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


#141

Getting so much more on the nose here. Much fuller, strong cassis and oaky notes


#142

was going to say, too… the first time I actually understand what critics might mean by cedar


#143

Did u see Rick Stein and the old fort full of cheese the other week! Heaven. (Provided you can take a bottle).


#144

Yes vanilla too. So much more interesting I think!


#145

Definitely more complex


#146

Yeah. Much more going on right off the bat.


#147

it is almost like you can smell tannins


#148

Cassis for me too. Oak not annoying me.


#149

Missed it I’m afraid but I’m a total sucker for all those hard alpine cheeses.


#150

I know it’s not fashionable but I do like a bit of oak!


#151

still available on the iPlayer… one of the better food shows I saw recently


#152

it is just that those chairs are so heavy


#153

This is definitely getting sweeter with a few swirls.


#154

Almost never watch TV but might make an exception for some good cheese!


#155

For the geeks


#156

I’m getting a bit of furniture polish here too, maybe it’s for the oak chairs


#157

They’re an absolute bugger to stub your toe on.


#158

Me: Inky ruby. Med+ nose: blackcurrant, cassis, leather, cedar, plum. Vanilla & earth hints. Denser (& alcoholic…).

James: Plum or rhubarb crumble — a bit generic “red wine”, not particularly distinctive, meaty hint (good for gravy?), earthy beetroot (!)


#159

hope noone is vegan…


#160

The oak notes are evident. And to my taste.