We all have to make an effort to change our thought process, our habits and think positively as much as possible.

I’m not sure if I have told you this before, but what you and Bridget do/have done at Ascension inspires me.

I believe there is a reunion for the old club. Can you send me details, and I will pass them on to the boy’s.
It will be a great get together, well overdue!

Nigel

OMG! I bought a Valdespino Pedro Ximenez El Candado from Glengarrys in Ponsonby Rd – what a taste and texture sensation!

I didn’t realise Pedro Ximenez was a sherry until I started looking, but now I’m not sure I’ll ever be able to go back to port again.

The texture is just as stand-out as the flavour profile. The only thing I’ve ever had of equal viscosity is cough syrup. It’s a syrupy brown gooey nectar that looks like liquid molasses. You don’t really swill it; you sort of throw it around your mouth and then let it ooze down your throat. Sublime.

And the flavour… crikey! Big, super-sweet, raisiny flavours with notes of molasses, caramel, dried fruit flavours – dates, figs… It is very complex and rich and velvety. Think Christmas pudding that’s been through a blender with a bottle of sherry and a bit of cream and you get the idea!

The bottle came with a tiny padlock locking the cap to the bottle, which was a bit gimmicky. But surprisingly for a cynical marketer, I’m almost embarrassed to admit that I found myself entering into the spirit and keeping it under lock & key between tastings. It didn’t take long before the 375ml bottle was gone.

Thanks for introducing me to Pedro, Darryl. I’m now in the market for a different brand to compare to this wonderful first introduction to Pedro Ximenez. Back to Glengarry methinks.

I’m currently wine corresponden for the Titirangi Tatler. You can read it on line. So any opportunity to increase my wine knowledge is very welcome. Hope to see you over the break.
L

Isn’t it amazing how alcohol can bring two people together! That is really interesting about the English Methode. I have never tried one but I have certainly seen tasting and award results where those English ‘Champagnes’ have out-scored the ‘real thing’ – and from some of the great Champagne houses too.

I read a book a few years ago by a lady called Gay Biddlecombe who established an English winery called St George. A really entertaining read.

You are right though to suggest ‘different styles from the tried and true’. A great Antipodean oddity is ‘Sparkling Shiraz’ from Australia. These are big Shiraz wines made in the methode style and perfect with turkey and ham on Xmas Day. My favourite is from Barossa Valley Estates, the E&E ‘Black Pepper’ Sparkling Shiraz – a real monster!

Cheers, Darryl