Re: Port and literature
Posted: 20:48 Sat 09 Jan 2016
21:00 would be ideal, especially in the week when that would allow me to read it at night, instead of the following morning.
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Surely that would depend on the volume of the cellar? He should be precise on entry and use, but especially without OWCs, remembering the available number of all bottles of all vintages off-hand might be ambitious.DRT wrote:It surprised me that a butler of Craven's experience would not know how many dozens of Ck08 remained in the bin. Perhaps that was the only way to introduce the cellar book as a suspect?
This is a man who has been managing a cellar for one man's drinking for four decades. He would know, just as he would know how many spoons needed to be polished by the kitchen maid each morning before she ate her gruel.PhilW wrote:Surely that would depend on the volume of the cellar? He should be precise on entry and use, but especially without OWCs, remembering the available number of all bottles of all vintages off-hand might be ambitious.DRT wrote:It surprised me that a butler of Craven's experience would not know how many dozens of Ck08 remained in the bin. Perhaps that was the only way to introduce the cellar book as a suspect?
The time has come and gone. The projectionist is presumably sniffing meths again.PhilW wrote:It's almost time...
Gruel? Every morning?! We were lucky if we had one bowl to share between ten of us, once a week!DRT wrote:... just as he would know how many spoons needed to be polished by the kitchen maid each morning before she ate her gruel.
I always know exactly how many Dow 1908s are in my cellar.DRT wrote:It surprised me that a butler of Craven's experience would not know how many dozens of Ck08 remained in the bin. Perhaps that was the only way to introduce the cellar book as a suspect?
Me too!jdaw1 wrote:I always know exactly how many Dow 1908s are in my cellar.DRT wrote:It surprised me that a butler of Craven's experience would not know how many dozens of Ck08 remained in the bin. Perhaps that was the only way to introduce the cellar book as a suspect?
This and all like comments hitherto received I gratefully acknowledge and accept. It's a pleasure working with such an appreciative crowd.jdaw1 wrote:Commendation for Daniel’s very good theatre.
And an excellent name for a wine merchant: Plummett and Rose.
Not at all. I'm watching Jake Chapman speak some of the most intelligent sentences yet heard on BBC TV, while I make a bolognese.LGTrotter wrote:It's your time we're wasting.
AHB wrote:Pale in colour, a dull burnt sienna, and slightly cloudy. Hot on the nose, smelling slightly of burnt rubber. Oranges and citric acidity in the mouth with the acidity creating quite a lot of heat. Dry and mostly dried out but showing some citric fruit - think of biting into an unripe orange. Strange sensation of tannins. A huge burst of heat on swallowing, which takes a long time to fade but eventually settles into a long and delicious finish. 90/100. Drunk 29 June 2009.