#Australian shiraz

[wine-porn]

Hen-Pecked

This wine will take the paint off your car. Seriously some rambunctious stuff. Green and virile in the nose, intense vegetal and spiny fruit clamoring for attention in a purple-blue body, the eucalyptus and dearthy grasp allowing only sentiments of berry and cherry to glimmer through. A funky swill masquerades across the bouquet, everything hinging on chubby, dripping roots and Caltrans-mowing…

[princemick]

val u better ship that wine internationally, I wanna try it

[henrysblake]

I took her to my kitchen then i mulled her (then i mulled her)

[winemastery]

The ButteryFly Effect Shiraz S.E. Australia (Episode 393)

[annebd]

have you ever written a thing and had no idea where it was gonna go because you didn’t actually have a plan and then you were somehow still surprised (but pleasantly) at where it ended up anyway? yeah, me too. this is super short, just a little slice-of-life domestic maxiel moment.

They’re at the farm in Perth, nowhere to be and nothing to do for ten full days before they have to head back to Milton Keynes for the start of testing. They spend the first night sitting on the back porch, sharing a frankly terrible delivery pizza and a bottle of Daniel’s shiraz- out of disposable paper cups because Daniel can’t be bothered to unearth his actual wine glasses and because Max always claims the taste is the same as in proper glass anyway. They go to bed early, too jet lagged to do anything more than share a kiss goodnight and cuddle together under the quilt that Daniel’s nonna had given him when he’d first moved to Italy- a small reminder of home. Nowadays, the quilt stays on the farm, a reminder that this, actually, is home.

In the morning, Daniel awakens to a streak of sunlight shining brightly across his face. The quilt is thrown haphazardly across the foot of the bed, kicked off during the night as the warmth of the Australian summer melted across them in sleep. He stretches big and yawns, scratching lightly at the peach fuzz on his lower belly that he’s finally allowing to grow back in. The giant antique clock on the wall across from the window (his mum had made him buy it- said he needed some kind of interior decoration in his place, and Buffalo Bills merch emblazoned with Josh Allen’s name didn’t count) tells him that it’s just after ten. He reaches out a hand: the other side of the bed feels cool- Max must have been up for a while already.

With a groan, and a refusal to acknowledge that hopping out of bed at 35 involves much more moaning and creaking knees than it did at 22, Daniel gets up and stumbles his way towards the living room. He follows the faint sound of Dutch cursing and an even fainter whiff of coffee. Max hates coffee- says it makes him gag- but whenever he’s up first, he makes Daniel a cup exactly the way he likes it, with the tiniest splash of creamer and an even tinier bit of sugar.

He rounds the corner to the living room and sees the source of the cursing. Max has set up his Playstation and is in the middle of a FIFA match.

“Honestly, Daniel, they’re terrible. Look at this,” Max says crossly, waving his hand at the TV in a gesture that Daniel takes to be an all encompassing indicator of terribleness. “How can they be so bad?”

He’s not even looking in Daniel’s direction; the sofa faces away from the passageway to the back of the house. It’s one of the things Daniel loves about him. Max doesn’t need any preamble to a conversation. He knows that if he starts, Daniel will simply catch up.

Daniel shrugs, climbs over the back of the sofa to plop comfortably next to Max. “Dunno, Maxy. Can’t all be rockstars like you.”

Max glances at him quickly, a small frown in his brow as he assesses in an instant whether he thinks Daniel is teasing him, warring with a smile at the inherent compliment anyway. “Yeah, well, of course it takes lots of practice. Maybe they are just not putting in the time.”

“Maybe so,” Daniel agrees. He leans over to grab the cup of coffee that Max had made for him and takes a sip- perfect as always. He sinks a bit lower into the couch, getting comfortable. “Any plans for the day? Other than kicking some randos' arses in FIFA?”

“I though that we could—” Max cuts himself off to interject a string of cursing in Dutch as his player onscreen clearly does something other than what he’d intended. He mashes at the controller furiously, and a moment later, Daniel sees the screen light up with a goal. Max nods, satisfied, and continues “maybe invite Isaac and Isabella to spend the day here. Always, you’re talking about wanting to take them out on the dirt bikes. We can do that together.”

Daniel nods. “Sounds good. I’ll give Michelle a call- maybe we can swing by and pick them up. Say hi to Mum and Dad on the way.”

