Pio Cesare Barbera d'Alba 2008

great value

luberon chapoutier 2009

terrible wine even at $13

Geoff Weaver Adelaide Hills Sauvignon Blanc 2011

Lindsay loves this sauv blanc   I still can't get past the cats piss

Bacon, goats cheese and maple syrup crêpes.

Thought these things would go well together so gave it a try. Turned
out fracking tasty.
For the crêpe batter:
2 eggs
2 egg yolks
3/4 cup water
1/2 cup milk
1 cup plain flour
1/2 tsp salt
1 tbsp melted butter
For the filling:
A few rashers of bacon
Goats cheese 1 tsp to 1 tbsp per crêpe
Maple syrup
A few drops of lemon juice per crêpe – don't go crazy though.
Combine all the crêpe mix ingredients together in a bowl and blend for
1 minute on high with a stick mixer or blender. Refrigerate batter for
one hour then make crêpes. Spread goats cheese on edge of crêpe, place
bacon on top then drizzle maple syrup along the bacon and add a few
drops of lemon juice. Roll up crêpe and shove into crêpe hole. I think
avocado would also work. Now to figure out what herbs to chuck in
there.

Yalumba Signature 1996

Yalumba Signature 1996, Cabernet Shiraz.
Acquired: Local IGA $50
Last Langtons auction price: $46 (2010).

I have no idea how long IGA has been keeping this 6 pack of Yalumba Signature 96 but this particular bottle  is in great condition. Cork was in perfect condition as were the levels - only 1mm of stain on the cork. Ullage = 1cm from capsule.
Upon opening there was an inital burst of cedar on the nose. Loads of oh so sweet juicy juicy sweet cedary plums on the palate. Not the big monster it probably was on release....of course. Wherever this has aged it has been looked after quite well. For $50 I might end up buying the rest of their stash. This unusual IGA also has a random selection of other aged wines under the counter which I dont understand ?!?!!. Perhaps this suburb buys mostly quaffers or beer? Have they been on sale since original release or were they acquired at auction! Time to ask the manager.
My value ratings have changed quite a bit with wines over $40. But considering this has been looked after well and not some dodgy bottle kept in the back of someones ute in Darwin for 14 years i think it is pretty good value = 4/5

Char Siu and Fennel Roast Chickeny Goodness

1 tbsp Spanish Spice Rub (Table of Plenty, available at coles or woolies)
2 tbsp Fennel Seeds
Char Siu Sauce (Chinese BBQ sauce)
Olive Oil
Butter
1 bunch of fresh Tarragon
1 bunch of fresh Thyme
1 Chicken
Assorted veges to roast.
180 C Oven
disposable gloves
100 mL Chicken stock



Peel veges and chop into roughly 1.5-2 cm cubes. Place veges in a plastic freezer bag then put in a good dollop of olive oil.
Twist top of bag closed  and evenly distribute oil over veges by shaking and rotating bag.
Pour in 1 tbsp of the fennel seeds then re-close bag and evenly distribute seeds over veges.
Pour out the veges into baking tray.

Put gloves on and gently shove 2 x 1cm cubed pieces of butter under skin of chicken breast on both sides, then stuff the tarragon and thyme with the butter.
Alternatively crush up the herbs with the butter and jam it under the skin.
Put chicken in the baking tray and using a knife evenly distribute some of the char siu sauce over the chicken. Also, liberally pour it over the veges.
Sprinkle some salt flakes and  the remaining fennel seeds onto the chicken then dust the Spanish rub over the chicken and veges.
Spray oil over the chicken then cook at 180 C for about 1 hour and 20 minutes or until the juices run clear.
If skin has not turned crispy and caramelised grill for no more than 2 minutes and watch very closely.

Remove Chicken and veges from roasting pan and place on a dish and cover with foil.
To make sauce try to remove as much oil/fat as possible from the drippings then add ~100 mL of chicken stock over high heat until all the char siu residues dissolve.
Reduce and/or thicken with corn starch if to desired consistency, pour into gravy separator or spoon off any remaining fat and oil.

Serve with rocket and feta salad with balsamic glaze.


http://www.tableofplenty.com.au
Table of Plenty
  

Capital Tasters Round 6 - Courgette. Wed 20 Jan 2010

The Wines:
Veuve Clicquot NV
Veuve Clicquot 2002
Tyrrell's Vat 1 Semillion 2002
Rockford Basketpress shiraz 2006
Petaluma Coonawarra Cabernet 1999
d'Arenberg The Noble 2008

What a great night. Service at Courgette was a little slow at the start but picked up as we got into the food. Like Paul, I loved the freshness of the NV Clicquot, however the vintage just gave a little more grunt with that toast and yeast. I wasn't a fan of the Tyrrell's Vat one. Definitely needed more time and I just couldn't get past all the slippery soap and lemon/lime.

