View allAll Photos Tagged Appassimento
The sun is out, the air is below freezing, the dog doesn't want to make his old bones ache in the cold air, so let's make some soup to pass the time until it warms up a little.
White bean soup: chop up a dry pint of mini-peppers (yes, we still use measures like that here in the modern USA), a large onion, a couple of cloves of garlic, and simmer in a couple of glugs of olive oil (I think glugs comes from Jamie Oliver but it probably pre-dates him). Once the onions and peppers have reached your favorite stage of caramelized (from limp to brown), put in a jar of your best local jarred tomatoes with basil, and let simmer for a couple of minutes. Add a couple of cans of cannellini beans, liquid and all. Add dried basil, salt to taste, and allow to come to a boil. Toss in a tablespoon of your favorite Italian seasoning. Serve with crusty bread (of course) and grated parmeggiano or asiago. If served for dinner, accompany with your favorite wine. Lately mine has been appassimento style rosso di puglia.
Aha. The dog informs me it is now above freezing and time to exercise!
Been a while since i did one of these.
Like an Italian cross between a Grande Vin and a Rioja.
A nice wine - rich, warm and complex but would have been better with a bit more tannins.
Rolling Hills With Weeds And Wild Flowers.
Ciel douce descendant brouillard début couleurs emballage brise jour brumeux,
Превосходные цветы словесные оттенков цветущих вишен поэты играть,
riesigen Weiden blauen hängenden Klippen herrlichen Tiefen desolated Gesang Gras,
appassimento poetico versi ciuffi lumpish volare capinere oche eleganti freddo nord,
desconhecidos sonhos que derramam amo maçãs vermelhas sitiada lua verões montado alto,
delapsaque sinuoso elabitur undis se verbera artus quiete praemuniri zizania circumplexus,
ler förföra ögon privata törstiga halsar sexuella plommon drivande passioner lust,
αναπνοή χρυσή χαρακτηριστικά συγκλονιστικό ακτινοβόλο φύλλα που απηχεί πορτοκαλί ειρηνεύσει όλα,
swift nederige etherische tinten zwijmelen meeldauw fantastische verlokkingen adelaars geboorten,
なだめる銀は天の太陽三日月栄光の世界水平体が引退傾斜バースト.
Steve.D.Hammond.
Acute Mellowness.
Witte vliegende duiven cherry zachtheid gevederde ochtend glijden zomerbries,
délicieuses ailes horizontales jaunes pinos yeux verts ombragés brouillés cobalt chansons,
hermosas visiones brillantes estirar nubes prado dulce veranos rayos poesía,
móinéir íogair flecks shining bainc sleamhain gormacha marmair rainn heavenly réaltaí adh thuas
متناثرة بتلات الليمون موجات بطيئة رائعة الضحلة شاحب قفز القنوات يحوم,
rózsás gyümölcsök illata élénkpiros madarak ívelő klaszterek meleg erdei eltűnő virágzó hallott zene
argenteo fragile lascia canne appassimento in fiore sussurri acque equi immagini avorio nature sottile arte
夢を見ている海古風な静かな紅い蝶のアイドル詩人羽ばたく太陽の光眠っている私を隠して
Steve.D.Hammond.
Verso is a full-bodied, luscious wine made with a small percent of ‘appassimento’, or raisined, grapes. While this wine is made by the Botter Family whose main vineyards are located in Molise (an obscure area near Abruzzo), this blend comes from vineyards in Salento (located in the heel of Italy).
Masi Wines - Samples of wine made from "fresh" grapes and semi-dried grapes - the components of their appassimento and double fermentation wines
Two months during the year Castellare remains without tasting room. This is when the white grapes are hung one by one under the roof of the vinsantaia/tasting room. They are there to dry, from the end of September until December, under the sun, filtered by large windows, and ventilated through the large openings, wich are left on purpose between the roof and the perimetric beams, The drying of the grapes (not on reed mats where the grapes often rotten) is a necessary first step to obtain the best Vin Santo. After they put the most in the traditional caratelli, while the ageing (separated from the dregs) is taking place in bigger caratelli.
As for the Sodi, the name San Niccolò is coming from the Romanesque church wich lays in the middle of the vineyards and wich used to be part of an old monastery. The monastery was abandoned in the fifteenth century and with the stones they built Castellare and Le Caselle, where nowadays the winery is.
