My dear partner has ordered some useful drinks:
VEP Chartreuse I have mentioned recently. Those crazy monks also make fruit liqueurs (shown in the foreground) which are useful for making Kir, but can also be used to improve crap red wine. The gin is something we tried at the London Wine and Spirits Trade Fair, an annual lark in the docklands. It is quite a special gin made from herbs gathered in the Shetland Islands. It is also 60%, wehay!
I am a very charming insane person who is very well-endowed with academic epidemiology and professional wine qualifications. I am extremely generous with my opinions and bodily function references. Fifth top red trouser wearer in the international wine trade. I am the author of the first 800,000 words on here spread over 20 years of continuous publication.
