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What shall I open?

Posted: 20:45 Fri 27 Feb 2015
by djewesbury
I've just got in from work, I've gnawed a leftover chicken leg and have some shepherd's pie I could warm up, the end of this bottle of wine will last me a few minutes, Rachel's working late and the Ulster Rugby is on TV.
WHAT SHALL I OPEN? Bear in mind I want to drink it NOW so 6-hour decants please.

Re: What shall I open?

Posted: 20:56 Fri 27 Feb 2015
by flash_uk
Warre 94

Re: What shall I open?

Posted: 20:58 Fri 27 Feb 2015
by djewesbury
There's no Warre 94 here. I have Graham 94 and Vesuvio 94 but I don't think either of them are looking good right now.
Hurry, the wine's nearly finished. And I'm sober.

Re: What shall I open?

Posted: 20:59 Fri 27 Feb 2015
by djewesbury
Vesuvio 92? Or shall I just open another LBV...?

Re: What shall I open?

Posted: 21:00 Fri 27 Feb 2015
by djewesbury
Surely it's not a Graham 55 evening..?

Re: What shall I open?

Posted: 21:06 Fri 27 Feb 2015
by LGTrotter
Something red, a Rhone, an LBV. Nothing too great, your taste buds need to come to equilibrium.

Re: What shall I open?

Posted: 21:08 Fri 27 Feb 2015
by LGTrotter
At the instigation of my shiftless nephew I've been getting into Brewdog's stuff. American hops, a bit surprising to us old 'uns but tasty. Have a beer.

Re: What shall I open?

Posted: 21:11 Fri 27 Feb 2015
by benread
Ramos Pinto 2003 LBV looking very good in the decanter here - a Virgin Wines deal a month or so ago!

Re: What shall I open?

Posted: 21:11 Fri 27 Feb 2015
by djewesbury
I like Brewdog. But I've already had a large glass of something red, I think it was the dregs of a Languedoc. Beer may not be a good idea now. And have I got any?
Investigation shows I have a bottle of Kinnegar Yannaroddy Porter from Donegal.
Experiment begins. The mag of W77 is safe for another night.

Re: What shall I open?

Posted: 21:12 Fri 27 Feb 2015
by LGTrotter
Champagne is cheering to the spirits and reviving to the enervated.

Re: What shall I open?

Posted: 21:13 Fri 27 Feb 2015
by djewesbury
benread wrote:Ramos Pinto 2003 LBV looking very good in the decanter here - a Virgin Wines deal a month or so ago!
Somehow I think that later this evening I will end up on one of Offley 07 LBV, W 84 or 86 LBV or QFUR.
I was going to say G Cr98 but they've all been rubbish lately so I'm leaving them be for a while.
Maybe that half of Cr 04 LBV that seems to be all that was left in Northern Ireland..??
Yes!
Perfect.
Donegal Porter followed Croft LBV. That sounds good!

Re: What shall I open?

Posted: 21:22 Fri 27 Feb 2015
by djewesbury
Image

Re: What shall I open?

Posted: 23:09 Fri 27 Feb 2015
by Glenn E.
Brown sticky stuff. It's all pop-n-pour, and goes better with your cheese course (you are having a cheese course, right?) than ruby Port.

Re: What shall I open?

Posted: 23:10 Fri 27 Feb 2015
by djewesbury
Tawnies next then!

Re: What shall I open?

Posted: 04:07 Sat 28 Feb 2015
by Glenn E.
Perhaps something like this, which I opened at work this afternoon?
2015-02-27 13.49.24.jpg
2015-02-27 13.49.24.jpg (233.39 KiB) Viewed 2058 times

Re: What shall I open?

Posted: 09:26 Sat 28 Feb 2015
by PhilW
Glenn E. wrote:Brown sticky stuff. It's all pop-n-pour, and goes better with your cheese course (you are having a cheese course, right?) than ruby Port.
Surely that depends on the cheeses? The harder nutty style such as an aged Comté I would definitely be more inclined to have with a tawny, but the softer and bluer style such as Castello blue I would have with ruby; and some such as an Ossau Iraty could work well with either.

What shall I open?

Posted: 10:10 Sat 28 Feb 2015
by djewesbury
I'm rather intrigued by 'which I opened at work this afternoon'. Is that what your workplace is like, full of half-sozzled roués opening their recherché bottles to help speed the afternoon? I have a line of old port bottles on a shelf in my office but I didn't drink them there!

Re: What shall I open?

Posted: 10:14 Sat 28 Feb 2015
by flash_uk
PhilW wrote:...such as an Ossau Iraty could work well with either.
By coincidence, when I got home last night, my wife had bought some Ossau Iraty and I tried some for the first time. We both thought it was very fine cheese.

Re: What shall I open?

Posted: 10:25 Sat 28 Feb 2015
by djewesbury
It is rather nice. We used to get it all the time, but for some reason we stopped. Nowadays it's all coastal Cheddar, which is rather wonderful, very salty.

Re: What shall I open?

Posted: 22:49 Sat 28 Feb 2015
by Glenn E.
djewesbury wrote:I'm rather intrigued by 'which I opened at work this afternoon'. Is that what your workplace is like, full of half-sozzled roués opening their recherché bottles to help speed the afternoon? I have a line of old port bottles on a shelf in my office but I didn't drink them there!
There's a group that has been holding a Thursday afternoon tasting every Thursday at 2:00 pm since 2003. They primarily drink sweet wines such as Port, Tokaji, and Sauternes. Sadly, I only found out about it two weeks ago.

My group has an ad hoc Whiskey tasting on Friday afternoons. It's technically the CAT (Core Architecture Team) office hours, but it usually devolves into a Whiskey tasting. I've started attending with a tawny Port and have been welcomed heartily.

Re: What shall I open?

Posted: 23:28 Sat 28 Feb 2015
by djewesbury
Nope, I'm still confused. This is a 'workplace'?

Re: What shall I open?

Posted: 00:32 Sun 01 Mar 2015
by DRT
djewesbury wrote:Nope, I'm still confused. This is a 'workplace'?
Daniel, surely you remember what it was like to work in an office environment in the 1980s?

Clearly Microsoft are still living that dream, which explains a lot about their software :lol:

Re: What shall I open?

Posted: 00:38 Sun 01 Mar 2015
by djewesbury
Suddenly I understand why my university PC stops working every Friday at 1400 PST.

Re: What shall I open?

Posted: 00:42 Sun 01 Mar 2015
by LGTrotter
I think this is wonderful, you have slayed a bit of bigotry in me. America, and Americans I assumed were rather dry, Europe on the other hand having drinking habits teetering on alcoholism. But now I hear that drinking at work, something frowned on, nay unheard of, in Britain is alive and well in America.

Builders had a tradition of drinking, a couple at lunch, a lot on Friday afternoons, those were the days. Oh and young farmers, the combination of casual alcohol misuse and industrial scale machinery being particularly pleasing.

Re: What shall I open?

Posted: 15:29 Sun 01 Mar 2015
by LGTrotter
PhilW wrote:
Glenn E. wrote:Brown sticky stuff. It's all pop-n-pour, and goes better with your cheese course (you are having a cheese course, right?) than ruby Port.
Surely that depends on the cheeses? The harder nutty style such as an aged Comté I would definitely be more inclined to have with a tawny, but the softer and bluer style such as Castello blue I would have with ruby; and some such as an Ossau Iraty could work well with either.
There are many English cheeses now which match any continental variety. In the sixteenth and seventeenth century English cheese was the envy of Europe. I hope that America has proper cheesemakers too.