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So I inherited a case (6 bottles) of port a couple of years ago fromWow!
Jude's father. It's been sat in a cool dark spare room since then, and
for reasns that may be self-evident have't felt like doing anything
with it for a while.
But something remined me of it today, so I went to check out what it
was and whether it had any issues v-a-v how to store it and how long
it would last. Storage is fine, and apparently it's now about "reached
the middle stage of what will prove to be a long and distinguished
life. Hugely enjoyable now and it will only get better."
It's fifty years old, FFS!
Anyway, what's the dilemna? Well, apparenty it's worth something like
130 quid a bottle, needs decanting and will want to be drunk within a
couple of days of doing so. Somehow I can't bring myslef to just crack
a bottle open and guzzle it, but then when is there going to be a
suitable occasion?
I mean, I'll get some Stilton the next time I see it in Lidl Suisse -
they usually have some in the lead-up to Christmas, but even so...
On Thu, 11 Sep 2025 01:08:25 +0200, Ace <Ace@ch.com> wrote:
So I inherited a case (6 bottles) of port a couple of years ago fromWow!
Jude's father. It's been sat in a cool dark spare room since then, and
for reasns that may be self-evident have't felt like doing anything
with it for a while.
But something remined me of it today, so I went to check out what it
was and whether it had any issues v-a-v how to store it and how long
it would last. Storage is fine, and apparently it's now about "reached
the middle stage of what will prove to be a long and distinguished
life. Hugely enjoyable now and it will only get better."
It's fifty years old, FFS!
Anyway, what's the dilemna? Well, apparenty it's worth something like
130 quid a bottle, needs decanting and will want to be drunk within a >>couple of days of doing so. Somehow I can't bring myslef to just crack
a bottle open and guzzle it, but then when is there going to be a
suitable occasion?
I mean, I'll get some Stilton the next time I see it in Lidl Suisse -
they usually have some in the lead-up to Christmas, but even so...
<firms up plans for pre-Christmas visit>
OK, so it sounds like it will keep for a few more years, so six
bottles is six 'occasions'. You just need some people to help once
you decide to open one :-) I bloody *love* port with a good
stilton, so I think I can at least help... Ness can assist too, I'm
sure
So I inherited a case (6 bottles) of port a couple of years ago from
Jude's father. It's been sat in a cool dark spare room since then, and
for reasns that may be self-evident have't felt like doing anything
with it for a while.
But something remined me of it today, so I went to check out what it
was and whether it had any issues v-a-v how to store it and how long
it would last. Storage is fine, and apparently it's now about "reached
the middle stage of what will prove to be a long and distinguished
life. Hugely enjoyable now and it will only get better."
It's fifty years old, FFS!
Anyway, what's the dilemna? Well, apparenty it's worth something like
130 quid a bottle, needs decanting and will want to be drunk within a
On 11/09/2025 00:08, Ace wrote:
Anyway, what's the dilemna? Well, apparenty it's worth something like
130 quid a bottle, needs decanting and will want to be drunk within a
I'd cook with it
I recall many years ago the first time cooking Beef Bourgignon, for
dinner guests, reading tht one must use a good wine and that it must
be the same wine use for cooking as you're going to drink with it.
ISTR forking out something like 10 quid a bottle (that was a lot, this
was some time in the 1980s).
Later I learned what a crock of this that whole ide was, propagated by >pretentious gits who wanted to look superior. Yes, TV chefs I'm
talking abut you.
These days I wouldn't spend more the three or four Euros on a wine for >cooking, even for a 'special' dish like that.
Then again, that's about
as much as I normally pay for drinking wine anyway, so...
<firms up plans for pre-Christmas visit>
OK, so it sounds like it will keep for a few more years, so six
bottles is six 'occasions'. You just need some people to help once
you decide to open one :-) I bloody *love* port with a good
stilton, so I think I can at least help... Ness can assist too, I'm
sure
For some reason I had it in my head that you weren't port drinkers,
otherwise I would have seen the obvious solution. Odd.
