Wine drinkers - what are you having today/tonight?
Jun 19, 2014, 11:58 am
#290
Original Poster
Join Date: Aug 2005
Posts: 3,438
I wish I had venison tonight, would really hit the spot. First glass tonight was leftover Pomerol from last night. Not very good, actually. Opened an inexpensive Fixin which is hitting the spot. Pairing it with air so far. Haven't had many dinners recently.
Jun 20, 2014, 1:57 am
#291
FlyerTalk Evangelist
Join Date: Nov 2008
Programs: AA EXP/LTP, BA GGL/CCR/GfL, HH D/LTD, SPG/MR Plat/LTP
Posts: 10,076
2010 Tokara Director's Reserve, Stellenbosch, Western Cape went well with hoummus & fresh veggies followed by lamb from the grill
Last edited by onobond; Jun 20, 2014 at 2:03 am
Jun 21, 2014, 12:19 pm
#293
FlyerTalk Evangelist
Join Date: Nov 2008
Programs: AA EXP/LTP, BA GGL/CCR/GfL, HH D/LTD, SPG/MR Plat/LTP
Posts: 10,076
1989 Chasse Spleen - Moulis, Bordeaux, France. Only 3 bottles left from the single case bought (regretting no buying at least three) This grand wine from a Cru Bourgeois Exceptionel is judged to be second only to the 1982
Jun 21, 2014, 5:12 pm
#295
Join Date: Jan 2008
Posts: 3,839
A Balnarring Pinot Noir from the Mornington Peninsula. Overly jammy fruit bomb that is everything that's wrong with new world pinot noir.
So disappointed I opened another pinot, Lay of the Land Ben Morven from Marlborough. Even though I'd normally favour Martinborough or Central Otago for pinot, this was much better. Drier, more restrained and didn't taste like something Robinson's should be serving the players at Wimbledon on Monday.
Served with home made pizza. Rosette Salami de Lyon, chestnut mushroom, passatta & garlic reduction, red onion, torn basil and Spanish hot peppers.
So disappointed I opened another pinot, Lay of the Land Ben Morven from Marlborough. Even though I'd normally favour Martinborough or Central Otago for pinot, this was much better. Drier, more restrained and didn't taste like something Robinson's should be serving the players at Wimbledon on Monday.
Served with home made pizza. Rosette Salami de Lyon, chestnut mushroom, passatta & garlic reduction, red onion, torn basil and Spanish hot peppers.
