Top Burgundy has exploded like a firecracker factory set alight. From very much a second fiddle to Bordeaux when it comes to the great wines of France, Burgundy is now the flavor of the month, attracting prices that have skyrocketed into the stratosphere and beyond, both on release and on the secondary market. Everyone wants the great Burgundies. And Domaine Mongeard-Mugneret is one of the crown jewels.
When Ken Gargett first heard mention of a gin called Monkey 47, he assumed it must fall very much in the novelty category. Then he tried it and it has been his favorite gin ever since. Here Ken shares the story, more than likely a mix of fact and the apocryphal, of how Monkey 47 gin came to be. And it involves a watchmaker!
Ken Gargett had intended this article to be a thorough look at Châteauneuf-du-Pape. But he realized that would take a book. So he then thought that he would restrict it to his two all-time favorites, Château Rayas and Henri Bonneau, but even that seemed extreme and surely they each deserve a piece on their own. So Henri Bonneau it is.
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.
For close to a century, Château Mouton Rothschild has been putting art on its labels, ever since 1924 when they helped Mouton’s young 22-year-old owner at the time, Baron Philippe de Rothschild, to change the way Bordeaux made wine. But what’s behind the labels?
Ken Gargett suspects that many wine lovers might be wondering just who John Duval is. However, the chances are very good that most wine lovers have indeed enjoyed wines made by John Duval as he was just the third man to be put in charge of Australia’s most famous wine, Penfolds Grange. Duval is now making sensational wines under his own name.
Effervescent red wine in Australia was originally known as “sparkling Burgundy” and is often still affectionately referred to as “Spurgles” in accordance with the country’s national need to shorten every name. Ken Gargett confesses that he is a fan and shares a few of his favorites here alongside the history of this fascinating sub-genre.
Once regarded among Burgundy’s top wine producers, Bouchard Père & Fils’s fall from grace was slow, steady, and irresistible. But as Ken Gargett reports, it is now making great wines again.
Château Pontet-Canet is a Fifth Growth in the 1855 Classification, but for the last 15 years has been considered the equivalent of a top Second Growth. Ken Gargett is a big fan of the 2015 vintage.
What do truffles, Harley-Davidson motorcycles, trout, elephant dung, and green ants have in common? These items and countless more have all been used to make specialist craft gins. Sure, gin needs juniper. But after that it is open slather. Indeed, it is hard to think of a plant, herb, root, flower, leaf, and much more than has not been used to make gin. And some of them are just batsh*t crazy!