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Author Topic: Just in the Off-License
Wyatt Earp
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Nearly time to draw up that Christmas booze list. I've already got the whisky in, and I'm going for Royal Lochnagar. On top of that, I know I want: a gutsy Italian red to go with the pasta we always have on Christmas Eve; probably a Burgundy, or a New World pinot noir, to go with the bird; a big-arse Cabernet to go with the rib roast of beef I've got in; a bunch of other random wines; a selection of delicious beers from around Britain and the world.

Remaining issues: do I get some port? Do I get some pudding wine? Do I get some sherry?

Bourgeois? Moi?

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boris
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quote:
probably a Burgundy, or a New World pinot noir, to go with the bird
Surely, you mean "lady"?
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Lardinho
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As far as I can tell, this year's port could be the really special stuff my dad's been saving, rather than the normal '63 Quinto do Noval. I think he has a couple of bottles of '48 and one of '31.

If you want something different to port something like the Blandy's 15 year old Malmsey is a good drink. (Don't drown uncle Clarence in it).

I highly recommend, on the sherry front (if you're after dry stuff as a chilled aperitif), the La Gitana Manzanilla (which isn't quite sherry, for geographical reasons).

You've got no dessert wines, by the way, which is a foolish oversight. You can get some excellent botrytis wines at not unreasonable prices now, but if you're feeling flush a bottle of De Bortoli Noble One goes down very, very well indeed.

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Wyatt Earp
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quote:
... the normal '63 Quinto do Noval.
Wow. That's my pretensions put in perspective. (Too much. Too much fucking perspective.)
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Croute au fromage et oeuf au plat
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If you can get hold of this it's well worth it.

I've got given a bottle of quince fruit spirit, lovley stuff, very honeysh. And I am still to open my bottle of bootleg absinthe from the Jura mountains...<shiver>

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Lardinho
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When I say normal, I mean normal for Christmas. Not normal during the rest of my life. And last year it was 70 Taylors, not the '63 Noval.
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Lardinho
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Ooh. From what I can understand with my shockingly shoddy French, that looks fascinating Moitie. Is it basically like Tokaj?
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Nil a fhios agam
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I hope it's Royal Lochnagar selected reserve rather than the everyday stuff?
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Croute au fromage et oeuf au plat
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I could not tell you, the blurb seems to say it belongs to the "oxydised wines" group.

It is actually very rare to find, I digged out an article about a bloke (a jovial castle owner whose hobby is the Vin des Glaciers) who sells it (in Valais that is):

Info

The oldest one knocking around of those cask dates back to 1886...

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Croute au fromage et oeuf au plat
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Château Ravire - Vins du VS, Monsieur Michel Savioz, 3968 Veyras
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Lardinho
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Well, highly oxidised wines do last for ever. I can't really work out if it's an eiswein, or a sweet fortified wine, or something else.
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Croute au fromage et oeuf au plat
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Eiswein I would say, they leave the grapes till late hence they are prone to some night frost (the Valais area is mountainous with bags of sunshine throughout the year but it does get cold).

Well worth a little visit that part of the world Andy, plenty of very nice food (quite big on air dried meats and cheese as well as fruits (apricots/grape) and veg (asparagus).

And wine wise, it's pretty interesting too.

[ 02.12.2005, 14:07: Message edited by: Moitie-Moitie aux bolets ]

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Lardinho
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A friend did the walk from Chamonix to Zermatt earlier in the year and was raving about the food in the Valais, and the way that it slightly changed from valley to valley. He was particularly big on the cured meats and cheeses.
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Balderdasha
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And again, you're talking about cheese. It's enough to drive a dairy-starved woman insane.
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TonTon
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Licence
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