TOG wine link

I don't normally buy anything that cheap, but I'll give it a go on
your reco.

A. drinks shitloads of Pinot Grigio, and generally that's a wine I
can't stand (it doesn't really taste of anything except straw), but -
by accident - I managed to buy some Hungarian PG - A hated it, but
when I tried it, I really quite liked it - it actually tastes of wine,
compared to the more usual Italian variety.

 

What happens is that the bottles are placed in large racks, neck
downwards (the racks are called 'pupitres'), and rotated a quarter turn
or something every day and gradually brought nearer the vertical. This
process (I forget what it's called) takes some days, if not weeks.

At the end, you have all the sediment from the secondary fermentation in
the neck of the bottle. This is dunked into a freezing solution, and the
frozen grouty buts removed and placed with a dash of champagne. Then the
bottle is corked with the wire restrainer, and it's ready for selling.

As long as the sediment etc remains in the bottle, it will continue to
improve, but the moment it's removed, that's it: the wine' will no
longer improve, and you might as well drink it immediately. Hence
there's no such thing as laying down champagne to mature.

(Culled from memory of the Tog Tours trip to the Champagne region)[1]

[1] Which, you might as well know, will be next year's venue.

 

Super!

 

I didn't get where I am today by going on Tog Tours to the Champagne
region.

 

UKRM does *The* Escapade en Champagne?

Seriously would be an interesting excursion if anyone has ever heard /
done it?

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Ah - you might well tempt me into doing that one.

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, Colin Irvine

<clink>

--
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I have already made the greatest contribution to the fight against climate
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go and talk to the Catholics.

 

Has she/you tried Alsace Pinot Gris? Some damned good stuff, but care
must be taken, as they tend to produce a range of 'strengths', ranging
from light and straw-like, through nice, full-bodies, characterfull
wines, to the far end of the spectrum where it's almost honey-like in
its richness. At this end it's verging on sweet, but in fact it's more
about fruit flavour than sugar.

Some good info, if you're interested, at
http://www.thewinedoctor.com/regionalguides/alsace.shtml, although
it's slightly out of date. The 'tokay' name has now been dropped, in
recognition that it's actually the same variety as other pinot grigios
from Hungary (whence the 'tokay' name) and italy.

Alsace wines don't tend to be cheap, and I'd exepect to be paying at
least 5 euros locally for anything half-decent, ten or more for the
really good stuff. The superb 'vendage tardive' ones may be
significantly more than this.

No idea about UK prices, of course.

 

OK - noted

Thanks - a useful link - genuinely, despite having used to drink
Imperial Tokay years ago, I hadn't actually realised it was related to
Pinot Grigio (in my twenties I was crass enough to buy wine "by brand"
rather than "by grape").

it's probably not an issue ;-)

 

Not heard of it, but Hungarian Tokay wine is made from a completely
different grape blend. It seems that the Alsace usage of the term was
entirely erroneous, which is why it's now been dropped.

Heh. Long live Black Tower, Blue Nun, et al. eh?

Well of course not.

 

yeah - you're right. More research needed.

not *that* crass, hey!

 

this sort of thing?

http://www.waitrosewine.com/230201387/Product.aspx

 

I don't know that one in particular, but the 13% alcohol implies it's
going to be decently full-bodied. Another one linked to by that page:
http://www.waitrosewine.com/230201391/Product.aspx is described as
'honeyed' so is quite likely to fit my 'high-end' description.

Try a couple of each, perhaps?

 

Best thing, of course, is to go do some tasting. This place
http://www.wolfberger.com/accueil.cfm?page=50, near Colmar, has a
range of about 15 Pinot Gris, from their own brands and others that
they make and sell from surrounding properties. It's a great visitors
centre, and they'll literally let you taste anything[1], and as many
as you like.

I tasted about 5 of their PGs one time, although sadly I was driving
so couldn't go overboard, and it was most interesting to work my way
up the price range and begin to understand what made the more
expensive ones worth the extra. Not just better, but really quite
different characters.

I think they'll ship direct to the UK as well, which even at current
exchange rates would save you quite a bit. Although I notice they
don't quote prices on the web site.

[1] Well, I know I've had various 15eu/bottle stuff, and have gone up
to 50 Eu a (50cl) bottle, e.g. 'Selection de Grains Nobles'
Gewurtztraminer, which if you've never had it is the _only_ thing to
drink with Fois Gras. Anything else just doesn't cut the mustard, as
it were.

 

yeah - I'm heading through Waitrose on my way home this evening
anyway, so why not.

regards

Darren

 

Grape? Ffs, man, terroir is where it's at.

Except for merlot, of course. I am NOT drinking any fucking merlot!

 

heh.

 

fucking leave it - that's at least 5 times you've made reference to
that line.

 

<fx: rapid change of plan>

 

I didn't even like the film.