heheh I do at that.... also don't mind a sparkling if there's some seafood about... num num!

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yes I find the ladies like that :wink:

And don't forget a digestive as an after dinner drink. Averna is my favourite. Bitter, spicy, herby, tastes like expensive cough medicine.

BUNDY!!!!!!!

But I am also partial to any Cascade beer, Merlot, and Semillon blends.

Tanka.

i love my tokay's and have quite a range.

But since the wife is in the trade, free alcohol is truly my favourite

And don't forget a digestive as an after dinner drink. Averna is my favourite. Bitter, spicy, herby, tastes like expensive cough medicine.

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Hello Amfibius,

Ferrochina is an Italian digestive- similar in flavour (cough medicine- I think) if my taste memory serves me rightly.

Best

JA

Thanks Joz,

I knew something wasn't quite right. Hmmmmm.... to have 1.

Best

JA

Thanks Spearmint- Now I know what to bring to get in the good books. :biggrin: :biggrin:

Best

JA

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Love a good beer but these days it doesn't like me.We used to drink at a pub in Glasgow called the Ubiquitous Chip (restaurant also) ,great bar with fine wines by the glass and draught unpasturised Furstenberg at 7.2 % proof.Beautiful beer but I always new I was drinking too many pints if I could sink more than a couple without feeling squiffy.Great pub too , it was just down form the BBC studios and just off the Glasgow university campus ,huge mix of folk and plenty of stars from the BBC , I met Robby Coltrane their and some other minor celebs but great atmosphere in one of Glasgow's original coach houses.

Don't drink Whiskey ( Macallans/ Laphroiag)anymore because it makes me aggressive , love a G&T( Tanqeray) but it gets me as high as a kite only to suffer from the blues for a few day's after.

A good Cab Sav was always a favourite but tends to result in bad hangovers these days after only a few glasses.

These days we drink a lot :biggrin: of Chardonnay mixed with Soda and orange juice.Quite refreshing during the hot summer months with little in the way of hangovers.

Gordon

Damn, I will have to stop reading this post - It's making me thirsty.

Gordon

If you are easily crook from drinking and it results in a sore gut, I would strongly suggest you get a blood test from your doctor to check for simmering pancreatitis.

RalphH

A good sigle malt Scotch, A good Beer.

Damn, I will have to stop reading this post - It's making me thirsty.

Gordon

If you are easily crook from drinking and it results in a sore gut, I would strongly suggest you get a blood test from your doctor to check for simmering pancreatitis.

RalphH

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Hi R, don't get a sore gut a such just seem to suffer from hangovers more easily these days if I deviate from drinking my Chardonnay cocktails :biggrin: .My day's of drinking the huge quantities we did back in Glasgow are long over.I remember going to get liver function tests just before coming to Australia 15 years ago and being very suprised to hear that my livers age was equivalent to a 13 yr olds by the stats of the day , considering the amount of alcohol we consumed I was astonished.

Gordon

More votes for Wild Turkey and Sauvignon Blanc here.

Where do you start?

Love a G&T or Vera and Philarmonic as Arthur Daley called them, partial to Bombay Saphire Gin.

Beer is good - always been partial to Coopers, the Pale Ale lately.

Whisky is fine: like my bourbons: Bookers, Knob Creek etc (once had a bottle of Wild Turkey Kentucky Legend, numbered bottle and >$AU100 duty free and that was one special bottle of bourbon). Some Scotch, especially some of the Scotch from Islands off the coast like Skye.

Wine: well I have a cellar, what do you want - I'm a big fan of Jasper Hill, Zema Estate, Cape Mentelle, mainly drink Cab Sav and Shiraz also partial to Zinfandel. I like Champagne - but wine from France is expensive. Sparkling Aussie or NZ can be good but just not as good as a good champagne. Rarely if ever drink white, it's wasted on me.

Sound like a piss pot really but I only actually drink about once a fortnight.

DS

I am a fan of single malts. I like Lagavulin, Laphroiag, Glenrothes, Dalwhinnie etc. I keep a stock of 8 different ones and have a small one with a few drops of water when I get home from work. Nowadays that just about covers my drinking. That is the only spirit I drink, though I used to be overly fond of Inner Circle 33 OP rum. At 133 proof it was a dangerous drop.

I don't like beer much, the only time I will have one is with a curry.

I like wine with food, with a strong preference for aged wines. My favourite maker is Mount Mary from the Yarra Valley, I have been on their mailing list for 20 years+. Their Quintet (a Cab Sav/Merlot/Malbec/Cab Franc/Petit Verdot blend) is a stunner, as is the Pinot. Problem is they are very expensive, so not for everyday drinking.

Must try Mount Mary one day.

