Thanks Richard - the neighbours unwell so the Chapel Down is on hold, some NV Deutz has subbed!
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Away at a holiday house but brought along some home comforts. Disappointed with the 2002 Winston Churchill. Too late perhaps?
Naught gin is local from Victoria, Australia and is wonderful.
This was a much more enjoyable drop. Tart and reminiscent of green fruit orchards. Lovely.
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Today’s choices
Jim Barry Cover Drive Cabernet Sauvignon, medium bodied with plenty of fruit and soft tannins, with roast beef. Then a Tesco’s Pedro Ximenex (Gonzalez Byass), with a roulade.
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That Jim Barry is not a cheap wine, the 2016 vintage sell for $160 a bottle here. Hope you enjoyed it. 
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Alfred Gratien fine maker of Champagne - one of the few houses like Bollinger who use barrells for most wines for first mentation to create micro oxygenation
I have always liked thier Champagnes
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One if the top 10 grower champagnes. Envious. Their Longitude and Latitude Blanc de Blanca are exceedingly excellent as well.
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Smith and Sheth “Cru” Sauvignon Blanc Wairau region 2021
NZ Sauvignon Blanc can be a mass market commodity wine selling for less than a tenner.
However this £15 wine is at a different level.
Very smooth and round with no harsh edges. On palate gooseberry, lemon, lime. Green melon, grapefruit and a long mineral finish. Most excellent.
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I opened this 2005 Chateau Liversan to accompany New Year’s day lunch. I was a bit worried to begin with; the nose was fairly promising, and the colour looked great for a wine that’s getting on a bit in age, but it took a while to come on, tasting a bit short, thin and acidic at first. luckily I’d opened it early enough that by the time the roasted Guinea Fowl was ready it all came good in the end and was a perfect accompaniment. Some wines really do need a good roast to really work and show their best, and this was definitely one of them!
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Finishing off the Gewurz that we had with Duck Liver yesterday.
Not quite as good as I would have hoped from grand cru but quite good nonetheless
A nice way to finish an afternoon out in the fresh air…
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Some wines really benefit when they are poured into a decanter.
Eoink. I really like the way you present the very nice wines you are drinking.
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I would say all of them.
The “problem” is time to. ( read patience)
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Champagne (and similar) being an exception, in my (although not universal) opinion.
I don’t think that Fino Sherry benefits from aeration, either, although it can certainly withstand it.
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thanks for the input @Rod_Smith.
you´re right.
the thing is: I personnally dont consider (or like) champagne as “wine”.
although recognize technically i´m wrong.
