Double dip from £7.99. A bit in your face on day one, but turned out nice on day two. Used a good slug of it to make my world-famous mushroom & three onion sauce. That, and the last of the wine went with liver and bacon beautifully.

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

I don't know about the wine, but the supper you prepared sounds delicious.

_________________
Duncan

Whenever I cook liver & bacon I always add mushrooms and a big handful of fresh sage, serve on hot buttered, lightly toasted bread. With perhaps a dollop of OK sauce. Yum.

_________________
Yep, Im still here.

On the subject of Chenin - Does anyone know the new Vouvray at Maj?
http://www.majestic.co.uk/find/keyword- ... t-is-05002

They've stopped stocking or run out of the Bourillon but this sounds pretty good. Off dry with a little oak can't go too wrong...

I'm partial to a bit of Tarragon with shrooms.

_________________
Viognier Reviews - my blog that does what it says in the title.
http://viognier.posterous.com