SIZZLE. It’s one of the classic sounds of summer and begs for the addition of liquid refreshment. Maybe your initial instinct is to grab a beer, but there are many wines that pair beautifully with grilled meats and veggies. From hearty reds that stand up to chargrilled steak to whites that are the perfect accompaniment to grilled shrimp and other seafood, your summer grilling can step up a notch with the addition of the right wine. There are a lot of options to consider, all at great prices, so check out our suggestions for your next backyard barbecue. Read More
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La Foret Pinot Noir - The wine is pleasant, fruity and refreshing with light tannins and well developed cherry and strawberry notes. Very elegant.
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And that, my friends, is why I have chosen this whisky as June’s Malt of the Month; that, and because it is also high up on my ‘Bucket List’ of whiskies and should be on your list to try before you die! I was recently listening to an interview with Dr. Bill Lumsden – Head of Whisky Creation at Glenmorangie - where he talked about the pains they went through over 25 years ago to source exceptional wood for the casks that the 18 Year Old would lie in. What fascinates me is that if I take myself back 25 years, the furthest I was thinking ahead was whether I had finished my homework for school the next day. But these people were thinking ahead to the new millennium and how the whisky they were casking at that time would be consumed! Anyhow, 25 years ago they began sourcing the very best American Oak casks, in which the new make spirit would age for between 15 and 18 years. Roughly 30% of the 15 Year Old malt was then re-racked into Olorosso Sherry casks for three years, and then the two sets of whiskies were married together before bottling.
