Planet Rugby Forum

frankster wrote:Though numbers don't do it justice:

Looks well worth a visit for a lot of reasons!

SaintK wrote:

frankster wrote:Though numbers don't do it justice:

Looks well worth a visit for a lot of reasons!

Absolutely! Apparently there's a high concentration of top rated restaurants as well, though I prefer the local specialities.

frankster wrote:

SaintK wrote:

frankster wrote:Though numbers don't do it justice:

Looks well worth a visit for a lot of reasons!

Absolutely! Apparently there's a high concentration of top rated restaurants as well, though I prefer the local specialities.

Choucroute and kouglof ...

Given the hot humid weather I just had an ice cold one of these. Another Var region rose. Winner

I shouldn't laugh, but I once had a bloke ask me to recommend a wine which wasn't dry, but was wet instead...

Anyway, here's my latest blog post on 2 Muscats, 1 dry and 1 sweet

Laurent wrote:

frankster wrote:

SaintK wrote:

frankster wrote:Though numbers don't do it justice:

Looks well worth a visit for a lot of reasons!

Absolutely! Apparently there's a high concentration of top rated restaurants as well, though I prefer the local specialities.

Choucroute and kouglof ...

As it happens I am in Alsace right now and mainly eating Riesling

frankster wrote:

Laurent wrote:

frankster wrote:

SaintK wrote:

frankster wrote:Though numbers don't do it justice:

Looks well worth a visit for a lot of reasons!

Absolutely! Apparently there's a high concentration of top rated restaurants as well, though I prefer the local specialities.

Choucroute and kouglof ...

As it happens I am in Alsace right now and mainly eating Riesling

Passing near Paris on the way back?

I have a bottle of Muscat passerillé in stock

Laurent wrote:

frankster wrote: As it happens I am in Alsace right now and mainly eating Riesling

Passing near Paris on the way back?

I have a bottle of Muscat passerillé in stock

Flying via Basel this trip

Some nice reds from SuperValu - including a nice magnum reduced from €50 to €20 for Father's day

frankster wrote:

Laurent wrote:

frankster wrote: As it happens I am in Alsace right now and mainly eating Riesling

Passing near Paris on the way back?

I have a bottle of Muscat passerillé in stock

Flying via Basel this trip

Pity

Will drop by in september all going to plan.... (it has not thus far)

Had no expectations for this, a New Zealand Albarino, absolutely love it. One of the best £13's I've spent lately.

slick wrote:

Had no expectations for this, a New Zealand Albarino, absolutely love it. One of the best £13's I've spent lately.

Where did you buy it?

Had this whilst on holiday in France the other week:



Very pleasant indeed, although ludicrously strong at 15%

frankster wrote:

slick wrote:

Had no expectations for this, a New Zealand Albarino, absolutely love it. One of the best £13's I've spent lately.

Where did you buy it?

Vino in Edinburgh. Really recommend it, full of flavour.

slick wrote:

frankster wrote:

slick wrote:

Had no expectations for this, a New Zealand Albarino, absolutely love it. One of the best £13's I've spent lately.

Where did you buy it?

Vino in Edinburgh. Really recommend it, full of flavour.

It makes sense for Albariño to do well in NZ... hope they try some Godello too!

frankster wrote:Some nice reds from SuperValu - including a nice magnum reduced from €50 to €20 for Father's day

And now some great whites

I seem to be on a bit of a roll, for now. Here's an Alsace wine new to the (Irish) market with striking packaging.

slick wrote:

Had no expectations for this, a New Zealand Albarino, absolutely love it. One of the best £13's I've spent lately.

I agree. Tried it at the Te Awa winery in Hawked Bay when I was there last year.
I had no great expectations for it either but it was really very good.

Will try to dig out some of the photos I took. Tried a number of their Left field range of wines

Pétulant Nature is the new hip fizz.

globus wrote:Pétulant Nature is the new hip fizz.

"Petulant"??

Do you mean "Pétillant naturel" by any chance?

Tony Blair's Therapist wrote:

globus wrote:Pétulant Nature is the new hip fizz.

"Petulant"??

Do you mean "Pétillant naturel" by any chance?

I was trying to be modestly amusing. But, hey ho.

globus wrote:Pétulant Nature is the new hip fizz.

Really? What wines in particular?

