yesterday was a particularly nasty day – I can’t remember the last time a client e-mail reduced me to tears (of rage, mostly).
we were making chicken and lentils for supper, and discovered we were out of lemons, so perlmonger manfully volunteered to pop up to the off licence and get some (we have a very civilised off licence in the village).
and bless him, he bore home a bottle of one of my absolute, uncheap, favourite wines – Cloudy Bay, *straight out of their chill cabinet*, so I could drink it straight away.
[mwah]
that, the aforementioned lentils, and a couple of episodes of West Wing made things a little brighter. Although I’ll have to deal with it today somehow.
Oooo, Cloudy Bay. Sauvignon Blanc? For something almost as tasty and more reasonably priced try the Oyster Bay Chardonnay or Sauvignon Blanc, they’re from just down the coast and are available in most offies and supermarkets.
Tasty.
yes, the Sauvignon. I’ll look out for the Oyster Bay – thanks for the tip.
You’re very welcome. About 1/2 the wine and I drink over the summer tends to be the Oyster Bay Chardonnay. 🙂
But chardonnay is hideous muck, darling. How can you defend this action?
You drink enough of it unoaked and combined with pinot noir, darling. I think you should have a more open mind. 😛
Hmm, you may have to convince me at some point. I’m willing to be re-educated on the unoaked, but adding pinot noir? Isn’t that just making adult Ribena?
Not at all sweety. Chardonnay + Pinot Noir without the skins, with a little bottle fermentation = the glorious fizz.
The TraditionL Method, innit? 🙂
have you tried the Kaikoura sauv b? nectar inna glass.
ooo, I shall keep an eye out!
Oooh, they do a Gewurztraminer, yum.
You need to hang on to that man of yours 🙂