I'm usually compelled to try the duck if it's on the menu and Courgette had both an entré and a different duck dish for main (see photos) - and I must say that this duo of duck was some of the best duck I have ever eaten.

Orange and Szechuan pepper pressed confit duck,seared Queensland scallops, apple and fennel puree

David's Prosciutto wrapped quail breast with mixed mushroom and confit quail roulade, pumpkin tortellini and truffle oil

Next off it was onto the Petaluma Coonawarra Cabernet 1999 alongside the Basketpress 2006. The Petaluma was the best of 3 I had recently won in a competition and it still had lots of beautiful fruit with leather starting to emerge in the background. The Rockford was an amazingly balanced and very drinkable well made monster. Massive endless fruit that just didnt stop, WOTN. These were served with my second duck main while others enjoyed fillet of beef and pumpkin and goats cheese ravioli to name a few:

Roast duck breast and confit leg with Toulouse sausage, pickled red cabbage, baby turnips, prune and Armagnac sauce.

90 day grain fed fillet of beef with potato bobbin, pea puree, roasted baby beetroots and bordelaise sauce

Pumpkin and goats cheese ravioli with nutbrown sage butter, apple and walnut salad. Usually, Lindsay and I share mains but in this case it was so good I didnt get much of a sample  :evil:

I heard "Tastiest chips of all time" thrown around the table.
Finally it was d'Arenberg The Nobel.  Not overly sweet and a pleasure to drink - went well with my crème brulee, which although looked pretty, has to be the worst crème brulee I have ever eaten (including my own attempts). It tasted just like Paul's custard with vanilla seeds. The biscuit finger with fruit on top was was a bit bland. Probably better with a cup of tea. I should have chosen the tart which was a big hit with others.

Vanilla crème brulee with seasonal mixed berries and short bread finger.

Warm Belgian chocolate and fresh raspberry tart with vanilla cream Chantilly

This completes the first circle of Capital Tasters and looking forward to the next.

Capital Tasters Round 5 Senso Restaurant ,Fyshwick ACT

I was very excited about the venue as soon as I walked through the door. Open kitchen style is always exciting for me and this restaurant is also a school.



Unfortunately the night coincided with a rather large group, so it was expected that service might be a little dodgy at times and it turned out that this was the case. Our waiter for the evening was none other than Paul Hogan - the manservant/butler from the reality tv-series Joe Millionaire. I knew I recognised that guy from somewhere!!!!

First up was the 2000 Peter Lehman Black Queen - Black current nose. The immediate taste detected was a delicious carob chocolate flavour that soon emerged into amazing dark fruits. Unfortunately due to timing this was served with the ocean trout. Next up was the Leeuwin Estate Art Series 2005 which had an abundance of oak on the nose and tastes of buttered toast. Long finish. Good stuff.

The Penfolds 1996 bin 407 was amazingly youthful with crazy tannins, well balanced, a nice drink.

The Wagyu beef , although unforgivingly overcooked still retained exceptional flavour and the high fat content rendered the wagyu reasonably tender and dissipated some of the "overcookedness".



The Kay bros 1992 Block 6 stirred up a bit of sh$t with discussions of ozone, smells of the beach and iodine. I enjoyed this wine, but it was an interesting beast thats for sure -something I've never experienced.

Wendouree Shiraz Malbec 2003: Now here's a wine that needs some more time. And amazingly complex wine that changed constantly in the glass. Initial red-robe liquorice upon more dark liquorice which changed into an oak driven stegosaurus, however, this was all in perfect harmony with the fruit, acidity and ethanol.Overall a really great experience. I would have thought, given the hiccups at times we could have had a reduction in corkage.

1999 Perrier Jouet Belle Epoque. Lunch Dec 5 2009

1999 Perrier Jouet Belle Epoque: First things first. What an amazing label. Hand painted anemones. I would love to get my hands on a set of the hand painted champagne flutes. 10 years old and a pale yellow with a fine mousse. Brioche on the nose. Very elegant and restrained on the palate with creamy yeast and a fair whack of what I think what acetic anhydride would taste like. Not big and overwhelming like Krug (which is a different kettle of fish) A very refined and beautiful wine and a very enjoyable experience At $180 I will never buy again though. Lunch: Drunk with oysters, sauteed QLD scallops in butter on a bed of avocado and prosciutto. This was a perfect combination for the wine. Avocado goes so well with so many things.

