SBonner

I'd agree with Gill about 40% of the time. The Rare and Nu reviews were the 60% when I do not agree with her. Stephen

The one I picked up is totally organic with all ingredients sourced from the Borough Market...so sentimental in a way and it's been aged and kept moist with large amounts of alcohol for the last 4 months. So I'm hoping it is really good on the 25th. Stephen

Why the hell would you buy brandy butter - it's not like it's complicated to make? 6 tablespoons brandy 6 oz (175 g) unsalted butter, at room temperature 6 oz (175 g) soft dark brown sugar or white sugar, depending on preference Cream butter and sugar together. Gradually stir beat brandy into the butter and sugar mix. Place in the refrigerator until needed. Serve with Christmas pudding, toast, mince pies, or what have you. Melt and serve warm over ice cream. ← Thanks for the recipe but no time to make anything this time of year. Cheers, Stephen

I have had only one in the past. Interesting but I prefer botrytised white wine. I'd love to try another again for research sake Stephen Bonner Vancouver

If you are in London (U.K.?) the Borough Market is chock a block full of Irish cheeses and breads. Cheers, Stephen Bonner

I'm big on Alsace Gewurztraminer, Champagne, and Rieslings. Cheers, Stephen Bonner

Helen and I just got back from London so we are stocked up on Xmas puddings from the Borough Market Where are you getting yours this Christmas.? I picked up some brandy butter from Meinhardt's today any other sources? Cheers, Stephen

Complete and total random occurance on par with a roomful of monkeys and IBooks producing Hamlet. And todays koan is "if a wine is not commercially available, does it really exist?" ← The London Wine shows like their Australian counterparts can be misleading. There are upteen catagories of wine and internal competitions so I do not place alot of faith on wine show results. Stephen

The Roda 1 is the top shelf product. It is more complex and has more potential for cellaring than the Roda II. It's a tough call. Both wines are wonderful. I guess if you want to drink them sooner rather than later go with the II and save some $. Cheers, Stephen

Great wines by the by. Stephen

To add to John's comments I would also say many of our blends have a good dose of Cabernet Franc in them which is inherently green tasting (olive, capiscium, leafy). Cheers, Stephen Bonner

Looking forward to your take on the Parisian and London theme. Having eaten in Paris for six days and now back in London for the rest of the month. Helen and I are off to St. John's with a group of foodies this Monday evening. Looking forward to eating at your establishment in December. Stephen Bonner

Helen and I are in Nice right now and have tasted 12 different Beaujolais Nouveau this evening. My favourite is the Joesph Drouhnin Villages then a bottling for the Monoprix hypermaket chain. Cheers, Stephen Bonner Nice

George for its Neo London cocktails, Chambar, and Nu get my nod. Cheers, Stephen Bonner

I used to drink them on the tube on the way home every night They were o.k. but too convenient. Stephen

Hey guys, We have had Tetra packs from Australia for the last five years. Just wait until we start getting Beaujolais and Chablis in aluminum cans which I remember selling back in the late 80's in the U.K. Cheers, Stephen

Why don't you just ask your server, the sommelier, or Stephanie (owner, and wife of the chef) for some guidance? Still/sparkling water is a safe choice, but I'm sure they have other better options. After all, Chambar did a non-alchoholic pairing menu a while back, so there are other options. A. ← I'd agree with Arne. They will easily make a drink (non-alcocholic) for you to complement the food. Possibly a lychee based drink for the lobster and a flavoured iced coffee for the lamb are some options. Cheers. Stephen

I'd also recommend a Barolo or Barbaresco. Stay with a regional wine and food match and it should be a delightful dinner. Cheers, Stephen Bonner Vancouver

Babich and Te Awa are two I would highly recommend. Most that I have tried are very much in the Rhone flavour profile. Cheers, Stephen Bonner Vancouver

Jose, What is your take on Sherry in all of its glorious forms. Here in Vancouver we have a great selection primarily from Lustau but sadly they still do not sell that well. How does Sherry interact with your cooking and menu? Cheers, Stephen Bonner Vancouver

That's nothing, I've never been to St.John for anything other than a bar snack (I'm going to book that now as well) ← Andy, thank you for the link. I did a search but it did not come up and yes I respect you and your 6000+ posts as well. Sorry we did not meet when you visited Vancouver. Stephen

Thank you sir...I'll book it. I have nothing but respect for your's and Jon's reviews on the U.K. scene. Cheers, Stephen Bonner Vancouver ← Jon, over 1500 posts, and you've never been to Racine. Wow! You should swing by for dessert and meet me and the relatives when we are there. Thanks for the insight on food style etc.... Cheers, Stephen Bonner

I've had a decent and fun lunch/brunch at Smiths of Smithfields and The Wolseley. Cheers, Stephen Bonner Vancouver

Thank you sir...I'll book it. I have nothing but respect for your's and Jon's reviews on the U.K. scene. Cheers, Stephen Bonner Vancouver

You can also try an old Madiera as well perfectly paired with the more mellow Jamacian or Honduran cigars. The cigar shop mentioned up in the thread is your best option. Stephen