tag:blogger.com,1999:blog-234457552024-03-24T02:05:26.549+08:00Wino sapienA wine blogEdwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.comBlogger3432125tag:blogger.com,1999:blog-23445755.post-46193606577382145142024-02-12T14:11:00.009+08:002024-02-27T10:22:29.595+08:00Tasting notes - Feb 24. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08yYtjCwmdeEJXv3LVd3uOZonOwaExAdbMrZMfI9roZ0TPGfhf8q2WaKsNaxDe1LFzkhDaOKjiUS5QcavnNbFtPJbHc0NgreEeSc2o9Ui2TODculTAfB2VeTIjsSNkwhoPiuvkod9ByJ6yUFU8x5ERxsEE2aDlNVAnvtoHWmK-759XzqUHEps/s4512/DSC_3728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3008" data-original-width="4512" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08yYtjCwmdeEJXv3LVd3uOZonOwaExAdbMrZMfI9roZ0TPGfhf8q2WaKsNaxDe1LFzkhDaOKjiUS5QcavnNbFtPJbHc0NgreEeSc2o9Ui2TODculTAfB2VeTIjsSNkwhoPiuvkod9ByJ6yUFU8x5ERxsEE2aDlNVAnvtoHWmK-759XzqUHEps/w640-h426/DSC_3728.jpg" width="640" /></a></div><br />A clutch of blinded wines that recently made me pause, and an unrelated Tonkatsu picture from Tokyo in November. I had very low expectations for the meal, I'd just landed and the restaurant, name forgotten, was within a department store. . . How amazingly wrong I was. Next level crunch and meaty juiciness. Simple, but superb. <p></p><p>The wines. </p><p><b>J.B Becker Kabinett Trocken Riesling 2005</b>. <i>My last bottle. I've forgotten where I got this from, but I've been holding back on this, trying not to open it prematurely. I figure this, a dry German riesling, is a blind tasting ace, I just need to mask the green glass. . . Vinolok sealed. Clear and bright, it behaves like a 5-10 year old. A sulphurous nose - which I discern as a woolly jumper. Notable flesh and round weight, 11.5%, but it feels more substantial. Traminer like spice and grip. </i>Wonderful. </p><p><b>Battles Riesling 2021</b>. Great Southern. The bottle with the kookaburra on the label. <i>A left field wine. Clearly a Riesling, but an odd and idiosyncratic one. Crisp but equally salty and savoury. This was tasted after a more textbook </i><b>2021 Frankland Estate Isolation Ridge Riesling </b><i>which had more softeness and apparent sweetness, it also seemed truer to type and my pre conceived notions of place. </i></p><p><b>Domaine Simha Rao Chardonnay 2022.</b> <i>I still keep thinking of the first vintage of this that I tried - the <a href="https://wino-sapien.blogspot.com/2016/06/domaine-simha-rao-chardonnay-2015.html">2015</a>. Bottled lightening, elusive and so far unmatched by subsequent releases. . . This one is sappy and a little odd to start. Tart ++, but in time the positives prevail. Long and juciy</i>. More time perhaps. </p><p><b>Cape Mentelle Chardonnay 2015</b>. <i>Tasted after the Simha. Golden and mature, bold, tanned, lush and full. Bitter butterscotch.</i> Holding up. </p><p><b>Mayer Volcanic Upper Yarra Chardonnay 2022</b>. Diam. 12.5%. <i>Tasted a week after the above wines. The best Chardonnay of the month. . . Sulphurous nose, especially day 2. Very well poised - crunch and acidity, lovely almond meal texture and richness. An excellent wine. </i></p><p><b>Bindi Darshan Pinot noir 2019.</b> <i>Medium / pale. Lovely nose - maraschino cherry and for a moment strawberry. Super fine tannins.