Per due mesi all’anno Castellare resta senza sala di degustazione. E’ quando i grappoli di uva bianca pendono uno a uno dal tetto della vinsantaia/sala di degustazione. Sono lì ad appassire, dalla fine di settembre fino a dicembre, sotto il sole che filtra dalla vetrata, areati attraverso gli ampi spiragli lasciati apposta tra il tetto e le travi perimetrali. L’appassimento dell’uva (non sui cannicci dove spesso marcisce) è il primo, fondamentale atto per ottenere il miglior Vin Santo. Poi il mosto va nei caratelli tradizionali, mentre l’invecchiamento (separato dalle fecce) avviene in caratelli più grandi.
Come per i Sodi, il nome di San Niccolò nasce dalla chiesa romanica in mezzo alle vigne che ricorda l’antico monastero abbandonato nel ‘400. Con quelle pietre furono costruite il Castellare e le Caselle, dove oggi ci sono le cantine.
Two months during the year Castellare remains without tasting room. This is when the white grapes are hung one by one under the roof of the vinsantaia/tasting room. They are there to dry, from the end of September until December, under the sun, filtered by large windows, and ventilated through the large openings, wich are left on purpose between the roof and the perimetric beams, The drying of the grapes (not on reed mats where the grapes often rotten) is a necessary first step to obtain the best Vin Santo. After they put the most in the traditional caratelli, while the ageing (separated from the dregs) is taking place in bigger caratelli.
As for the Sodi, the name San Niccolò is coming from the Romanesque church wich lays in the middle of the vineyards and wich used to be part of an old monastery. The monastery was abandoned in the fifteenth century and with the stones they built Castellare and Le Caselle, where nowadays the winery is.
Per due mesi all’anno Castellare resta senza sala di degustazione. E’ quando i grappoli di uva bianca pendono uno a uno dal tetto della vinsantaia/sala di degustazione. Sono lì ad appassire, dalla fine di settembre fino a dicembre, sotto il sole che filtra dalla vetrata, areati attraverso gli ampi spiragli lasciati apposta tra il tetto e le travi perimetrali. L’appassimento dell’uva (non sui cannicci dove spesso marcisce) è il primo, fondamentale atto per ottenere il miglior Vin Santo. Poi il mosto va nei caratelli tradizionali, mentre l’invecchiamento (separato dalle fecce) avviene in caratelli più grandi.
Come per i Sodi, il nome di San Niccolò nasce dalla chiesa romanica in mezzo alle vigne che ricorda l’antico monastero abbandonato nel ‘400. Con quelle pietre furono costruite il Castellare e le Caselle, dove oggi ci sono le cantine.
Two months during the year Castellare remains without tasting room. This is when the white grapes are hung one by one under the roof of the vinsantaia/tasting room. They are there to dry, from the end of September until December, under the sun, filtered by large windows, and ventilated through the large openings, wich are left on purpose between the roof and the perimetric beams, The drying of the grapes (not on reed mats where the grapes often rotten) is a necessary first step to obtain the best Vin Santo. After they put the most in the traditional caratelli, while the ageing (separated from the dregs) is taking place in bigger caratelli.
As for the Sodi, the name San Niccolò is coming from the Romanesque church wich lays in the middle of the vineyards and wich used to be part of an old monastery. The monastery was abandoned in the fifteenth century and with the stones they built Castellare and Le Caselle, where nowadays the winery is.
Per due mesi all’anno Castellare resta senza sala di degustazione. E’ quando i grappoli di uva bianca pendono uno a uno dal tetto della vinsantaia/sala di degustazione. Sono lì ad appassire, dalla fine di settembre fino a dicembre, sotto il sole che filtra dalla vetrata, areati attraverso gli ampi spiragli lasciati apposta tra il tetto e le travi perimetrali. L’appassimento dell’uva (non sui cannicci dove spesso marcisce) è il primo, fondamentale atto per ottenere il miglior Vin Santo. Poi il mosto va nei caratelli tradizionali, mentre l’invecchiamento (separato dalle fecce) avviene in caratelli più grandi.
Come per i Sodi, il nome di San Niccolò nasce dalla chiesa romanica in mezzo alle vigne che ricorda l’antico monastero abbandonato nel ‘400. Con quelle pietre furono costruite il Castellare e le Caselle, dove oggi ci sono le cantine.