Max is already absorbed back into his game, but when Daniel stands to go grab his phone (slightly less groaning as he stands from the couch, no less knee creaking), Max reaches out a quick hand to squeeze his thigh gently. “Good morning, by the way.”

Daniel smiles. “Good morning, baby,” he says, and leans over to peck Max lightly on the lips.

[mariacallous]

If you want to understand how China abuses its power on the world stage, consider the lobsters. After the Australian prime minister called in April 2020 for an international investigation into the origins of the COVID-19 pandemic, the Chinese ambassador to Australia, Chen Jingye, ominously hinted at the economic backlash. “Maybe the ordinary [Chinese] people will say, ‘Why should we drink Australian wine? Eat Australian beef?’” he told the Australian Financial Review. It and other outraged statements from the Chinese government had all the subtlety of a mafia capo wandering into the neighborhood deli and saying, “Nice little business you got here—shame if anything happened to it.”

In the weeks and months that followed, China instituted onerous import inspections on Australian rock lobsters and instituted new bans on timber and barley shipments from Australia. Given that in 2018 and 2019, China had accounted for about 94 percent of the Australian rock lobster market, the new trade restrictions were clearly meant to devastate the country’s lobster industry.

China also invoked punishing tariffs on Australian wine—tariffs that in some cases reached 212 percent—and exports stopped almost overnight. One winemaker, Jaressa Estates in the South Australian wine growing region of McLaren Vale, had been selling about 7 million bottles a year to China, some 96 percent of its total business, and saw that number drop to zero. “The country’s biggest overseas market vanished almost immediately. Sales to China plummeted 97 percent that first year. Storage tanks overflowed with unsold vintages of shiraz and cabernet sauvignon, pressuring red grape prices,” the New York Times reported. “Now that its economy is entrenched as the world’s second largest, the threat of losing access to China’s 1.4 billion consumers is a stick that few countries or industries can afford to provoke.”

It was a brutal lesson for Australia. As one winemaker told CNN, perhaps Australia shouldn’t be so quick to cross China in the future—and it should have approached questions about COVID-19’s origins with more delicacy. “Australia’s only a little nation. We should have absolutely supported it, but we didn’t need to lead the charge,” the vintner said. All told, Australia saw some $13 billion worth of exports targeted.

Outside the egregious Australian case, China has begun to wield the economic stick more regularly. For example, it halted salmon imports from Norway after the Nobel Peace Prize went to Chinese dissident Lio Xiaobo, punished Taiwan in 2022 with new restrictions on exporting pineapples, apples, and fish, and went after Lithuania when the Baltic country tried to strengthen ties with Taiwan. The wide-ranging Chinese move against Lithuania was unprecedented—extending not to just to obvious products like milk or peat but also against products manufactured with semiconductor chips made in Lithuania. As the New York Times wrote at the time, “China’s drive to punish Lithuania is a new level of vindictiveness.” The consequences for Lithuania were so dire that the German-Baltic Chamber of Commerce reported that the country’s high-tech industry faced an “existential” threat.

The most powerful voices in the global trade discussion largely stayed silent during these attacks. The European Union filed a perfunctory World Trade Organization complaint on Lithuania’s behalf but, as the New York Times reported, “otherwise largely left one of its smallest and weakest members to fend for itself,” and behind the scenes its officials urged Vilnius officials to appease China. “To use a Chinese phrase, they are killing the chicken to scare the monkey, particularly the big German monkey,” one European think tank leader said publicly. “Many European leaders look at Lithuania and say, ‘My God, we are not going to do anything to upset China.’”

And while some U.S. officials held performative tastings of Australian wine, the United States failed to step in to stabilize or support Australia, Norway, Taiwan, or Lithuania. There were no high-profile “Berlin Airlifts” of pineapples to U.S. grocery stores, tanker convoys of Australian Shiraz rolling up the Capital Beltway, or “Buy Baltic” public service announcements to encourage consumers and corporate leaders to look to Lithuanian suppliers. There was no coordinated effort to build a coalition to implement an emergency adjustment of tariffs on Australian wine or lobster, let alone to help the affected industries find new commercial buyers.