On Fri, 12 Sep 2025 09:26:02 +0100, YTC1 <ytc1@ytc1.co.uk> wrote:
On 11/09/2025 00:08, Ace wrote:
Anyway, what's the dilemna? Well, apparenty it's worth something like
130 quid a bottle, needs decanting and will want to be drunk within a
I'd cook with it
I bet you would as well.
I recall many years ago the first time cooking Beef Bourgignon, for
dinner guests, reading tht one must use a good wine and that it must
be the same wine use for cooking as you're going to drink with it.
ISTR forking out something like 10 quid a bottle (that was a lot, this
was some time in the 1980s).
These days I wouldn't spend more the three or four Euros on a wine for cooking, even for a 'special' dish like that. Then again, that's about
as much as I normally pay for drinking wine anyway, so...
On 12/09/2025 12:05, Ace wrote:like
On Fri, 12 Sep 2025 09:26:02 +0100, YTC1 <ytc1@ytc1.co.uk> wrote:
On 11/09/2025 00:08, Ace wrote:
Anyway, what's the dilemna? Well, apparenty it's worth something
a130 quid a bottle, needs decanting and will want to be drunk within
this
I'd cook with it
I bet you would as well.
I recall many years ago the first time cooking Beef Bourgignon, for
dinner guests, reading tht one must use a good wine and that it must
be the same wine use for cooking as you're going to drink with it.
ISTR forking out something like 10 quid a bottle (that was a lot,
forwas some time in the 1980s).
Yeah, I keep a cheap box of wine for cooking with.
<snip>
These days I wouldn't spend more the three or four Euros on a wine
aboutcooking, even for a 'special' dish like that. Then again, that's
as much as I normally pay for drinking wine anyway, so...
Maybe over there, but I find arind -u12 Is the price mark here
YTC1 <ytc1@ytc1.co.uk> wrote in news:10a3afe$9dbp$1@dont-email.me:
On 12/09/2025 12:05, Ace wrote:like
On Fri, 12 Sep 2025 09:26:02 +0100, YTC1 <ytc1@ytc1.co.uk> wrote:
On 11/09/2025 00:08, Ace wrote:
Anyway, what's the dilemna? Well, apparenty it's worth something
a130 quid a bottle, needs decanting and will want to be drunk within
this
I'd cook with it
I bet you would as well.
I recall many years ago the first time cooking Beef Bourgignon, for
dinner guests, reading tht one must use a good wine and that it must
be the same wine use for cooking as you're going to drink with it.
ISTR forking out something like 10 quid a bottle (that was a lot,
forwas some time in the 1980s).
Yeah, I keep a cheap box of wine for cooking with.
<snip>
These days I wouldn't spend more the three or four Euros on a wine
aboutcooking, even for a 'special' dish like that. Then again, that's
as much as I normally pay for drinking wine anyway, so...
Maybe over there, but I find around -u12 Is the price mark here
I think Ace is referring to a single bottle not a bag in box containing 2.25/3 litres (3 or 4 bottles)
The cheapest generic red wine is about -e3.50 for a bottle in the UK. ItNot sure I'd even cook with that, maybe sprinkle It on my chips.
will be 10% or less to get into the low tax bracket. Not something I
would drink.
A fiver gets you a perfectly drinkable Cote du Rhone or Bordeaux red in
Aldi if the recipe needs less than a whole bottle, so one needs to
consume the rest. -e12 gets a very decent bottle of wine from one of the lesser St Emillion or Cotes du Rhone Crus.
I'm currenlty favouring Honey Drop (S.A) and Toast and Honey (Calif) due
to their smooth oaky flavour.
The Ca wines might be okay if not over-oaked but for that price point I am >looking at France, Spain or Italy for red wine.
YTC1 <ytc1@ytc1.co.uk> wrote in news:10a5tqs$13ksv$1@dont-email.me:
I'm currenlty favouring Honey Drop (S.A) and Toast and Honey (Calif) due
to their smooth oaky flavour.
not a big fan of southern hemisphere shiraz like the SA wine. Prefer that
The Ca wines might be okay if not over-oaked but for that price point I am looking at France, Spain or Italy for red wine.
