What shall I open?

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djewesbury
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What shall I open?

Post by djewesbury » 20:45 Fri 27 Feb 2015

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.
Daniel J.
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flash_uk
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Re: What shall I open?

Post by flash_uk » 20:56 Fri 27 Feb 2015

Warre 94

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djewesbury
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Re: What shall I open?

Post by djewesbury » 20:58 Fri 27 Feb 2015

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.
Daniel J.
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djewesbury
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Re: What shall I open?

Post by djewesbury » 20:59 Fri 27 Feb 2015

Vesuvio 92? Or shall I just open another LBV...?
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djewesbury
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Re: What shall I open?

Post by djewesbury » 21:00 Fri 27 Feb 2015

Surely it's not a Graham 55 evening..?
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LGTrotter
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Re: What shall I open?

Post by LGTrotter » 21:06 Fri 27 Feb 2015

Something red, a Rhone, an LBV. Nothing too great, your taste buds need to come to equilibrium.

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Re: What shall I open?

Post by LGTrotter » 21:08 Fri 27 Feb 2015

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.

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benread
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Re: What shall I open?

Post by benread » 21:11 Fri 27 Feb 2015

Ramos Pinto 2003 LBV looking very good in the decanter here - a Virgin Wines deal a month or so ago!
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djewesbury
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Re: What shall I open?

Post by djewesbury » 21:11 Fri 27 Feb 2015

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.
Daniel J.
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Re: What shall I open?

Post by LGTrotter » 21:12 Fri 27 Feb 2015

Champagne is cheering to the spirits and reviving to the enervated.

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djewesbury
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Re: What shall I open?

Post by djewesbury » 21:13 Fri 27 Feb 2015

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!
Daniel J.
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djewesbury
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Re: What shall I open?

Post by djewesbury » 21:22 Fri 27 Feb 2015

Image
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Glenn E.
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Re: What shall I open?

Post by Glenn E. » 23:09 Fri 27 Feb 2015

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.
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djewesbury
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Re: What shall I open?

Post by djewesbury » 23:10 Fri 27 Feb 2015

Tawnies next then!
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Glenn E.
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Re: What shall I open?

Post by Glenn E. » 04:07 Sat 28 Feb 2015

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 1989 times
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PhilW
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Re: What shall I open?

Post by PhilW » 09:26 Sat 28 Feb 2015

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.

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djewesbury
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What shall I open?

Post by djewesbury » 10:10 Sat 28 Feb 2015

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!
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flash_uk
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Re: What shall I open?

Post by flash_uk » 10:14 Sat 28 Feb 2015

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.

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djewesbury
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Re: What shall I open?

Post by djewesbury » 10:25 Sat 28 Feb 2015

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.
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Glenn E.
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Re: What shall I open?

Post by Glenn E. » 22:49 Sat 28 Feb 2015

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.
Glenn Elliott

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djewesbury
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Re: What shall I open?

Post by djewesbury » 23:28 Sat 28 Feb 2015

Nope, I'm still confused. This is a 'workplace'?
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DRT
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Re: What shall I open?

Post by DRT » 00:32 Sun 01 Mar 2015

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:
"The first duty of Port is to be red"

Ernest H. Cockburn

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djewesbury
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Re: What shall I open?

Post by djewesbury » 00:38 Sun 01 Mar 2015

Suddenly I understand why my university PC stops working every Friday at 1400 PST.
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LGTrotter
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Re: What shall I open?

Post by LGTrotter » 00:42 Sun 01 Mar 2015

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.

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Re: What shall I open?

Post by LGTrotter » 15:29 Sun 01 Mar 2015

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.

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