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I found the 1919 better than the 1824 but will be happy to try the 1824 again if it has been reformulated

Islay is (I believe) well worth a visit if you have time. I am fairly sure that you can go round Bowmore but not sure about Ardbeg, Lagavulin etc. Also should be possible to go around Bruicladdich. Scotland is a beautiful country, and the further north you go the better.

Being pedantic I wouldn't get a 1970 Mouton Rothschild, Premier Grand Cru as it never exsted. In 1970 Mouton was a Deuxieme Grand Cru. I would prob take the 1988.

Katie I have to disagree with you there and say that that is not always the case. I would say that I agree with you pn the majority but (going back to my pet favourite and one that I import) Gitton Pere et Fils does many Sancerre's that are not that acidic and with a year or two bottle age are buttery and soft. Not only that they are complex and challenging. While they are not "typical" Sancerre's, find them absolutely wonderful but infortunately the punters don't always agree. I think like many Pinot Grigio's, people order Sancerre so that they can get something uniform and uncomplicated.

I think that if you want good inexpensive Burgundy it is best to go for the less popular appellations. As mntioned Santenay is one, and other really good valued ones are Savigny-Les-Beaune, Pernand Vergellesses and a very good inexpensive producer is Jean Jaques Girard. Another of my favourite inexpensive producers is Bertrand Ambroise, although his wines are getting more pricey all the time. He does both red and white and they are big, fruity wines (which is a style I favour). Even his basic Bourgogne Rouge is good although I would always spend the extra little bit for his Viellies Vignes. And then it is usually a question of the more you pay the better the wine. In 2004, one of my favourite reds was that from Michel Bouzereau (of Meursault fame). His Beaune 1er Cru is definitely one to look out for. Another producer I very much liked was Daniel Rion. If you stay away from the big names you can get well priced Burgundy. PS What was the saying? "You haven't lived life until you have had 3 outstanding Burgundies."

This bit about Old World vs New World terroir and who has the best is utter rubbish. Terroir doesn't automatically make a good wine, the winemaker does that by utilising what is available to him. Sure if the soil is badly suited to a particular variety it probably will never make a fantastic wine but there is so much more to it than simply terroir I think that the French like to go on and on about their terroir being "better" than anyone else, partly through arrogance that they are the only country in the world that can make good wine (although this is slowly changing) and partly because they are so restricted with what grape varieties can be planted. Perhaps Bordeaux has the most perfect terroir for Syrah, who knows. the Bordelais will say that it is the best terroir in the world for Cab Sauv/Franc, Merlot, Petit Verdot etc. because that is what they are allowed to grow. Anyway diversing a bit, I ship in a Loire producer (Gitton Pere et Fils) who generally bottles each parcel of vines by themselves (ie does not blend them). He has vineyards on silex and calcaire and the difference between his Sancerre's on these soils is so obvious to see. The vineyards are all of similar age, aspect, plant density etc etc that the difference between the wines can be easily attributed to the soil type. If anyone ever tries to tell you that terroir does not play a part then you should try and get some of Gitton's Sancerre's. As for which is better, Gitton doesn't pass judgement, he justs makes the best wine that he can from each different terroir. I am not sure that there is any magic or mystery about it and can never understand why wine makers and others in the trade seem to make it sound so complex. Choosing what grows best on any particular soil is commonplace throughout all agriculture and while it differs from grape growing (where flavour seems to be the main goal as opposed to yields) the soil's abilities are always taken into account.

oh, i forgot to say that I bought a Munt Gay Mango Flavored rum but didn't try it!!

As I have mentioned on previous threads I think it a shame that Barbados doesn't produce some top top quality rums. They do make nice ones but they all seem to me a little on the commercial side. Are there any out there that I have missed??? It seems that their is mixed opinions whether Mount Gay Extra Old or Cockspur VSOR is better but I presonally prefer Doorly's XO to both of them, and I am enjoying the bottle that I picked up for B$26 (US$13) in the supermarket.

Because I like them I would have things such as Cruzan Single Barrel - it is one of the few rums at 37.5% (or the bottle I had was) - very easy drinking Angostura 1919 - to me better than the 1824 Santa Teresa 1796 - great stuff Ron Zacapa 23yo - ditto In have just come back from Barbados and don't know why everyone thinks that Mount Gay is so good. I think that it is far too commercial (is it owned by Pernod Ricard?) to be considered anything more than good and reliable. (I did buy a bottle of their Mango Rum as a present for someone!!!!) Think that Doorly's is a bit better but lament at the lack of quality remaining of the island's rum And do you know what rum they used in a rum punch I had where I was staying.........MALIBU.