</i> Playful, a little simple. </p><p><b>Quiet Mutiny Venus Rising Pinot noir 2019</b>. Coal Vaslley. Tasmania. <i>Dark and brooding. Violets, spice and cherries. Clean and pert day one, a little more funky as I pick apart of the dregs on day 2. Full and round. After some recent diagnostic wins, I blunder and call this a Yarra Cabernet! I blame the colour (deeper) and the initial note of violets and my Procrustean reasoning / confirmation bias. </i></p><p>A pair of exceptional <b>2021</b> Pinot noir. North and South; Beaune and Nuit; Light and shadow. A <b>Coldstream Hills Block E </b>(Deer farm vineyard, Yarra). <i>Pale for a pinot, you could say the whole bunches are visible, but less obvious on the nose - which is beautiful - with boiled lollies, rose petal, Turkish delight and curiously - melon. Crisp and playful. Delicate and poised</i>. The <b>Pooley Butchers Hill</b> is <i>deeper, darker and more brooding. Smoke (figurative, not real) black cardamom and dark cherries. Fleshier and more weighty than the Block E, spice and grippy petals (the texture more than the scent of petals)</i>. A flip of the coin to determine the winner. . . </p><p>A few nights later I was sprung again - this time the <b>Coldstream Hills Deer Farm Pinot noir</b> - again from 2021 - but with fruit from blocks B,C and E (I think) and no mention of whole bunches on the back label. <i>It’s darker and less ethereal than the fancy pants block E, more prune than cherry, more black cardamom than rose petal. Muddy tannins, fair, undistinguished</i>. </p><p><b>Penfolds Grange 1996</b>. <i>Formidable and predictable, the cork crumbles (<a href="https://wino-sapien.blogspot.com/2012/07/penfolds-grange-1995.html">of course</a>), there's an opening whiff of peppermint then camphor and cigar. A mature Aussie red. A Penfolds wine is my olfactory formulation. . . Super rich and ripe, sweet raisins in the mouth. This can only be a Grange. It's very long. I put my chips on 1996</i>. (<a href="https://wino-sapien.blogspot.com/2019/04/penfolds-grange-1996.html?q=grange">Before</a>). </p><p>It’s been a wet February for me, I’m looking forward to a drier March. . . </p><p><br /></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-73457274419557743752024-02-06T14:51:00.004+08:002024-02-06T14:51:59.462+08:00February 2024<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphZ-mR0K_8z9ibfuzvSCZdhoROOn_QjI77JfYluc4bFaDuZyf9oHRLiCsmhf6FRPgXMv_q4h3IImb0w0-SJqtuBq6h6j550ghmGtyqFenUorCTYBV9ITb4HCavf4rhvqYhKcx5OjdhJBRjQJUL7jJiWihXPyfjOvW3ePw9af5Xdvhf98qtDAq/s1846/DSC_4173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1717" data-original-width="1846" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphZ-mR0K_8z9ibfuzvSCZdhoROOn_QjI77JfYluc4bFaDuZyf9oHRLiCsmhf6FRPgXMv_q4h3IImb0w0-SJqtuBq6h6j550ghmGtyqFenUorCTYBV9ITb4HCavf4rhvqYhKcx5OjdhJBRjQJUL7jJiWihXPyfjOvW3ePw9af5Xdvhf98qtDAq/w640-h596/DSC_4173.jpg" width="640" /></a></div><p>The Eileen Hardy that I once knew (circa 1990s) was a multi regional blend - with fruit from four states (Yarra, Tasmania, Tumbarumba and the Adelaide Hills). This bottle is a little more geographically focused - with all the fruit from Tasmania - but in keeping with the blended roots, it features fruit from the Coal River, Derwent and the East Coast. </p><p><b>2021 Eileen Hardy Chardonnay. 