Food & Wine

Tastes good too.

just entering its drinking window,one of my favourite clarets A bouquet of red fruits,mainly cherries and berries,with a hint of palate opened with time with similar mid to full body red fruit,supple well grained unobtrusive tannins with sufficient acidi

After seeing Henry’s post i thought i would see what I in the cellar. Unfortunately I am not well organized so i may not have found all the years. The 1959 lost it label but it is on the cork as I have had them in the past. So a little pictorial on a enjo

. . . prepared by the latest addition to their kitchen, Marissa. Salmon with broccoli and mushrooms in olive oil and garlic, preceded by a chopped salad with Italian. The sharp-eyed here will have noted the Black Sambuca over ice - a rare treat. As many o

Made some blini for it. Also some smoked salmon, etc.

Hello dear friends, Our WristScan host KMII has invited us to join him in a love of food and watches. How could we resist ! So, show the watches that you like to travel with and some of the delicious food that you enjoy on your trip. Bon appétit ! Just us

Cheers PAt

An extremely rare cuvée ... 120 copies produced per year! Blend of chartreuse with a base of liqueur aged for several decades in barrels. This mode of production is reminiscent of that of the solera, the oldest part raising the whole. This implies a recur

Dinner: 1. Pasta with mushrooms and truffles 2. Cold seafood: an oyster, raw scallops, cooked but chilled lobster and a giant shrimp 3. 14 ounce ribeye After 5 hours decanted and several sips I can now properly review this wine. Nose of meadow fields, wet

at Christmas dinner.... an aged bottle of chardonnay that delivered a refreshing bouquet of peach,pear with a touch of citrus fruit and a corresponding full bodied palate of above fruit with enough acidity to delight the taste oak was hardly there,only,s