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It is indeed. I have about 3 cases’ worth of various vintages and cuvées steadily improving in the cellar.

In another life, I would have liked to have been a grower. As it is, I can only stand in slack-jawed astonishment at what many growers can achieve with grapes. I love wine for both its aesthetic pleasure, and because to get it into my glass involves so many things: farming (with a deep...

And another light comes out from under the bushel! Are you still in viticulture? In which region(s)?

Ha! We did the kitchen up about a year ago. Previously it was kitted out with lots of individual pieces of furniture, giving it an incredibly country cottage feel which we liked visually, but was hopelessly inefficient for actually cooking in. So we gutted it (including levelling the...

A member since 2009 and it’s only now that you disclose/I’ve clocked that you belong in the same cell as @McTavish @Machiavelli and me? Yes, I’ve read about high RS wine production moving steadily North (one writer talked about Sussex as a possible location). I’ve not tried a sparkling...

Because it’s today, I’m opening this. My all time favourite Alsatian Riesling grower. First bottle of this vintage I’m opening. Likely to be far too young really - it’ll age up to 30 years. Nonetheless, it should still be ace.

You lucky, lucky bastard. 👍 1971 is the best year of the ‘70s for German Rieslings* without a shadow of a doubt. Most would put it in their top 10 vintages of the century. I’d put it in the top 5 for sure, probably top 3 - precisely because it’s still drinking brilliantly (assuming provenance...

Kracher, by any chance?

Yeah. Sorry.

Alsatian Riesling is my absolute go to if any doubt as to what I want to drink - as an aperitif, with food, as a dessert wine, or just to enjoy by itself. As McTavish says, Riesling runs the whole gamut from bone dry to unctuously sweet. It’s an astonishing varietal. Along with sherry, the most...