Perhaps it’s easy to write off such American reluctance as our own strain of protectionism—maybe the government didn’t want to be accused of undercutting Hawaiian pineapples or promoting foreign competitors to California Zinfadels—but the truth is that even at home the United States has failed to stand up for our industries when China targeted them. We didn’t support American airlines and hospitality companies when China pressured them to remove Taiwan’s name from their maps; nor did the United States government stand up meaningfully for the free speech of NBA players who criticized China.

China is learning, again and again, that bullying works, mastering the 21st-century toolkit of economic statecraft and warfare. As Bethany Allen, a journalist who has covered China for a decade, writes in her book, Beijing Rules: How China Weaponized Its Economy to Confront the World, “If we speak the language of markets … then China hasn’t just learned that language. It has learned to speak it louder than anyone else.” The Chinese Communist Party’s “authoritarian style of state capitalism,” Allen argues, means it “is willing to draw on its full arsenal of leverage, influence, charm, deception, and coercion.” And China has begun to deploy those tools all too frequently—leading to very real questions about whether anyone, companies or nation-states, can afford to be economically reliant on China.

The United States needs to do better—for ourselves and our allies. Strong allies are not going to help only out of self-interest, they’re going to do it because they want to follow their values and principles—and we have to make it easier for countries who want to help us counter China. We need to create an umbrella that shields countries, companies, and individuals when they take on China’s attempts at hegemonic thought and action.

Critical to any global strategy to counter China is building and securing the series of bilateral relationships and multilateral institutions and alliances that helped the West win Cold War I. We have to make it easy for our allies—and desired potential allies—to say yes to such alliances. China is surrounded by many relatively small and weak countries that need real reassurances, both security and economic, that if they side with the United States in a regional coalition they won’t be out in the cold.

Even countries like South Korea, Japan, and Australia that are G-20 countries with advanced economies and trillion-dollar-plus GDPs are small compared to the behemoths like China and the United States, especially if they’re left geopolitically isolated.

Beyond ad hoc responses to pressure on our friends when they stand up to China—especially but not only when they’re acting at our request—the United States needs to figure out a new alliance framework to deter such actions from China in the future. China needs to know that bullying won’t work.

On the security front, there’s little value in the Indo-Pacific in a replacement for SEATO, the 20-year attempt to build a Southeast Asia alliance like NATO that ended in 1977 after never achieving a working military structure. (One British diplomat called the alliance a “zoo of paper tigers.”) Today, too many of the countries across the Indo-Pacific are already protected by bilateral security pacts with the United States to bother joining a larger formal security alliance. For example, given that both Japan and the Philippines have their own security pacts with the United States, it’s not entirely clear what domestic political appetite there would be for, say, the Philippines to be treaty-bound to defend Japan if it’s attacked.

Instead of a military security alliance in the Indo-Pacific, we should be looking to build a new—and global—economic security alliance. America should lead the way in creating a new organization—call it something like the Treaty of Allied Market Economies (TAME), an “economic NATO” alliance of European and Indo-Pacific nations with open-market economies. Together, the partners in this alliance would respond as a unified block to political and economic pressure from China—or any other economic aggressor, for that matter—through a combination of trade barriers, sanctions, and export controls.

In some ways, this alliance would look similar to the coordinated but independent action that the West took in levying unprecedented sanctions against Russia after its Ukraine invasion. As an additional carrot to joining such an alliance, like-minded members could all share increased trade benefits in the form of tariff cuts, regulatory cooperation, and enhanced investment terms.

Beyond formal joint economic punishment of an aggressor, such an alliance could also plan for and commit to repairing and replacing real economic harms that member countries face when hit with retaliatory tariffs or trade wars. Such “trade diversion” often occurs in the market anyway. As one market closes, another opens—and we know that, in part, because of China’s actions against Australia. Markets are adaptable and most goods can flow elsewhere, especially if protectionist tariffs don’t stand in the way. It’s why Australia, for instance, weathered some of China’s aggressive moves better than anticipated. In particular, the Australian coal industry—which was also hit with punishing bans—turned out just fine because coal is such a fungible and high-demand product. “Once China banned imports of Australian coal in mid-2020, Chinese utilities had to turn to Russian and Indonesian suppliers instead. This, in turn, took Russian and Indonesian coal off the market, creating demand gaps in India, Japan, and South Korea—which Australia’s stranded coal was able to fill,” Foreign Policy noted. “The result of decoupling for one of Australia’s core industries was therefore just a game of musical chairs—a rearrangement of who traded with whom, not a material injury.”

