The Fermentation Society is all about wine. Enjoying wine is a mandatory requirement for membership and one which I am happy to include in my skills set.
Bubbly is served on arrival and corks were popped to pour Simonsig Kaapse Vonkel – South Africa’s first Méthode Cap Classique – and a bottle of Mcgregor’s Lords. The bubbly went down fast and next up was a bottle of Zyme’s Black to White all the way from Italy and an unpretentious Tassenberg. With that our Fermentation Meeting was a rap! Till next time!
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It was Chateau Libertas 2011 (Not Tassies!)
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