This heat is ridiculous. Especially in a new, extremely well-insulated apartment whose windows only open 4 inches.
Absolutely intolerable heat in Glasgow today. Very difficult to sweat and taste wine properly at the same time.
@matigo When I first started, I was just curious about how different wines tasted, and didn't take it too seriously. The knowledge just stuck after a while (and I'm hoping it doesn't come unstuck until after the exam in 2 weeks).
@matigo I've done that with wine: never have the same wine twice (unless choosing wine for/with people).
It's very fun, and a good way to focus on one of the most neglected senses.
@matigo Kabinett Rieslings are perfect lunchtime wines at ~9% ABV, if you're ever looking for an alternative to beer.
@matigo Hehe.
But wine made like that — just a hint of fermentation — can also be very expensive if it's sold in a bottle. A lot of not-dry German Rieslings, for example.
@matigo It was a BYOB gathering so everyone brought whatever they felt like sharing.
A great deal of them are engineers, doctors, or work in a bank in some capacity. At least one's a private landlord. All sitting on cellars built over 20+ years. They bought those wines when they were pretty affordable…and lament that those days are long gone.
Highlights of last night:
- d'Yquem 1990, 2001
- Latour Corton-Charlemagne 2010
- Rapet Corton-Charlemagne 2003
- Hudelot-Noëllat Clos de Vougeot 1996, 2007
- Léoville Poyferré 1990
All that and much more over 5 hours…
"Preserved strawberry leaf concentrate, discarded strawberry cordial, pickled strawberry distillate, fermented wine."
Fermented wine as opposed to what, exactly?