One of the reasons that NATO has never had to invoke Article 5 against another nation-state attack—the only time it’s ever been used was after Sept. 11 against al Qaeda—is precisely because of how strong all other countries know the response from the combined NATO force would be.

The same should be true on the economic front. As Daleep Singh, a National Security Council official who helped coordinate the U.S. response to Ukraine, said, “The best sanctions are the ones that never have to get used.” China might very well think twice before weaponizing its trading strength if it understood the combined—and severe—penalties it might face in taking such action and that even if it did launch a trade war, it wouldn’t necessarily inflict much economic harm to begin with.

There’s enough evidence of China’s willingness to inflict economic pain for political gain across Asia and Europe that a well-crafted TAME organization would likely attract a long line of participants—many countries across the globe are becoming increasingly concerned about Chinese belligerent behavior, and there is safety in numbers. While it is unlikely that some large countries with significant economic dependence on China, such as France and Germany, would rush to join this new alliance, states that have already found themselves on the receiving end of Chinese coercion in the past—such as Australia, Norway, Sweden, Japan, the Czech Republic, Lithuania, the Philippines, and Taiwan itself, among others—are prime candidates for initial membership. Over time, as TAME membership grows in numbers, combined economic power, and market size, it will become a magnet too attractive for other market economies to avoid, especially if China continues to engage in brutish bullying tactics around the world.

[hungerpunch]

Last month, the Alfa Romeo driver launched Ihana, a Shiraz produced with South Australian winery Oliver’s Taranga. And it’s clear from how Bottas has approached the project, he’s looking to actually make wine more than he’s hoping to make money. “We’re a very small family business,” says sixth-generation winemaker Corrina Wright. “He’s doing this because this is what he wants to do—we’re not paying him any money to be our sports spokesperson or anything like that.”

...

“When we found out both Tiffany and Valtteri wanted to come, we thought there would be an entourage and be all a bit precious, and they’d be keen on themselves because they’re a bit famous—and we didn’t find any of that,” Wright says.

...

“The first two persons I gave the wine to try, I didn’t show them the label and I didn’t say what it was,” Bottas says. “The first reaction was—from two persons in a row—‘ihana.’ That was the first word they said when they tried the wine, and that was pretty cool.” [source] [photos]

[wineworldnews]

The World's Most Expensive Syrah/Shiraz of 2024

[memecucker]

I think it’s really funny how what’s called “Shiraz wine” today is unrelated to original “Shiraz wine” as in a variety of wines that the city of Shiraz used to be famous for producing and no longer legally can produce bc modern Shiraz wine is a name Australians started using for “Syrah wine” from France for some reason in the 19th century.

[askwhatsforlunch]

Butternut and Pork Stuffed Cabbage Leaves

These Butternut and Pork Stuffed Cabbage Leaves may take a while to prepare, but the effort will be rewarded with a deliciously fragrant filling wrapped in bright green leaves, an Autumnal lunch (or dinner) worthy of a day off! Happy Thursday!

Ingredients (serves 4):

1 cup brown rice

1/2 teaspoon coarse sea salt

1/4 large butternut squash (from the top half), rinsed

1/2 onion

1 teaspoon dried rosemary

1/2 teaspoon fleur de sel or sea salt flakes

12 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1 teaspoon coarse sea salt

1/4 teaspoon bicarbonate of soda

4 beautiful, large outer leaves of a Savoy cabbage

1/4 Savoy cabbage

200 grams/7 ounces Toulouse Sausages (or other good quality pork sausages)

1/2 teaspoon freshly cracked black pepper

1 large egg

2 tablespoons unsalted butter

Preheat oven to 200°C/395°F.

In a rice cooker or small pot, combine brown rice and coarse sea salt. Cover with a cup of water, and cook, until tender and fluffy, about 20 minutes.

Cut butternut into large chunks, and arrange onto a roasting tin. Cut onion into quarters and add to the tin as well. Sprinkle with rosemary, fleur de sel and black pepper. Drizzle with olive oil. Roast, at 200°C/395°F, for about 35 minutes.

Bring a large pot, filled to three-quarters with water, to the boil. Once boiling, stir in coarse sea salt until dissolved. Then, add bicarbonate of soda. Plunge in the large cabbage leaves and blanch, 2 minutes.

Then, cool them under cold water and drain thoroughly. Set aside.

