A welcome to a British home, aka hotel, is perfected by a bottle of English Sparkling wine…I wished the same for Thailand one day.
Nytimber must be the most famous name around, even though there must be more than 20 good sparklers now from Sussex.
Tastes like a Champagne, well made, just lacking a bit of persistence. Brut, quite dry and with good acidity.
3.5 out of 5 stars
One should always appreciate generous hosts who dig out old bottles of a very fine wine. The Clos St Hune is regarded as a top dry Riesling which can age and age and age, but this 23-year old must have been stagnant for some time.
While not yet oxidizing, it just did not deliver the complexity combined with freshness it is known for; not even with this yummy yellow curry crab in one of Bangkok’s best kept secrets.
3 out of 5 stars
Opening a grower Champagne can be tricky in front of guests, as they take time to evolve in the glass. Shy out of the glass some can develop into the finest sparkler you have tried, while some taste overtly of apple juice or can be made in such an oxidative way you believe it is over the hill.
Not so with every bottle of Gosset Brabant I have had. Structured and refined, this small house embodies power and delicate notes. Enjoy!
4.5 out of 5 stars
Ahh! Not only should people drink more Riesling, but wine lovers should learn to say YES to feinherb styles which has tad more residual sugar. Aged 5 years, this supersonic white wine from Emrich Schoenleber was pure and elegant, dancing lightly on your tongue with pristine aromas of peach, lemon and apples. Great with sushi.
5 out of 5 stars.
Burgundians say a Burgundy should never be decanted, as the commotion would change the structure of this delicate wine.
I listened when drinking this mature Nuits St Georges by high regarded Jean Grivot , and wished I would’nt have! By the time the bottle was almost finished the good old barnyard and earthy aromas plus sensitive texture appeared as expected.
3.5 out of 5 stars
Had two very different experiences with these 2011 red Burgundies. The Savigny was very much approachable straight out of the bottle, while the Nuits St Georges is still very tight. This just shows what a difference the winemaker and terroir can impart just several hills and vineyards apart. Know what you are buying!
Nothing is easier and more delicious than roasting your own leg or rack of lamb. Whether for a festive meal, or home made gourmet dinner, all you need is a good butcher who supplies choice cuts and a short 3-4 hour in the fridge with olive oil, garlic and rosemary.
After that its you and the thermometer, making sure its perfectly pink inside.
Prosecco! So great at parties, but when you have to look for nuances, please give me a magnifying glass! Mind you, there are some really good ones around such as Ruggeri, Drusian, Bisol.
This time only 1, 2 maybe 3 stars.
Of late I have been drinking more of the light-weight and refreshing style of Gruvees, but thank god for this bottle from Bernhard Ott to remind me how great Gruner Veltliners can be at the dining table, especially as an alternative to Chablis or Sancerre, or any unoaked wine a matter of fact.
4 out of 5 stars
The first vintage of a traditional method sparkling wine made from Shiraz grapes grown at Hua Hin Hills Vineyard, Thailand. Kathrin Puff and her team at Siam Winery did a fine job, so good that no one could believe it is a Thai wine! One of the finest rosés’ sparklers I had this year, many believe better than M&C, not just Chandon.
4 out of 5 star
