The 1985 would lead not just to requited love, but a night of passion Mark.I had a very long unrequited affair with Leoville Les Cases.
I had off bottles, a couple of corked bottles, some utterly unresponsive bottles, to the point where after hearing my moans about it my very generous wine merchant friend in Holland gave me a bottle of ‘95 imploring me to “stick with it because it really is worth its reputation”.
Bizarrely somebody brought a bottle of the 95 to a W-P evening a few years ago and it performed like a perfect young prince. Not there yet, but showing the classic aloof majesty. Unrequited no more and I look forward to my singleton 95 being opened in a few years in its pomp.
There is still a huge amount of “I don’t like Chardonnay” among the non geek population. Based on my anecdata, however, this doesn’t extend to the actual Chardonnay in the glass.The flip side is wines people claim not to like until they drink it and then find that they do. I suspect Zinfandel would figure in quite a lot of lists.
Lismore?Most viognier, although I recognise high end like Condrieu is a fine wine, but would like to find more.accessible variants. I have long found Barolo unexciting and for a long time positively off-putting but a couple of recent bottles have at least shown a bit of ankle my way.
No - to be clear - in the case of both mushrooms and olives, I was successful in my late 90s attempts to become sufficiently sophisticated to be accepted in the metropolis. I now love nothing more than a good bit of fungus...Leon - you like Champagne but not Champignons? That's amazing! Not even ceps fried in butter with a little sage on toast?
I like mushrooms of all kinds, and feel that cultivated ones are now very underrated, which has the happy effect of making them cheap. In the earlier part of the last century they were a prestigious haute cuisine ingredient.I am in this category, although I've got more into them recently. Still dislike the classic English button and field mushrooms though
I remember a lot being made of the Harry Palmer character in The Ipcress File buying tins of champignon.I like mushrooms of all kinds, and feel that cultivated ones are now very underrated, which has the happy effect of making them cheap. In the earlier part of the last century they were a prestigious haute cuisine ingredient.
I really like it but agree age doesn’t seem to do much to it.I learnt early that Italian red wine is generally not for me, and gave up years ago trying to find those I like.
I have spent a lot more time and effort trying to fall in love with Auz Riesling. It just has not happened . The austerity, the racing acidity, the citrus fruit. Yes it ages, but it does not blossom into anything I really want to drink.