Just received a crate of wine; mostly French (several Chardonnays, a few from Burgundy), a few Rieslings from Germany, and a couple of Spanish wines.
Opened a bottle of St.Stephanus Belgian Abbey blond beer. Terrific.
I am and up next is an IPA from Dr. Gabs a local Swiss brewer from Lausanne. I do hope you are imbibing something of quality.Do enjoy.
I am and up next is an IPA from Dr. Gabs a local Swiss brewer from Lausanne. I do hope you are imbibing something of quality.
Drank a bottle of merlot tonight. Very nice.
Hope you enjoyed it.
Where was it from?
Being that I love coffee... I was able to snag a four pack of KBS-Espresso. I haven't tried it yet, but I can tell you, the four bottles are not long for this world!!!
.....
When in control, drinking can be wonderful.
Viva Chile!It was from the shop ....
Oh, right, it was from Chile
Ardbeg 19 and some cheeses. Had a salted caramel stout by Breakside Brewary after lunch today. I haven't wandered into these types of stouts much but it was delicious after a fat and salty heavy meal. And I do love salted caramel.
We were going to open a bottle or two of Spanish sparkling, especially enhanced with some zest from our citrus trees, but given the current global circumstance feels a bit foolish to enjoy sparkling wine. As sparkling wine usually merits happiness around it. Depressing crap to be quite frank.
Speaking of... When will you ship your Riesling collection to me for safe keeping until the end of time itself?Not a fan of sparkling wines, of celebrations or otherwise - give me a white Burgundy, or a good Riesling or a serious Italian red wine, instead.
Now, salted caramel........bliss.
And a salted caramel stout.....that sounds wonderful.
Speaking of... When will you ship your Riesling collection to me for safe keeping until the end of time itself?
As for the salted caramel stout... It could have been better. Reviews said it was thin, but like most stouts I believe viscosity can be altered a bit based on room temperature. The colder a stout is the more runny it seemed. As a stout in a glass warms up it becomes syrup like.
Indeed. I've had maybe a dozen stouts in the last month. Various flavor profiles, some rather pedestrian and some that were incredible, especially in terms of value-to-price. A few unique IPAs and a good amount of various sours from across the range. And some terrible ones, too.Yes, I am one of those who is of the opinion that while late should be served cold, stout - like good red wine, is better served at close to room temperature.
While serving my shelter in place term, I just got a case of Tobin James Winery wine that should hold me over for a few weeks:Thank you.
A crate of wine was delivered today; I might investigate its contents.......