Fellow Wine Lovers,
Welcome back everyone, welcome to September, the 9th month of 2022 and undoubtedly a month filled with potential tumult, but first, a dictionary lesson, courtesy of Bing.com:
TRUSS [trʌs]
NOUN
- a framework, typically consisting of rafters, posts, and struts, supporting a roof, bridge, or other structure. Synonyms: support · buttress · joist · brace · prop · strut · stay · stanchion · shore · pier
- a surgical appliance worn to support a hernia, typically a padded belt. Synonyms: surgical appliance · support · pad
- a bundle of old hay (56 lb), new hay (60 lb), or straw (36 lb)
- a compact cluster of flowers or fruit growing on one stalk
- a heavy metal ring securing the lower yards to a mast
VERB
- tie up the wings and legs of (a chicken or other bird) before cooking. Synonyms: tie up · bind · chain up · pinion · fetter · tether · secure · fasten
- dress (someone) in elaborate or uncomfortable clothing
- support (a roof, bridge, or other structure) with a truss or trusses. Synonyms: prop up · hold up · bolster up · support · brace · buttress · strengthen · fortify · reinforce · underpin · stay · underprop
Plenty of punning fun to be had here over the next few months, I’m sure.
Anyway, back to where we were. It’s now September, the roads have suddenly filled up again and the tumbleweed that has happily swept up and down Arthur Road for the last six weeks has now re-located to Cornwall for some peace and quiet. Both Schools and Parliament return on Monday and we shall all wait with bated breath to see how the new Head Girl is going to get on. To be fair to the Trussock, there are not too many pressing items in her in-tray so she can take her time arranging her Cabinet and redecorating the flat at Number 10 before focusing her attention on opening up new pork markets.
All very exciting whilst also quite terrifying, so let’s move away from politics…
Whilst Wayne has gone off to further his studies of aircraft seat belts and bulkheads, I’m left holding the tiller of the Park Vintners Pedalo – hopefully, I won’t need rescuing in some Flintoff-esque late night escapade but do please check the lake in Wimbledon Park if the shop isn’t open one day.
There is of course, no good reason for the shop not being open, it’s not as if we work terribly extended hours but if there were ever to be a reason, it might result from my recent rediscovery of the joys of a Bloody Mary.
Now, back in the halcyon days, pre children, responsibility and mortgages, a Sunday Bloody Mary or two would be just the ticket after an activity filled Saturday night – vitamin C, spice, and a decent shot of vodka all stirred in together with a celery stick and a splash of Manzanilla sherry on top – was the breakfast of champions and the perfect potion to encourage a snooze in front of the 4pm football with The Sunday Times as a duvet. However, in more recent years, Sundays have involved too many trips to previously uncharted parts of Surrey to watch disengaged 9 year olds playing rugby in the rain and the comfort of a Bloody Mary became long forgotten.
But that’s all changed now. That disengaged 9 year old is now 18 and very excited about exploring the world of grown-ups and it was he who re-introduced me to the famous tomato cocktail – and wow, wasn’t it good! Often, when you go back to something it’s never quite how you remember it and, in truth, this was the same for me. However, if you go back to something and tweak it a bit, then you’re probably onto something and this is where I finally get to my point – tweak the vodka. Previously Absolut was perfectly acceptable but now, thanks to the random experiments by Braden at Doghouse Distillery, the only vodka that will do is the Baller Chilli Bacon.
Yep, Chilli Bacon Vodka, who knew this was what the world was missing. It does make the best Bloody Mary though and I have it open for tasting this weekend (bring your own tomato juice) – it’s £33 a bottle and it might just make you re-consider your Sunday plans…
For Louise, who on Wednesday was very keen to know what wines I would be opening this weekend, I will, as predicted, be opening a white and a red. Both wines come from the Meerlust Estate in Stellenbosch, South Africa, and neither of them has sat on the tasting counter for a number of years:
Meerlust Chardonnay 2021 – £24.99. Winemaker Chris Williams has been dialling back the richness of fruit and oak on this over the last four or five vintages, introducing a zippier freshness to it. The wine is bright and vivacious in the glass, with citrus, pear, lemon cream and oatmeal aromas. In the mouth we have a medium-bodied citrus character, with some stony minerality and a lovely fresh and lingering finish, with again a hint of that oatmeal character.
Meerlust Red 2019 – £15.99 is a classic Bordeaux style blend of 55% Cabernet Franc, 33% Merlot and 12% Cabernet Sauvignon. Aromas of cassis and plums drag you into an immediately appealing, medium-bodied red with crushed black fruit, a touch of vanilla spice and soft silky tannins.
I think that’s more than enough from me for now, pop by and say hello if you’re out and about, I’ll be here, hand on the tiller, looking forward to Sunday lunchtime…..