Pop A Cork - Wine

I'd be happier to see 30%. For health reasons since costs of treatment are paid by everyone.

And it's all watered down anyway. Schweppes or Britvic could make a slightly more concentrated slimline tonic.

One thing puzzles me though. What the hell is 0% Gin. Is it just water with juniper in? Why bother with ir?

To mix with good Polish vodka. 😉

Better to stick some allspice in the bottle for a few days. The flavour takes far quicker than juniper and it has a Christmassy taste.

But dilute vodka? Never.

Speak for yourself! I put a drop of water into some whiskies, to open up the aromas, put literally one or two millilitres in a 50ml pour. As for gin, anything under naval strength I always drink neat, and naval strength I mix 3:1 with sparkling water. I simply don't understand people who apend 250zl on a bottle of gin and then drown it in tonic.

Warm water works best.


44.95 at Biedronka. If you sling a bit of their fake Aperol in, it takes the taste away.

What is there to understand? It simply taste good

Why spend 250zl and then mix with tonic when you can spend half that and get something that tastes almost identical? I'm sure that I can tell Harris gin from Gordon's ten times out of ten but I'd be struggling if they were mixed 50:250 with tonic. It'd be easier with something more distinctive, like Monkey 47, but even then the tonic would kill the flavours.

Reminds me of some Sicilians I used to work with somewhere. They'd buy expensive whisky, sometimes costing hundreds of euros a bottle and their choice solely based on the price and the fanciness of the label from Dubai duty free then mix it with coca cola and ice.

Vile.

Because that's probably how Don Corleone drank. 😀

Utter philistinism...

I was in Fukier in the late '90s (3 January '98) and the only other table in there were to badly dressed gentlemen who spoke Russian to each other and English to the two ladies of negotiable affection who were with them (the ladies were speaking to each other in hilariously bad French) and to the waiter. At the end of the meal they asked the sommelier which is the most expensive bottle cognac he can offer. He replied that they had a couple of bottles of Louis XIII in the cellar and that's the best they have. "It is the most expensive?" "Yes, it is also the most expensive. It's $12,000." "We'll take it." So, out comes this glorious looking bottle, it's poured for one of them, he sniffs it, samples it, nods and says "Please pour for everybody. And bring us four bottles of Coke."

Fvcking appalling.

Have you read Beach Babylon by Imogen Edwards-Jones? It talks about wealthy r*SSians on holiday in 'exclusive' beach resorts drinking wine that most people who love wine can only dream of, except they put ice and fruit in it.

Wine should be paired with sparkling water.

Works well, I-S, though not generally in the same glass...

It is a prejudice.

It is received wisdom.

Slightly watering wine down is something you do for young children when they are at table with adults.

White wine on the terrace in summer.

We used to drink 1 bottle of wine a week, now we struggle to drink one bottle of wine a month. What times we have come to. 🍷

What preservation system are you using to keep wine good for that long? I have a VacuVin but find the limit with that is 6 or 7 days with a white and 7 or 8 with red. I've been thinking about getting a Coravin Model Six+ but I don't really drink enough wine to justify spending that much on keeping it fresh.

When it comes to champagne, I put a steel fork in an open bottle; it keeps the bubbles fresh for three days. For white or red wine, I seal them with an original cork. Dry reds keep this way for up to two weeks, dry whites for up to a week, and sweet whites much longer. Porto, Tokaj, and mead will keep for up to a month. Naturally, I keep all of the above in the refrigerator after opening. This 1 month is not about drinking wine, but about how often you open a new bottle.