Mick, the correct way to serve a good red wine is to decanter it into a flagon or sorts. Your Waterford Chrystal should do the job! Not only does it allow the wine to breath but is supposedly to prevent the "dregs" slipping into your wine glass. Opening a bottle of red and just leaving it for an hour or so is not as beneficial as you can imagine because the neck of the bottle is too small for the amount of air it needs. Otherwise you could do the old slurpy slurp similar to gargling…..like folks do at a wine tasting. All that gurgling would put me off!
For two years now I have been to a professional wine buying salon in Paris, in a section where people did nothing but taste. They smell the wine, then taste by moving it around in their mouths, then spit it out. Believe, I didn't hear any gurgling.
At home with my husband, we usually take at least 4 meals to finish a bottle of wine.
No, it doesn't. I can buy box wines identical to bottled wines at a discount. Of course I re-bottle them with a funnel. Wine is expensive here, and also important culturally. It may be admirable, but I know no Québécois/e who would happily make do with 1/8th of a bottle of wine.
Ha Ha bjd! I think some wine tasters try and make an impression so take a huge amount of air as they sip the wine. Maybe I should have said "all that slurping" sound!! I am not a person to take to a wine tasting…I can't spit it out. So am pretty cross-eyed by the end of a Wine tasting tour...
An enjoyable gin & tonic while watching with one eye on the Austrian Grand Prix and the other on my French cut lamb loin rack. As previously I roasted it in the Airfryer.. As it was quite fatty and it crisped up beautifully, I can only say dinner was great especially washed down with a very nice Shiraz from Laborie Estate.
Lots of restaurants now put yhe bottle under nitrogen (n2) which stops oxygen to interact and rust/degrade wine. Which makes it more and more possible to have very good wine by the glass. Mind you folated glass is also oroduced under N2. P
Now we had some good friends at dinner last week. We were 4. Started at 8 pm ended 1 am. 5 hours. One btle of chamoagne (comtesse de ?crissin? ) one spectacular rose Vacqueyras and 3 splendid Seguret... Luckily my bottles of whisky and rum were near empty so we had only one digeo. Hips.
Dutch industrial beer (and all the Dutch beer I've had falls into that category) tastes quite similar to me. Much like all US industrial beer does. NL has probably developed a craft beer culture since my last visit, but I've seen 0 evidence of one in even the best beer shops here. Ages ago there was a detectably superior Dutch beer that came in opaque white half-liter bottles but the name completely escapes me now.
I agree that Heineken is tasteless. Not that I'm a big beer drinker but it is really poor. I usually buy Belgian beer, and prefer ambré to blond.
Speaking of the Dutch and drinking. Back in the old days, my first trans-Atlantic charter flight was on some Dutch company whose name escapes me now. In those days you could walk up and down the aisles, smoke... Anyway, at one point, the air hostesses stood together in the front of the place and asked everyone to guess how much they weighed all together. The prize for the winner was a bottle of jenever -- a Dutch gin in a clay bottle.
This is a place in Amsterdam East that has excellent craft beers, and on a pleasant day, it a great place to enjoy them: I say that as someone who isn't a great beer fan (more wine and very dry cider). www.brouwerijhetij.nl/ By Amsterdam East, I mean the eatern part of the central city, not a suburb.
Kerouac - I 'doctor' my G&T with a frozen fresh squeezed lemon ice block. The lemon doesn't really freeze rock hard so pleasantly spikes the tonic fairly quickly. Then a dash of bitters to turn the whole thing fairy pink and an ice block or three, I'm a happy lass. Tonight I had two pleasant glasses of a blend called 'Railroad Red'. Very easy drinking with my steak dinner.
A gin and tonic with lime slices at 5:00 p.m., always. I use diet tonic - which I have grown to like. I use the Costco brand Kirkland gin. Then with my chicken saute dinner an 'unpretentious' white wine from Trader Joe's. Cheers All!