It probably works more for wines the taster likes and finds interesting. “Love how the plush fruit integrates with a structured finish. Like that leather chair at your coffee shop. Immediately comforting but also will support you typing on your laptop for 2-3 hours.”
Helpful to include % in the graph also
“Eden,” a full-length documentary about the great Mount Eden Vineyards, in which I have a small role, is now out and available for rental. This is a shockingly good film, despite my appearance. It’s a family and generational drama worthy of its own TV series. Watchable on iTunes, Vimeo, YouTube etc.
Totally agree - most wine nerds totally appreciate that for most people… it’s just “wine” and they just want a “warm blanket” or “cool dip in a pool”. It’s a path to an emotional place for people and that’s a great place to be.
Might be cool to smoke the cocktail with a cloche and infuse the whisky (maybe marshmallow) and chocolate bitters. Dip the marshmallow in chocolate and graham cracker crumbs for garnish.
Looks like maybe graham cracker rim?
Getting in the spirit with a Penicillin cocktail featuring Monkey Shoulder. 2 oz Scotch, 1 oz Honey Ginger (macerated overnight) syrup, 3/4 oz lemon
This headline from LCBO is not accurately representative of trends. They are a small slice of the pie in revenue terms and therefore easy to see high % increases.
Would be curious to see what sales are like in 11-13% vs 14+%
I believe train to be a superior way to travel where appropriate. A 4 hour train is often equivalent to a 1 hr flight, but way less restrictive and more productive/fun
Their wines are so dreamy!! The Somm community loves them here in Toronto
Very cool! Loved some of the whites in Douro and Vinho Verde they are experimenting with - aged Alvarinhos which were showing well too!
Very cool use of space!
That Lamb looks more like Pork Belly - so succulent and rich! Lamb & hummus is new for me - but probably delicious! 🤤
What sherry did you drink with that?
I think there was a generation who liked Brett in their Bordeaux or South African reds.. but could that have been through familiarity more than preference?
Hahah true! Any non-dessert pairing recos with aged botrytis?
Oh great news! Excited to see it age. I’ve had some historic 80s vintages in the 2000s but been a decade since I’ve had any botrytis wines
Comin’ in hot! Lol
How was the Coutet? I have an ‘05 and sadly never an opportunity to drink dessert wines anymore
Great read - and very interesting in the business side to maintain the bulk markets. Especially for recruitment into wines generally. Curious how stark the quality difference in Aussie bulk is between $0.65 and $3 / litre
Nice haul on the weekend visiting SAQ in Quebec. Always appreciate their selection of magnums!
I’d say you’ll need a petition of the neighbourhood to take to your city councillor to support the request with city and push it through.
This could also be the visual of what a Matt Eberflus press conference sounds like lol
How were they? Have often wondered about aged Valpolicella but haven’t had convincing examples for aging yet
Interesting! How are they aging them - different barrel treatments (size/age?) or alternate options (concrete,etc)?
I’ve always loved Williams Selyem - always felt like they were doing something different and cutting against the grain of other Cali Pinots.
Someone show Bears management / ownership smh.
Here’s a starter pack for people who (mostly) talk about wine 🍷https://go.bsky.app/23MGG6B
Interesting movement on abv x duty pressures by bulk buyers. Low alc is > 9% here.
😂
