by nvrgnbk 50 Replies latest jw friends
OMG! I love that Hungarian stuff! Good call AO! I think we could be friends.
I think we probably already are (sentimental moment, everyone pause, theme music starts, credits roll).
So, you are a whisky drinker too... how many glasses of wine, before the malt is opened ?
So, you are a whisky drinker too... how many glasses of wine, before the malt is opened ?
Hmmmmmmmmmm. We may have a philosophical difference here AO. I start with the malt and follow with the wine or ale.
Maybe I've been doing it wrong all these years? LOL!
Uh Oh...
I have been known to do things that way round on occaision. But generally, when the wine starts to taste "black", the whisky or brandy comes out.
On the subject of beer... have you tried a Guinness with a shot of port on top.
It's supposed to be a small glass of port (sherry glass) unside down in the glass, then filled with Guiness. As you drink, the port slowly releases into the glass, or else it becomes a depth charge for the last gulp !!
Not something that I do on a regular basis, but still needs to be tried all the same.
have you tried a Guinness with a shot of port on top.It's supposed to be a small glass of port (sherry glass) unside down in the glass, then filled with Guiness. As you drink, the port slowly releases into the glass, or else it becomes a depth charge for the last gulp !!
Not something that I do on a regular basis, but still needs to be tried all the same.
No, but it sounds delightful.
One essential aspect of the French (and Mediterranean) culture of wine is that it is, almost always, associated with meals. There's no French cooking without harmonious wines, but we would rarely open a bottle of good wine in the afternoon as I have seen some British and Americans do... Even the cheapest red French wines are better appreciated with bread and cheese, for instance -- but not any wine with any cheese: you would kill a Burgundy with Roquefort.
Port here is often used as apéritif, but it is also excellent with Portuguese smoked delicatessen, or even French foie gras -- although the latter is more often associated with mellow white wines like Sauternes or Jurançon.
Another very particular (and expensive) French wine is the Vin jaune (yellow wine) from Arbois, Jura (Northern Alps). Tastes a bit like Spanish dry sherry (jerez) but way more subtle. Excellent with foie gras, too, and used in cooking (especially fowl with morels).
Nvr, I know Marques de Cáceres as a very reliable brand (no bad surprise). And, speaking of "Bull's blood," there is also an excellent Southern Spanish wine called Sangre de Toro, perhaps the best with Andaluz cooking (paella etc.). Btw, I side with you on Whisky philosophy...
Summer BBQ means Rose for me - right now its a Provencal Chateau de Caraguilhes 2006 - yumm. I started drinking Rose about 5 years ago - my friend has a house near the Tavel region in Provence and summer wouldn't be summer without it.
I'm a Chardonnay drinker, primarily. Red-an Australian Shiraz
Anything from Margaret River Western Australia. Love a good cab sav, merlot or chardonnay...
I just want to say something that is painfully obvious.
It's apparent to me, has been for some time,but I'm reminded by this thread, that Europeans know how to live.
To hear Narkissos explain all that, i mean, that's living.
Drinking a nice Cab right now.
Cheers!
