One of the great positives about Grower Champagne is that more and more stars continue to emerge. And one name that has been appearing on the radar more often is Laherte Frères. Ken Gargett takes a closer look and a few tastes.
At the 2016 World Whiskies Awards, Teeling Whiskey was awarded “World’s Best Irish Single Malt” and then in 2019 “World’s Best Single Malt.” Ken Gargett takes a look at (and a few drams of) a couple of the company’s wonderful whiskeys and explains what makes them so exceptional.
In case you missed it, the last Friday in April has been declared International Viognier Day. So in honor of the occasion, Ken Gargett takes a dive into the vat of this often-overlooked white wine that nearly died out but was thankfully resurrected again.
One of the wines Ken Gargett brought to a recent wine tasting with friends was a sherry, the Equipo Navazos La Bota de Manzanilla Pasada No 80, Bota Punta. Some among you will have no doubt that such a wine demands Grand Cru status, while others will be horrified at the thought. And so it was at the dinner. But let’s just talk about sherry for a moment, shall we?
Ken Gargett recently attended a wonderful Perrier-Jouët Belle Époque dinner at the Queensland Art Gallery with focus on the Rosé. At the dinner, however, the superb Belle Époque Blanc de Blancs and also the current-release Belle Époque, the 2013, were opened for tasting. Here he shares his thoughts on these spectacular champagnes.
Why is it that Chablis never seems to get the love it deserves? Why do so many wine lovers, even those who buy and drink Chablis wine, often dismiss it as merely a little sibling of White Burgundy? Ken Gargett considers that no matter where Chablis sits in your perception, it should not be ignored or treated with the contempt of familiarity. Chablis is one of the world’s great white wines.
Is caviar all it is made out to be or simply fish eggs? One of the world’s greatest delicacies or misshapen bait? And even more importantly, is champagne and caviar the great culinary combination or just one excess on top of another? Ken Gargett goes for a deep dive to find out and shares his thoughts here.
Anyone who expresses even so much as a fleeting interest in great wine will soon come across Krug, for many the greatest champagne of all. There are champagne lovers and then there are devotees of Krug: Krugists. Ken Gargett doubts that any other champagne, or wine, has a word to designate its adoring fans. Here he explains why.
While we might be confronted with a plethora of different gins these days, aside from a few standards from the big producers there are a couple of favorites that are enjoyed around the world. Hendrick’s is definitely one of these. Ken Gargett explains why and shares his tasting notes on four different Hendrick’s products. Cheers!
What does Tasmania’s Lark Rare Cask Series Para100 Whisky taste like? Ken Gargett reports an immediate impression of an array of nuts, caramel, apricot kernels, quality chocolate, raisins, dark berries, and a hint of a Christmas pudding doused in maple syrup with unabridged power. A wonderful whisky, not for the fainthearted. For him it’s 98. But the price might make your eyes water, even if the whiskey’s rarity precludes it.