Lindsay's Raspberry and Chocolate Tart

Raspberry and Chocolate Tart

Ingredients

Sweet Pastry

2¼ cups plain flour
1/4 cup icing sugar
125g unsalted butter, softened
2 large eggs (~60g each)

Filling

1 cup jam
1 cup granulated white sugar
100 ml Amaretto (see note)
250g raspberries
150g cherries, pitted
150g blueberries
1 cup boiling water
5g gelatine

Topping

100g Lindt dark chocolate; orange or mint flavoured
Fresh mint leaves


Method
For sweet shortcrust pastry, combine flour and icing sugar in food processor, process to combine. Add butter and process to fine crumbly texture. Add eggs and process until pastry comes together. Knead lightly on floured surface until base is smooth, pat the top to flatten slightly then wrap in baking paper and refrigerate 30 minutes or until firm enough to roll out.
Roll out dough on a lightly floured work surface, to 5mm-thick. Use pastry to line base and sides of a 3cm deep, 31 x 15cm loose-based tart/flan tin (lightly greased). Trim off any excess pastry; prick the base all over with a fork and then refrigerate for 30 minutes.
Preheat oven to 200°C (180°C fan forced). Place sheet of baking paper over the pastry and three-quarters fill with raw rice or beans. Bake blind for 15 minutes or until edges are light golden. Remove paper and rice and bake further 10 minutes or until base is dry and pastry golden. Remove from oven and transfer pastry to cooling rack immediately – do not allow it to cool in tin.
While the pastry is cooling, place jam, Amaretto and sugar into a saucepan on medium-to-high heat. Bring to a simmer and cook until jam has completed melted. Lower heat and add all berries. Note: the berries should be defrosted (at room temperature) but not drained of natural juices. Stirring regularly, cook until the berry mixture just comes to boil, remove from heat.
Bring water to boil in another saucepan. Once brought to a boil, remove from heat, cool slightly and then slowly add gelatine, stirring continuously. Never allow the gelatine mixture to boil. Keep stirring until all gelatine has dissolved.
Add gelatine mixture to the berry mixture, lightly stir for a couple minutes (until both mixtures are completed mixed) and then cool in saucepan until the mixture is just starting to set (thicken).
Pour filing into the pastry (depending on fruit used you may have access, so only ¾ fill) and refrigerate for several 4-6 hours until the filing completely sets.
To serve
Using a potato peeler, shave off strips of the Lindt chocolate. Use small, quick strokes if you want tiny shavings of chocolate or long slow strokes if you want larger shavings. Sprinkle shavings around the base of the tart and on top of the filing. Be generous!
Garnish with a few mint leaves and serve.
Notes and Tips
Amaretto is a sweet-flavoured liqueur. You can substitute it with dessert wine, port or orange juice.
When selecting a jam, choose a berry mixture (e.g. forest berries), or a berry not included in the fresh fruit (e.g. strawberry), to avoid over dominance of one berry.
Raspberry’s always result in a strong, tartly flavour, if you prefer something a more sweet tasting tart, then either decrease the quantity of the raspberry (and correspondingly increasing the amount of another) or replace with another fruit like blackberries. The types of fruit used can be easily altered to suit individual tastes.

You will most likely end up with excess pastry, in which case make a small tart case like pictured below:

Capital Tasters round 4. Anise Restaurant. Canberra Wed 18 Nov 2009

Another awesome Capital Tasters event at Anise Restaurant Canberra.
Wines:
1. August 2008 disgorgement Primo Estate Joseph Sparkling red (Australian)
2. 2003 Jacobs Creek  Steingarten riesling (Australian)
3. 2006 Fefinanes albarino from Rias Baixas  (Spanish)
4. 1973 Lindemans Hunter River Burgundy (Australian)
5. 1978 Tyrrell's Vat 9 (Australian)
6. 2002 Pintia tempranillo from Toro (the Vega Sicilia people's Toro project). (Spanish)
7. 2004 Telmo Rodgriguez MR Mountain Wine from Malaga. (Spanish)

This dinner was my first serious exposure to spanish wines. Except for cheapo Cava from 1st choice at 2 for $12.95.
 The Primo Estate Joseph sparkling shiraz was amazing. It was like Turkey flat sparkling on steroids. Very enjoyable and I will be looking to find some to cellar.The Orlando....I mean Jacobs Creek Steingarten `03 was just starting to get those characters that I like in an aged Riesling: the slight emergence of caramel brioche and butterscotch etc (it doesnt come up like avgas to me :)). Boy did this wine change after tasting the Spanish albarino which followed. Speaking of which I initially got tropical fruit fragrances with this Spanish creature which reminded me of a verdhelo. This was wine I was very enthusiastic about but couldnt get my head around whether or not i loved it or not and in the end I prefered the Steingarten. I mentioned at the dinner that there must be something missing in the olfactory part of my brain that would appreciate this wine.


The Hunter River '73 Burgundy was an interesting bottle. An old lady that's for sure. The first whiff I imediately thought of 20 year old cabernet however this immediately turned into the smell of a few almost-extinguished cinders smouldering away the next day after a long night around a campfire. This odour evolved in the glass after a few minutes into something less overt and extremely pleasant. On the palate it was just pure leather and a few sulfites - barely any fruit remaining, but nevertheless a very enjoyable drink considering the age of this beast. The Tyrrell's unfortunately had a cork problem which no doubt led to the oxidation and VA. The nose was something similar to a cross between ethyl acetate and an acrylate (that smell you get walking past those nail salons).

