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Weekday drinks thread, 22-25th October 2018


I haven’t actually, but it’s on the agenda for this year. One of the ways you can make it is from the sugary liquor left from making candied quince and I was going to try that way. And yes, poached quince (for preference with maple syrup) plus cream is a regular though I haven’t tried it with sauternes (yet)!

Ahem - before the thread gets diverted, I should say that tonight I am thinking of opening a 2006 Chablis Mont de Milieu by Laroche to go with some cod. We’ll see.


Exactly! For me, this is the way to think about the (inevitable) let-downs that we all encounter from time to time :+1:


I should clarify that’s in our whole party - two of them are mine!


I know what you mean. Its accessibility is also a limitation. I suppose so much cheaper n Rhone is southern sector Crozes that drifts towards jamminess, it’s nice to find something the almost opposite at that price point.


Well, at £18 a bottle I don’t find it particularly cheap. I expected more but I didn’t dislike it, just won’t seek it out.



In my experience, some of these wines can appear at first to be as you say
I, invariably give them at least 2 hours in the decanter accompanied with a vigorous shaking.
I have seen, for example the Exhibition Hermitage 2010 after some hours transform from insular to the exuberant!! That also happened with a “Dominode” red burgundy. It seems miraculous when it happens, but it really can!
Over the years I have disposed of many very good bottles down the sink, when all that I really required was a serious dod of patience. These days, not so much.
£18 per bottle is not cheap, I expect something a little special for that money.
For example the Gigondas Cazaux Sarrasine 2015 is listed. J L-L 4.5*'s, Vinous 90-92, should drink well fairly soon. Only 2 bottles left in stock, as I just bought 3!!


I wouldn’t say cheap either, but there is not much northern Rhone apart from Crozes south of £20 now. Compared with other bottles at that price point it makes a change.


Back from some days in Prague, where our focus was mainly on beer, which is pretty much universally excellent. I mean apart from art nouveau, etc! Becherovka is good too. And I will just put in a quick recommendation for produce of the Arte Vini winery, very near the Austrian border. You’re most likely to find it in specialist off-licences as very few places serve it.

Home again and back to a bottle of

It don’t mean a thing if it ain’t got that zing! But it does of course, though in a more restrained way than NZ. Fruity, clean and bright with a slight bitterness. Very refreshing.


For Spam read Quince?


I was making some pumpkin based dishes (a curry and a Minestrone style soup) for the family to enjoy over the next couple of days. Had a nice old Burgundy and a Palo Cortado to help me through the process. Things you would do for family.


I always sacrifice a Palo Cortado for the benefit of my family! :+1:


It’s beer only at the moment, my small cache of N.Rhone and Amarone is off limits until Christmas.
So beer it is and a very fine example of English Amber Bitter @89p per 500mls . It’s Banks (Marstons) , a beautiful shade of amber and as bitter as you would expect an English bitter to be…can you tell I’ve not much to say ?


Could not agree more.
N Rhone is not cheap, as the vineyards are not expandable unlike in the South.
And, the bad news is that they will get more expensive as the price per hectare of vineyards has gone up. Saying that the same has happened in CH9dP.
The price of top Cornas has gone through the roof and now competes with Hermitage.
I would like to say stock up with 2017 but that was a heat affected vintage and yields were constrained. 2018, mildew a disaster in the South for Grenache, happily Syrah not so bad.
I invariably buy where I see value, and without being a sycophant the WS is the best supplier that I know.


Drinking night tonight - after 3 dry nights, which flew by.

Planning to cook some spiced aubergines dish, with chickpeas. We decided to open this bottle:


It’s a bit of a monster - A Puglian Primitivo marketed as ‘Zinfandel’ - so we know what they’re trying to do. We had it once before, and it’s not the usual red I would drink; At 15% ABV, there’s nothing delicate, abashed or subtle about this wine: it’s a fruit bomb, with god knows how much residual sugar. But from memory, the red fruit notes were fresh and vibrant, there was some earthiness to it too, and the finish was quite long. So we’ll give it another go, and hope to live to tell the tale!

But I shall start with La Gitana Manzanilla, I think. Got some nice olives and almonds to go along.

Nearly Friday… :clinking_glasses:

Edit: just realised the RS is 15g/l… No wonder it got 149 reviews of 5 stars!!

Weekday Drinking Thread [5-8 November 2018]


… though it does highlight why community generated tasting notes can be so problematic.


I agree. I had a really long chat about it with my other half, when he got back from Wales last Sunday.

He went with 3 mates, each brought a red wine (in itself interesting - for me, at least). The husband is a bit of a Cabernet Franc enthusiast, so he brought his old favourite- L’Orangeraie, which isn’t even a typically Cab Franc in a Loire sense. Anyway, the others brought very fruity, big reds - one of which was a Puglian Nero di Troia - 15% I think, which everyone loved. None of them were much taken by the Cab Franc. Which I thought was a little odd - cause it’s such a smooth, fragrant and fruity example. Very gluggable.

That left me (and hubby) wondering whether the love so many people purport to have for big, fruit-forward, ‘muscular’ reds - has something to do with high RS levels. They just like the ‘sweetness’ of it - but wouldn’t admit to it, or wouldn’t even know that’s what it is.

I realise it’s hardly a ground-breaking thought, but it brought it home to me - because so many of my other half’s friends will never touch a white, and all hanker after hot-climate, super-extracted reds. They are not hoi poloi, either - they have quite refined tastes in food and food/wine matching. But is RS playing a role in their preferences…?
I have no answer to that, obviously!


I think it was Tim Hanni MW who observed that most people talk dry but buy sweet (comparatively), and that wine suppliers would do well by offering wines with some sweetness in. Though in fairness, I believe he also observed that with some experience and connoisseurship, the palate tends to flip towards the genuinely dry.

So I guess that here - or most other online wine forums - would not be a good place to get a representative view on what the broad tastes of the public are. But @Inbar’s observations do seem to bear Hanni’s comments out.

There’s also the general concern about the increasing amounts of hidden sugar in pre-prepared foods which must surely also be contributing towards skewing the public’s perceptions in all this.

On the big reds thing, RS and alcohol are two different things of course, but alcohol does contribute towards the body and a slight sweetness of its own, so maybe the public finds them genial partners, whereas I would expect lovers of big Rhones here (say) to offer a very different opinion.

Having just said that, I think the society’s Exhibition Argentinian Malbec is a super wine, but I don’t buy it every year because its perceived sweetness I find borderline for my taste. May not be RS of course.


It is, indeed proving to be on the one hand big and delicious, but on the other- waaaay too sweet for both our palates. It’s not a wine you could drink every day. Saying that, the nose is full of luscious blackcurrent, black cherries, menthol and a whiff of something earthy, and the palate is smooth and rich. Too rich, perhaps.

I love this reviewer’s take on it…! :wink:


Something lighter for the weekend, methinks! :thinking:


Tonight I have opened a very young (2017) Crozes cut price at Lidl; La Combe Tourmentee nothing special and I doubt it would age particularly well, but pretty good value for £9.49. Very gluggable (a technical term I have seen used a good number of times on these pages! :wink: ). It will be interesting to see what it’s like after being open for a day or two.


Day one of this year’s Project Goose helped along by a few glasses of this.


It is good, easy drinking, just what one needs when working with raw meat.