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.
Heidsieck Monopole Gout American 1907 is the world’s most expensive champagne. This is the famous “shipwreck champagne” and it has a truly extraordinary story to tell, much more interesting than simply the prices it has achieved.
Best Australian wine of all time? There are a few options, but for Ken Gargett there’s a clear winner: Penfolds Bin 60A 1962, a wine that was never commercially released. And whether the Bin 60A 1962 is indeed the GOAT of Australian wine hardly matters. He does suggest, though, that if the opportunity to try it ever comes up, cross oceans to do so. You’ll never regret it.
Champagne is a lot more robust than people think. While reds and even whites get a fairly rough hand on occasion, there is a feeling that champagne must always be handled with the proverbial kid gloves. When discussing or presenting champagne, Ken Gargett is often asked how long it can be kept. And the answer is far longer than we sometimes suspect. Here he explains why. Cheers!
There is one Australian winemaker who has not only been extraordinarily consistent, but produced world class Pinot (and Chardonnay), vintage after vintage, across the board: Bindi Wines, thanks to owner and winemaker Michael Dhillon. It would be a brave critic to leave Bindi out of any list of great Aussie Pinots and Ken Gargett rates the small winery among the very top.
Basically, sake comprises rice, water, and the fermenting agent called koji, resulting in an alcoholic level that usually sits between 13 and 16 percent. And you might be interested to know that the rice used is different from the standard table rice so popular with Japanese food. Ken Gargett takes a deep dive into what sake is, what types of sake are available, and whether you should drink it warm (like James Bond) or cold. Kampai!
To celebrate its 125th anniversary in 2021, Lustau released a set of three special sherries at the end of last year. These only come as a set, and there are only 2,500 bottles of each of the trio. Beautifully packaged, they have never been seen before, and they represent not only the history and the very DNA of Lustau, but also the three towns of the sherry triangle with one wine from each. Ken Gargett thinks that for sherry lovers these are an absolute must.