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Posts by saint

I've had the Matusalem before, it is really nice. I don't think I've ever seen the Noe, I'll have to look for it.
Had a nice Lirac with the stew, having a bit of vintage port now.
That's true. I also have some Apostales Oloroso, but thought the Amontillado would cut through the fattiness of the pate a little better.
Gonzalez Byass Amontillado del Duque with some homemade rabbit liver pate. Making a rabbit stew tonight and couldn't let the liver go to waste.
Delamain Pale & Dry, comforting on a cold night.
We had "improved" Cable Cars as an aperitif, '00 Coucheroy with leftover standing rib roast, Yorkshire pudding etc. Now having a glass of '80 Grahams with some Stilton and walnuts. The night is young, so who knows what's next?
'85 Gould Campbell Port
Did you use peach brandy or a peach liqueur?
Snifter of Frapin Ch Fontpinot XO.
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