to me :scratch:), I did decant and leave the rest of the bottle for an hour but I think that I preferred it straight out of the bottle. Whatever, certainly worthwhile :glug:

Good stuff, Guy. Hey, whatever works best for you. I've always found that pretty much any red wine, aside from very young, light varieties, such as Beaujolais Nouveau, Bardolino, etc, benefit in some way from aeration:)

Certainly 'supermarket quality' wines, which in comparison with fine-wines from specialists, sometimes have a slightly unpleasant and underlying acidic 'edge', and which for me aeration ameliorates, smoothing out the tannins and creating a rather more acceptable 'slurp', but it's all down to one's individual tastes and palate.

Anyway, glad you enjoyed the Squinzano, which is a bit of a bargain. Both the Barolo and Terre Siciliane, when you try them, should offer a notable step-up in quality. When the time comes, let me know what you think:cool:

Marco.

Tullibardine 228.burgandy finish.. https://uploads.tapatalk-cdn.com/202...8180943a99.jpg

A SPLASH OF WATER OPENS THIS UP NICELY..

Conner's pitching coach and good friend of mine , invited us over for dinner and afterwards he opened a bottle of Red Breast Irish whiskey and pored it into a couple of special Glencairn tasting glasses.
It was a real treat. The best barley malt I've ever had . It was a good day because oddly enough I stopped by a Bel Air Grocery store on the way home from work ,not my regular store and as I was walking down the tea and coffee isle to get to the back of the store,I spotted something shocking!
Yorkshire Gold tea! I got 2 boxes and just had a cup while writing this , I see why it was so recommended here . The flavor is amazing and unique. It was a easy day at work on top of all that so win win.

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Originally Posted by goraman

Conner's pitching coach and good friend of mine , invited us over for dinner and afterwards he opened a bottle of Red Breast Irish whiskey and pored it into a couple of special Glencairn tasting glasses.
It was a real treat. The best barley malt I've ever had . It was a good day because oddly enough I stopped by a Bel Air Grocery store on the way home from work ,not my regular store and as I was walking down the tea and coffee isle to get to the back of the store,I spotted something shocking!
Yorkshire Gold tea! I got 2 boxes and just had a cup while writing this , I see why it was so recommended here . The flavor is amazing and unique. It was a easy day at work on top of all that so win win.

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redbreast is a mighty fine whiskey.. all the agings are good that ive tried.. i want to get a bottle of the 21yr old :eyebrows:

the middleton distillery do a middleton very rare too which is a classic too.. all owned by jameson