13.5%</b>. <i>Very good. Worked and busy nose. Oak, spice, flint, match stick. Almond meal. Fruit ++ (pineapple and peach). Round and bold. Curved, fleshy, nice texture. Showy. A crowd pleaser.</i> 17-17.5/20</p><b>2005 Domaine A Cabernet.</b> 13%. <i>My last and most rewarding bottle. When I tried this in 2011 the notable thing was the nose and the supple body. I unfairly thought it was simple and lacking shadow. . . It still has a wonderful nose - pure and bright blackcurrant, a hint of cigar and spice. . . The tannins are terrific, my drinking partner called them European. . . softened, long, savoury. A leather edge</i>. 18/20. <p></p><p><b>2008 Chateau Montrose</b>. <i>I carried the cork home from the Hong Kong Country club where this bottle is on offer for $HK900, about $A175. A pretty good price, says the guest unaware of the steep six figure membership fees. . . When<a href="https://wino-sapien.blogspot.com/2016/11/chateau-montrose-2008.html"> I last tasted</a> this wine - I said it smelt of cassis and used dollar bills</i>. . . </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-82148907207377128672023-12-26T14:29:00.002+08:002023-12-28T15:28:01.105+08:00December 23. Tasting notes. <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4ocABI3fYhUcn17W0JenOsfkNCmM5MJcxmVqHdk-jzwJFWkoGYpaEsrhr2Xz3_tWsR4_6D6DmOMAe7OcDkAevurAO94HpLiBFlATOYbn3JjWK8bailrEq9cOmxglCMtsbauZrXuYBiQcIMW1OP_Evvg3or-Dl7gqjUaxQsEfzONDVoduROfq/s1808/DSC_4166.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1670" data-original-width="1808" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4ocABI3fYhUcn17W0JenOsfkNCmM5MJcxmVqHdk-jzwJFWkoGYpaEsrhr2Xz3_tWsR4_6D6DmOMAe7OcDkAevurAO94HpLiBFlATOYbn3JjWK8bailrEq9cOmxglCMtsbauZrXuYBiQcIMW1OP_Evvg3or-Dl7gqjUaxQsEfzONDVoduROfq/w640-h592/DSC_4166.jpg" width="640" /></a></div><p></p><p><b>2023 Grosset Polish Hill</b>. <i>Riesling, Clare, South Australia</i>. Like kara-age and pistachio gelato, I feel compelled to return. . . I've been blogging about wine since 2006, if you search you'll find tasting note streaks for various well known wines. . . Bindi Quartz, the Cullen Diana Madeline nee Cabernet Merlot, the Clonakilla SV, the Art Series Chardonnay, the Bouchard Baby Jesus. . . and of course - the Grosset Polish Hill. The Grosset is the only one that still gives you change on $100 and it is the one that I find most rewarding to revisit. <i>This one is pale and unresolved, it seems different from it's siblings. Tropical fruit to pair with the expected crunch and bright phenolics. Grippy and long, there's a knot of texture that will in time unwind</i>. </p><p><b>1999 Yalumba The Signature</b>. <i>Cabernet Shiraz</i>. A forgotten and neglected bottle, sub optimally cellared, but a revelation in the glass. The back label sells it short by suggesting drinking till 2011. . . <i>Deep and mature, lovely. Earthy, smooth with a kick of mid palate ginger spice and warmth. Lush, sweet oak. Very fine. </i></p><p><b>2022 Chateau Katsunuma 'The Golden Hill' Koshu</b>. Pictured on the left. An N of 1 wine. My first Koshu, a suitcase wine from Japan. P<i>recise and light, playful, shadow free</i>. . . I keep hunting for similarities to fit it into my narrow wine universe. . . It has a herbal, green bean, grassy edge - my tasting companion thought it might be a semillon / sauvignon blend. . . </p><p><b>2017 Domaine Henri Boillot Volnay 1er Cru - Les Caillerets</b>.