Pét Nat – a style of gently sparkling wine – is the current darling of the natural wine movement, rocketing in popularity and appearing on London’s hippest wine lists. Here Olivia Bodle tells us what it is and whether it matters

Pétillant naturel (literally “natural sparkling”) wines are quite divisive. The snappy abbreviation of this traditional style is Pét Nat. Bottled partway through fermentation, the remaining sugar is converted by yeast into alcohol and carbon dioxide, which is trapped in the bottle and produces a gently sparkling, often cloudy, wine. While en vogue with sommeliers and hipsters now, these wines are made in the méthode ancestrale – almost certainly the oldest way of creating fizz.

First made fashionable by a new wave of producers in the Loire, you’ll now find Pét Nat popping up from Australia, California and beyond. There are no rules on grape or region; they can range from slightly sweet to almost dry, varying in colour from white to red, but shades of orangey-brown do seem to pervade. These idiosyncratic wines are poo-pooed by many; but are they actually good or just a passing fad?

It is no surprise that the hipster interest in minimal intervention and natural wines has caught onto the Pét Nat trend. Pét Nats are bottled with zero sulphur or additives, and tend to be more lightly sparkling, losing their fizz more rapidly in the glass. The lo-fi mentality of the winemaking is often echoed with a funky label. You’re most likely to see it drunk by the glass in Hackney by guys with beards and clear-framed glasses, and girls wearing chunky Fila sneakers. The phenomenon is by no means widespread; these are niche products within a niche industry, but they undoubtedly offer something new.

Refreshing and a touch more authentic than some bubbles, Pét Nat is an affordable luxury – often offering pure fruit and crisp flavours. Designed to be drunk young, they tend not to be bottled under cork, but with a crown cap. While – like any natural wine – you need to choose carefully, with an expert hand essential in producing something good; at their best, Pét Nats are the perfect summer refreshment.


The trend

2016 Birichino, Pétulant Naturel Malvasia Bianca, Monterey, California: The tongue-in-cheek name of Birichino’s Pét Nat is two fingers up to an already carefree style. This Malvasia Bianca is all about floral freshness and yeasty nectarine complexity. Perfect to enjoy on Murray Mound or in the park over the summer. Chill it standing to settle the sediment, then pour with a steady hand.
The inspiration

2015 Vouvray Pétillant, L’Ancestrale, Vincent Carême, Loire: Most trends are born of an existing style – and it’s no different with Pét Nat. This wine, made in the méthode ancestrale, is effectively a Pét Nat – but, unlike most that carry that modish name, it’s disgorged and then put under cork, leaving a clear wine. Classically Chenin Blanc, this is layered with apple, honey and minerality.

globus wrote:Pét Nat – a style of gently sparkling wine – is the current darling of the natural wine movement, rocketing in popularity and appearing on London’s hippest wine lists. Here Olivia Bodle tells us what it is and whether it matters

Pétillant naturel (literally “natural sparkling”) wines are quite divisive. The snappy abbreviation of this traditional style is Pét Nat. Bottled partway through fermentation, the remaining sugar is converted by yeast into alcohol and carbon dioxide, which is trapped in the bottle and produces a gently sparkling, often cloudy, wine. While en vogue with sommeliers and hipsters now, these wines are made in the méthode ancestrale – almost certainly the oldest way of creating fizz.

First made fashionable by a new wave of producers in the Loire, you’ll now find Pét Nat popping up from Australia, California and beyond. There are no rules on grape or region; they can range from slightly sweet to almost dry, varying in colour from white to red, but shades of orangey-brown do seem to pervade. These idiosyncratic wines are poo-pooed by many; but are they actually good or just a passing fad?

It is no surprise that the hipster interest in minimal intervention and natural wines has caught onto the Pét Nat trend. Pét Nats are bottled with zero sulphur or additives, and tend to be more lightly sparkling, losing their fizz more rapidly in the glass. The lo-fi mentality of the winemaking is often echoed with a funky label. You’re most likely to see it drunk by the glass in Hackney by guys with beards and clear-framed glasses, and girls wearing chunky Fila sneakers. The phenomenon is by no means widespread; these are niche products within a niche industry, but they undoubtedly offer something new.

Refreshing and a touch more authentic than some bubbles, Pét Nat is an affordable luxury – often offering pure fruit and crisp flavours. Designed to be drunk young, they tend not to be bottled under cork, but with a crown cap. While – like any natural wine – you need to choose carefully, with an expert hand essential in producing something good; at their best, Pét Nats are the perfect summer refreshment.