This for example https://www.majestic.co.uk/wines/vieux-remparts-01327
On Sun, 14 Sep 2025 09:18:51 -0000 (UTC), wessie
<willnotwork@tesco.net> wrote:
The Ca wines might be okay if not over-oaked but for that price point I am >> looking at France, Spain or Italy for red wine.
Us too, something from the Languedoc or a primitivo. For whites, I
search our local Majestic, starting with the lowest priced, and pick
those European wines which more than 90% of reviewers would buy again.
On 14/09/2025 11:35, Colin Irvine wrote:
On Sun, 14 Sep 2025 09:18:51 -0000 (UTC), wessie
<willnotwork@tesco.net> wrote:
The Ca wines might be okay if not over-oaked but for that price point I am >>> looking at France, Spain or Italy for red wine.
Us too, something from the Languedoc or a primitivo. For whites, I
search our local Majestic, starting with the lowest priced, and pick
those European wines which more than 90% of reviewers would buy again.
Don't over look Chilean wine
forThese days I wouldn't spend more the three or four Euros on a wine
aboutcooking, even for a 'special' dish like that. Then again, that's
as much as I normally pay for drinking wine anyway, so...
The cheapest generic red wine is about u3.50 for a bottle in the UK. It
will be 10% or less to get into the low tax bracket. Not something I
would drink.
A fiver gets you a perfectly drinkable Cote du Rhone or Bordeaux red in
Aldi if the recipe needs less than a whole bottle, so one needs to
consume the rest. u12 gets a very decent bottle of wine from one of the >lesser St Emillion or Cotes du Rhone Crus.
On 14/09/2025 10:18, wessie wrote:
YTC1 <ytc1@ytc1.co.uk> wrote in news:10a5tqs$13ksv$1@dont-email.me:
I'm currenlty favouring Honey Drop (S.A) and Toast and Honey (Calif)
due to their smooth oaky flavour.
not a big fan of southern hemisphere shiraz like the SA wine. Prefer
that
I'm currently favouring white, (too much) red has adverse affects on
me. Chardonnay or Voigner
I know you know, but u3.50, what's that 4 Euros?, gets you a
helf-decent bottle of Cotes du Rhone, maybe a store-brand Burgundy, in
a French supermarket. For a CdR Village expect a couple of Euros more,
for eight or so you'll be able to get some named domain Burgundies.
Pays d'Oc has been a great supplier of cheap wines for a few years
now, they produce masses of the stuff and most major chains have their
own branded bottles. Lidl Chardonnay has been our everyday white for
years now, at around 2.99 a bottle. or about ten for a 3-litre box.
Prices between France and CH don't vary that much, with some notable exceptions, in that non-French wine is generally quite a lot cheaoer
in France, presumably because of snobbery favouring their own produce.
So sometimes the same bottle in Lidl can but almost twce as much as in France. For a long while they did a Tarragona Gran Reserva at 3.99 in
France, which was 7.99 in CH. Very drinkable, indeed ISTR you shared a
couple of bottles of it with me by the pool one night.
Sadly they stopped doing it, and even worse, the couple of cases in
the cellar all went off after three or four years. There's stil a few
bottles there, I'll try a couple of them each time I fancy some red,
and occasionally find one that's still drinkable, but most go straight
down the sink. Slightly fizzy, slightly cloudy, very sour, so clearly
it was not the best production, but hey ho, some you win, some you
lose, eh?
Apparently, you are sitting in a tree with young Chinese drinkers who have gone mad for white Burgundy, to the detriment of red Bordeaux growers.
Hence why claret is remarkably good value now
On Sep 14, 2025 at 11:51:26 AM EDT, "wessie" <willnotwork@tesco.net>
wrote:
Apparently, you are sitting in a tree with young Chinese drinkers who
have gone mad for white Burgundy, to the detriment of red Bordeaux
growers. Hence why claret is remarkably good value now
Where the fuck is TOG? This would be the best moment of his iife.