Two months during the year Castellare remains without tasting room. This is when the white grapes are hung one by one under the roof of the vinsantaia/tasting room. They are there to dry, from the end of September until December, under the sun, filtered by large windows, and ventilated through the large openings, wich are left on purpose between the roof and the perimetric beams, The drying of the grapes (not on reed mats where the grapes often rotten) is a necessary first step to obtain the best Vin Santo. After they put the most in the traditional caratelli, while the ageing (separated from the dregs) is taking place in bigger caratelli.
As for the Sodi, the name San Niccolò is coming from the Romanesque church wich lays in the middle of the vineyards and wich used to be part of an old monastery. The monastery was abandoned in the fifteenth century and with the stones they built Castellare and Le Caselle, where nowadays the winery is.
Per due mesi all’anno Castellare resta senza sala di degustazione. E’ quando i grappoli di uva bianca pendono uno a uno dal tetto della vinsantaia/sala di degustazione. Sono lì ad appassire, dalla fine di settembre fino a dicembre, sotto il sole che filtra dalla vetrata, areati attraverso gli ampi spiragli lasciati apposta tra il tetto e le travi perimetrali. L’appassimento dell’uva (non sui cannicci dove spesso marcisce) è il primo, fondamentale atto per ottenere il miglior Vin Santo. Poi il mosto va nei caratelli tradizionali, mentre l’invecchiamento (separato dalle fecce) avviene in caratelli più grandi.
Come per i Sodi, il nome di San Niccolò nasce dalla chiesa romanica in mezzo alle vigne che ricorda l’antico monastero abbandonato nel ‘400. Con quelle pietre furono costruite il Castellare e le Caselle, dove oggi ci sono le cantine.
Two months during the year Castellare remains without tasting room. This is when the white grapes are hung one by one under the roof of the vinsantaia/tasting room. They are there to dry, from the end of September until December, under the sun, filtered by large windows, and ventilated through the large openings, wich are left on purpose between the roof and the perimetric beams, The drying of the grapes (not on reed mats where the grapes often rotten) is a necessary first step to obtain the best Vin Santo. After they put the most in the traditional caratelli, while the ageing (separated from the dregs) is taking place in bigger caratelli.
As for the Sodi, the name San Niccolò is coming from the Romanesque church wich lays in the middle of the vineyards and wich used to be part of an old monastery. The monastery was abandoned in the fifteenth century and with the stones they built Castellare and Le Caselle, where nowadays the winery is.
Per due mesi all’anno Castellare resta senza sala di degustazione. E’ quando i grappoli di uva bianca pendono uno a uno dal tetto della vinsantaia/sala di degustazione. Sono lì ad appassire, dalla fine di settembre fino a dicembre, sotto il sole che filtra dalla vetrata, areati attraverso gli ampi spiragli lasciati apposta tra il tetto e le travi perimetrali. L’appassimento dell’uva (non sui cannicci dove spesso marcisce) è il primo, fondamentale atto per ottenere il miglior Vin Santo. Poi il mosto va nei caratelli tradizionali, mentre l’invecchiamento (separato dalle fecce) avviene in caratelli più grandi.
Come per i Sodi, il nome di San Niccolò nasce dalla chiesa romanica in mezzo alle vigne che ricorda l’antico monastero abbandonato nel ‘400. Con quelle pietre furono costruite il Castellare e le Caselle, dove oggi ci sono le cantine.
Amarone
Vino di grande struttura, complesso, elegante, vellutato. Ha colore rosso rubino intenso, bouquet caldo e speziato ed aroma di frutta appassita. Viene infatti prodotto con uve Corvina Veronese, Rondinella e Oseleta, attraverso la millenaria tecnica dell'APPASSIMENTO. Questa tecnica prevede che le uve, dopo la raccolta, vengano lasciate riposare per un periodo che varia da 3 a 4 mesi.
L'Amarone e' un vino estremamente importante nel panorama enologico italiano, simbolo esclusivo ed irripetibile della Valpolicella. Nel corso del tempo Allegrini, che ne ha perfezionato la produzione mirando a mantenere l'integrita' del frutto, si e' posto come uno fra i piu' autentici interpreti della sua unicita'.
Tradizionalmente viene abbinato con piatti a base di selvaggina, carne alla brace, brasati e formaggi di lunga stagionatura. Grazie ai sentori di appassimento delle uve, l'Amarone puo' essere proposto anche con piatti originali ed affascinanti dai sapori agrodolci, per cui si sposa alla perfezione con le creazioni della cucina asiatica e mediorientale. Si consiglia di servire ad una temperatura di 18 C e di stappare la bottiglia un'ora prima del consumo.
