Wow, this must have been to celebrate something pretty special, perhaps that first exit you mentioned! I need a reason to celebrate with a 1996 Dom, dammit!
Thanks. I have left him a message on that pic. OMG, I would not have wanted to have paid for these two bottles at retail price. But they must have been something...
I like Viognier a lot, but I don't recall having tasted sweet or semi-sweet wines made up with Viognier. I still have a few bottles of Guigal's 1996 vintage.
Muscat Rivesalt! How better beging a nice aperitif? If you search a really nice wine for dessert i recommand Viognier. I'm not an expert, but it's delicious, sweet but not too much
Some years ago a 70+ year old friend dug out some clover honey and ginger meed he had made 10 years earlier. It was heavenly. Soft on the tongue, subtle flavor, with an after taste (smell) that made my eyes roll in delight. A very champagne feel but smoother and without so many bubbles.
He showed me how to brew it, but we used 10 pounds of kiwi honey rather than clover, and champagne yeast (I used to use this for beer too). The kiwi honey didn't give it that nice of a flavor. After bottling we decided it wasn't worth aging so gave it away to friends.
If ever I brew a batch again, it will be with clover.
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p.s. check out my rusty "7 up" sign.. a real find up in Sonoma County.
Some years ago a 70+ year old friend dug out some clover honey and ginger meed he had made 10 years earlier. It was heavenly. Soft on the tongue, subtle flavor, with an after taste (smell) that made my eyes roll in delight. A very champagne feel but smoother and without so many bubbles.
He showed me how to brew it, but we used 10 pounds of kiwi honey rather than clover, and champagne yeast (I used to use this for beer too). The kiwi honey didn't give it that nice of a flavor. After bottling we decided it wasn't worth aging so gave it away to friends.
If ever I brew a batch again, it will be with clover.