<i> Full and heavier set than the stated 13%. A pencil shaving nose, wood spice more than fruit. Round, full, bold</i>. Knowing the bearer of the wine, I called it a Burgundy and a Pommard. . . I was out by a village. . . but if the wine was bought along by someone else, I might just as well have called Central Otago. <i>It has heft and smoulder. Firm, intense, concentrated. I was calling it plum and jam like, before settling more correctly on cherry liqueur</i>. </p><p><b>2013 Emidio Pepe Montepulciano d'Abruzzo</b>. Six years ago I had the pleasure of tasting the <a href="https://wino-sapien.blogspot.com/2018/01/emidio-pepe-trebbiano-dabruzzo-2009.html" target="_blank">Trebbiano</a>. <i>Deep and dark, a leafy nose that gives way to something more woody and camphor like. Meaty and leathery in the mouth. Rustic. Super acids and edge. Long, expansive tannins. Lovely</i>. </p><p><br /></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-18959082924885036802023-12-19T10:48:00.001+08:002023-12-19T10:48:00.248+08:00Postcard - Karaage <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx20jLs2zkI2yP4mYhupVTJrjD8Qa1WTZONCkcUGvhkSwNlrZKeX-5TZ_rWwqQK2sUbbHx9E9BgRTOW6B23r_TrsKl6TmBcCng-CyhTN0MBrkDAYlIJaNrBUkiU1fVFzoaQLJhyphenhyphenjY8Sr5dBfnRbQsgi90MUHlMc8_t0HXQUx2cWW84EaqDjUKq/s3017/DSC_3838.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2033" data-original-width="3017" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx20jLs2zkI2yP4mYhupVTJrjD8Qa1WTZONCkcUGvhkSwNlrZKeX-5TZ_rWwqQK2sUbbHx9E9BgRTOW6B23r_TrsKl6TmBcCng-CyhTN0MBrkDAYlIJaNrBUkiU1fVFzoaQLJhyphenhyphenjY8Sr5dBfnRbQsgi90MUHlMc8_t0HXQUx2cWW84EaqDjUKq/w640-h432/DSC_3838.jpg" width="640" /></a></div><br />A humble and incredibly delicious plate of fried chicken from the Kyoto <a href="https://www-torisaku-co-jp.translate.goog/menu?_x_tr_sl=ja&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc#a02" target="_blank">Torisaki</a> store near the Keihan Kiyomizu Gojo subway station. You can purchase a fried chicken 'mountain' set for about $A10. . . Though I'd recommend their trio of fried chicken set. . .<p></p><div>I have a mild obsession with kara-age. I've linked to some previous <a href="https://wino-sapien.blogspot.com/search?q=kara" target="_blank">pictures</a> of the stuff. . . </div><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-11385316693521126222023-12-18T10:30:00.003+08:002023-12-18T20:34:15.701+08:00Postcard - Arashiyama Bamboo Grove - Kyoto<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN79GHXP7I2VX8yqROBt4OKk4AIQrlV8w5BvSyAeRzkFw-Ng-Y8K_ZLstfTKjZWdB0CyXFsNRq19lgTqXpEWtUDYniv32FAghAMLVOO0W7lnx1t0KDTamTMBFpSvw6bYef9ceS4gucCxE-7e_IsGtZ2AUClwrOC_v4WGiSE2IhuW_sPVM3yAYW/s4512/DSC_3939.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3008" data-original-width="4512" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN79GHXP7I2VX8yqROBt4OKk4AIQrlV8w5BvSyAeRzkFw-Ng-Y8K_ZLstfTKjZWdB0CyXFsNRq19lgTqXpEWtUDYniv32FAghAMLVOO0W7lnx1t0KDTamTMBFpSvw6bYef9ceS4gucCxE-7e_IsGtZ2AUClwrOC_v4WGiSE2IhuW_sPVM3yAYW/w640-h426/DSC_3939.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: left;">The colour enhanced photos you see of the Kyoto bamboo groves are hauntingly beautiful and unpopulated. . . BT - before tourists, 2020 in the midst of COVID restrictions perhaps. . . When I visited in November 2023 there were hoards of phone wielding tourists. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-73741934222918962302023-12-17T10:24:00.000+08:002023-12-17T10:24:00.065+08:00Postcard - Shibuya crossing, Tokyo<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUOoOCTeVfEh933NEL-oiZfvRXcCxW5JbaeBnMieBMKRXpeCsGpklcCzOrVAgs0ogPa6IfRtvmBZc3NzTx5fzXQxgjDHRaTbKL3rzOygg5PLtLqfBVRVh2qpPU3Dn6yOFFmnsWNE3eAquyK89v3QbXWCy6UNEoe4f10p8ItQSSQJJByzc-NvA/s2774/DSC_3604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2157" data-original-width="2774" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUOoOCTeVfEh933NEL-oiZfvRXcCxW5JbaeBnMieBMKRXpeCsGpklcCzOrVAgs0ogPa6IfRtvmBZc3NzTx5fzXQxgjDHRaTbKL3rzOygg5PLtLqfBVRVh2qpPU3Dn6yOFFmnsWNE3eAquyK89v3QbXWCy6UNEoe4f10p8ItQSSQJJByzc-NvA/w640-h498/DSC_3604.jpg" width="640" /></a></div><br />In the middle of Shibuya crossing, a moment of prepared street theatre. A gaggle of costumed youth gesturing to the sky. . . <p></p><p>It's supposedly the busiest cross walk in the world. It's certainly the most amusing one that I've visited. It's my speculation that at least 70% of the pedestrians are tourists and they add to the congestion by crossing back and forth in every possible direction, lots of double, triple and quadruple counting. . . like me they were all trying to soak in the chaos and energy. </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-14898074890776668412023-12-17T10:09:00.000+08:002023-12-17T10:09:17.519+08:00Olives <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpJHfTsfphGbZpduQ1PM8EyewTl4b6TirMSDU7za5C0tnPPwtxAcrYTilEBegUSz5UDO3jT94mW2dnplsFb1t4QzgYdnEODDyVTbCZ-4XgbzzS3yyT_Bk970tGbrtQhoTGTeuo6YGxtxtcjx3eramhr0LTnCYEEKH5JbwK5YUBvIb2HMqVg1T/s2504/DSC_3562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2475" data-original-width="2504" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpJHfTsfphGbZpduQ1PM8EyewTl4b6TirMSDU7za5C0tnPPwtxAcrYTilEBegUSz5UDO3jT94mW2dnplsFb1t4QzgYdnEODDyVTbCZ-4XgbzzS3yyT_Bk970tGbrtQhoTGTeuo6YGxtxtcjx3eramhr0LTnCYEEKH5JbwK5YUBvIb2HMqVg1T/w640-h632/DSC_3562.jpg" width="640" /></a></div><br />At regular intervals I've been making my version of <a href="https://wino-sapien.blogspot.com/2022/06/june.html" target="_blank">Hunter chicken</a> with these lovely shrivelled olives. You could never sell them, they seem to odd, medicinal in taste; but give them a pot, a chicken, tomatoes, white wine and a handful of garden herbs and they sing. . . <p></p><p>I've been trying to get the recipe for the olives - so far only a few incomplete cryptic clues.</p><p>1. Pick the olives when black. </p><p>2. Wash. </p><p>3. Salt and season - add salt, herbs - like oregano, chilli. Don't cover with salt. </p><p>4. Move the olives every few days.</p><p>5. They are ready when they are 'sweet', maybe 2-3 weeks, maybe more. </p><p>6. When done - store in the fridge or freezer, or place then in a warm (not hot) oven for 30 minutes - to dry. Watch you don't burn them. </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-71925031288360664642023-09-24T20:55:00.001+08:002023-09-24T20:55:13.980+08:00September 2023. Blind tasting. