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What we’ve been drinking (24-31 July)

At Decanter we all love our wine, and every week members of the Decanter team - from editorial assistants to publishing director Sarah Kemp - tell us what they've been enjoying at home and when they go out...

What we’ve been drinking INDEX

Adam Lechmere

Editor, decanter.com

   Chateau de Vaudieu Blanc 2007 Chateauneuf du Pape

I had this over a late lunch with Le Cafe Anglais, with chef proprietor Rowley Leigh. Wonderfully aromatic and spicy, with good weight and texture and seemingly (you’d think it from the deep straw/gold colour alone) much more developed than the couple of years it’s been around. It went beautifully with the hors d’oeuvres (pimientos padron, parmesan custard on toast – delicious – etc), and even better with the meaty, strong turbot, which demanded something with a bit of shoulder to it.

Stuart Peskett

Acting sub-editor

   Sanguinhal, Cerejeiras Colheita Seleccionada, Estremadura, Portugal 2006

This lively red shows off the character of Portuguese wines beautifully. A blend of Aragonez (aka Tempranillo) and Cabernet Sauvignon, it has plenty of soft, red-berry fruit, but also enough depth to handle hearty meat dishes.

Tina Gellie

Chief Sub Editor, Decanter

   Ardmore, 23 Year Old, Speyside, Scotland

A friend invited us to her ‘club’ the other night, The Scotch Malt Whisky Society. Even if you’re not a whisky enthusiast, it’s a must visit – if you know a member – just for the sheer pleasure of reading the effusive tasting notes on the world’s widest range of single-cask whiskies. In the comprehensive menu, either choose a note you like, or head to your favourite region (Speyside, Islay, Japan…), pick a number and read it out to the bartender. I chose 66.27: the first number is the distillery code (which I later Googled to discover it was Ardmore) and the second is the bottling number. At 52.7% cask strength and matured in refilled hogsheads, this was described as A Foodie’s Dram. Spot on. After cutting with a drop of water, the reduced nose of rancio, dates and smoked almonds blossomed, leading on to a smooth, creamy palate of banoffee pie and spice box. Balanced, integrated and dangerously delicious.

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