Place Savoy cabbage quarter into the pot, cover with a lid, and cook, about 12 minutes. Once cooked, remove from the pot and drain thoroughly. Allow to cool a bit. Set aside.

Remove Toulouse sausage meat from their casings, and into a large bowl. Crumble with your fingers.

Roughly chop Savoy cabbage, and add to the bowl, along with cooked brown rice. Give a good stir, to mix.

Peel the skin off the roasted butternut, and chop roughly, along with the onion. Add to the bowl, and season with black pepper. Break the egg in the middle, and mix well with clean hands. Set aside.

Thoroughly pat Savoy Cabbage leaves dry with paper towels. Stuff each with a cup of the butternut and sausage mixture. Wrap well, tucking the filling in, and tie with kitchen twine.

In a large skillet, melt butter over medium-high heat. Once the butter is just foaming, add stuffed cabbage leaves, turning them in to coat in butter. Cook, a couple of minutes, then pour in 1/2 cup of the cabbage water. Reduce heat to medium, cover with a lid, and cook 12 to 15 minutes, adding more of the cabbage water if necessary, as it will evaporate.

Remove stuffed cabbage leaves from the skillet and cut off the twine.

Serve Butternut and Pork Stuffed Cabbage Leaves hot, with a robust red wine, like a French Ventoux or an Australian Shiraz.

[successionyaoi]

similar to the drug question, how would stewy rank the different alcohols?

This is hard. I'm a bartending student so I know too many alcohols so I'm gonna do my top five Stewy drinks.

Espresso martini: uppers and downers in one, satisfies his sweet tooth, cool classy glass. Definitely his favourite.

Long Island Ice Tea: so many alcohols (gin, vodka, tequila, white rum, cointreau), but doesn't taste too much like alcohol. Good drink to get fucked up

Classic martini: stirred not shaken. He knows that Ian Flaming RUINED the martini with the whole "shaken not stirred" thing, but you can enjoy a good gin in a stirred martini.

Shiraz: a fine wine with a good punch. As an Australian my recommendation for Shiraz is a fine Heathcote wine but I honestly don't know what the American equivalent of a Heathcote Shiraz is. But whatever the American equivalent of that is. You want a local wine more than you want an imported wine, you're more likely a guarantee of good flavour if it doesn't travel too far.

Bloody Mary: he likes his with as much hot sauce as possible. In the morning as a hair of the dog drink. Enjoyed with a line of coke.

[wine-porn]

Original Sin

This is some dirty dirty dirty-ass eucalyptus shit, man. Holy wow. I love eucalyptus, but this pushes my comfort level a bit, gotta say. Muddy peat and eucalyptus is pretty much the entire nose. And plenty of air doesn’t do much to alleviate it. Gradually, thick leather and salted licorice take form. It’s purple, too–not showing any of that girly-man Pinot-esque garnet Santa Barbara digs. The…

[sedailanderekaden]

5 Drinks

First I'd like to thank @kirielle @aenvittorielle and @livingonmyown for tagging me. 🌹

This is again a fun one to reply to - especially when seeing the gifs that I've seen posted by @livingonmyown ("I need coffee in an IV." was great 😂👍) and @aquakaris 😁

1, mineral water (either pure or with different tastes like various citrus fruits, berries, etc.)

2, coffee with cream or whipped cream and sugar (my constant companion when working or writing)

3, red wines (absolute favourites are South African Pinotage or an Australian Shiraz)

4, Vinea or Kofola (local sweet soft drinks)

5, peppermint tea with lemon and honey (and I'll keep repeating that milk does not belong into a tea 😂)

Tagging from my side also @eredins-wife @spiced-wine-fic @cirimanga @starstrand-sorceress @aenvstelam @do-androids-dream-ao3acc @andordean @antimonyschnuck - hoping to see your favourites. 😉

[wine1]

Coonawarra Wineries: Where Tradition Meets Terroir

Introduction: The Vinicultural Marvel of Coonawarra Wineries

Nestled in the picturesque Limestone Coast of South Australia, Coonawarra stands as a beacon of vinicultural excellence. Its wineries, perched on the terra rossa soil, are not just places to taste exquisite wines; they are sanctuaries where tradition, passion, and terroir converge. Coonawarra wineries offer a profound exploration into the art of winemaking, inviting enthusiasts to revel in the flavors and aromas that define this unique region.