Aging wine is very important in my opinion. Drinking a good red young is infanticide. If you really want to taste wine at its best buy a good red and drink it in 5 or 10 years. One word of warning though. Once you get a taste for it drinking old wine is a very expensive hobby and you need a lot of patience or a lot of bottles to hold on to.

DS

Must try Mount Mary one day.

Aging wine is very important in my opinion. Drinking a good red young is infanticide. If you really want to taste wine at its best buy a good red and drink it in 5 or 10 years. One word of warning though. Once you get a taste for it drinking old wine is a very expensive hobby and you need a lot of patience or a lot of bottles to hold on to.

DS

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It is not only reds that you can age. Hunter Valley Semillon, Clare and Eden Valley Riesling and Chardonnay with sufficient acid are all candidates for the cellar. I have about 200 bottles split 80/20 between red/white. It is definitely a gamble though, the longer you keep them the more likely they are to develop cork taint. Stelvin closures are the best thing that has happened to the Aussie wine industry in the last 10 years, it definitely keeps the wine fresher.

Neil

This summer i've been a little partial to a Corona with some lime - I am one of those mexicans from down south <Victoria> after all

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I was never much of a beer drinker, but this summer I have been getting into the Coronas as well The other beer I like is Hoegarden.

I'm sure you can age white but it's wasted on me, I just don't have a taste for white. I worry about cork taint with some of the older bottles, especially the '88 HOG I've been holding on to for ages. If that's tainted I'll be very very pissed off. I would be interested to see if the Stelvin closures work for high class wine. I'd almost bet my house that there's some Grange at Penfolds sitting away aging with stelvin closures on them and there will be a blind tasting when they are really old to see if there is a difference. I like the tradition of cork but cork taint can ruin a good wine.

DS

I was never much of a beer drinker, but this summer I have been getting into the Coronas as well The other beer I like is Hoegarden.

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something to keep in mind with imported beers unfortunately by the time we get them here theyre often nothing like what they started out. traveling in a container cycling hot-cold-hot-cold for 4 weeks going through the equator usually does them no good. have sip of imported vs locally brewed stella artois for a comparison.

something to keep in mind with imported beers unfortunately by the time we get them here theyre often nothing like what they started out. traveling in a container cycling hot-cold-hot-cold for 4 weeks going through the equator usually does them no good. have sip of imported vs locally brewed stella artois for a comparison.

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hehe you mean like the hot and cold temp cycling in my garage :wink:

I reckon going through the tropics would be fairly constant in comparison - hot and almost as hot

I do agree with you though Al, beer doesn't need to be aged :blush:

I'm sure you can age white but it's wasted on me, I just don't have a taste for white. I worry about cork taint with some of the older bottles, especially the '88 HOG I've been holding on to for ages. If that's tainted I'll be very very pissed off. I would be interested to see if the Stelvin closures work for high class wine. I'd almost bet my house that there's some Grange at Penfolds sitting away aging with stelvin closures on them and there will be a blind tasting when they are really old to see if there is a difference. I like the tradition of cork but cork taint can ruin a good wine.

DS

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You can safely bet your house on the Grange. I read a comment from Peter Gago (Grange winemaker) that they stared putting down bottles with various closures to see what they do to the maturation process. Given the time it takes for Grange to reach its best, I can't see them making a decision to change for some time.

I miss the mystique of removing the cork but I am happy to suffer that to avoid the wet cardboard odour from a bad cork. When you pull the cork on the '88 HOG I'm sure there will be much trepidation. The other problem I find with wines of that age is that the cork wants to break up so is extremely hard to get out. It somewhat spoils the effect if you have to push the cork in to get to your wine

Neil

hehe you mean like the hot and cold temp cycling in my garage :wink:

I reckon going through the tropics would be fairly constant in comparison - hot and almost as hot

I do agree with you though Al, beer doesn't need to be aged :blush:

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with beer fresh is best. And yes ageing doesnt help beer and heat and light are the key contributors to ageing. a few simple answers to faqs

http://www.beerworks.ca/faq's.htm#beer_storage_time

and some tips from the beer school on looking after your beer

http://www.internationalbeershop.com.au/be...p;article_id=17

victoria bitter original ale. its beer as good as its gets....cheers

and some tips from the beer school on looking after your beer

]

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Looking after your beer! Just drink the stuff!! :biggrin:

Looking after your beer! Just drink the stuff!! :biggrin:

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Tonight it's pure blond to start with followed up by a margaret river red then asti ricadonna for dessert....

Tonight it's pure blond to start with followed up by a margaret river red then asti ricadonna for dessert....

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Were you drinking while you typed that, whats a asti rica..

Beer for me, carlton cold that is.I do like a black russian though, made with tia maria not kahlua

Were you drinking while you typed that, whats a asti rica..

Beer for me, carlton cold that is.I do like a black russian though, made with tia maria not kahlua

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Asti is a sweetish fizzy desert thing... mind you most of the work will be on the beers tonight...