A well-structured, complex, elegant and velvety wine, with intense ruby red colour. It has a warm and spicy bouquet, with aroma of raisins. In fact, it is made from dried Corvina Veronese, Rondinella and Molinara grapes, by using the thousand-year-old technique of APPASSIMENTO: after being harvested, the grapes are left to dry for three to four months, Amarone is an extremely important wine in Italian viticulture, a unique and unrepeatable symbol of the Valpolicella region. In the course of time Allegrini has improved its production with the aim to best preserve the characteristics of the fruit and has established itself as one of the truest interpreters of its uniqueness.
It can age for 20 years.
This wine is traditionally drunk with game, roasted and grilled meats, casseroles and well matured cheeses. Excellent with hearty dishes. Since the grapes are allowed to dry partially before fermenting, Amarone has a distinctive flavour which can also accompany new or exotic sweet and sour dishes. It is therefore also perfectly suited for drinking with asian and middle-eastern dishes. Serve at 18 C (64 F) and open the bottle an hour before drinking.
'Summer' wines and 'grilling' beers. I poured samples for customers at Chain Bridge Cellars.
McLean, Virginia.
2 July 2011.
**************
Right to left:
** Tegernserhoff Grüner Veltliner T-26 2010 – The new release just earned 91 points from the leading guide to Austrian wines, the Falstaff Wine Guide. Acidity, minerality, and fruity middle.
** Girard Chardonnay Russian River 2009 – Bright and juicy, coconut, pineapple, with just a kiss of oaky creaminess.
** Henry Fessy Beaujolais Cru Chénas 2009 – Bright cherry fruit, spicy rosehips, and dusty granite minerality.
** Allegrini Palazzo della Torre 2007 – Corvina, Rondinella, Sangiovese grapes (of which 30% are dried Appassimento style). The flavors of Amarone but the body and price of everyday enjoyment.
Wine Advocate 90 points.
** Allagash Brewing Curieux Bourbon Barrel Aged Ale – A golden Belgian-style Tripel, then aged in Jim Beam bourbon barrels. Good bourbony character for barbecue ... yest not overdone, so also good with cheesecake! 11% alcohol-by-volume.
** Allagash Black Belgian Stout – dark black, with a hint of mahogany. Roasty, with flavors of molasses, tobacco, nutmeg, pine. 7.5% alcohol-by-volume. Wine Enthusiast 96 points.
***************
Photo by Yours For Good Fermentables.com.
May be reprinted only for non-commercial purposes.
Commercial use requires permission, as per Creative Commons.
Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina (40.0% – 70.0%), Rondinella (20.0% – 40.0%) and Molinara (5.0% – 25.0%) varieties.
Grapes are harvested ripe in the first two weeks of October, by carefully choosing bunches having fruits not too close to each other, to let the air flow. Grapes are allowed to dry, traditionally on straw mats. This process is called appassimento or rasinate (to dry and shrivel) in Italian. This concentrates the remaining sugars and flavors and is similar to the production of French Vin de Paille. The pomace left over from pressing off the Amarone is used in the production of Ripasso Valpolicellas.
Modern Amarone is now produced in special drying chambers under controlled conditions. This new approach minimizes the amount of handling that the grapes go through and help prevent the onset of Botrytis cinerea. In Amarone, the quality of the grape skin is a primary concern as that component brings the tannins, color and intensity of flavor to the wine. The process of desiccation not only concentrates the juices within the grape but also increases the skin contact of the grapes. The drying process further metabolizes the acids within the grape and creates a polymerization of the tannins in the skin which contribute to the overall balance of the finished wine.[1]
The length of the drying process is typically 120 days but varies according to producer and the quality of the harvest. The most evident consequence of this process is the loss of weight: 35 to 45% for Corvina grapes, 30 to 40% for Molinara and 27 to 40% for Rondinella. Following drying, end of January/beginning of February, the grapes are crushed and go through a dry low temperature fermentation process which can last up to 30/50 days. The reduced water content can slow down the fermentation process, increasing the risk of spoilage and potential wine faults such as high volatile acidity. After fermentation, the wine is then aged in barriques made from either French, Slovenian or Slavonian oak.[1]
SOURCE: Wikipedia.