On Sun, 14 Sep 2025 14:40:34 +0100, YTC1 <ytc1@ytc1.co.uk> wrote:
On 14/09/2025 11:35, Colin Irvine wrote:
On Sun, 14 Sep 2025 09:18:51 -0000 (UTC), wessie
<willnotwork@tesco.net> wrote:
The Ca wines might be okay if not over-oaked but for that price point I am >>>> looking at France, Spain or Italy for red wine.
Us too, something from the Languedoc or a primitivo. For whites, I
search our local Majestic, starting with the lowest priced, and pick
those European wines which more than 90% of reviewers would buy again.
Don't over look Chilean wine
I'm not, I'm ignoring it as not being European.
YTC1 <ytc1@ytc1.co.uk> wrote in news:10a6gjb$192i0$1@dont-email.me:
On 14/09/2025 10:18, wessie wrote:
YTC1 <ytc1@ytc1.co.uk> wrote in news:10a5tqs$13ksv$1@dont-email.me:
I'm currenlty favouring Honey Drop (S.A) and Toast and Honey (Calif)
due to their smooth oaky flavour.
not a big fan of southern hemisphere shiraz like the SA wine. Prefer
that
I'm currently favouring white, (too much) red has adverse affects on
me. Chardonnay or Voigner
I love white Burgundy (chardonnay) and last night was drinking a nice Macon Lugny that Tesco had on offer
I used to drink a lot of Macon Villages as you could get it in Aldi for +U7 but it is +U13 now. Switched to whites from Portugal, also from Aldi.
Apparently, you are sitting in a tree with young Chinese drinkers who have???? Lost me there?
gone mad for white Burgundy, to the detriment of red Bordeaux growers.Bring back the butter mountain!
Hence why claret is remarkably good value now and the government is subsidising digging up vines to try to prevent the wine lake growing.
Ben Blaney <benblaney@gmail.invalid> wrote in news:10a6r5n$1d38b$1@dont-email.me:
On Sep 14, 2025 at 11:51:26 AM EDT, "wessie" <willnotwork@tesco.net>
wrote:
Apparently, you are sitting in a tree with young Chinese drinkers who
have gone mad for white Burgundy, to the detriment of red Bordeaux
growers. Hence why claret is remarkably good value now
Where the fuck is TOG? This would be the best moment of his iife.
those fuckers in Pomerol still have delusions of grandeur and are not
cutting prices like the neighbours in the lesser St Emillion appellations, and those over the river in Entre Deux Mers
those fuckers in Pomerol still have delusions of grandeur and are not
cutting prices like the neighbours in the lesser St Emillion appellations, and those over the river in Entre Deux Mers
On 14/09/2025 16:51, wessie wrote:
Apparently, you are sitting in a tree with young Chinese drinkers who???? Lost me there?
have
gone mad for white Burgundy, to the detriment of red Bordeaux growers.
Hence why claret is remarkably good value now and the government is
subsidising digging up vines to try to prevent the wine lake growing.
Bring back the butter mountain!
On Sep 14, 2025 at 11:51:26 AM EDT, "wessie" <willnotwork@tesco.net> wrote:
Apparently, you are sitting in a tree with young Chinese drinkers who have >> gone mad for white Burgundy, to the detriment of red Bordeaux growers.
Hence why claret is remarkably good value now
Where the fuck is TOG? This would be the best moment of his iife.
Maybe over there, but I find arind u12 Is the price mark here
4 cases would not last long here. I still find it virtually impossible
not to drink the whole bottle once the cork is removed.
On Sun, 14 Sep 2025 16:12:07 -0000 (UTC), wessie
<willnotwork@tesco.net> wrote:
4 cases would not last long here. I still find it virtually impossible
not to drink the whole bottle once the cork is removed.
oh! I thought that, er, medical advice had managed to help you reduce
your consumption?
On Sat, 13 Sep 2025 09:37:02 +0100, YTC1 <ytc1@ytc1.co.uk> wrote:
Maybe over there, but I find arind -u12 Is the price mark here
Fuck me, you posh cunt! *Twelve* bloody quid!?!?!
