Nice wines I have drunk recently - Red or White

[amaroo]

Enjoyed this Sonoma beauty last night in Vegas.

Bobby Flay - what a master!

 

[beefarmer]

At JNB tonight with flight to TNR in the morning and decided to eat at the Intercontinental.

Hmmm, Rubicon on the wine list - albeit at 2x the price I paid in little Clarens last night . Have to go for it again.

With ostrich carpaccio, crusted wildebeest fillet with a sort of risotto made from maize and, though not usually a desert eater, the licorice icecream tempted me.

The IC at JNB is about 50m from the terminal through the blue-lit curtains, for those unfamiliar with JNB - an excellent airport IMO.

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Definitely not one for our vegan fraternity.

 

[qaz]

Kicking off the week with this Aussie classic: Castagna Genesis Syrah 2010 - 98% shiraz, 2% voignier. Floral, fruity nose - strawberries and darker fruits - plums, blackberries etc. The palate is light and fruity, with medium tannins, with a bit of a zing the aftertaste. Will do better with additional age IMHO. Great alongside scotch fillet. 93 on CT from me:

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Nice drinking as always, AnonymousCoward

How did the Genesis compare with the Forest Hill Block 9 I recall you had the other week?

I opened a 2002 Genesis a few months ago and now am tossing up between a 2002 Clonakilla Shiraz Viognier, 2004 Wantirna Estate Lily Pinot Noir and 2004 Ashton Hills Reserve Pinot Noir...

How was the 2013 Oakridge 864 Pinot Noir? Have you had many 2013 Yarra Valley PNs?

Do you decant/breathe your wines for long before drinking?

 

[drron]

Beefarmer I do agree with you.Couldn't care about the emotional argument but know my wines are where they are because of a cork closure.I doubt the screw top can let that happen.

Cove-definitely get drinking.I had approx. 1400 bottles in my cellar in 1991.Now down to around 400.Dont buy too many wines to cellar now.Fortunately I am getting great enjoyment from those years of collecting.

 

[Sedimental]

Last Tuesday of the month's blind wine options (June)

 

[Foreigner]

Definitely not one for our vegan fraternity.

Bad karma: This head chef got the boot for good reason:

http://www.telegraph.co.uk/news/201...bragging-about-feeding-meat-to-vegans-on-ins/

 

[Sedimental]

 

[sigmadelta]

I am insanely jealous!

 

[Sedimental]

 

[JohnM]

Definitely not one for our vegan fraternity.

South Africa rivals Argentina in the meat stakes...

 

[beefarmer]

Bad karma: This head chef got the boot for good reason:

Head chef fired for bragging about feeding meat to vegans on Instagram

The vegan hating meat loving chef is an excellent example of an oxymoron.

Now to lighten the mood a little, I could not pass on the opporutunity to guess where your nickname comes from. You love posting, hopefully you can guess the amount of subtle references in the story below. I've got a little time between now and entrée and a pinot as an opener so here's my take on this story about a Dirty white Boy.

A long standing chef, Alex Lambert at the Littleover Lodge Hotel in Derby was feeling cold as ice one particular night preparing the food for his guest diners. He had no time for head games, the restaurant was fully booked and with a few special guests including a soul doctor and a juke box hero, Alex knew that this didn't feel like the first time. Some guests travelled hundreds of miles to dine, for them it was a long,long way from home. He had to stay cool, and keep his sous chefs from breaking in pieces as well. They can't slow down now he was thinking.

Fussy patrons enjoying the night life really set Alex off especially as they were often hot blooded but this particular night, a female patron asked for an urgent vegan augbergine burger with a spicy 'love' relish. Alex had been waiting for a girl like her for ages, and because he had never previously tasted his vegan dishes, tonight was going to be different. I'll get even with you before it's too late Alex was thinking but he really wanted to know what 'love' is. Was Alex living in a dream , was he ready , was he just lonely because he surely was not going to be an angel tonight. He was like a man possessed but this posh diner struck a cord in him that reminded Alex of growing up the hard way. No silver spoon ever entered Alex's mouth, surely these two were from different worlds. He stuck his finger in the spicy relish and immediately he had double vision. So spaced out Alex became that he thought he was living in a dream. Too late for his act of gross misbehaviour? No I can't give up now, I am not a stranger in my own house he thought, I am a fantastic head chef who can make anything taste the way he wanted it to. He could fool diners with his creativity. Dog poo could taste like chocolate éclair with a little bit of tomfoolery and culinary imagination. Divine in pink flamingos was his inspiration for that recipe.

This was no dream, this was no john waters movie, this was a way of getting back at Luanne, the vegan customer who was waiting patiently for her main course to arrive whilst enjoying a glass of Pimms number five. Luanne was not lonely tonight as she was having dinner with her brother. They arrived on his Harley Davidson, he being the starrider. Get even with you he thought. Tomorrow for her will start with a blue morning, a blue day. Shifty Alex started preparing some ultra soft eye fillet to masquerade as aubergine. Dicing it, mashing it, squashing it, rolling it, Alex created the perfect imposter dish. garnished and dressed in that 'love' relish, it would be enough to distract a red nosed bloodhound of its line. The meal went out with a waiter and alex was anxiously waiting for a reaction to his action. As long as I live, no one would ever know. I'll be home tonight laughing my head off afterwards Alex thought. As he looked from his fortress out the back, the ruse seemed to be working well. Luanne was nearly two thirds finished when an almighty scream echoed throughout the littleover lodge hotel. Too little, too late. Luanne was ready. Ready to go to the media. And we know how that all turned out thanks to foreigner. That was yesterday.

 

[blackcat20]

Something a bit yummy tonight to celebrate our new furry bundle.

 

[Pushka]

Just cute Blackcat20. Name?
Me - just quaffing a rose. Nothing remarkable.

 

[blackcat20]

Just cute Blackcat20. Name?
Me - just quaffing a rose. Nothing remarkable.

Still working on a name...

 

[Daver6]

Still working on a name...

Common names for puppies include:
* come here
* drop that
* stop chewing on that

 

[penegal]

No puppies here, just Hunter Semillion and another one of those excellent Chicken Kievs.

 

[boomy]

Just consumed my last vintage Leconfield, superb drop for the price payed.



Time to top-up, any plans for McLaren tour Buzz?

 

[AnonymousCoward]

No puppies here, just Hunter Semillion and another one of those excellent Chicken Kievs.

How was the semillon? Have a couple of 2005 Mt Pleasant Lovedales that I'm wondering whether I should open, or not.

 

[blackcat20]

A lovely Giant Steps Pinot for us tonight. We usually drink the Sexton Vineyard variety but this one we picked up at the Dans cellar sale.

 

[penegal]

How was the semillon? Have a couple of 2005 Mt Pleasant Lovedales that I'm wondering whether I should open, or not.

It was pretty nice actually, but only starting to be "great". If I had my time I would have left it longer.

If your bottles were good enough to get the Lovedale label, then I would be happy to keep a few more years (circa 13-15 years should be fine).

How many btls? Try one in the next year, then decide?