The Wine & Whisky Thread

[keiths]

Love Jennings Sneck Lifter. Many a good day's walking in the Lakes (it's brewed in Cockermouth, Cumbria) has been lost to a session on it the night before.

[The Grand Wazoo]

We've been swilling this for the last couple of weeks (sorry for the monster photo):



I spent most of my life thinking that I had a genetic abhorrence of Spanish wines, however, I've discovered in the last couple of years that, actually, they can crush a mean grape in that part of the world. This is a 2005 & not bad at all for a relative cheapie.

"Aromatic aromas reminiscent of coffee, tobbaco, and fruit compote. Complex on the palate, well structured with a long aftertaste".
.............apparently!

[Alex_UK]

I spent most of my life thinking that I had a genetic abhorrence of Spanish wines

I'm a big fan of Spanish wines, Rioja in particular, is probably my top tipple - but I kind of know what you mean - there's a lot of average stuff out there.

I'll try and seek that one out, thanks Chris.

[The Grand Wazoo]

Many Spanish and actually, come to think of it, Italian wines have a note to their flavour which I find rather harsh - almost like a watered down version of Retsina.............but sometimes, it's not so watered down!!!!

[Thing Fish]

Any Red wine is good as long as its at least 13%. The Aussie wines usually suffice. Any less is just not worth it!

2 x 14% reds a night make even a shite record sound bearable...

[Yoga]

Lots of wine to consider here.

Fan of Chateauneuf du Pape in particular.

Merlot and Rioja.

Ales: Honey Dew and London Pride, both by Fullers. Might have a Honey Dew right now actually.

[Barry]

Any Red wine is good as long as its at least 13%. The Aussie wines usually suffice. Any less is just not worth it!

2 x 14% reds a night make even a shite record sound bearable...

Rubbish! That makes as much sense as saying any beer is good as long as it's at least 5%.

One of my favourite wines is Chateau Le Boscq, a Saint-Estephe with 12.5% ABV and Chateau Bellevue Chollet, a Bordeaux also 12.5% ABV.

[Rare Bird]

I got hammered yesterday on Theakstons 'Old Peculier' yummy dark beer

[BTH K10A]

Bloody squirrels raiding the walnut trees so have decided to do some home made Nocino in case there's none left to eat come September. I've run out of eau de vie so some rough 60% Polish Vodka will have to suffice for the spirit. Sacrilage I know but kills 2 birds with one stone.

http://simplyrecipes.com/recipes/nocino/

[The Grand Wazoo]

In my industry squirrels are the enemy.......there's another recipe you could follow you know!

(wrong thread, I know)

Braised squirrel and watercress
Main course: serves 4-5, several hours

Fergus Henderson, chef at St John's (26 St John Street, London EC1, tel: 020 7251 0848) started cooking squirrel after his mother saw the critters in her local Wiltshire butcher. And that's where it's best to find it ? by asking your local game butcher, especially in the countryside. He may be able to get some, or put you in touch with a farmer with a good shot.

4 squirrels, skinned by butcher
Duck fat
12 shallots
15g/1oz dried porcini
Splash of eau de prune, or cognac
Approximately 500ml/1pint chicken stock
Glass dry white wine
4 pigs' trotters
125g/4oz bacon, cut into small chunks
1 carrot and 1 onion, both roughly chopped
Bay leaf
6 peppercorns
Bunch watercress, roughly chopped

Scrub trotters, cover in water. Simmer with carrot, onion, peppercorns and bayleaf for several hours until tender. Cool. Strain. Extract meat and return to liquid. Leave to jellify. Keep overnight in fridge.

Cut squirrels into five – back legs, shoulders, saddle. Remove hearts and livers, brown in duck fat, splash with eau de prune, mash into paste, reserve. Soak porcini in a little hot water for half an hour. Drain, reserve liquid. Cook squirrel gently in duck fat until lightly browned. Flame in eau de prune, add wine. Place in casserole. Fry bacon and shallots in same fat, adding porcini. Season. Add to casserole, with porcini liquor and four tablespoons trotter jelly. Cover with stock. Add lid. Braise in oven (170C/ 325F/Gas 3) for two to three hours until tender. Stir in watercress. Serve with liver paste on toast.

http://www.independent.co.uk/life-st...ss-653737.html