On Sun, 14 Sep 2025 16:12:07 -0000 (UTC), wessie
<willnotwork@tesco.net> wrote:
4 cases would not last long here. I still find it virtually impossible
not to drink the whole bottle once the cork is removed.
oh! I thought that, er, medical advice had managed to help you reduce
your consumption?
I have a glass of (almost always) red with my evening meal every day,
but am very seldom tempted to have a second (or third, etc)
On 14/09/2025 21:46, YTC1 wrote:
On 14/09/2025 16:51, wessie wrote:
Apparently, you are sitting in a tree with young Chinese drinkers who???? Lost me there?
have
Playground rhyme reference, I think.
gone mad for white Burgundy, to the detriment of red Bordeaux growers.
Hence why claret is remarkably good value now and the government is
subsidising digging up vines to try to prevent the wine lake growing.
Bring back the butter mountain!
No, that's a slippery slope.
4 cases would not last long here. I still find it virtually impossible
not to drink the whole bottle once the cork is removed.
I have a glass of (almost always) red with my evening meal every day,
but am very seldom tempted to have a second (or third, etc)
As do we, though itAs rare that weAll go through a bottle in one sitting.
We did make an exception last week when we polished off a nice bottle of
red at 2 in the morning just after my mother died. I thought it fitting to >raise a glass or three.
Champ <neal@champ.org.uk> wrote in news:96ngckd2amq2mfc11ov90f6vmneqb13lr4@ >4ax.com:
oh! I thought that, er, medical advice had managed to help you reduce
your consumption?
I have reduced it considerably. Down to around 60-70 units a week, a bottle >of wine a day on average which are usually 9 or 10 units a pop. I don't buy >gin nowadays.
When I was in uni from 2002-05 I was drinking considerably more than 100 >units a week.
My liver is a bit fatty but still functions within normal parameters >according to routine blood tests once or twice a year.
On Mon, 15 Sep 2025 19:31:10 -0000 (UTC), wessie
My liver is a bit fatty but still functions within normal parameters >>according to routine blood tests once or twice a year.
Good that you're monitoring it, of course. I haven't seen a doctor for
ten years or so, apart from the odd little trip to A&E for a infected
cat bite or a DIY accident. I know I ought to get an overall health
check done at some point, but...
Anyway a UTI and nitrofurantoin mercury antibiotics[1] really puts you off >eating and drinking. I had roasted a chicken Sunday but had loads left >yesterday so had to batch cook a paprika based dish and freeze it in >portions for another day. No booze since Sunday.
[1] alcohol is safe with this one but little appetite
Champ <neal@champ.org.uk> wrote in news:96ngckd2amq2mfc11ov90f6vmneqb13lr4@ >4ax.com:
On Sun, 14 Sep 2025 16:12:07 -0000 (UTC), wessie
<willnotwork@tesco.net> wrote:
4 cases would not last long here. I still find it virtually impossible >>>not to drink the whole bottle once the cork is removed.
oh! I thought that, er, medical advice had managed to help you reduce
your consumption?
I have reduced it considerably. Down to around 60-70 units a week, a bottle >of wine a day on average which are usually 9 or 10 units a pop. I don't buy >gin nowadays.
When I was in uni from 2002-05 I was drinking considerably more than 100 >units a week.
My liver is a bit fatty but still functions within normal parameters >according to routine blood tests once or twice a year.
On 14/09/2025 10:18, wessie wrote:
YTC1 <ytc1@ytc1.co.uk> wrote in news:10a5tqs$13ksv$1@dont-email.me:
I'm currenlty favouring Honey Drop (S.A) and Toast and Honey (Calif) due >>> to their smooth oaky flavour.
not a big fan of southern hemisphere shiraz like the SA wine. Prefer that
I'm currently favouring white, (too much) red has adverse affects on me. Chardonnay or Voigner
The Ca wines might be okay if not over-oaked but for that price point I am >> looking at France, Spain or Italy for red wine.
This for example https://www.majestic.co.uk/wines/vieux-remparts-01327
I am fond of a St Emilion