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Pimms on Snooth
An odd dish, I am sure. But I happen go grow tons of herbs/veg, and always have tons of borage. I happened upon this recipe in an older french cookbook.... the filling is borage, herbs, and chevre. Topped with stock, butter and sage leaves. Seems like it is a dish from Cagnes.Any wine pairing suggestions? Read More
I've long wanted a go-to drink for when I'm at a bar and don't want a pint or a glass of wine. I also want a cocktail and not a basic mixed drink, so out the window with my staple G&T. To be honest I used to have one: Brandy Sour, but I'm finding it harder and harder to find places that will do it with egg whites. So, any suggestions as to what ... Read More
(Wow, I haven't been paying very close attention, or I'd've already flooded this section...)In the past few years, various liqueurs have seen a bit of a resurgence due to the active promotion of Proper Cocktails by people like Gary Regan and Jamie Boudreau. (That's in addition to an explosion of gins--Hendrick's is wildly popular again, Bluecoat... Read More
Reminds me slightly of Pimms, this is a wine aperitif, 17%, thats delicately floral and fruity. Its a touch sweet so it serves well with a slice of lime and on the rocks. People in the US rarely have aperitifs, but this is a great place to start. Read More