At the turn of the year 2014/15 my cellar comprises 99% port, 1% other wine. This breaks down as follows:
- 90% Vintage port (VP+SQVP)
- 4% LBV
- 3% Tawny/Colheita
- 2% Crusted
- 1% non-port wine
Perhaps you two could solve this issue by swapping bottles?LGTrotter wrote:Cooking? Arrrggghhhhh.....AHB wrote:Burgundy **shudder**. No. There is no Burgundy in my cellar. When a bottle occasionally turns up through gift or mixed lot purchase, it is used in cooking.
I know the best way to enjoy Burgundy...AW77 wrote:Perhaps you two could solve this issue by swapping bottles?LGTrotter wrote:Cooking? Arrrggghhhhh.....AHB wrote:Burgundy **shudder**. No. There is no Burgundy in my cellar. When a bottle occasionally turns up through gift or mixed lot purchase, it is used in cooking.
Blimey, and I thought Alex had a port heavy cellar. I think you should drink both of them this afternoon and stop shilly-shallying around with these new and dangerous ideas.PhilW wrote:1% non-port wine
I guess it takes a gentle soul to appreciate Burgundy. So this is a quality the rest of us here lack. I hope this gives you some solace.LGTrotter wrote:Are there no kind words for burgundy? Too subtle for the likes of you ruffians I s'pose *wipes away tear with lace cuff*.
I hope they will be tasted soon. I still hope for a Damascene moment. But I fear that for someone who likes Chablis Riesling will be too acidic. (Vice versa, Chablis is too dull for me as there is no acidity. I guess that what tannins are for red wine in this Burgundy debate, acidity is for white wine.)LGTrotter wrote: And I forgot to mention the two bottles of Riesling. But I doubt they will be hanging around for long.
A very interesting observation. I like it.AW77 wrote:I guess that what tannins are for red wine in this Burgundy debate, acidity is for white wine.
In his signature.djewesbury wrote:I would be interested to know AHB's wines of 2014. Are these already posted somewhere?
Let me finish typing up my 2014 notes and then I can post everything and update my top wines of the year.djewesbury wrote:Viewing them on my laptop now I am surprised. I was with him when he drank some quite stellar things; I didn't expect two 2011s and a 94 to be the AHB top three.
Noted. (Or should that be 'Tasting Noted'?)AHB wrote:Let me finish typing up my 2014 notes and then I can post everything and update my top wines of the year.djewesbury wrote:Viewing them on my laptop now I am surprised. I was with him when he drank some quite stellar things; I didn't expect two 2011s and a 94 to be the AHB top three.
Whereas any old Romanée-Conti will do for a Boeuf Bourgignon.AHB wrote: Incidentally, port can only be used to make a good Bolognese sauce if it is Fonseca 1966.
And one post not related to German wine. Oh well it wasn't important. Once again I am at the mercy of the fickle finger of fate. Or Julian as he is otherwise known.jdaw1 wrote:Seven posts on German wine moved by jdaw1 to a new thread imaginatively entitled German wine.
I am not sure what my first tasting note for anything might be. I did have a notebook where I wrote a few words related to the wines listed, but I think my first proper note was in 2002 and I think it was for a Graham 1985. No wonder I got hooked on port.AHB wrote:The oldest tasting note I have in my records I wrote in 1989 and is of a bottle of Burmester 1937 colheita, bottled in 1987.
I was reviewing this thread prior to posting some pointless statistics for 2015 and stumbled across this unanswered question from Daniel. It triggered an extra statistic being added to my cellar listing spreadsheet and I can now proudly say that the best value for money using the DJ method of calculation would be two bottles of Taylor 1955 which I purchased at auction for the sum of £11 each in March 2010 - this worked out at 20p per year at the time.djewesbury wrote:Today I took charge of a T35 that is the sister of this one drunk at the Bell on the 18th of December 2014 (and of one drunk with Derek and Justin in November). At 80 years old, and around £65, this is now easily my best value-per-year bottle at less than 82p for each year since vintage. Does anyone else know offhand of similarly good value bottles, using this same method of calculation?
I reckon this works out as follows:DRT wrote:About ten years ago I purchased two bottles of White's of Leicester 1873 and a Magnum of Fonseca 1920 for the grand sum of £50. I will leave itto Daniel to "do the math".
But looking on the bright side Glenn would be proud of you.AHB wrote:Alarmingly that means nearly 40% of what passed my lips was not vintage port – a correction is clearly required for 2016.
I suspect that it is more a reflection of the fact that it was a little over 5 years ago that Tom made me think about bringing some structure to my cellar and I substantially increased the number of bottles that I owned. I plan and expect to draw 50-100 bottles per year from the cellar and top it up with a few cases per year of both new release and occasional cases of mature wines that can supplement what I already own (like when ex-cellars cases of magnums of Fonseca 1970 are offered at auction).LGTrotter wrote:I am a little surprised at the length of time you have had your bottles. Not many seem to survive that long, they must all be quaking in their boots. But this is scarcely surprising given the 426 tasting notes. It probably says more about how few bottles I drink.
Not a flash in the pan, just a reflection that we haven't bought any for a while so stocks are low. I am sure that a couple of cases will be purchased soon - but it will be Camel Valley Bacchus rather than something from the Sussex Downs (although John Worontshak's wines are pretty good).LGTrotter wrote:Am I right in thinking that English wine used to make it into your rankings? Was this merely a flash in the pan? I would surmise that Elizabeth has decided that Champagne makes better wine than the Sussex Downs (my opinion also, for now).