The Terroir of Coonawarra: Nature’s Canvas for Fine Wines

Coonawarra's terroir is its greatest asset. The vibrant red soil, a blend of clay and limestone, imparts a distinct minerality to the grapes grown here. Coupled with a cool maritime climate, this terroir becomes the canvas upon which winemakers paint their masterpieces. The Cabernet Sauvignon, in particular, thrives in this environment, producing wines of unparalleled depth and complexity. The unique characteristics of Coonawarra wines are a testament to this extraordinary marriage between soil and climate.

The Legacy of Coonawarra Winemakers: Artisans of Flavor

The winemakers of Coonawarra are not just cultivators; they are guardians of a rich legacy. Families have passed down their winemaking traditions through generations, each bottle a testament to years of expertise and dedication. Whether it's crafting bold Cabernets or delicate Chardonnays, these artisans infuse every drop with the essence of their land and heritage. Each winery carries a unique story, blending history with innovation, and offering a glimpse into the passionate world of Coonawarra winemaking.

Varietals: A Symphony of Tastes and Aromas

Coonawarra wineries boast an impressive array of varietals, each a tribute to the region's versatility and skill. The Cabernet Sauvignon, rightfully the flagship grape, is a bold revelation of blackcurrant, mint, and spice. Shiraz, with its deep plum and peppery notes, offers a robust alternative. Merlot, with its velvety texture and plum undertones, caters to those with a preference for softer reds. The whites, especially Chardonnay, add a touch of elegance with their citrus and melon nuances. Every varietal from Coonawarra is a testament to the region's mastery of the grapevine.

Cellar Doors and Tasting Experiences: A Sojourn for the Senses

Visiting a Coonawarra cellar door is akin to embarking on a sensory voyage. The lush vineyards, neatly rowed and basking in the Australian sun, set the stage for an unforgettable experience. Inside, wine enthusiasts are greeted by knowledgeable sommeliers who guide them through tastings of the finest vintages. These encounters are not just about the wines; they are conversations about the land, the grape, and the meticulous craftsmanship that goes into every bottle. It's an education in every sip, a communion with the very essence of Coonawarra.

Sustainable Practices: Nurturing Nature for Future Generations

Coonawarra winemakers recognize their responsibility towards the environment. Many wineries have adopted sustainable practices, embracing organic viticulture, water conservation, and eco-friendly initiatives. These efforts are not only a testament to their dedication to preserving the land but also a pledge to produce wines that are as responsible as they are delightful. Coonawarra's commitment to sustainability ensures that future generations can continue to revel in the region's vinicultural wonders.

Culinary Adventures: Pairing Perfection

Coonawarra wineries offer more than just wines; they invite guests on a culinary odyssey. Many estates boast exquisite restaurants where gourmet chefs create menus that harmonize seamlessly with the wines. From decadent cheese platters that elevate the tasting experience to meticulously crafted multi-course meals, the food and wine pairings in Coonawarra are a celebration of flavors. Each dish complements the wines, enhancing both the food and the drink and offering an epicurean delight for the senses.

Conclusion: Raising a Glass to Coonawarra’s Vinous Heritage

In the lush vineyards of Coonawarra, every grape carries a legacy, every bottle tells a story. Raising a glass of Coonawarra wine is not just a toast; it's a salute to generations of winemakers who have transformed humble grapes into liquid poetry. It's an acknowledgment of the land, the climate, and the passion that breathe life into every vintage. Coonawarra wineries are not just producers of wine; they are creators of memories, encapsulating the essence of a region where tradition meets terroir in every exquisite sip.

[winemastery]

Jacob's Creek Double Barrel Matured Shiraz 2019 (Episode 389)

[notroosterbradshaw]

I’m crying your Drabble made my morning. What kinda wine you drinking?

So I need to write a drunk reader x Rooster? Is that what I take from this? Drunk sex is amazing but that’s all my head goes to. I have a one-track mind 💀

This is my most used gif. His back, his traps, his shoulders, his arms. I cry.

We started on Veuve x 2! It’s me and besties fave. Hubs just confirmed a couple of Australian McLaren Vale Shiraz’s. And a sneak Canadian Club and ginger ale. I am not good right now x Let’s weep together! I also made lasagne. Very festive night x

My asks are ALWAYS open. Drop in anytime x