Entries by Ken Gargett

Chimay Grande Reserve Beer: Brewed By Trappist Monks, Fermented In Oak Barrels, Drunk (By Some) With Humpback Whales

Chimay is a Belgian Trappist beer fermented in oak barrels. Whether you drink it soon after purchase or cellar it for extra richness and complexity, this is a cracking beer and definitely one that should be on your radar. And it is a brilliant match if you want a full-flavored cigar, says Ken Gargett.

Bollinger R.D. 2007 Champagne: Recently Disgorged, Ready To Drink Now, And Likely To Get Better And Better

Bollinger’s latest release, the 2007 R.D. or, more specifically, the 2007 “Récemment Dégorgé” (“Recently Disgorged”), is the house’s flagship wine. It is still early days for the 2007 R.D., and it is perhaps not exhibiting anything like the truffle and mushroom notes that should come in the years ahead. But Ken Gargett thinks it’s already great to drink now and rates it 97/100.

Alkina Wines: Fantastic Australian Terroir For Grenache

Pedro Parra, “the Indiana Jones of the wine industry,” has been quoted as saying that, “Music is like geology – some is heavy metal, some is jazz.” His perception of Australian wines is of them being too heavy. He wanted to see if he could change that, put a different interpretation on them. And at Alkina wines in Australia, where Grenache has emerged as the superstar, Ken Gargett thinks he is on the right track.

Brokenwood Graveyard And Tyrrell’s 4 Acres Shiraz: Irresistible Australian Hunter Valley Shiraz

The Hunter Valley, a couple of hours’ drive to the north-northwest of Sydney, would probably not be the first place that anyone would plant grapes if they were starting from scratch today. It can be intolerably hot and, while rain during vintage is not compulsory, it is a regular intrusion. As is hail. And, of course, if it is not raining during any vintage, there’s drought. But, as Ken Gargett explains, the region regularly produces sensational wines, and two of his favorites hail from Tyrrell’s and Brokenwood.

Splice The Mainbrace! Pusser’s Rum, Black Tot Day, And The End Of A Royal Navy Tradition

The first Black Tot Day was in 1970, the last day on which sailors in the United Kingdom’s Royal Navy were issued their daily rum rations (“tots”). Pusser’s has taken the exact recipe used by the Royal Navy when it discontinued the daily ration on July 31, 1970 and used it to make its rums, the only producer in the world to do so. Here, Ken Gargett fills us in on everything tot – he luckily doesn’t go “sipping the admiral,” though.

Tenuta San Guido Sassicaia 2015 Rates 97/100: But How Does It Compare With The 1985 Vintage, One Of The Greatest Wines Of The Last Century? – Reprise

Tenuta San Guido’s 2015 Sassicaia was a warm vintage but an exceptional one, and that is reflected in the wine. It is considered to have similarities with the sensational vintage conditions of 1985, which Ken Gargett has tasted twice and has rated 100 points standing on its head both times. Sassicaia is one of the most famous wines of Italy, and often one of the country’s very best.