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LIVE** Guerrilla tasting #4: Bordeaux blend - France Vs South Africa. 28 November 2019 **


#181

That’s interesting, I find this much easier on its own. Maybe the plushness or the ripe fruit or something


#182

No-one expects that! :wink:


#183

More chewy but more satisfying :yum:


#184

yeah, I am also with you on this


#185

Has one more year on its window than the bdx


#186

Deeper flavour, riper tannins, sweeter fruit but not over the top, lots of oak notes but nicely integrated, good length too. Just more of everything really.


#187

Yes, I’m happy to taste by itself (actually rather enjoying it), but a full bottle might be a bit much


#188

I think I’m just enjoying it more


#189

I think it’s a better wine - more complex and interesting - but I am needing the cheese with it and does very well with the stronger hard cheeses. particularly the Abondance.


#190

That’s the vibe we’re getting too :+1:


#191

when I was opening it after the Bordeaux, I had a go with the foil cutter… luckily I realised before too long


#192

Mrs CC: just tried it with cheese: Welsh Cheddar, Comte and Smoked Budleigh Salterton. Good with them all. (Can’t remember the base cheese for the Smoked Budleigh, but that’s where it’s smoked - hence the name.)


#193

I broke my foil cutter on the Bordeaux


#194

is actually a very useful tool @Herbster


#195

It tastes slightly fishy as well. Good sea air


#196

So you were set against it from the beginning!


#197

This wine is more smoky, richer, a little less sweet, but more fruity than the LdeP. Also quite noticeable ABV like the Claret, but with food, more amenable and enjoyable for me.


#198

I used it! Honest! Then I tried to peel away a bit of the overhang and, well, the cut opened up again this morning, bleeding all over the weetabix…


#199

assuming that’s the cheese


#200

I actually did the same last week… not the Weetabix bit, mind you