Hi everyone, The weather is getting hotter, so it’s definitely the time of year to look for white wines and lighter style reds that can be chilled a little before drinking. For the reds, look for something from Beaujolais in France (try Morgon, Moulin a Vent, Brouilly or Fleurie) or look for something from the Loire valley, also in France (try a red from Anjou, Bourgueil, Chinon or Samur).
These wines all have full fruit flavours and if you’re buying them today, look for the youngest wines, if they are older than 2010 forget about them. Chill them in the fridge for around 30-45 minutes before serving and, unless you want to make me and the wine makers cry, don’t add any ice!
Cheers
嗨!大家好: 天氣越來越熱了,每年這時候該來點可以冰鎮的白酒和口味較清爽的紅酒來消消暑。紅酒的話,可以找法國薄酒萊﹝像是Morgon、Moulin a Vent、Brouilly 或Fleurie或是一樣是來自法國,Loire valley的紅酒,試試Anjou、Bourgueil、Chinon 或Samur﹞。
First released in 1997, Highland Park immediately found favour with whisky writers and enthusiasts all over the world. It is a perfectly balanced single malt with a toffee sweetness and a mouthwateringly smokey finish.
TASTING NOTES
Appearance:
Natural colour; burnished gold, clear and bright
Nose:
Rich, mature oak; top note of aromatic smoke
Palate:
Rich, full flavour; honey and peat
Finish:
Soft, round and long
The nose of Highland Park 18 Year Old displays characteristic toffee sweetness and an almond nuttiness reminiscent of marzipan. The finish is a prolonged, full, smokey aftertaste.
PRESS QUOTES
“Soft, with dried fruit, butter tablet and sherry. Silky-smooth, rich and complex. Slightly sweeter than the 12-year-old, with some chocolate, heather, polished wood and Moorish spices. Complex and rewarding.” Handbook of Whisky, Dave Broom
“Very aromatic and appetizing. Remarkably smooth, firm, rounded. Lots of flavour development. 92/100” Michael Jackson’s Malt Whisky Companion 5th Edition 2004
“The aroma is heathery, slightly sweet with sharp peaty notes. The flavour is smoky and succulent, with traces of heather-honey and spice. Overall Highland Park achieves a most satisfactory balance of sweet and dry with dryness winning in the finish.” An Introduction to Malt Whisky, Charles MacLean.