The Pintia 2002 was definitely a shock to the system after the oldies and was certainly a clash with the steak served with moat of red curry - not the best match and was a complete distraction for me. A marvelous wine none the less with amazing fruit character similar to that of grenache x 10^2. The finale was a sweet Spanish Mountain Wine that was a very elegant and not one of those over powering botrytis-types that we commonly encounter in Australia. The fortè of this wine was that it was not a dessert wine that u had to chew but something of subtle flowers that linger delicately - and not such a big ethanolic, apricot sugar monster in your mouth that stamps out all the nuances of the food you are actually eating. This was wine of the night for me. And what an awesome night it was.

Looking forward to Tammy's treasure trove of shiraz beauties in the next round.

Caramel banana cake with chocolate nutty goodness

A great cake/bread that's fairly easy to bake. I just chuck in any nuts or chocolate I have lying around.
This version had walnuts, slivered almond and left over Lindt orange intense and Lindt Pear chocolate.
I put the bananas in the freezer the night before then defrost them just before. Freezing the fruit busts up all the cells and makes it heaps easier to mix everything. Just use a spoon to scoop that filthy slime from the slit banana. Nuts and chocolate sink to the bottom in this recipe, so put them on the top and submerge a little.

Adapted from bananacakerecipe.com.au

Ingredients:
(3 bananas used for this recipe)
125g butter
50g slivered almonds
50g chocolate pieces, broken.
50g walnuts
¾ cup brown sugar, firmly packed
2 eggs (i think it really needs another egg to hold it together a bit more, although this is untested)
1 cup mashed banana
1 ½ cups self raising flour
1 teaspoon bicarbonate of soda
¾ cup sour cream
1 tablespoon milk

Method:
Grease a 14 cm x 21 cm (5 inch x 8 inch) loaf pan.
Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time, beat until combined.
Transfer mixture to large bowl, stir in banana. Stir in half the sifted dry ingredients with half the combined sour cream and milk then stir in remaining dry ingredients and sour cream mixture, stir until smooth. Pour mixture into prepared pan. Chuck on top all the nuts and chocolate then submerge them a tiny bit. Bake in moderate oven for about 1 hour (I bake it at 180 for about 50 mins at which time i need to put alfoil on top. Check with a knife,  stand 5 minutes before turning onto wire rack to cool.
Keeping time: 4 days

Kilikanoon The Duke Grenache 2004

Such a vibrant nose. A decent amount of fresh red cherries and a bit of leather and cigar box and a crap load of tobacco on the palate. Retails at around $70 but acquired at $32. Well worth the money at 32 but no way at 70. Was a bit too much for the random Frittata I made and backyard greens, but went quite well with salted popcorn lol!

Who loves waffles?

Favourite waffle recipe. Stolen from Good Eats. Recipe converted to metric. I also like to add raspberries and chocolate bits. Goes great with either maple syrup, whipped cream and strawberries or ice cream.

Ingredients

    * 135 g all-purpose flour, approximately 1 cup
    * 135 g whole-wheat flour, approximately 1 cup
    * 1/2 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 teaspoon salt
    * 3 tablespoons sugar
    * 3 whole eggs, beaten
    * 57 g unsalted butter, melted
    * 473 mL buttermilk, room temperature
    * Vegetable spray, for waffle iron

Experimental:

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar.
In another bowl beat together eggs and melted butter, and then add the buttermilk.
Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron
according to the manufacturer's recommendations. Close iron top and cook until the
 waffle is golden on both sides and is easily removed from iron.
Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Petaluma Croser 1999 Sparkling with salmon encrusted with fennel and white beans. 07-11-09

Great nose on the 99 Croser, with distinct creamy yeast and acetic anhydride. Long finish. Was a good match for the salmon. $40 a bottle - Candamber Wines

Recipe here

Dessert was a chocolate and pear cake with sweet red wine reduction. The pears are initially cooked in almost a full bottle of wine with sugar and a cinnamon stick. Good thing I didn't glaze the cake with it. The sauce was so so sweet and awesome it over powered the chocolate and pears. Will try it tonight with whipped cream and raspberries.

The sauce went really well with the Banana cake i made a few days ago though.

Wynns Coonawarra Shiraz 2008 5-11 to 6-11-2009

Drunk with tomato and ham toasted cheese sangers. I must say it did match quite well.
After a night in the fridge there was more of a candied musk flavour with the pepper well in the background. Much better served around 10 celsius.
Pretty good for only $9 at Coles 30% sale.

