Had friends over for lunch for the first time in ... nine months? Had forgotten how great it is.pic.twitter.com/KDqbmWHfPr
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Lasagne is from Ottolenghi ‘Flavour’ which reconfirmed that the way to make vegetarian dishes which compete with meat is tons of umami flavours, lots of browning, and patience.
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Louis Roederer was prepared using a technique from the @quantian1 somm school — open the night before, drink a glass, recork and leave it in the fridge overnight to give it some oxygen, which makes it taster older than it is.
![Like I’m On Fire [a-zA-Z]](https://pbs.twimg.com/profile_images/1377694937/image_normal.jpg)
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He recommended I do this with my yellow tail doubles and it worked. Life changing.
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I believe
@theemilyaccount can confirm the simplicity and effectiveness of this technique. - Show replies
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I just put my clos du bois in a blender for 5sec
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I will try this!
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..but you’re a glass down...so not all win....maybe it’s a riff on the importance of accounting for deferred gratification correctly
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Or pop open like four bottles?
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I’m starting to think that day old wine is where it’s at
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I wonder what the effect would be on the Larmandier..
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