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The wine and beer thread (all drinks allowed!)
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RR1972 View Drop Down
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Points: 17490 		Post Options Post Options   Thanks (0) Thanks(0)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2023 at 9:52pm
Originally posted by Eastern outpost Eastern outpost wrote:

Anyone tried Poretti lager? Yes, with a P.

It was on tap at our local until they trimmed their choices over the winter. More expensive than other lagers there, those that drank it regularly said it was worth the extra. I hadn’t tried it until this afternoon.

EOjr called in having picked up a few bottles at the Co-op. Extremely tasty and noticeably good from the first mouthful. 
yes it’s excellent very much in the peroni mould, had some honey jack daniels this weekend v tasty
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Had a tasty bottle of Sauvignon blanc rose at the Sessile Oak on Friday's pre game dinner. Nika Tiki from New Zealand. Thought of Lofty!!!!
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Points: 20692 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2023 at 6:19pm
Relaxing with a nice Sauvignon Blanc from Chateau de Claribès. A British owned pursuit of a dream about an hour south of us near Gensac.

Helen Kelly and her partner make Bio (organic) wine. On a tasting visit there, with lunch, a couple of years ago, she said that one of the biggest mistakes with white wine is to put it in the fridge. It hides so much of the taste, or lack thereof, that way. Far better to serve it at around 12C.
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The wife keeps a bottle beside the bed (incase of emergencys) Star
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Originally posted by Eastern outpost Eastern outpost wrote:

Relaxing with a nice Sauvignon Blanc from Chateau de Claribès. A British owned pursuit of a dream about an hour south of us near Gensac.

Helen Kelly and her partner make Bio (organic) wine. On a tasting visit there, with lunch, a couple of years ago, she said that one of the biggest mistakes with white wine is to put it in the fridge. It hides so much of the taste, or lack thereof, that way. Far better to serve it at around 12C.

That is very interesting & reminds me of an experience Diane & I had last year. We treated ourselves to a night at the Hardwick in Abergavenny for our anniversary. The food service I am afraid was a little shambolic as they were trying to train table staff who were very willing but naturally a little inexperienced. We ordered a bottle of chablis with our fish course and it came fairly warm - certainly if kept in a fridge - not for long. 

Because everything had been very pleasant we decided against complaining & we noticed that it didn't spoil our enjoyment of the wine at all. Now we have an answer. 
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Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Relaxing with a nice Sauvignon Blanc from Chateau de Claribès. A British owned pursuit of a dream about an hour south of us near Gensac.

Helen Kelly and her partner make Bio (organic) wine. On a tasting visit there, with lunch, a couple of years ago, she said that one of the biggest mistakes with white wine is to put it in the fridge. It hides so much of the taste, or lack thereof, that way. Far better to serve it at around 12C.

That is very interesting & reminds me of an experience Diane & I had last year. We treated ourselves to a night at the Hardwick in Abergavenny for our anniversary. The food service I am afraid was a little shambolic as they were trying to train table staff who were very willing but naturally a little inexperienced. We ordered a bottle of chablis with our fish course and it came fairly warm - certainly if kept in a fridge - not for long. 

Because everything had been very pleasant we decided against complaining & we noticed that it didn't spoil our enjoyment of the wine at all. Now we have an answer. 
Nice place, The Hardwick, readily accessible off the Heads of the Valley and on the old road to Raglan. Great to stop just for a meal and then continue. An overnight stop is a treat, very true.

We found Chateau du Seuil there - the Graves with the Welsh Dragon on every label that I’m sure I’ve mentioned before.
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i am certainly no connoisseur of champagne but I recently tasted some Per Roger for a friend's birthday bash & found it very palatable - far less dry/bitter than others I have tasted. 
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A recommendation - I had a cocktail over the weekend mixed at home with a shot of vodka plenty of ice, a shot of passoa topped up in a large glass with pure orange juice. Delicious.

A warning - there is definitely a limit to how many before locked jaw starts to set in.Cool
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Points: 20692 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 27 May 2023 at 5:48pm
BBQ from EOjr this evening. Rump steak, jacket potato and accompaniments.

A Pauillac from 2000, Chateau la Tour Pibran and it’s going down very well. 
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I've got baked beans on toast Cry
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Originally posted by Oracle Oracle wrote:

I've got baked beans on toast Cry

I’ve morphed back to Heinz sadly from Lidls home style. Thought I would live decadently for a while 😁 I need to complete the life style upgrade by going Sourdough Wholemeal 😉
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Originally posted by Eastern outpost Eastern outpost wrote:

BBQ from EOjr this evening. Rump steak, jacket potato and accompaniments.

A Pauillac from 2000, Chateau la Tour Pibran and it’s going down very well. 
French moutarde Steve or Norwich’s famous English version? 🤔 I don’t see you as a ketchup man with steak somehow 😁
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Points: 3652 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Oracle Quote  Post ReplyReply Direct Link To This Post Posted: 28 May 2023 at 7:27pm
Originally posted by reesytheexile reesytheexile wrote:

Originally posted by Oracle Oracle wrote:

I've got baked beans on toast Cry

I’ve morphed back to Heinz sadly from Lidls home style. Thought I would live decadently for a while 😁 I need to complete the life style upgrade by going Sourdough Wholemeal 😉

You are truly a man for all seasons , and tomato ketchup is the ultimate side condiment...Mrs Oracle really gets annoyed when I add it to my many Xmas dinners Big smile
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Points: 20692 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 28 May 2023 at 7:32pm
Originally posted by reesytheexile reesytheexile wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

BBQ from EOjr this evening. Rump steak, jacket potato and accompaniments.

A Pauillac from 2000, Chateau la Tour Pibran and it’s going down very well. 
French moutarde Steve or Norwich’s famous English version? 🤔 I don’t see you as a ketchup man with steak somehow 😁
Neither yellow condiment. Not needed imo. Prefer it as is.

Great meat from our favourite local butcher


Edited by Eastern outpost - 28 May 2023 at 7:34pm
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Points: 20692 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 04 June 2023 at 9:37am
Had a Peter Zemmer Sud Tirol white Muller Thurgau grape, Friday evening. I do like Austrian whites and it was a special offer from winefantastic.co.uk at half price from £16.50. 

No idea why they had to give it away at £8.25, however, I’m not complaining. It’s great. Went well with Chinese salt n’pepper squid amongst other bits.
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