« Yellowtail Milkshake Anyone? | Main | The Round Up -- Wine Blogging Wednesday #6 »

February 16, 2005


Feed You can follow this conversation by subscribing to the comment feed for this post.

What do you mean? "Boekenhoutskloof" just flows off the tongue doesn't it? :)

I've tried the Porcui' Sauvi Blanc and it was fairly good.

Hi Lenn!

I have had the Porcupine Ridge Cab but can't recall offhand what I thought about it... What kind of seal were they using - cork, synthetic? I wondered whether that had a part to play in the slight oxidisation? Or have we taken the trend towards "drink 'em now" cabernets so far that they start showing their age after just 5 years??? Bah - bring back the good old days where you wouldn't dream of opening a bottle under 10 years old!! ;-)

Thanks for joining in - look out for the roundup sometime tomorrow!

The comments to this entry are closed.

Long Island Restaurant Week

The Cork Reports are protected under a...

  • Creative Commons License

Empire State Cellars

A Taste of Summer

Experience Finger Lakes

NYCR Advertisers

Become a NYCR Sponsor