Another Wine Dinner

[OzPiper]

I missed the previous dinner because of a prior commitment so it was good to catch up with the group (12 of us) last night

Started with a brace of 2012 Bollinger Grande Anne

Then a trio of Rieslings


Followed by a trio of Chardonnays


And another trio of whites


A couple of 2001 Bordeaux


Followed by a bracket of Pinot noirs

 

[OzPiper]

I forgot to photograph the next bracket of reds from Mt Etna, Sicily in the excitement of the next couple of reds

An excellent red Burgundy from 2005


It’s not often these days I get to drink a birth year wine - a 1952 Woodley Capt Cook “claret” from Coonawarra. Still in remarkable form


And finally a brace of “stickies” from 1975

 

[VDL_Piper]

Lovely wines mate and that birth year drop looks very nice, what was the fare like that accompanied these wines?
That Coonawarra label script looks very much like Penfolds current stuff, wonder if it was a purchase/merger?

 

[OzPiper]

Lovely wines mate and that birth year drop looks very nice, what was the fare like that accompanied these wines?
That Coonawarra label script looks very much like Penfolds current stuff, wonder if it was a purchase/merger?

The food was very good and wine friendly.
The 1952 Woodley's Coonawarra Claret (shiraz/Cab Sav) was made by Bill Redman.
Seppelts acquired the brand at some stage

 

[irishearl]

I forgot to photograph the next bracket of reds from Mt Etna, Sicily in the excitement of the next couple of reds

An excellent red Burgundy from 2005
View attachment 423945

It’s not often these days I get to drink a birth year wine - a 1952 Woodley Capt Cook “claret” from Coonawarra. Still in remarkable form
View attachment 423946

And finally a brace of “stickies” from 1975
View attachment 423947

Am a wine fan, though only reds. Not all that fond of white wines.

 

[OzPiper]

Am a wine fan, though only reds. Not all that fond of white wines.

I'm pretty much Catholic in my wine tastes
I love most wine - sherry, champagne, whites, reds, dessert wines and ports.
I'm fond of cognacs&armagnacs and rum/rhum.
I do drink, but I'm not a great fan of whisky/whiskey

I don't drink a lot, and will often go several weeks without alcohol.
I'd rather call myself a (keen) student of wine rather a serious wine imbiber.

 

[irishearl]

I'm pretty much Catholic in my wine tastes
I love most wine - sherry, champagne, whites, reds, dessert wines and ports.
I'm fond of cognacs&armagnacs and rum/rhum.
I do drink, but I'm not a great fan of whisky/whiskey

I don't drink a lot, and will often go several weeks without alcohol.
I'd rather call myself a (keen) student of wine rather a serious wine imbiber.

I drink a rather hefty glass of red wine 6 nights out of 7 and on the 7th it's either scotch or vodka. Am a fan of cabernets. Do like a number of the other spirits on your list but not enough to buy a bottle for home use. Haven't touched sherry in decades.

 

[OzPiper]

I drink a rather hefty glass of red wine 6 nights out of 7 and on the 7th it's either scotch or vodka. Am a fan of cabernets. Do like a number of the other spirits on your list but not enough to buy a bottle for home use. Haven't touched sherry in decades.

Pinots are my favourite reds - red burgundies in particular.

But burgundies (both red and white) are a crap shoot. The prices are through the roof and you can pay hundreds for a bottle of crap.

A well-known wine writer once said that great burgundies are the most expensive wine you can buy because you have to buy so many over-priced bottles before you come across a great one.

Thankfully my palate is less elevated

Sherry on the other hand is wine’s unsung bargain. Years of declining sales mean low prices.
Sherry range from the very dry to unctiously sweet.
There is a style to suit most foods.

Do try a glass of dry manzanilla or fino when you next have oysters or anchovies.
An amontillado goes superbly with soups, seafood or paella
And the unctuous PX (Pedro Ximinez) is great with a flan Catalan (crème caramel) or as a topping for vanilla ice cream

 

[VDL_Piper]

PX for the win, love the stuff around a fire in the dead of winter.

 

[irishearl]

Pinots are my favourite reds - red burgundies in particular.

But burgundies (both red and white) are a crap shoot. The prices are through the roof and you can pay hundreds for a bottle of crap.

A well-known wine writer once said that great burgundies are the most expensive wine you can buy because you have to buy so many over-priced bottles before you come across a great one.

Thankfully my palate is less elevated

Sherry on the other hand is wine’s unsung bargain. Years of declining sales mean low prices.
Sherry range from the very dry to unctiously sweet.
There is a style to suit most foods.

Do try a glass of dry manzanilla or fino when you next have oysters or anchovies.
An amontillado goes superbly with soups, seafood or paella
And the unctuous PX (Pedro Ximinez) is great with a flan Catalan (crème caramel) or as a topping for vanilla ice cream

When I first got into wines, I tried red burgundies and the ones I tried did taste like crap. So, that phase didn't last long. On the other hand, I bought cheap burgundies, though guess the adage that you get what you pay for doesn't apply here.

 

[OzPiper]

When I first got into wines, I tried red burgundies and the ones I tried did taste like crap. So, that phase didn't last long. On the other hand, I bought cheap burgundies, though guess the adage that you get what you pay for doesn't apply here.

I can’t justify paying the prices asked for my favoured red burgundies these days.

Cru Beaujolais have improved out of sight and are so much better value drinking than most village level red burgundies. Just stay away from Beaujolais nouveau

 

[mingc]

Sherry on the other hand is wine’s unsung bargain. Years of declining sales mean low prices.
Sherry range from the very dry to unctiously sweet.
There is a style to suit most foods.

Do try a glass of dry manzanilla or fino when you next have oysters or anchovies.
An amontillado goes superbly with soups, seafood or paella
And the unctuous PX (Pedro Ximinez) is great with a flan Catalan (crème caramel) or as a topping for vanilla ice cream

I'm bookmarking this for future reference.

 

[OzPiper]

I'm bookmarking this for future reference.

I hope you do
My first tasting of the Equipo Navazos sherries a few years ago was a lightbulb moment
I’ve been besotted with Sherry ever since

 

[Steddy]

I hope you do
My first tasting of the Equipo Navazos sherries a few years ago was a lightbulb moment
I’ve been besotted with Sherry ever since

Sherry might be one of the world’s most under appreciated and misunderstood wines. How many people have tried some cheap sweet Sherry and written it off? Once you learn about the Solera system, the layer of flor yeast, and then try the different styles with food, it’s quite a magical beverage. Magical might be a stretch but it is certainly enchanting.
There’s nothing like Manzanilla, and I really enjoy a dry Oloroso with cured pork.

 

[dottlejockey]

I've had some good Pewsey Vale and Haut Brion. Looks like some great choices there. Always love the wine pics!

 

[Briarcutter]

Haven't drank for forty years but I remember a bottle of Wild Irish Rose paired well with a 12 pack of Red White and Blue.

 

[Steddy]

Haven't drank for forty years but I remember a bottle of Wild Irish Rose paired well with a 12 pack of Red White and Blue.

Haha, in another life I’ve had my share of Thunderbird. I have fond memories of games of spades and bum wine drank with hookers and homeless. I wasn’t paying the hookers mind you.
Just the company around at the time. Thank goodness the times have changed for me!