


Truffle Ravioli in a pumpkin curry sauce...yummy!



Wachau, Austria
Bought as a bin-end...special price...obviously no GV wine lovers willing to buy it...and they missed a bargain!
I gave it a chance and opened 2 hours in advance...exotic fruit aromas...honey, spices...waxy...nothing changes as it enters it's last place of rest...the palate is aroused by the minerals...soft acidity...which is why I am a fan...and so

Points 17.25

Hawkes Bay, New Zealand
I purchased this from a Supermarket chain in England...Waitrose...if only we had them in Germany. Well above the range of anything here.
This is ...'safe'...best way I can describe it. A creamy vanilla smell...the 16 months in French oak nicely integrated...grainy tannins...low in acidity...silky...easy to drink...dark berry fruit...hit me now I said...but it remains 'safe'...just not that 'grab me round the throat' to enthuse about.

Points 16.75
2 comments:
Wow those wine shallots look heavenly. Any chance of pointing me to the recipe?
Hi Golly...
here a rough translation from my wife....
in a little pan....3 tablespoons of sugar with one tablespoon of olive oil... caramelize....
add 1 hot chili pepper and 2 bay leaves...and half a vanilla stick/pod..scrape out all of the oily seeds from the inside...
add ¼ litre red wine and ¼ litre port ...reduce it to the half
Add ca. 500—700 grams peeled Shallots...and simmer for 10 minutes...
Leave overnight..then re-warm and add salt as wished....
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