I’m falling more and more under the spell of this champagne house, working in biodynamics since several years. Champagne Marguet, here with the Ambonnay Grand Cru 10’ Cuvée, zéro dosage, 58 % Pinot Noir, 42% Chardonnay, 11959 released bottles. Located in Ambonnay with 8 hectares of vineyards, all the terroir was expressed that night. Benoit Marguet respects its soils, 2 draft horses, treats the vines by phylotherapy. Very few suffers added, this wine was vinified and aged in oak barrels. Served blind for us : a very pale, pure color. Grapefruit, pineapple, reduction notes, slightly on the restraint for the first nose. More freshness came, dried fruits, red berries, large floral aromatics. Frank palate, sugared feeling for the first sip, not at all with the others, with present acidity. This was lively, organic and salty for me. I was guessing a little grower with signature style. I heard « Maybe it’s not a Champagne », which was totally understandable, proving this is complicated when no « common » champagne scents are present.
Good round here, need to explore more the range now. Thanks to @andee_a_table 👌✨!! —
Enjoy that week everyone 🥂🥂!! — .
. ⭐️Tasted May 2019⭐️ .
DRC x Rene Engel Grands Echezeaux. Two of the best producers showing a different take on this grand cru plot. DRC is usually denser and meaty whereas Engel’s more perfumed and feminine.
Grands Echezeaux is a single plot with generally the same limestone soil composite whereas Echezeaux is a lot more diverse with 11 vineyards n over 80 producers!
DRC 95 Slight rusticity on the nose, iron, flowers, redcurrents, blood n forest floor. Lovely on the palate, dense fruit n tannins finally giving away to elegance after 24 years.
DRC 01 Cooked red fruits, sweaty, blood, mushrooms. Lovely on the mouth, so sweet and gentle, backed by a firm structure.
DRC 02 A touch cloudier then the Engel. red fruit pastilles, animale and a bit sweaty, stems. Another lovely wine with generous fruit, intense, so sweet.
DRC 06 deeper and denser with oak still visible. Rich and generous body with good balance and elegance too. Finishes tight n grippy.
1986 Château Gruaud Larose #jeroboam .
Château Gruaud-Larose is a 2ème Cru Classé property that produces one of St-Julien's most full-bodied and long-lived wines. For many years Gruaud-Larose was owned by the négociants Cordier, who also own Château Talbot. It was sold in 1993 to the French conglomerate, Alcastel Alstom, which in turn sold it to the Taillan Group, owners of Chasse-Spleen and Haut-Bages-Libéral, in 1997. The talented Georges Pauli has remained as régisseur and winemaker throughout all these changes. Gruaud-Larose has 84 hectares of vineyards located on a gravel-rich plateau just to the west of Château Beychevelle. The wine is a blend of Cabernet Sauvignon (65%), Merlot (25%), Cabernet Franc (8%) and Petit Verdot (2%). Vinification takes place in a mixture of wooden vats and cement tanks and the wine is aged in oak barriques (30% new) for 18 months. Gruaud-Larose can be tannic and ungainly in youth but with bottle ageing it becomes marvellously harmonious and develops complex and beguiling characteristics of concentrated black fruits, cedar, spices and liquorice.
FRIDAY is our second favourite F word ...... FUN being the first one 😉 .
We have a brilliant night planned to kick of your Bank Holiday Weekend 🎉 .
🥩 Steak Night 🍤 5:00 PM - 9:00 PM 🍹 Cocktail Happy Hour 🍸 5:00 PM - 7:00 PM 🍻 4 x Beers for £10.00 All Day 🍻 . 🎵 Music will kick off @ 7:00 PM with our regular act Chloé Magee - Music , followed by a lively performance from Jamie McKeown Brown from the well known group VIXEN 🎤 .
🍔 Restaurant open from midday to 9:00 PM , with our regular Lunch & Evening menu on alongside steak night Deal .
📞 Call now to book your table 028 94 422 293 . #TheCrookedGlen #BeerBucket#Cocktails#DraftBeer#GinSelections#Ciders#Shots#Wine#Food#LiveMusic#BeerGarden
Pulite i molluschi. Fateli rosolare per pochi minuti in padella con olio extravergine d'oliva già caldo ed uno spicchio d'aglio tagliato a metà. Contemporaneamente, a parte, preparate il pelato. Quando l'acqua di cottura sarà evaporata sfumate le seppie con del vino bianco e lasciate cucinare a fuoco vivace. Quando il vino sarà evaporato aggiungete il pelato alle seppie. Se non avete condito il pelato aggiungete un po' di zucchero e peperoncino. Lasciate cuocere il tutto controllando che il sugo non si asciughi. Servite a tavola con dei crostini di pane. Buon appetito😋
Pic Saint-Loup is naast een fantastisch mooi wijngebied in de languedoc, ook de naam van een berg.. wist je dat? Oké, niet zo hoog als de K2, maar het is toch zeker nog een klim om op de top te komen.... De 658 meter hoge berg torent boven alle heuveltoppen in de omgeving uit en is zichtbaar in grote delen van het gebied rond Montpellier.
O en deze wijn? Afkomstig uit de Pic Saint Loup en als je de top hebt bereikt dan heb deze zeker verdiend... 60% Syrah, 40% Grenache.... De wijn heeft een mooie diep robijnrode kleur. In de geur zwart fruit, olijven, zwarte peper, hout. Smaak is krachtig en elegant met zoethout, mint, kersen en koffie...