I’m waiting for the sherry renaissance…
I likes a glass of Manzanilla, I do.
With some almonds and manchego 
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You missed it about 5-10 years ago.
It was shit. There was another about 20 years ago IIRC which involved serving Sherry chilled. That was wrong and shit…
I just recall the croft pale cream adverts as a child.
I don’t look beyond red, and whisky/cognac. And port.
I may dabble but it leads to dusty bottles at the back usually.
A well chilled Fino with Iberico ham and anchovies is a joy to behold.
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Especially the ham bit. Mostly the ham bit.
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The residents of the care home just had a fairly wild party on all my mother’s half-empties.
Yes dear, it’s sherry, that’s why it smells like funny wine.
No, it’s rarely served in amounts like that.
Yes, Mrs C has indeed gone quite a peculiar colour.
Shit just got (even) weird(er).
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Any copping off behind the zimmer frame shed?
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FA Cup Semi Final beer…two of these and I’ll be having a gentlemanly nap at h
alf time
Dry Martini with this…
and this…
Now…
A bit 2 dimensional and a bit Meh!
After the compulsory G&T, it’s…
http://www.harpers.co.uk/pictures/620xAny/5/6/5/113565_33.-The-Forgotten-One-Haut-Poitou-2016.jpg
with lunch.
2010 was an excellent year for claret, particularly Graves and Medoc.
This is a stunning example - we’re having lamb…
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Was G&Ts made with…
With Lunch…
Went to a new pub for me, in Cambridge, that has about 50 gins, and even more specialist bottled beers. The landlady said her favourite (and the pubs) is a strawberry and black pepper gin, made in Norfolk. I think she said they were going through 6 bottles a week.
Owned and run by 3 generations of some Italians.
I took a photo of the gin board, but too far away to read.
Did you try them all, Gregg?