Sunday, January 28, 2007
Monday, January 22, 2007
It's called Wine Library TV and its all free and you can even watch it on your ipod. There are now 170 episodes that can be watched and the once I have seen have been very informative and you can't help been swept up by the host enthusiasm.
Go and check it out.
Friday, January 19, 2007
This is a bit of a cautionary yarn about online auctions. I made a big mistake while at grays online auction site. I clicked on bid now when I really did not want to and therefore bid on a bottle of Penfolds Trial Bin 1997 Adelaide Hills Semillon. This bottle cost me 58 bucks. I send an email to Penfolds to find out about the wine – hoping that they will tell me that it’s really special now. However the response was “Unfortunately your wine is now likely past its best drinking”.
With some trepidation I opened the bottle last night. The smell was OK – not corked- but it was a bit flat. I could have missed many of the more subtle smells as my noise is completely blocked with dust. I love the colour of old white wines, its just such a deep yellow. Now to the all important taste. It had a rich long taste with a slight cork tainted finish – only really slight. Strawberry was the most pronounced flavour and even this was not all that strong.
We had Peking duck with cherry couscous and the wine cut thought the fate of the duck like dishwashing liquid on grease. I could literally feel my palate being cleansed leaving my mouth ready for the next bite of the bird. The wine was close to perfect with the duck as the slight tainted was completely over powered by the meal. The meal and wine combo was another clear example of how good food and good wine can make the meal more that its parts. I love when that happens – its alchemy.
Wednesday, January 17, 2007
It seems that the only attention is given to the meat and none at all to the rest of the dish. Even with this being the case it's still a rarity that the meat comes out as order. I like my Steak Medium Rare but I have to order it as rare just so that it won't be served well done.
I did have to laugh and shake my head at the same time. I thought that Australians had become a bit more knowlegable about wine. Not so it seems . While at the bar getting a couple of beers the person in front of me ordered some wine. It went something like this:
Patron: A 4x and a wine
Serving person: White or Red?
Patron: White thanks.
I actually though those days had gone
Tuesday, January 16, 2007
I don’t pretend to have higher power to understanding food and wine but I think that’s why this blog might be just the ticket for other lay persons with a passion for the finer things in life – just like me. A quick background on my food life:
Born in Germany near the French border to parents that love to go out for dinner and try new things (We also travelled a fair bit throughout Europe – eating local food at local restaurants as much as possible)
After school I worked as a baker at my parents bakery before starting a Chef apprentership (only did the 1st year)
My parents bought a Deli specialising in European food
I have managed a bar and a coffee shop (during my Uni days)
The main focus will be on food and wine but it won’t be limited to them. We (my wife and I) also love coffee, going to food markets and travel to areas where good food is sold. We recently did a tour of Tassie to try the local delights.
I hope you come back often, as I will be updating it at least once a week but to start of with it will be more often as I need to build up the contents. My wife will also contribute to these pages. I hope this will ensure a more balanced view as we have different taste in food and drink.