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiIJVblxM3WtQpTDyIwSSG50pdeQKxxc1uEGLTb3KKBX1cPNEpEvrYvUGvZ730gEqEIhpKKC6oFPOi34ZQAPb8aY8CmQV_g28JBTVHU99pvhPOIk2ItvSxYKzd00HJ9tMFmqGlKae3rK2tZ-kNi554yiDMXjA6z5e2IPxwyfHV_lulgTxvyH5/s1973/DSC_3559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lonely Shore pinot noir" border="0" data-original-height="1973" data-original-width="1835" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiIJVblxM3WtQpTDyIwSSG50pdeQKxxc1uEGLTb3KKBX1cPNEpEvrYvUGvZ730gEqEIhpKKC6oFPOi34ZQAPb8aY8CmQV_g28JBTVHU99pvhPOIk2ItvSxYKzd00HJ9tMFmqGlKae3rK2tZ-kNi554yiDMXjA6z5e2IPxwyfHV_lulgTxvyH5/w596-h640/DSC_3559.jpg" width="596" /></a></div><br />A pair of white wines to begin. The <b><i>2022 Limefinger 'Solace' Polish Hill Riesling</i></b>, with its leaf green label. Tasted blind, my thoughts were still muddled and biased. I knew my tasting companion had just returned from Germany and so I wondered - could this be a suit case wine, an off dry European Riesling perhaps (My differential diagnosis being a Great Southern). . . It seemed to have a different spectrum of citrus, a trace of tropical, and a few grams of sugar. Very bright and open, a medium phenolic tail. <b>Good - very good</b>. 16.5-17<p></p><p>Second up - a poorly cellared but delicious curio. A <b><i>2007 Tahbilk Marsanne</i></b>. Preserved under screw cap. A Golden, wee colour. Blood orange, burnt sugar, marzipan nose; with honey edges. Complex and over delivering for its price point and atrocious storage. Bright and fleshy. <b>Very good +</b> . 17.5. I'd buy again if I were a younger man. . . not sure I'll still be drinking in 16 years time. . . </p><p>The <b><i>2022 Lonely shore Pinot noir</i></b> from Manjimup WA. The fluffy angry wave on the label reminds me of a certain US President's hair. . . Crimson, bright confection like nose. Cherry and an undercurrent of spice and brambly undergrowth. . . My drinking companion, thinking I had sprung him with another wine from <a href="https://wino-sapien.blogspot.com/2022/12/quartz-21-and-farvie-20.html">Swinney</a> called it a Grenache. Tart and round, flesh, juice and lovely intensity. A pleaser. Fine slightly silty tannins. <b>Very good</b>. 17-17.5</p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com1tag:blogger.com,1999:blog-23445755.post-15574121628353589532023-08-27T22:47:00.002+08:002023-08-27T22:47:31.959+08:00Sunday. Bun bo xao.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXFebqyBx9_N5W0TAPjiRZ8wdJlVIXi3T4pJZMS1gRMkVhnbu4yueRmPgbYjVFig0SHiAwwFxqYC-aCzFbUKvNpY01Q2XpHlR2NTkEPjFOQJYhiRVEFmUUdkqGVOpVm6h2AKWn_Nsm3NLM3oOb5ZxQ3H-cEsT9_oEz9fk-pupMTNpiT9owjfS/s3673/DSC_3550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2705" data-original-width="3673" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXFebqyBx9_N5W0TAPjiRZ8wdJlVIXi3T4pJZMS1gRMkVhnbu4yueRmPgbYjVFig0SHiAwwFxqYC-aCzFbUKvNpY01Q2XpHlR2NTkEPjFOQJYhiRVEFmUUdkqGVOpVm6h2AKWn_Nsm3NLM3oOb5ZxQ3H-cEsT9_oEz9fk-pupMTNpiT9owjfS/w640-h472/DSC_3550.jpg" width="640" /></a></div><br />I've acquired several packets of orphaned, expired vermicilli. For the first bag - Bun bo xao. . . <a href="https://www.nytimes.com/2014/10/15/dining/the-vietnamese-noodle-salad-known-as-bun-bo-xao.html">A NYT recipe</a> with a few minor additions and modifications. <p></p><p><i>I started early, walking into Highgate for an almond croissant, a kouign amann and a double shot of caffeine.