Rieslings are generally particularly refreshing and relatively low in alcohol. And they go superbly – generally better than white Burgundy and other Chardonnays – with food. Nowadays most Riesling is dry, not sweet. And German dry Riesling is one of the wine world’s undervalued treasures. Here Ken Gargett suggests three of his favorites.
Ken Gargett has been reliably informed that there are tequilas now considered quality spirits, designated for sipping – he admits that he swallowed this obvious falsehood on an occasion many years ago, but in the interests of research once again he sallied forth. Sharing the results of his investigations here, he dips into two high-end tequilas: Fortaleza and Calle 23. Olé!
Ken Gargett reminisces and rambles about visiting the Saar region of Germany and tasting some of the world’s best Tieslings. And then there was that Vegemite incident at the Madrid airport.
At the top levels, the Grand Crus, Faiveley is making some wonderful Burgundy wines and the very best are yet to come. This is a domaine that must be considered among the region’s top producers. After tasting quite a few at a themed lunch, Ken Gargett advises that older Faiveleys benefit from time in the cellar and that early decanting seems wise. And much more!
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 thinks that there is plenty of support for the claim that the Trinity Hill Homage is New Zealand’s best red wine. Homage is a wine that should be in every serious wine lover’s cellar, and with each passing vintage these get better and better. New Zealand’s best wine, though? It is right up there.
Ken Gargett just had the chance to try Louis Roederer’s Cristal Rosé 2012 and Cristal 2013 champagnes. For many, a good sparkling rosé is a thing of beauty and this one tops most. While Ken’s usual response to a young Cristal is that it is fabulous, he feels it something of a shame that the 2013 Cristal was not given a bit longer before release. However, both of these vintages are glorious now and there is no doubt they will age and improve for many years.
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’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.
The Alberta Premium Cask Strength Rye was judged “World Whisky of the Year” for 2021; however professional opinions range from “a joyous experience” to “threatening to trigger the gag reflex.” Ken Gargett throws caution to the wind and shares his thoughts on this opinion-splitting Canadian rye here.