It is currently Sun Nov 19, 2017 11:33 am

All times are UTC [ DST ]




Post new topic Reply to topic  [ 8 posts ] 
Author Message
PostPosted: Sat Dec 20, 2014 12:59 am 
Offline
User avatar

Joined: Sun Oct 12, 2008 8:13 pm
Posts: 3717
Location: Berkshire
Tesco *finest Chablis Premier Cru 2011 £14.99

Chardonnay 100% Residual Sugar 1.5g/l Alcohol 13 %

Quote: Mel, October Tasting, see Articles.

"Lovely limey nose. Really bright. But also the creaminess from lees. Delicious palate. Really lasts and excites. Great for xmas lunch".

Yes indeed, I totally agree with you. Not for Christmas lunch though (unless you have stock in you own cellar) because the wine has been pulled from the *Finest 20% off offer, and pulled from the stores, the shelves are empty, and there is no longer a stock location ! In the stock room of a large store, I had that checked-out also today, none has been delivered to the large stores ?

If you find this, buy with absolute confidence.

_________________
Duncan


Top
 Profile  
 
PostPosted: Mon Dec 22, 2014 10:47 am 
Offline

Joined: Fri Sep 28, 2007 5:44 am
Posts: 35
Trowbridge branch had plenty on the the shelf yesterday - I will probably regret later only buying the one as part of a mixed 20% for three discount.


Top
 Profile  
 
PostPosted: Wed Dec 24, 2014 3:04 pm 
Offline
User avatar

Joined: Tue Jul 21, 2009 1:59 pm
Posts: 4009
Location: Ibuprofen Bay Winery
None in Bristol, and as weather looked good, I went out for a blast and search.
Keynsham...none. Midsomer Norton...none. Trolltown...2

Ha! Grabbed them and an Italian assortment. Also got a free-range chicken reduced to half-price. Sun came out and it was a lovely ride home as well.

_________________
Four wheels move the body - 2 wheels move the soul.


Top
 Profile  
 
PostPosted: Wed Dec 24, 2014 5:10 pm 
Offline
User avatar

Joined: Sun Oct 12, 2008 8:13 pm
Posts: 3717
Location: Berkshire
A magical Christmas to you Mr Bacchus.

Free range chicken with Chablis 1er, with freshly prepared sprouts and parsnips - Have a good one :)

enjoy.

_________________
Duncan


Top
 Profile  
 
PostPosted: Thu Dec 25, 2014 4:42 pm 
Offline
User avatar

Joined: Tue Jul 21, 2009 1:59 pm
Posts: 4009
Location: Ibuprofen Bay Winery
Duncan wrote:
Free range chicken with Chablis 1er, with freshly prepared sprouts and parsnips - Have a good one :)
enjoy.


Nah! Bird (slightly and deliberately overcooked) left overnight. Simply cut in half and served with a lump of french bread, a lump of Jersey farmhouse butter and a generous portion of Bacchus triple-cooked KE chips.

Such a wonderful morning, donned the santa kit and went for a ride. Loads of smiles, toots, waves and photos from the populace. Great fun.

_________________
Four wheels move the body - 2 wheels move the soul.


Top
 Profile  
 
PostPosted: Sat Dec 27, 2014 12:42 pm 
Offline

Joined: Mon May 15, 2006 12:15 pm
Posts: 2223
Location: South Wales
We had Sainsbury's chicken crowns with rosemary and garlic and wild boar sausages in sausage shaped yorkshire puddings. Wonderful !

The Champagne was dreadful.

Why is Chablis so much more consistent than Sancerre/PouillyFume. I am talking £15 and under with no oak. Chablis always tastes like Chablis. Some are better than others but even supermarket own label wines are of a decent standard.

Sancerre is more often than not just dry tasteless white wine.

Yellowfin sole with a lemon and herb crust today with goose fat chips. And some Badger beers.


Top
 Profile  
 
PostPosted: Sun Dec 28, 2014 9:13 am 
Offline
User avatar

Joined: Tue Jul 21, 2009 1:59 pm
Posts: 4009
Location: Ibuprofen Bay Winery
Goosegogs wrote:
Yellowfin sole with a lemon and herb crust today with goose fat chips. And some Badger beers.


I read that as Badger burgers first time. I've got no sole...need second coffee now...

_________________
Four wheels move the body - 2 wheels move the soul.


Top
 Profile  
 
PostPosted: Mon Dec 29, 2014 5:33 pm 
Offline
User avatar

Joined: Sun Oct 12, 2008 8:13 pm
Posts: 3717
Location: Berkshire
Goosegogs wrote:
We had Sainsbury's chicken crowns with rosemary and garlic and wild boar sausages in sausage shaped yorkshire puddings. Wonderful !

The Champagne was dreadful.

Why is Chablis so much more consistent than Sancerre/PouillyFume. I am talking £15 and under with no oak. Chablis always tastes like Chablis. Some are better than others but even supermarket own label wines are of a decent standard.

Sancerre is more often than not just dry tasteless white wine. Yellowfin sole with a lemon and herb crust today with goose fat chips. And some Badger beers.


Errr - not all Chablis is properly representative of the style. We just side step them, so maybe, you don't hear about the horrors.

The other reasons are: The climate in the north central area is a damn site more reliable than the west facing Loire valleys that are soaked by the Atlantic "conveyor " The south west pumping action that soaks Wales, Bristol channel, West Devon and Cornwall & southern Eire since global warming climate change kicked in. Also, the terroire, the underlying soils and climat effects on the gentle slopes are consistently kimmeridgeon, there are heavier clays here and there, but the farmers appear to plough deep to pull-up the Terres Blanches. There always seems to be enough warmth to properly ripen the crop in the more central area, and then it is an easier judgement on style, as to the date when the pickers should be employed. Marlborough SB has spoilt you :wink:

I think "since global warming" that the Loire is more the minefield now, not so for northern Burgundies, particularly for the recent white wines which have enjoyed a really good run.

Which champagne was dreadful - must make a note to avoid, also Mr G, a dry champoo with wild boar sausages is not considered a harmonious choice . A 2009 PC fruity claret or an aged Chilean cab would have done well.

Without the wild boar, we had that now mature 75cl "2003 by Bollinger" (not for purists) bottle before the chicken, and because it was so full and ripe (almost demi) and only a pin prick mousse, the last quarter of a saucer, was lush and lovely with the breast meat. CT people though, did not rave about it, my palate is changing slightly.

Notes: ‘2003 by Bollinger’
2003 was an atypical year in Champagne, when it was just too hot to make a typical vintage wine. ‘I’m proud of the risk that we took in 2003’, says Montgolfier. ‘Usually, we blend [from weaker years], but here we decided to make no Grande Année or RD. As wine lovers, when we had such good base wines we didn’t want to forget this year.’ So a special wine, the 2003, was made. It’s a nice drop, but I’m not sure this was a fantastic decision because the wine is atypical and lacks the sort of qualities that make Champagne special. Bright and extremely fruity with quite a delicate character. It’s accessible and fresh with subtle herb notes and a bit of toast. Easy drinking style. 89/100

_________________
Duncan


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 8 posts ] 

All times are UTC [ DST ]


Who is online

Users browsing this forum: Google [Bot] and 8 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron
Powered by phpBB® Forum Software © phpBB Group