I have found decanting Musar to be essential - I even did so overnight one year and thought the wine better for it.
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There is an explanatory video on the Musar website.
Thanks, that looks like what I tried to do, but if I can find that corkscrew again I’ll give it another go.
Sorry been off grid for a couple of weeks with work - that time of the year
I love Croix de Bois and 2018 should be lovely, for me Croix des Bois has move fruit and eligance than Barberac and not the price tag either
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Love the Vina Ardanza. Got a few 10s, 12s and 14s. Will try and seek out the Telmo.
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2010 Prieure St Jean de Bebian from the Languedoc which we had with roast pork
this evening. Big and rich and warm - fab
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Nice Henri Giraud Hommage au Pinot Noir Champagne had over the weekend.
Explosion of bubbles on first sip.
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Couple of recent wines
Superb Italian white
Loved this Kiwi Pinot with my steak last night Paddy Borthwick
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This is me after my masterclass about oak v no oak, illustrated with a selection of kindly donated Romanian wines. Was great fun!
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Not sure if all the likes are for the wine or the beef! Looks awesome
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Love the Dragon wine - punches well above its price point.
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Musar is a favourite here as well. The late Serge Hochar was a marvellous chap - the epitome of good manners. Time for everyone. So sad he has passed but a privilege to have met him the once. And the wines……
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I persuaded SWMBO to buy me a Durand. The spiral goes into the cork then the prongs down the side - perfect. Recovers the ball when cork breaks with conventional ne too!
Gottfried Mocke winemaker at Boekenhoutskloof kindly donated this to us. Opened with a simple pasta dish and so expressive. A reminder of how good South African Cabernet can be.
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Thank you. I’ve just had the “What do you want for Christmas” conversation and had no idea. It has taken me 2 months to come up with any present idea for my 60th 2 weeks before, I thought immediately asking for Christmas was a bit unfair. That looks perfect. 
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14 November is the day Mrs HH and I got together, and we celebrate it each year - unless we forget! We were going to go out for a slap up seven course tasting menu but in the end decided to stay at home. I’m making a tomato, thyme and goat’s cheese tart, and to go with it, this delightful Fleurie. It was a bin end clearance at the Wine Society and it’s just lovely. As you see, we’ve had some before the food was ready.
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