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WINE Club
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Sexlightened
lol qanda we ment on the palet....
Sex God
[quote user=Madam_CC]since when has salmon had a strong flavour ???????[/quote]
You are buying the wrong salmon forget this farmed crap,organic almost ok, but a wild salmon freshly caught needs no additives -- now that is a salmon especially if fly fished out, not by me though as do not fish
There was no sauce in my recipe!
I agree with Qanda - I found a fab wild salmon in the local fishmonger's last week and it tasted wonderful.
OK - I agree, salmon isn't so strong-flavoured as something like tuna, but the distinction I was making, CC, was that I reckon it has a much stronger, more robust flavour than plaice, for example, or even cod (which I can' be bothered with frankly).
Sex God
Ok has anybody drunk 'petrus' if so year cost & comment also value for money
Orgasminator
Sudsy Thank You for getting this back to the original
[quote user=sudsy]Funny??? Don't know what you mean crystal 
Well - let's keep it straightforward shall we?
Reds:
Chateau Neuf du Pape
Argentinian Malbec
Rioja Gran Reserva
White:
Chablis
Pinot Grigio
Sauvignon Blanc (New Zealand especially - sorry Oli x )
Gewurztraminer
Well all I can say is Suds you know how to name drop on the reds.... :clap:
But can you tell me why ANY white wine I try tastes like.. well... [i]Vinegar[/i]????
(I refuse Pinot Grigio... Terry Wogan drinks it, Chablis is over priced, Sav Blanc- well hmmmm common, and will take your word for the Ge - the Ge - the other one !!!!!!)
Find me a decent white wine.....!!
All I will say is one and I am anybodys and two I am everybodys :angel::angel::angel::devil::devil::devil:
Mrs Crystal
Back on the hard stuff.....
Well - let's keep it straightforward shall we?
Reds:
Chateau Neuf du Pape
Argentinian Malbec
Rioja Gran Reserva
White:
Chablis
Pinot Grigio
Sauvignon Blanc (New Zealand especially - sorry Oli x )
Gewurztraminer
Well all I can say is Suds you know how to name drop on the reds.... :clap:
But can you tell me why ANY white wine I try tastes like.. well... [i]Vinegar[/i]????
(I refuse Pinot Grigio... Terry Wogan drinks it, Chablis is over priced, Sav Blanc- well hmmmm common, and will take your word for the Ge - the Ge - the other one !!!!!!)
Find me a decent white wine.....!!
All I will say is one and I am anybodys and two I am everybodys :angel::angel::angel::devil::devil::devil:
Mrs Crystal
Back on the hard stuff..... Mrs C - Chablis might be a little over-priced (compared with some wines), but vinegar?? Surely not ??
Dry white wine is more acidic than (good) red wine - no denying that. That's why they tend go with different sorts of food. Maybe it's the acid you don't like?
Try something a little different and less dry .... and here I'm going to suggest (whisper it!) - German wine ! Now, it's incredibly unfashionable these days (ever since stories of added anti-freeze and sugary Liebfraumilch, and the terrible Black Tower and Blue Nun), but Germany makes some stunning white wines - Riesling being my favouite. (I'm not alone - it's also one of Jancis Robinson's favourite wines, which is quite a recommendation)
You can get Riesling from many countries (that's the grape, of course), but Mosel Riesling from Germany is a bit special. Depending on exactly where it grows, its sweetness ranges from quite dry all the way to very sweet (especially if it's what is called "Eiswein" - where the grapes are literally left to freeze on the vines, forcing the water out and concentrating the sugar).
Final benefit? It's very light - barely 9% alcohol, so even you'd need 2 bottles before you get dangerously squiffy
One more suggestion - try a dessert wine (with a dessert, of course!). If you've never had white dessert wine with something like christmas pudding (or nearly any rich, sweet dessert), then you must try it. THe combination of the two makes the wine only medium sweet at most - and with a lovely, rich depth of flavour and no acidity at all. Examples are Australian Muscat, French Barsac, and French Sauterne - all stunning (with the Aussie being the bes value!)
Suds
One more suggestion - try a dessert wine (with a dessert, of course!). If you've never had white dessert wine with something like christmas pudding (or nearly any rich, sweet dessert), then you must try it. THe combination of the two makes the wine only medium sweet at most - and with a lovely, rich depth of flavour and no acidity at all. Examples are Australian Muscat, French Barsac, and French Sauterne - all stunning (with the Aussie being the bes value!)
Suds Sex God
Don't forget the Champagnes - travel round the 'small houses' in the Epernay area. A taste here or there buy a case far better value than the larger houses & it is like drinking wine in some-ones front room, in fact this is the way to buy wine in France. In the Loire Area it is also possible to buy the little crotins of goats cheese too
Kopparberg ( pro. Kopperbuy in Sweden) with the essence of elderflower and lime is the perfect Summer accompaniment to charcoal-black barbequed sausages and sun-warmed salad leaves; served straight from the unwashed rat-pee stained bottle, is like skipping barefoot through a Summer meadow, carefully tiptoeing round the cow-pats and picking sheep-droppings from between one's toes.....
Midgie
*Not Jilly Golden*
:beer::beer::beer::beer:
Orgasminator
Kopp is very refreshing when Cold and Drunk from a GLASS!!!!!
just offered Pussinboots a glass of wine, asked her what type she would like....................... the answer the pink one...................the pink one...............the uncultured sod that she is, and now im drinking it out of a plastic wine glass as her glasses are in the middle of the big pond in a container ship.
xxx
[quote user=Madam_CC]tonight i have got a cheeky wee rose ernest and gallo and a cheeky wee rose blossom hill, good times to be had by [/quote]
If its a cheeky one has it been calling you names and taking the mick????? Couldn't resist....
'Cheers' Suds, will try some different ones. The only one I have found I like is Banrock Station.
As for Champagne no matter how much it costs it makes my mouth feel/taste like a badgers bum, I hate the stuff.
No, I don't know what a badgers bum feels/tastes like but I am 100% positive it tastes like my mouth after drinking champagne........
Orgasminator
Just had to try something different today, so I have 2 bottles of Black Tower Pinot Grigio and its Wonderful.
hwoar::phwoar::phwoar::phwoar::phwoar::phwoar::phwoar:[quote user=crystalpd] As for Champagne no matter how much it costs it makes my mouth feel/taste like a badgers bum, I hate the stuff.
[/quote]
I sympathise Mrs C - I'm not the world's greatest champagne fan either. I can take it or leave it and it very rarely excites me.
There was once one notable exception though ...
I was invited round to some friends for a dinner party a good few years ago now (nearly 20 years ago?). They always threw a good party and were a bit lavish, shall we say. They produced a champagne the like of which I'd never had before (or since). It was like nectar. It was a Dom Perignon 1976, and no champage since has even come CLOSE to matching up to it. Absolutely stunning.
Oh well - back to reality ....
Suds
Orgasminator
Midgie dont tell my Drinking Buddy that I`m on the White, She`ll think I have gone Soft.
Hope you enjoyed your wine xxx.