27-5-09

Bannockburn Cabernet Merlot 2001. Drink NOW! Bargain at $15.50

12-05-09 to 14-05-09

Richmond Grove Watervale Riesling 1998
Orlando St Hugo Cabernet Sauvignon 1994
Leconfield Coonawarra NV Brut
Hennessy XO Cognac

Latest Drinkies

09/05/05 - Rockford Alicante Bouchet 2008
10/05/09 - Rockford Basket press 2006
10/05/09 - Piper Heidsieck NV

St Hallet Old Block Shiraz 2002 Opened 8/11/06

A giant Barossa masterpiece with massive but integrated oak with lucious fruit - juicy black currents and strawberries. Perhaps better value around $40
$60

Rating 8.5/10
Value 3/5

Bell Hill Chardonnay 2004 Opened 04/11/06

When we visited Bell Hill (situated at a 1920's lime quarry in the Weka Pass, North Canterbury, New Zealand) in Nov 2005 we picked up a bottle of the 2004 Chardonnay and lugged it back to Brisbane. Today we opened it with a Creamy Beef Stroganoff (pg 31 ABC Delicious Issue 51 July 2006) and was a great match. Big Creamy oak with viscous fruit that made us salivate with a nice long crisp finish. Something similar to Petaluma Chardonnay but a whole lot more elegant.
$60 NZ
Rating 9/10
Value 4/5

Penfolds RWT 2002 Shiraz Opened 3/11/06

Explosion of fruit with mega blackcurrents and massive fine oak. A massive wine very overwhelming right now. Not worth the money though.
$100

Rating 9/10
Value 2 /5

Jacaranda Ridge 1982 Cabernet Sauvignon Opened 01/11/06

3rd wine of the night with crepes. Not the perfect match but had to stick with the older stuff. The last bottle in the 6 pack and like the others all in perfect condition from the Langtons exchange (~$50). Lots of retired fruit and balanced oak with a boquet of horseshed and barnyard overtones. Aside from the bullshit it's pretty good stuff.

 

Rating 8/10

Value 3.5/10

Penfolds bin 707 1990 Opened 01/11/06

Initial Strong DMS on the nose that blew off after decanting. Then big Mocha chocolate and well balanced oak. Still some slightly green characteristics but overall a damn awesome wine which should last many years.

 

Rating 8.5/10

Penfolds St Henri 1986 Opened 01/11/06

Still plenty of juicy fruit in this beast with silky chocolate tannins and long delicious finish. Slightly ethanolic. Thanks Kirsten and Gordon for cellaring this for the last 2 decades!

 

Rating 9/10

Siphoning of Redman Coonawarra 1978. Opened 28/10/06

Antimony and the Redman Imperial (6L of 1978 Coonawarra Cab Sauv)

James Irvine Grand Merlot 1991 Opened 21-10-06

Price: $54.00 from Langtons before commission.
Excellent wine in perfect condition.
Rating 9/10
Value 5/5

Heathcote Winery Mailcoach Shiraz 2004 Opened 08/09/06

Under screwcap.

Beautiful fresh juicy and jammy plums and fruit on the palate however loads of ethanol on the nose. Awesome value for money at $20
Rating 7/10
Value 4/5

Saltram Mamre Brook Cabernet Sauvignon 2004 Opened 30/08/06

Instantly after opening (15 celcius) very closed on the nose and then dry dry oak and pepper on the palate. Even after 5 minutes in the glass strawberries are starting to poke through and the fruit is showing much more in the mouth but still very dry and loads of unbalanced oak to finish, turning the mouth into an old boot. I think this wine needs at least a year.
With Rare rib-eye fillet.
$16 (staff club)
rating 7/10
value 3/5

Orlando St. Hugo Coonawarra Cabernet Sauvignon 2002 Opened 27/08/06

Earthy slightly sweet plums and prunes with undergrowth. An enjoyable wine which went well with the Duck!
Recipe

$28.50
Rating 8/10
Value 4/5

Yalumba D Cuvee 1993 (93/95) Late Disgorged Sparkling (Pinot Noir, Chardonnay, Pinot Meunier Opened 26/08/05 (Dinner)

Very yeasty and creamy initially (in between a veuve clicqout NV and vintage) followed with nice acid. A very overwhelming wine with a long finish.
Purchased at the Grape (Old Stock?) at current vintage price. They only had six bottles, will go back for the last 3.
$31
Rating 4.5/5 (massively intense stuff!)
Value 5/5

With BBQ Chicken Nachos

Penfolds Bin 407 1991 Opened 26/08/06 (Lunch)

Big juicy fruits with cassis on the nose. Integrated oak with cassis, prunes and cigar box.
A very nice wine that will easily last another 5+ years.
$44 after bullshit tax
Rating 9/10
Value 4/5
Drunk with roasted chicken

Borie de Maurel Espirt d'Automme Minervois 2005 Opened 26/08/06

Borie de Maurel Espirt d'Automme Minervois 2005
Very easy drinking light style with thin ripe basic fruit (raspberries) and little integrated oak. Initial smell was like walking into a Subway (Eat Fresh). But after a few minutes in the glass some dark cherries started to appear. Empty glasses smelling of vinegar.
Generously sent with compliments from Vintage Cellars (Double Bay, Sydney), but currently retails for $16.95 at VC. (Thanks Mario!)

