cogs, I agree with the need to be discerning with reds there is so much variation, having years of experience drinking reds I am able to choose reds that are to my liking. I think less experienced red wine drinkers get put off reds because they can't pick them. Whites are so much easier to pick, hard to go wrong unless you don't know what style you like.
I mentioned before that Riesling became rather unfashionable, only one that I have tried more recently (some years back) was the Howard Park Riesling which I thought was a stand out good drop.
Screw caps, must admit the ritual of pulling a cork is something I miss and I was dead against screw tops. In the early days only the cheap wines had screw caps or plastic corks. Took a while for the image to change.
As for cooking with wine I think it depends on what you’re cooking. I do a whole fillet roast with mushrooms and use a good full bodied shiraz with deep peppery flavour which makes the mushroom sauce. I’ve use ports to make sauces, white ports for a sauce for white meats. For something like a stew the quality is probably not important.
RNF Pillar Box Reserve Shiraz 2009 Padthaway sounds very nice, looks very well priced to. Ive had Padthaway in the past and it’s one of the brands I know and trust.
My so gave me a Saltram Mamre Brook Shiraz 2005 for Xmass, has a real cork so I feel it’s special LOL, waiting for a special occation ?
As for cooking with wine I think it depends on what your cooking, I do a whole fillet roast with mushrooms and use a good full boddied