Amarone
Vino di grande struttura, complesso, elegante, vellutato. Ha colore rosso rubino intenso, bouquet caldo e speziato ed aroma di frutta appassita. Viene infatti prodotto con uve Corvina Veronese, Rondinella e Oseleta, attraverso la millenaria tecnica dell'APPASSIMENTO. Questa tecnica prevede che le uve, dopo la raccolta, vengano lasciate riposare per un periodo che varia da 3 a 4 mesi.
L'Amarone e' un vino estremamente importante nel panorama enologico italiano, simbolo esclusivo ed irripetibile della Valpolicella. Nel corso del tempo Allegrini, che ne ha perfezionato la produzione mirando a mantenere l'integrita' del frutto, si e' posto come uno fra i piu' autentici interpreti della sua unicita'.
Tradizionalmente viene abbinato con piatti a base di selvaggina, carne alla brace, brasati e formaggi di lunga stagionatura. Grazie ai sentori di appassimento delle uve, l'Amarone puo' essere proposto anche con piatti originali ed affascinanti dai sapori agrodolci, per cui si sposa alla perfezione con le creazioni della cucina asiatica e mediorientale. Si consiglia di servire ad una temperatura di 18 C e di stappare la bottiglia un'ora prima del consumo.
A well-structured, complex, elegant and velvety wine, with intense ruby red colour. It has a warm and spicy bouquet, with aroma of raisins. In fact, it is made from dried Corvina Veronese, Rondinella and Molinara grapes, by using the thousand-year-old technique of APPASSIMENTO: after being harvested, the grapes are left to dry for three to four months, Amarone is an extremely important wine in Italian viticulture, a unique and unrepeatable symbol of the Valpolicella region. In the course of time Allegrini has improved its production with the aim to best preserve the characteristics of the fruit and has established itself as one of the truest interpreters of its uniqueness.
It can age for 20 years.
This wine is traditionally drunk with game, roasted and grilled meats, casseroles and well matured cheeses. Excellent with hearty dishes. Since the grapes are allowed to dry partially before fermenting, Amarone has a distinctive flavour which can also accompany new or exotic sweet and sour dishes. It is therefore also perfectly suited for drinking with asian and middle-eastern dishes. Serve at 18 C (64 F) and open the bottle an hour before drinking.
A wonderful Christmas gift from Conrad Gempf, way more complex than the wines i am used to drinking, notes of liquorice and rich, aromatic stuff that i have no words to reference :-)
Dim Sum for one plus augmentation from Royal China via Deliveroo.
NB food delivery costs more than eating at the actual restaurant, effing C-19!
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#fatlesdrinks #lockdown #Chinesefood #Cantonesefood #msg #dimsum #dumplings #siumai #chickenfeet #noodles #singaporenoodles #royalchina #燒賣 #豉椒凤爪 #鳳爪 #糯米雞 #糯米鸡 #叉烧酥 #叉燒酥 #星洲炒米
#eeeeeats #instafood #londoneats #londonfood #deliveroo
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento
Dim Sum for one plus augmentation from Royal China via Deliveroo.
NB food delivery costs more than eating at the actual restaurant, effing C-19!
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#fatlesdrinks #lockdown #Chinesefood #Cantonesefood #msg #dimsum #dumplings #siumai #chickenfeet #noodles #singaporenoodles #royalchina #燒賣 #豉椒凤爪 #鳳爪 #糯米雞 #糯米鸡 #叉烧酥 #叉燒酥 #星洲炒米
#eeeeeats #instafood #londoneats #londonfood #deliveroo
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento
Solidarity meal 2 (sod #coronavirus)-
Duck from Gold Mine and wine from my employer.
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#fatlesdrinks #Cantonesefood #Chinesefood #燒鴨 #roastduck
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento
#eeeeeats #instafood #londoneats #londonfood
Moulin de Duhart 2016
Chene Bleu Rosé 2018
Tommasi 'Arele', Parziale Appassimento 2016
Heloise Chene Bleu, VDP Vauclause 2011
Volnay En Chevret Premier Cru 2014
Clos Saint Michel Châteauneuf-du-Pape Magnum 2018
Chateau Musar 2001
Domaine des Remizières Cuvée Emilie, Hermitage 2013
Guigal Condrieu 2013
#fatlesdrinks #waitrose #finewine #wine #wein #vino #instawine
Dim Sum for one plus augmentation from Royal China via Deliveroo.