</i> Suitably fortified I julienned 1.5 carrots before doing the same with half a smallish daikon. The matchsticks were then salted with 1/2 tablespoon of fine salt granules. I'm not wasting my diamond crystals on this. . . While waiting 20 minutes make the pickling broth - by warming 1 cup of white vinegar (I used 2/3 rice wine and 1/3 plain supermarket white vinegar), 3/4 cup of water and 1/4 cup white sugar. Rinse the carrots and radish and then add to the pickling solution. Leave for 3 hours. </p><p>This was enough time to go for a second, much longer walk. This time to the supermarket to procure 600g of sirloin steak and then the Asian grocer for everything else I was lacking (lime x1 large; cucumber x2 Lebanese; green chilli; fancy mini lettuce; green herbs - coriander, mint and perilla; lemon grass x3; bean sprouts). <i>In flâneur mode I observed a man with a blue and gold macaw; a flock of marauding Carnaby's black cockatoo defoliating trees in the carpark of the Brisbane hotel; a <a href="https://www.hayleywelsh.com/street?lightbox=dataItem-la9448gi">sign</a> in a urine soaked alley telling me to "Live in the Present"; and a derelict city block covered with huge red Flanders poppies</i>. </p><p>On with the mise en place. . . Wash and prep the lettuce, herbs, sprouts; lightly crush 4 tablespoons of peanuts; slice 3 spring onions; julienne the cucumber; make the dipping sauce; drain the carrot and daikon pickle; use a thermomix to pulse the lemon grass so there are no fibers, and marinate the beef. </p><p>Just before eating - cook the vermicilli, taste and check along the way. Rinse in cold water and then use scissors to cut into manageable lengths. Dish out. Lettuce to one side, with herbs, shoots, pickles, cucumber. Vermicilli filling the rest of the bowl. Top with spring onion. </p><p>Now cook the beef - in batches - allowing the meat to char slightly. When done - top each bowl with the cooked beef and garnish with the crushed peanuts, fried shallots. Dress with the dipping sauce. </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-71475916543657040142023-08-08T12:17:00.003+08:002023-08-08T12:23:12.176+08:00August 8<p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTv9xGxdJAowtqU7kcte6A-jV2ndiZB2Fzzu7OSbdyLagpWp4geJcbDVVpC0JSEsRMY6OZaTJ-J_yfxHchrNA2utLpujV3v-SyRHoCO6dTgGj3Bdp1AkKXIrT0bQVLZKJnhWna_4p5BrI_kDwTXV2QP7j2CxDv0KdREc5K8C20qjtnVP8Eapm/s1842/DSC_3536.jpg"><img border="0" data-original-height="1674" data-original-width="1842" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTv9xGxdJAowtqU7kcte6A-jV2ndiZB2Fzzu7OSbdyLagpWp4geJcbDVVpC0JSEsRMY6OZaTJ-J_yfxHchrNA2utLpujV3v-SyRHoCO6dTgGj3Bdp1AkKXIrT0bQVLZKJnhWna_4p5BrI_kDwTXV2QP7j2CxDv0KdREc5K8C20qjtnVP8Eapm/w640-h582/DSC_3536.jpg" width="640" /></a></div><br /><b>Bindi Quartz. 2021</b>. A <a href="https://wino-sapien.blogspot.com/2022/12/quartz-21-and-farvie-20.html">second</a> glance at this tremendous Chardonnay. There are so many notable aspects, but the texture and then the acid caught my fleeting attention. Lush, thick, nectar like; before a sting of bristling acidity. My favourite wine of the clutch. <p></p><p>The <b>Faiveley Èchezeaux. 2010</b> was altogether too mature and too stern for my mood. Leafy and deep, a smudge of ink on the nose, plum, leather, shrooms. I was hoping for something more ethereal and light.