Completely different style.
I know. All good though.
I often do - but this is very good.
I like the sweeter (medium to off-dry) German rieslings too. Go great with roast chicken.
I find Rhineland Reisling generally too sweet and lacking body.
L’ Alsacienne Reisling I adore. Subtle, dryish, fruity and delicate.
Oz Reisling is much drier, bordering on flinty but driven by fruit.
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Had a rapid three points of Harvey’s before I had to come home as Claire had yoga. Bah.
pints
Several of my Smokeryoudrink Rauchbier. Not exactly a session brew (although you can get used to the intensity of flavour) but it’s excellent with (unsurprisingly) smoked food 
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That’s a hell of a lot of sherry to guzzle down.
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Estuary English, innit?
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He’s pretty much in Bedfordshire, they all speak like that.
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Eccentric Cardiff Gin, Homemade Plum Schnapps and Elderflower Tonic.
Works for me.
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No idea where it’s from as it was a gift from my sister but it’s washing down my spag bol quite nicely.
Yeah, but what about the wine?
Thangyouverymuch - I’m here all week.
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More of my Rauchbier