Rating 6.5 / 10
Vale 3/5

Vintage Cellars "Tour de France" at Baguette Restaurant 17/08/06

Pierre Gimmonet Fleuron Vintage 1999 Champagne

Honey on the nose with creamy yeast on the palate with an clean finish.

$44.99

Rating 8/10

Value 4/5

 

La Chablisienne Cote de Lechet 2002 Chablis

Chalky-mineral back palate but a great match with the Salmon

with Salmon marinated in white Burgundy with star anise 
$40

 

Champy savigny les Beaune Aux  Fourches 2003 Burgundy

Instant alcohol up the nose with cherries and sawdust but very subtle oak on the palate and very chalky. A lovely wine with the duck.

with Duck leg confit with brussel sprouts puree.

 

Chateau cambon la Pelouse 2003 (Bordeaux)

Loads of pencil shavings but a well balanced wine and very pleasant.

with Roasted rack of lamb crusted with mustard, herbs, breadcrumbs and almonds. 
 

Yalumba Signature Cabernet Shiraz 2002 Opened 15/08/06

Black cherries on the nose but a little closed with some ethanol. Silky smooth dark cherries and mocha on the palate but very subtle and well balanced. Will evolve into something special.

Rating 9/10

Value 5/5

 

Rabbit with Prunes 11/08/06 and 12/08/06

Rabbit with Prunes - Recipe here (Sorry in French, will get it translated soon)

Eaten with:

Penfolds Bin 389 2000 Cabernet Shiraz
$33 Staff Club
Forest floor aromas with meaty mushrooms and not so subtle tannins on the palate.
Rating 7.5/10
Vale 3.5/5

Crabtree of Watervale Semillon 2000
Starting to lose structure. Very viscous. Consumed directly after eating rabbit and sauce the wine tasted like mint!
Picked up at cellar door for $10 pb.
Rating 7/10
Value 5/5

Cleanskin Cab Merlot (exclusive to Dan Murphy's) WE3 South Eastern Australia 13.5%
Initial volatile acidity but then ultra sweet raspberries and roses on the nose. Very rough on the palate with buckets of musk lollies and gritty tannins followed by harsh acid at the back of the throat.
$2 pb
Rating 4/10
Value 5/5 Have had worse bottles at $20.

Cabarita 04/08/06 - 06/08/06

Google Earth Link

Veuve Clicquot NV Opened 04/08/06
Acetic anhydride on the nose and on the palate a very brutal creamy yeast and long finish.
Purchased with 2 Cellar Shares (Vintage cellars (Currently $66))
With Lasagne
Rating 8.5/10
Value 4/5

Leasingham Classic Clare Sparkling Shiraz 1996 Opened Breakfast 05/08/06
9:30am with Grilled Bacon and Eggs and BBQ'd mushrooms.
Perfect with the heavily smoked bacon. Leathery cassis and blackberries all tying well together.
$33 Vintage Cellars with 20% off when it was on special for $41.
At this price unbeatable value
Rating 9.5/10
Value 5/5

Penfolds Bin 128 Shiraz 2002 Opened 05/08/06
Very earthy licorice and blackberries still plenty of primary fruit but definitely older fruit starting to poke through.
With chicken breast fillet topped with cheese coated peach halves.

Sirromet Granite Belt Pinot Noir 2005 Opened 05/08/06
Sour raspberries and cherries with green seeds. Instant Finish.
Rating 5.5/10

Knappstein Cellar Door 03/08/06

Google Earth Link

Knappstein Website

Knappstein NV Sparkling Riesling
Very acidic and palate cleansing sparkling. Instant finish.

Knappstein Chardonnay 2005
Elegant style only slightly oaked not my style.
$18

Knappstein Sparkling Shiraz
Seppelts 2002 more fruitier and cheaper but still good though.
Rating 7/10
Value 3/5

Knappstein Shiraz 2003
Starts with dark cherries then vanilla and finishes with dry cracked pepper with loads of fruit.
$22
Rating 7.5/10
Value 3.5/5

Knappstein Enterprise Cabernet Sauvignon 2003
More dark cherries with lovely cabernet fruit.

