I love love love love wine. It is the perfect accompaniment to just about everything this world has to offer, and yet it itself can never be perfected.
For the past couple years, I've been fascinated with Spanish Albariños and Tempranillos. Styles of production, of course, vary from maker to maker. But I'm convinced that, as a baseline, those two varietals produce the most food-friendly wines on the planet. As an avid cook, that's important to me.
Every year for the past five years we've gone on a wine tasting weekend excursion with some of Mrs Tif's ex-coworkers. This year we're back up in Sonoma (after a quick sojurn to Santa Barbara lat year), but we're going in July, a full two moths earlier than we've ever gone before. The grapes will be nice and fruity and plentiful, but it's also going to he hot
. Hopefully the mimosas will be flowing on the bus.
blackjack68 wrote:Good, aged dark rums.
We are now BFFs. No dispute.
I'm an Appleton guy, myself. Just finished off a bottle of the V/X last night. That's about the highest grade rum I'll mix with Coke. I've had the Reserve, the 12-Year and even the 21-Year.... and all make me happy. In terms of an 'everyday rum' (which might be my new favorite phrase ever), I prefer the V/X, but will often go with Mount Gay from Barbados.
One of the reasons I'm partial to Appleton stems from a Halloween party about 8 years ago. I was "Cap'n Tif" the pirate, and I took an empty V/X bottle with me to a party and asked to host to use it to make me a rum and Coke............ which she did, using the full volume of the bottle, about 95% of which was a mix about six or seven rums. I drank the whole thing, and there are pictures of me throughout the night where the bottle is less and less full, and I'm getting progressively more..... affected. The final shot of my, there's like 1/4" of liquid in the bottle and I can only open one eye. Which was actually quite useful for the pirate get up, but rather a hindrance for making time with my super hot date (who I eventually married).
I also really like cachaça
(a Brazilian spirit that is a distillate sugar cane), especially if it's in a caipirinha
, which - despite the above rhapsodizing - is my favorite cocktail.