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vaughn tan
@vt
opportunistically snuck into a dinner party my first night back: bronze die spaghetti from sardinian population pre-1900 wheats, cherry tomatoes quick-cooked with garlic and olive oil, nearly dead basil; courgettes, toasted pignoli, stracciatella, lemon. not in frame: panzanella and a red endive salad. with a 2023 sparkling gamay from jerome lambert, and a 2018 grenache from l'anglore. /food /naturalwine
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frdysk
@frdysk
bronze die spaghetti, fancyyyyy
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vaughn tan
@vt
i crashed a fancy party :-) (people come with bottle-aged anglore <3)
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frdysk
@frdysk
Did they find out though š
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vaughn tan
@vt
i think it was ok because i brought the bottled aged lambert also hello i am excellent dinner conversationalist
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frdysk
@frdysk
Do you happen to just carry a bottle everywhere lol
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vaughn tan
@vt
i got the batsignal around 3pm so i had time to pull something out from the storage box and put it in the fridge
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frdysk
@frdysk
I'm learning a thing or two here
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vaughn tan
@vt
what things
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frdysk
@frdysk
read batsignals
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vaughn tan
@vt
also, gamay petillant naturel must always be (very) chilled, especially in summer
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frdysk
@frdysk
idk what that is š
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vaughn tan
@vt
naturally sparkling wine ā bottled under a pressure seal, usually before fermentation completes, but not in the same process as methode champenoise
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frdysk
@frdysk
I like naturally sparkling wine, ahd one a while back, easy on the mouth
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vaughn tan
@vt
easy on the mouth texturally is only a small part of the criterion imv, fwiw. only low intervention stuff for me ā easier on the physiology to be drinking less of the agrochemicals that are present in very large quantities in industrial and conventional wines.
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