I find that the Yellow is a lot easier to drink neat than the Green. The Green I like to add to hot chocloate. The Elixir Vegetal is fantastic stuff but is expensive, even in 10cl bottles but at 71% alc you don't really need too much. The "instructions" to drink are quite similar to Absinthe but it is good neat. I have a client who buys a lot and recently bought: Chartreuse Verte (55%) Chartreuse Jaune (40%) Chartreuse Liqueur 9e Centenaire (47%) Chartreuse 1605 (56%) Elixir Vegetal de la Grande Chartreuse (71%) Cassis (20%) Mure Sauvage (21%) Framboise (21%) Myrtille (21%) Gentiane Aperitif des Chartreux (17%) VEP Verte (54%) Chartreuse Episcopale (45%) Genepi des Peres Chartreux (40%) Genepi Extra Sec des Peres Chartreux (40%) The 3 most favoured by him are the 1605, Liqueur 9e Centenaire and the Episcopale.

OK - that is where I have bought in the past. as an aside i think that the Mount Gay Sugar Cane Brandy (i think it is a 5yo) is their best.

going back to Barbados in March and was wondering if there is anywhere that you can pick up good/rare rums. any advicde?

i quite liked the Sea Wynde although too expensive and a bit gimmicky. just shows that we all have different likes and tastes (thank God)

I was just posting my thoughts on another wine forum (with perhaps slightly less passionate forumites than here) and was wondering whether I am just being a grumpy old man when it comes to AOC St. Emilion Grand Cru. To me this is 100% misleading and verges on trying to con the consumer into thinking that they are getting something better than they are. ("Oh it's a St. Emilion Grand Cru, it must be good!") While I have no problem with the St. Emilion Grand Cru Classe, it seems that the quality there is well regulated, the non Classe wines seem to be playing more on the appellations name than the quality of their wines. I know that this is a generalisation but I really do think that something should be done about this AOC. Any thoughts similar to mine?

There are several different Pyrat rums being sold and some are quite expensive in the US as well. You need to make sure you're looking at the same rums. Pyrat Pistol, XO or Cask 23. ← I am not sure if this orange-like Pyrat XO is still being made to the same recipe or not. There seemed to be a lot of dumping it on the market, as I was led to believe that the blend was to be changed. I have some quite cheaply if anyone interested (but the only drawback is that you would need to order a pallet and be able to clear it through Customs).

That will be real bad for the price of wine as I will jump in my time machine and buy as much 1900, 1945, 1961, 1982 etc Bordeaux as I can. There will be huge demand created by all us time travelers

Elixir, you say that the Cruzan Single Barrel is much smoother on the oak front than the Mount Gay XO. I agree with you there (I think that they use American Oak) but do you find it too soft? I think that I possibly did but I do enjoy it.

Ringwood 49er - http://www.ringwoodbrewery.co.uk/fortyniner.htm - a lovely pint at lunch time to accompany a very good stake and kidney pie. my favourite beer.

I sometimes drink on the rocks and add water rather than neat depending on the rum and my mood. For exampl, Cruzan Single Barrel is (a little overly) oaky and for me is a neat one. Mount Gay XO has a little more of a bite and if I have had a bit to drink before hand then it is fine neat (as the previous booze takes the edge off) otherwise a bit of ice. The ice never really has a chance to impart any flavour as I have finished my glass!! I don't drink as much these days as I used to. At my worst, a crappy job in a bottle shop, seemed to drink 3 bottles of Mount Gay Eclipse a week.

Luna I feel for you! My local has it on tap and after 4 pints felt quite happy. Anyway had Timothy Taylor's Landlord and London Pride

I ve got a half full bottle here in front of me and Ihave just had a good sip to remind myself what its like. And also a real bummer - I'm off to Barbados in March! If you want a photo I'll try and get one sorted for you. If you want me to try and organise some, send me a PM and I can see what's what.

Bill, there are a lot more rums than you think available here in the UK. Maybe not with big distributors but there are plenty of businesses importing. you have my e-mail so feel free to drop me a line

OOOOOOOHHHHH. I remember. Pyrat XO - started a thread some time ago - tastes like Orange Liqueur. Uuuuughhh!

Yes you're right. W&N Overproof - is it something like 63%? Seem to remember having a bottle of it 12 years ago and it was bad. Can't believe that I managed to finish it! Bacardi 151 - yes - vomit enducing stuff - never knew it was for flaming Oh yes STROH is pretty bad as well. Bundy OP was really bad as we had a litre bottle with 2 cans of coke (the only possible way of drinking it when you are 18) and the next morning was not good!!

you should be OK - fairly sure that vintages were as Brad said 1988-90.