So... I made a rash comment at church the other day about the end-of-Mass bubbly which was awful (Martini Asti) and asked why we couldn’t have champagne. Too expensive was the response. So now I have to put my money where my mouth is and buy a case for the next celebration. I like the look of Sainsbury’s house Brut at £19.50 but with 25% off for a case which brings it down to a shade over £14.50. What do you think?
That's a good deal although the Lidl champagne which is decent is still marginally cheaper. (You could always go for Cava which is cheaper still and decent quality on the whole I think)
Wine Tasting: Many, many years ago I regularly attended Lay & Wheeler Tastings (before Majestic bought them). It was instructive & fun. Then a colleague heard of my hobby and thrust a bundle of £10 notes into my hand - "you know about wines, please buy me some nice bottles". That tasting was neither instructive nor fun, it was a stressful experience. An early lesson on the difference between Amateur & Professional Wine Tasting!
My nose gets tired first. When I had a restaurant with a Wine Spectator award list, wine reps would bring me wines to taste - often on Thursday. They came early - by 9 - because I was there. Most weren't in yet. Once I smelled a few with the same grape, my nose got tired. I had to smell something neutral to reset it. Often happened no matter the grapes used. One morning I had 4 Grand Cru Champagnes by 8:30. NO spitting that day! In my newsletter I am writing about roses this month. Free to any and all. Register at inthekitchenwithchefjim.com.
Thanks for the insight Fiona. I’m interested; is there an order in which you taste wines at a big tasting? I would have thought Sparkling > White > Red > Sweet but I’ve also heard of a writer who always chooses to end with whites. Any preference?
I think it varies from taster to taster. Unless there's one type of wine that's a real priority for an upcoming article I tend to get the reds out of the way first while my palate is still comparatively fresh then whites or rosés, sparkling, sweet and fortified (although you want to taste the drier sherries before sweet wines). Also it's better from an appearance point of view. Leaving a tasting with purple teeth after trying a whole load of red wines isn't the best look!
It always makes me a little sad that even Toak's attempt to move the price bar higher for chocolate, it'll never be like wine. I think because, like you say, there's not enough theatre and conspicuous consumption in chocolate in the same way.
On the plus side I guess it means that the best chocolate in the world is going to remain affordable for most of the people who can afford a house glass of wine now.
So... I made a rash comment at church the other day about the end-of-Mass bubbly which was awful (Martini Asti) and asked why we couldn’t have champagne. Too expensive was the response. So now I have to put my money where my mouth is and buy a case for the next celebration. I like the look of Sainsbury’s house Brut at £19.50 but with 25% off for a case which brings it down to a shade over £14.50. What do you think?
That's a good deal although the Lidl champagne which is decent is still marginally cheaper. (You could always go for Cava which is cheaper still and decent quality on the whole I think)
Wine Tasting: Many, many years ago I regularly attended Lay & Wheeler Tastings (before Majestic bought them). It was instructive & fun. Then a colleague heard of my hobby and thrust a bundle of £10 notes into my hand - "you know about wines, please buy me some nice bottles". That tasting was neither instructive nor fun, it was a stressful experience. An early lesson on the difference between Amateur & Professional Wine Tasting!
Ha ha! Yes, does ramp up the pressure. I bet your colleague was pleased though!
My nose gets tired first. When I had a restaurant with a Wine Spectator award list, wine reps would bring me wines to taste - often on Thursday. They came early - by 9 - because I was there. Most weren't in yet. Once I smelled a few with the same grape, my nose got tired. I had to smell something neutral to reset it. Often happened no matter the grapes used. One morning I had 4 Grand Cru Champagnes by 8:30. NO spitting that day! In my newsletter I am writing about roses this month. Free to any and all. Register at inthekitchenwithchefjim.com.
That's the tough thing - when the wines are all the same grape or style. Useful information in your newsletter about grill brushes too!
Thanks. It’s a great tool. Used it on Tuesday. Steams the grates super clean. Thanks for subscribing to my newsletter.
Thanks for the insight Fiona. I’m interested; is there an order in which you taste wines at a big tasting? I would have thought Sparkling > White > Red > Sweet but I’ve also heard of a writer who always chooses to end with whites. Any preference?
I think it varies from taster to taster. Unless there's one type of wine that's a real priority for an upcoming article I tend to get the reds out of the way first while my palate is still comparatively fresh then whites or rosés, sparkling, sweet and fortified (although you want to taste the drier sherries before sweet wines). Also it's better from an appearance point of view. Leaving a tasting with purple teeth after trying a whole load of red wines isn't the best look!
It always makes me a little sad that even Toak's attempt to move the price bar higher for chocolate, it'll never be like wine. I think because, like you say, there's not enough theatre and conspicuous consumption in chocolate in the same way.
On the plus side I guess it means that the best chocolate in the world is going to remain affordable for most of the people who can afford a house glass of wine now.