Knappstein Single Vineyard Fortified Shiraz
Loads of tannins finishing with heavy French oak.
$22

Jim Barry 03/08/06

Google Earth Link

Jim Barry Clare Cabernet
Burnt tyres / toasted oak on nose with sour cherries.
$15

Jim Barry Cover Drive Cabernt Sauvignon 2004
Green tannins and burnt sulfity nose.
$18

Jim Barry Lodge Hill 2004
Nice cherries on nose with cassis and vanilla oak. A nice wine.
$18
Rating 7/10
Value 4/5

Jim Barry McRae Wood Shiraz 1999
Almost at peak shiraz starting to tire. No fruit on nose and starting to thin out a little on the palate. But still a pleasure to drink.
$25
Rating 7/10
Value 3/5

Turkey Flat 02/08/06

Google Earth Link

Turkey Flat Website

Turkey Flat Rose 2006
Great easy to drink sweet summer drinking rose. Red cordial.
Rating 7/10
Value 4/5

Turkey Flat Grenache 2005
Well balanced floral and smooth at first. Quite a suprise. After half bottle doesnt drink as well but still a nice starter.
$20
Rating 8/10
Value 4/5

Turkey Flat Butchers Block Mourvedre (95%) Grenache (5%) 2004
Preffered 2005 Grenache. Big bold green tannins with sour finish.
$26.50
Rating 6/10
Value 3/5

Turkey Flat Cabernet Sauvignon 2004
Very fruit driven young cabernet with loads of fruit.

Turkey Flat Pedro Ximenez
Very bold not too sweet “cross between port, muscat and rosè”

Saltram Winery Barossa 02/08/06

Pepperjack Shiraz Viognier 2004
Very floral nose. Smooth and great quaffer. Good bang for buck
$20. Can be found cheaper on special though i.e. 2 for $30 at VC.
Raing 8/10
Value 4/5

Pepperjack Shiraz 2004
Another good quaffer - full of young fruit. Perhaps better to drink now.

Saltram Mamre Brook Shiraz 2004
Very peppery shiraz a little disappointed compared to previous vintages. However still good value at $16
Rating 7/10
Value 4/5

Saltram Mamre Brook Cabernet Sauvignon 2004
Another disappointing wine. 2003 and 2002 much better vintages! Maybe will be better in a year or so. Sour finish.
$24 at cellar door. More like $16 at this stage.
Rating 6.5/10
Value 3/5

Wolf Blass Private Tasting Cellar Door 02/08/06

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Wolf Blass Gold Label Pinot / Chardonnay Sparkling NV
Great palate cleanser with subtle yeast and clean finish.

Wolf Blass Mount Gambier Sauvignon Blanc 2005
Passionfruit on the nose with a very lucious creamy palate.
7.5/10

Wolf Blass Gold Label Barossa Shiraz 2004
$22
Closed on the nose but subtle blackberries sneaking through Very fruit driven on the palate.
Rating 7/10
Value 3/5

Wolf Blass Gold Label Barossa Cabernet Sauvignon Malbec 2004
$30
Very strong ethanol on the nose with sour blueberries as finish
Rating 6.5/10
Value 3/5

Wolf Blass Grey Label Mclaren Vale Shiraz 2004
$35
Very smooth mulberries and raspberries. 14.5% and it shows.
8/10

Wolf Blass Grey Label Langhorne Creek Cabernet Sauvignon 2004
$35
Usual menthol / eucalypt on nose. Nice structure and good value at this price.
Rating 8/10
Value 4/5

Wolf Blass Black Label 2002 (Barossa/Langhorne Creek)
24-28 months French/American Oak.
Very well structured and balanced fine wine but too young. Still very nice drinking now though.

Wolf Blass Platinum Label Shiraz 2003
Complex nose of lots of fruit and musk. Luxuriously smooth.
$185
Rating 9.5/10
Value 3/5

Wolf Blass Pinot Gris Yarra Botrytis 2004
$19
Thin apricots on the nose with viscous honey.
Rating 8/10
Value 4/5

Peter Lehmann Cellar Door 02/08/06

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Ran out of time at Peter Lehmann - was impressed with Eight Songs Shiraz

Peter Lehmann Cabernet Sauvignon 1998
Disappointed with the stage of this wine. Starting to lose structure and thin out. May have been influenced by the Seppelt 100 YO.

Peter Lehmann Stonewell Shiraz 2000
Delightful hint of DMS on nose with strong blackcurrents and ultra fine tannins on palate. A wonderful and powerful wine but will be better in about 4 years.

Seppeltsfield 100 year old tour. 02/08/06

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An awesome 2 hour historical tour and tasting of fine wines of the Seppeltsfield winery. Our 3rd such tour :)

With Angaston mature cheddar

Seppelt Show Sparkling shiraz 1991
Strong dusty blackberry and leather fruit on nose and palate. Beautiful residual sweetness but well balanced.
Rating 9/10
Value 4/5

Seppelt Jaluka Chardonnay 2003
Very buttery on the nose but very crisp with fresh acidity.

