Nice wines I have drunk recently - Red or White

[TheRealTMA]

I guess that means others have tried spraying you with Aeroguard that you're familiar with the taste?

Am very tempted to comment on this, but, on reflection, I’ll leave it to you two.

 

[Steady]

Have not had any vinegar tasting wine in recent times @JohnM. I did however try a Jansz sparkling wine at Epicurean Crown in Perth instead of Charles Heidsieck and it was way to sugary sweet for my taste buds. Sorry Taswegians I won’t do that again. Back to the better drop yesterday Worked for us.
I am missing Krug….

Taswegians don’t need you to be sorry that you are comparing a $25 commodity wine against a $300+ brand name French sparkling jobby and found it not to your liking @cove

 

[TheRealTMA]

Not real a fair comparison given the age differences, but interesting to compare old traditions of big barrels, Botti and 5kL Slovenian oak compared with more modern rotary fermenters and barriques, but interesting never the less.

Altare.

Altare's 2012 Barolo is soft, open-knit and succulent. Sweet floral notes meld into red-fleshed berries, tobacco, mint, licorice and spices. Silky tannins and a sense of freshness give the 2012 much of its early appeal. This is an especially gracious, mid-weight style for Altare. This soft, easygoing Barolo should drink well pretty much upon release. The Barolo is made from a collection of plots in La Morra, Castiglione Falletto, Serralunga and Barolo. This is the second vintage that includes Liste in the blend.

Elio Altare - Barolo DOCG Arborina

Ratti

Noble and generous, a glory of Old Piedmont, it is a wine suited to very long aging. Barolo is the absolute master of the dining room. It conquers the palate with strength, harmony and fullness and maintains its power at length. A great wine for important dishes, red meats roasted on a spit or grilled, game, dishes of gourmet white and red meats and ripe cheeses. Garnet red. Fragrance with notes of licorice and tobacco. Full and elegant flavor." - Winemaker Notes

Iris, rose, botanical herb and dark spice aromas lead the way in this fragrant red, along with an enticing whiff of graphite. Elegantly structured and boasting youthful tension, the vibrant palate delivers juicy Morello cherry, crushed raspberry, cinnamon and star anise framed in taut, refined tannins. It's balanced and focused, with bright acidity. Drink 2024-2036.

Barolo DOCG Marcenasco - Cantina Ratti

 

[cove]

Well @Steady i was paying retail so the Jansz was about $85 and the CH was $180 at the Epicurean in Perth.
It is time to go and start drinking some better reds before either I or the wine passes the use by date.

 

[CaptJCool]

Had this little number Friday night

 

[Buzzard]

I'm not sure how or where I got this wine but I thought it was delicious with pasta ragu. A nice perfumed nose, a dash of pepper perhaps, a reasonably long finish.
OK it's young so will probably get better as time goes by but certainly no complaints from me. Definitely an inoffensive wine and very approachable given its' youth.

 

[Steady]

I'm not sure how or where I got this wine but I thought it was delicious with pasta ragu. A nice perfumed nose, a dash of pepper perhaps, a reasonably long finish.
OK it's young so will probably get better as time goes by but certainly no complaints from me. Definitely an inoffensive wine and very approachable given its' youth.
View attachment 335862

You were with me Buzz

 

[penegal]

I'm not sure how or where I got this wine but I thought it was delicious with pasta ragu. A nice perfumed nose, a dash of pepper perhaps, a reasonably long finish.
OK it's young so will probably get better as time goes by but certainly no complaints from me. Definitely an inoffensive wine and very approachable given its' youth.

You were with me Buzz

... and me.

and Marco Cirillo... Just ask him, he remembered me when I popped in with the fat man earlier this year.

 

[boomy]

At dinner last night. Savaterre was gorgeous but still young, needs another 3-5 years to shine imo. The Standish is still a baby but my friend never tried any of his wines so I brought one of the 18s since I’ve stocked heaps from that great vintage. We gave it 4 hours decant which wasn’t enough for this monster but nevertheless it was amazing. The Command 06 just entering its drinking window, beautiful drop. Wynns PX was good finish.

 

[TheRealTMA]

At dinner last night. Savaterre was gorgeous but still young, needs another 3-5 years to shine imo. The Standish is still a baby but my friend never tried any of his wines so I brought one of the 18s since I’ve stocked heaps from that great vintage. We gave it 4 hours decant which wasn’t enough for this monster but nevertheless it was amazing. The Command 06 just entering its drinking window, beautiful drop. Wynns PX was good finish.

View attachment 336256

Looks like the PX has been drinking!

 

[TheRealTMA]

Lunch.

 

[boomy]

Nice wines dinner at Home | Ocha Japanese Restaurant

 

[boomy]

I don’t usually associate Mornington Peninsula with quality Riesling but this is a good one and even better the next day.

 

[boomy]

Happy belated International Shiraz Day

The label got scarred over the years but this classic Victorian drinks superbly at 18yr young.

 

[TheRealTMA]

Lamb shanks in red wine. Not wonderful French on right used in pot. Yummy Lake’s Folly drunk.

Slow Cooked Lamb Shanks in Red Wine Sauce

These slow cooked lamb shanks are meltingly tender and are braised in a rich red wine sauce. Super easy to make in the slow cooker OR on the stove!

www.recipetineats.com

 

[henleybeach]

A nice drop for the price

 

[Cruiser Elite]

Lamb shanks in red wine. Not wonderful French on right used in pot. Yummy Lake’s Folly drunk.

View attachment 337887

Slow Cooked Lamb Shanks in Red Wine Sauce

These slow cooked lamb shanks are meltingly tender and are braised in a rich red wine sauce. Super easy to make in the slow cooker OR on the stove!

www.recipetineats.com

OT but what the heck - born into meat industry in family with 000’s of sheep in our paddocks - 11 kids in our family and the weekly ritual was the old man killing a hogget (old lamb just ready to cut its 2 teeth) - we kids or mostly me would help with breaking down of carcass and the shanks and flaps would be fed to the working dogs.

Flaps are now served to yuppies in restaurants as lamb ribs - FFS the cheapest coughiest thing you can cut from a carcass - sorry neck I forgot you - and yet shanks I just die for and just cannot get enough - go figure.

Again apologies for going OT

 

[TheRealTMA]

OT but what the heck - born into meat industry in family with 000’s of sheep in our paddocks - 11 kids in our family and the weekly ritual was the old man killing a hogget (old lamb just ready to cut its 2 teeth) - we kids or mostly me would help with breaking down of carcass and the shanks and flaps would be fed to the working dogs.

Flaps are now served to yuppies in restaurants as lamb ribs - FFS the cheapest coughiest thing you can cut from a carcass - sorry neck I forgot you - and yet shanks I just die for and just cannot get enough - go figure.

Again apologies for going OT

Bad night watching cricket maybe?

 

[Cruiser Elite]

Bad night watching cricket maybe?

Inflight PEK-SIN watching nothing other than Crew topping up my glass

 

[SYD]

Lamb shanks in red wine. Not wonderful French on right used in pot. Yummy Lake’s Folly drunk.

View attachment 337887

Slow Cooked Lamb Shanks in Red Wine Sauce

These slow cooked lamb shanks are meltingly tender and are braised in a rich red wine sauce. Super easy to make in the slow cooker OR on the stove!

www.recipetineats.com

That LF is a tad young? But I’m sure approachable still.