Wine

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Ivo said:
Yes tried them both. Cabalie was a favourite of mine until recently, however it seems to have gone much sweeter the last year or two. Still got some black cabalie and a gold bottle. Never had the gold, but the black is always spot on.

My favourite, if you get a chance to try it, is called lobe e falcao. It's a Portuguese castelao, and is very nice indeed.
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Will look out for it and give it a go
 
degsy said:
If you see a Marlborough Oyster Bay sauv blanc or even the chardo, try one.
Aldi do there own version ( thats the power of being a €28billion company gives you) a bottled by Oyster Bay, same label only they call it Kiaora Bay, but half price.

Like a a good Marlbrough Sauv me...hints of grapefruit etc
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Will be trying that Aldi version cheers mate.

Some little treasures in there and Aldi.

Wasn't particularly impressed with their single malts though although that's for another thread!.
 

coollino said:
Tillingham wines are fantastic.
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sure.. for cooking with :D

could be decent for whites.. I'm more of a red man though

Problem with wines is simply the cooler climates grapes just don't ripen with the same amount of sugars that they do in sunnier climates. You might be able to help them along with modern techniques, but it is just never going to be as conducive as a grape that has the optimal growing conditions (and soil)
 
evilwebby said:
sure.. for cooking with :D

could be decent for whites.. I'm more of a red man though

Problem with wines is simply the cooler climates grapes just don't ripen with the same amount of sugars that they do in sunnier climates. You might be able to help them along with modern techniques, but it is just never going to be as conducive as a grape that has the optimal growing conditions (and soil)
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Probably are better for whites now you mention it.
 

evilwebby said:
sure.. for cooking with :D

could be decent for whites.. I'm more of a red man though

Problem with wines is simply the cooler climates grapes just don't ripen with the same amount of sugars that they do in sunnier climates. You might be able to help them along with modern techniques, but it is just never going to be as conducive as a grape that has the optimal growing conditions (and soil)
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Just read a bit about English conditions being most suited for producing white wines. 2 in 10 years being excellent weather wise, 4 years in the 10 being OK and the other years not being so suitable for high quality wines. That's pretty hit-and-miss. That English sparkling whites are rated highly must mean that when they are good, they may warrant the accolades they seem to garner but more often that's not the case.

I'm also sure I read that soil conditions in Kent were similar to those of the Champagne region but can't find that anywhere now.

From personal experience, they've always seemed pricey for what they were and nothing to rave about, but I'm not a big drinker of sparkling wines so maybe not the best judge. Give me a good fighting red any day of the week.
 

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