Seppelt Bendigo Benno Shiraz 2003
Cellar Door Price $45
Very closed on the nose but all fruit - plums at this stage. Something to put down for at least 5 years.

Seppelt Dorrien Vineyard Cabernet Sauvignon 1999
From 80 year old vines.
Slight DMS and fruit on nose. Balanced leathery fruit on nose.

Seppelt Para Tawny 1983
Very viscous and mouthfilling, rancio and caramel molasses flavours with very long finish. Yum.

Seppelt DP 59 Tokay
Very sweet luxurious caramel.

Seppelt GR 113 Rare Muscat
Massive raisons with lingering finish.

Seppelt Para 100 YO 1906
Green edges. Instant shock (tongue on fire!). Burnt toffee and toasted molasses followed by concentrated oak. Absolutely amazing. Ridiculously long length.

Penfolds Magill Estate Winery Restaurant 01/08/06 (OzF Dinner)

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Wines with rare venison and chocolate sauce followed by stinky french cheeses.

Penfolds Bin 407 Cabernet Sauvignon 1999
$55
Peppery mocha but unbalanced fruit at this stage, still closed. Poor value compared to the bin 28 1999
Rating 5/10
Value 1/5

Penfolds Bin 28 Shiraz 1999 (2 Bottles)
$45
Loads of licorice and chocolate very impressive but still poor value.
buying at the restaurant.
Rating 7/10
Value 1/5

Penfolds Bin 407 Cabernet Sauvignon 1996 (2 Bottles)
Starting to show secondary characters but lots of residual fruit. A lovely balanced wine with strong coffee/mocha.
$100
Rating 7/10
Value 0.5/5

Gouger Seafood Cafe Adelaide (Gouger St) 01/08/06 (Lunch)

Brown Brothers Patricia Chardonnay 2002
$30
Plenty of slippery buttery oak but too dominant. However, still crisp.
Better value at $20
With peppered calamari
Rating 7.5/10
Value 3/5

Shaw and Smith Sauvignon Blanc 2006
Very strong goosberry, passionfruit and fine lantana on the nose but not too grassy. Awesome length.
With grilled snapper (frozen)
Rating 8.5/10
Value 5/5

Brisbane Wine Club -(#4) Brent's Restaurant 28/07/06

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Leasingham Classic Clare Sparkling Shiraz 1995
Pure cassis! Well balanced with awesome length
Rating 9.5/10

Ironstone Pressings GSM 1989
Extinguished campfire smell. Lost its magic, very thin but still ok. More of a curiosity (Past)
Rating 7/10

Mountadam Patriach Shiraz 2002
OMG! fine crytals (potassium bitartrarte) that were evenly dispersed through the wine, sparkled in the glass like diamonds! A slight hint of DMS or other sulfide that blew of instantly. Very young primary fruit and loads of it.
Rating 8/10

Orlando Lawson's Shiraz 1992
Absolute mint! very dominant infact. With food was more balanced.
Rating 8/10

As usual, the food was excellent at Brent's.

Paul Osicka Majors Creek Vineyard Heathcote 2004 Shiraz Opened 27/07/06

Beautiful rich flavours once again. Very smooth fine grain tannins and well balanced oak.
With ratatouille pie.
Rating 8.5/10

Saltam Mamre Brook Shiraz 2003 Opened 24/07/06

Big peppery fruit with alcohol being very dominant. Not the best balance but awesome value for money.

Rating 7/10
Value 5/5

Orlando Jacaranda Ridge Coonawarra Cabernet Sauvignon 1982 Opened 23/07/06

Coloured like Fanta mixed with grenadine. Semi-dull weary fruit but elegant with a lingering finish however a little thin. Slightly acidic. Empty glass smells like driving through cow country (like fruity fresh cow manure).  Drink now.
Purchased from Langton's Exchange ($40)
Rating 7/10
Value 5/5 (not bad for a back vintage experience)

Dinner at Mt Mee 22/07/06

Orlando Lawson's Shiraz 1992
Smooth well balanced mint on the palate not so much on the nose. Will easily last another 5 years.
Rating 8/10

Penfolds Bin 707 1999
Loads of oak, little off balanced but better wines at 1/4 the price.
Rating 8.5/10
Value 1/5

Pertaringa Undercover Shiraz 2004
All fruit driven, very juicy fruit de foret.
Rating 7.5/10
Value 4.5/5

Lashmar Kangaroo Island Cabernet Sauvignon 2002
Initially thought to be a shiraz on blind tasting, but after minutes in the glass started to taste the cabernet fruit.
Rating 7.5/10

Lashmar Kangaroo Island Shiraz 2001
Very smooth and balanced well and mouth filling fruit.
Rating 8/10

Ratatouille pie, roast rork and french apple pie

A great night