The trend

2016 Birichino, Pétulant Naturel Malvasia Bianca, Monterey, California: The tongue-in-cheek name of Birichino’s Pét Nat is two fingers up to an already carefree style. This Malvasia Bianca is all about floral freshness and yeasty nectarine complexity. Perfect to enjoy on Murray Mound or in the park over the summer. Chill it standing to settle the sediment, then pour with a steady hand.
The inspiration

2015 Vouvray Pétillant, L’Ancestrale, Vincent Carême, Loire: Most trends are born of an existing style – and it’s no different with Pét Nat. This wine, made in the méthode ancestrale, is effectively a Pét Nat – but, unlike most that carry that modish name, it’s disgorged and then put under cork, leaving a clear wine. Classically Chenin Blanc, this is layered with apple, honey and minerality.

Shame only two wines mentioned. Fairly lazy, stereotyping by the author.
I enjoy low intervention natural (orange) wines and nobody could accuse me of being a hipster!!!

That comes from BBR, SaintK. I've done a c&p.

I shall have a word with Mr Amps and see what he comes up with.

globus wrote:That comes from BBR, SaintK. I've done a c&p.

I shall have a word with Mr Amps and see what he comes up with.

He's on his hols in Brittany for three weeks. Lucky chap.

So it may be a while.

I've seen a few puns on pet-nat (as it's usually known for short):

- Pitt-Nat by Pittnauer

- PT-NAT for a Portuguese example

Cheers Frankster. Knew you would come up with something.

Just out of interest, I've been drinking some of this.

Croft Twist

It's British, made of elderflower, lemon and mint. It's only 5% alcohol too.

Did you get the kids out yet Globby

sewa wrote:Did you get the kids out yet Globby

If you are referring to a certain cave, I'd be hopeless now. 2.5 miles would do me in, then you have to get back.

If to my grandkiddiwinks, they'll be here shortly, en-route to Norfolk, near Blickling Hall to have a few days hols.

I have organised a few things to get them out and about, including a visit to a certain residence I own. It's a joy. The tenants are quite excited. They have slightly older children but they have ponies in the paddock. I can see M having her very first ride.

globus wrote:Cheers Frankster. Knew you would come up with something.

Just out of interest, I've been drinking some of this.

Croft Twist

It's British, made of elderflower, lemon and mint. It's only 5% alcohol too.

Mint, lemon and sherry? Not for me thanks.

SaintK wrote:

globus wrote:Cheers Frankster. Knew you would come up with something.

Just out of interest, I've been drinking some of this.

Croft Twist

It's British, made of elderflower, lemon and mint. It's only 5% alcohol too.

Mint, lemon and sherry? Not for me thanks.

Worth a go. It's rather good. Waitrose sell it for about £6 so it won't break the bank.

It was the wine manager in our local store who suggested it. In these hot temperatures, it's ideal.

globus wrote:

SaintK wrote:

globus wrote:Cheers Frankster. Knew you would come up with something.

Just out of interest, I've been drinking some of this.

Croft Twist

It's British, made of elderflower, lemon and mint. It's only 5% alcohol too.

Mint, lemon and sherry? Not for me thanks.

Worth a go. It's rather good. Waitrose sell it for about £6 so it won't break the bank.

It was the wine manager in our local store who suggested it. In these hot temperatures, it's ideal.

Nah! I'll stick with a well chilled fino or manzanilla thanjks.

Why not indeed?

Seen last night at Henley Festival



Only £20 per bottle

SaintK wrote:

globus wrote:

SaintK wrote:

globus wrote:Cheers Frankster. Knew you would come up with something.

Just out of interest, I've been drinking some of this.

Croft Twist

It's British, made of elderflower, lemon and mint. It's only 5% alcohol too.

Mint, lemon and sherry? Not for me thanks.

Worth a go. It's rather good. Waitrose sell it for about £6 so it won't break the bank.

It was the wine manager in our local store who suggested it. In these hot temperatures, it's ideal.

Nah! I'll stick with a well chilled fino or manzanilla thanjks.

Just poured myself one with some olives and salami

So I'm scheduled to interview Oz Clarke tomorrow evening, any questions from the bored's winos?

frankster wrote:So I'm scheduled to interview Oz Clarke tomorrow evening, any questions from the bored's winos?

Is Jilly Goolden as dirty as she looks?

frillage wrote:

frankster wrote:So I'm scheduled to interview Oz Clarke tomorrow evening, any questions from the bored's winos?

Is Jilly Goolden as dirty as she looks?

According to someone who should know, yes.

frillage wrote:

frankster wrote:So I'm scheduled to interview Oz Clarke tomorrow evening, any questions from the bored's winos?

Is Jilly Goolden as dirty as she looks?

You’d cut yourself she’s so thin and bony