Garry C.

Garry's blog

Wine & Bread

Garry's forum posts

Reply to New World Bordeaux blends

Names that spring to mind for me are:
Highbank – Coonawarra; Dennis Vice's stunning red wine blew me away at a tasting of coonawarra reds a few years back, knocking the socks off established wines like Katnook and Terra Rossa from Parker.
Andrew Will – Washington; Chris Camarda's wines are nothing short of astounding, both in terms of their quality and of course their price (mitigated slightly by the scarcity of washington reds being exported.)
Craggy Range – New Zealand – The Sophia is developing really well as a Right Bank styled BB, with loads of potential aging left in the earlier vintages.
Sileni Estate – New Zealand – found a few bottles of EV Merlot/Cabs – one word – Stunning!

Havent tried that many blends from south america, its mostly been single varietals. The Supertuscans are getting a bit ridiculous pricewise – saw a bottle of Masseto on a broking list the other day for about £400. There are some good Cali blends – St Supery make a fantastic one, but you cant find it in the UK, so it means importing through someone and paying the premium, and with the pound against the dollar, that adds to the price. Id love to try some of the bordeaux varietals from New York though, but again cant find them in the UK. More

Board: Champagne & Wine | 21-02-2010 | Read the thread

Reply to Non-alcoholic cocktail alternatives

Its hardly a cocktail, but why not try doing some funky iced teas using different blends of tea? Things like keemun or lapsang can make for some interesting flavours and by mixing them with different fruit juices – limes, peaches, mango etc – it mixes the style up a bit too.

Smoky iced tea – infuse three heaped teaspoons of ceylon, one of keemun and half of lapsang soochon in hot water. Squeeze the juice of one lime and half a pink grapefruit. Into shaker add good dash of gomme syrup, a few drops of bitters and squeezed juices. Fill with ice and pour over infused tea. Shake well and strain into glass filled with ice. More

Board: Cocktails, Spirits, Beers & Soft Drinks | 19-02-2010 | Read the thread

Reply to Food Matching advice

Im a sucker for a good blanc de blancs champagne. You cant fault Ruinarts Blanc de Blanc especially if there loads of lobster and langos with fresh mayo!! More

Board: Champagne & Wine | 11-02-2010 | Read the thread

Garry's blog comments

Top tips? 03-07-2013

Viva la revolution. As someone who relies on the generous spirit of customers to make a living, i can only dream of the day when the hospitality industry starts to pay a realistic living wage and i no longer have to rely on the tips to pay bills and feed my family. Personally i think it will be a massive boost for the industry, by removing the stigma of being a poorly paid, overworked profession, it will help to build staff loyalty, encourage staff retention and provide a happier more secure work environment, from which the customer can only benefit. However, and unfortunately it is a big however, will the general public at large, accept a minimum of 20% increase in the cost of their meals. Realistically in some places it could be as much as a 40-50% increase. I agree we have had it too easy and too cheap for so long, we have almost lost sight of the true value of food, drink and proper service.
Bring it on!

Good for you championing the cause of muscadet again. I myself am about to put a muscadet on by the glass and it is meeting with some resistance by the boss. But Ive had it on this month by the carafe for the tasting menu and it has gone down a treat.

still not seen sideways but yup scored fairly highly on that one

Ive been fortunate enough to have tasted a 1971 champagne that i disgorged myself in the cellars at de Venoge and i must say it was sublime, even with zero dosage. Ive even had a couple of 71 clarets which were pretty good for a marginal vintage. But i feel your pain too.

Ive been fortunate enough to have tasted a 1971 champagne that i disgorged myself in the cellars at de Venoge and i must say it was sublime, even with zero dosage. Ive even had a couple of 71 clarets which were pretty good for a marginal vintage. But i feel your pain.

damned typos, that should be Cheval

Correct me if Im wrong, but isnt Chevel Blanc actually 2/3ds Cabernet Franc?

The man is a true mentor, generous of his time and knowledge, passionate about his craft, it is hard not to feel excited about wine after spending any time with him. I wonder what his next challenge will be?
He deserves to be honoured for his acheivements and his commitment to the industry. He is the catering equivalent of Kevin Bacon – there are so many people that he has tutored, mentored and influenced.

A touch better than decanters effort about Kim Il Jong buying all the stocks of Forts de Latour!

I find myself seriously hoping that I have never uttered those words. I doubt that I would have, because I dont get out to many tastings and so appreciate them all the more when I do.
But I agree that this is how many of my peers and colleagues are viewed by those within and without the industry.
My personal pet hate is that when you ask a sommelier what their favourite grape variety is they will inevitably try and come up with the most obscure grape they can think of, as if it makes them that much more elitist. Gruner Veltliner is a prime example. And in case anyone is wondering, my favourite would be Pinot Noir.

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