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!