NB food delivery costs more than eating at the actual restaurant, effing C-19!
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.
.
#fatlesdrinks #lockdown #Chinesefood #Cantonesefood #msg #dimsum #dumplings #siumai #chickenfeet #noodles #singaporenoodles #royalchina #燒賣 #豉椒凤爪 #鳳爪 #糯米雞 #糯米鸡 #叉烧酥 #叉燒酥 #星洲炒米
#eeeeeats #instafood #londoneats #londonfood #deliveroo
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento
Dim Sum for one plus augmentation from Royal China via Deliveroo.
NB food delivery costs more than eating at the actual restaurant, effing C-19!
.
.
.
#fatlesdrinks #lockdown #Chinesefood #Cantonesefood #msg #dimsum #dumplings #siumai #chickenfeet #noodles #singaporenoodles #royalchina #燒賣 #豉椒凤爪 #鳳爪 #糯米雞 #糯米鸡 #叉烧酥 #叉燒酥 #星洲炒米
#eeeeeats #instafood #londoneats #londonfood #deliveroo
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento
Spag Bol and Italian red.
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#fatlescooks #fatlesdrinks #spagbol #pasta #spaghetti #ragù #ragu #instapasta #spaghettibolognese #italianfood #nocheese
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #viniitaliani #Negroamaro #Malvasia #Merlot #Appassimento
#eeeeeats #instafood #londoneats #londonfood
Dim Sum for one plus augmentation from Royal China via Deliveroo.
NB food delivery costs more than eating at the actual restaurant, effing C-19!
.
.
.
#fatlesdrinks #lockdown #Chinesefood #Cantonesefood #msg #dimsum #dumplings #siumai #chickenfeet #noodles #singaporenoodles #royalchina #燒賣 #豉椒凤爪 #鳳爪 #糯米雞 #糯米鸡 #叉烧酥 #叉燒酥 #星洲炒米
#eeeeeats #instafood #londoneats #londonfood #deliveroo
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento
Dim Sum for one plus augmentation from Royal China via Deliveroo.
NB food delivery costs more than eating at the actual restaurant, effing C-19!
.
.
.
#fatlesdrinks #lockdown #Chinesefood #Cantonesefood #msg #dimsum #dumplings #siumai #chickenfeet #noodles #singaporenoodles #royalchina #燒賣 #豉椒凤爪 #鳳爪 #糯米雞 #糯米鸡 #叉烧酥 #叉燒酥 #星洲炒米
#eeeeeats #instafood #londoneats #londonfood #deliveroo
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento
Dim Sum for one plus augmentation from Royal China via Deliveroo.
NB food delivery costs more than eating at the actual restaurant, effing C-19!
.
.
.
#fatlesdrinks #lockdown #Chinesefood #Cantonesefood #msg #dimsum #dumplings #siumai #chickenfeet #noodles #singaporenoodles #royalchina #燒賣 #豉椒凤爪 #鳳爪 #糯米雞 #糯米鸡 #叉烧酥 #叉燒酥 #星洲炒米
#eeeeeats #instafood #londoneats #londonfood #deliveroo
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento
Dim Sum for one plus augmentation from Royal China via Deliveroo.
NB food delivery costs more than eating at the actual restaurant, effing C-19!
.
.
.
#fatlesdrinks #lockdown #Chinesefood #Cantonesefood #msg #dimsum #dumplings #siumai #chickenfeet #noodles #singaporenoodles #royalchina #燒賣 #豉椒凤爪 #鳳爪 #糯米雞 #糯米鸡 #叉烧酥 #叉燒酥 #星洲炒米
#eeeeeats #instafood #londoneats #londonfood #deliveroo
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento
Dim Sum for one plus augmentation from Royal China via Deliveroo.
NB food delivery costs more than eating at the actual restaurant, effing C-19!
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#fatlesdrinks #lockdown #Chinesefood #Cantonesefood #msg #dimsum #dumplings #siumai #chickenfeet #noodles #singaporenoodles #royalchina #燒賣 #豉椒凤爪 #鳳爪 #糯米雞 #糯米鸡 #叉烧酥 #叉燒酥 #星洲炒米
#eeeeeats #instafood #londoneats #londonfood #deliveroo
#winepairing #wine #instawine #vin #vinho #wein #vino #Italianwine #vinoitaliano #vinopugliese #Negroamaro #Malvasia #Merlot #Appassimento