</p><p>The <b>Thivin Côte de Bruoilly. 2015</b> unseen but appreciated. Clos Bertrand. It's <a href="https://wino-sapien.blogspot.com/2017/07/chateau-thivin-cote-de-brouilly-clos.html">still</a> in terrific drinking form. Deeper in colour than the Faiveley with more fruit and plum and more softness and warmth in the mouth. </p><p><b>The Mount Mary Quintet. 2018 </b>was wonderful. An understated but exceptional claret. Deeply coloured, tobacco and violet, the black currant more obvious the following day. A sweet, long core, with soft unfurling tannins. </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-65647296454360681332023-07-02T16:51:00.000+08:002023-07-02T16:51:12.218+08:00Winter 23<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMHSuZoSDR0y82nOcvGSwY5IGhoZjDxCGY2FuOVGwa3JBlCHlpVO-qP02pCGmJ3v-bgJnsc3fEq9OehEjEyBGI9MFYjGhc0lNmavdceZFeF4iU8joPJQeh1Zqhm16URDzSMoM95jIn7TGjP1eTRYm8bIu1ITr-vkZY4-hWt0oROLAA5XKC_zB/s4185/DSC_3487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2632" data-original-width="4185" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMHSuZoSDR0y82nOcvGSwY5IGhoZjDxCGY2FuOVGwa3JBlCHlpVO-qP02pCGmJ3v-bgJnsc3fEq9OehEjEyBGI9MFYjGhc0lNmavdceZFeF4iU8joPJQeh1Zqhm16URDzSMoM95jIn7TGjP1eTRYm8bIu1ITr-vkZY4-hWt0oROLAA5XKC_zB/w640-h402/DSC_3487.jpg" width="640" /></a></div><br />Some technical issues with my ancient laptop, so no bottle shot, instead a different phallus, the Rottnest Island lighthouse, early evening in January this year, no tripod only my wobbly hands. . . <p></p><p>A trio of noteworthy bottles. </p><p><b>2022 Clonakilla Riesling</b>. 12%. Canberra. Pure and tight, a hint of sugar sweetness and sharp green edges. Precise and thrusting, super wine. </p><p><b>2020 Local Weirdos Chateau da Swan</b>. Grenache. 13.1%. A playful bottle. Qvervi raised, with a very funky nose and palate. Microbial and unresolved, sappy and bright, tart and savoury. (<a href="https://wino-sapien.blogspot.com/2017/04/old-mate-wine-its-lit-riesling-2016.html">Related</a>). </p><p><b>2017 Flowstone Queen of the Earth Cabernet</b>. 14.5%. Margaret River. Plush and expensive. Hard not to turn your head, at least once. Vanilla and wax, blackcurrant, menthol. A buzz of scent. Round, fleshy, very full and disarming. Meaty tannins. </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-17403283953886715542023-06-19T21:07:00.000+08:002023-06-19T21:07:01.518+08:00Cullen Cabernet Merlot 1999<p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENEAXaYi5gDXbiSL8iZMqoQ5ZwvWz1yYJpa3Cgn_t45il2VNzzaVVcFqI-yupGv7eEOxepmcij60PllcwwB82vCLOsTYKNZjkSDAx39rzI5nFayC87tZBi2n4nRv5uA0SkXf1q4jfEQkjR0VWXGGzkkI4L2frIUGYLVO0eypJe3Xwf1zcQCpi/s2257/DSC_3522.jpg" imageanchor="1"><img border="0" data-original-height="1928" data-original-width="2257" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENEAXaYi5gDXbiSL8iZMqoQ5ZwvWz1yYJpa3Cgn_t45il2VNzzaVVcFqI-yupGv7eEOxepmcij60PllcwwB82vCLOsTYKNZjkSDAx39rzI5nFayC87tZBi2n4nRv5uA0SkXf1q4jfEQkjR0VWXGGzkkI4L2frIUGYLVO0eypJe3Xwf1zcQCpi/w640-h546/DSC_3522.jpg" width="640" /></a></div><br /> I wrote in <a href="https://wino-sapien.blogspot.com/2014/04/cullen-cabernet-merlot-1999.html">2014</a>: <span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">Unless I'm mistaken, this is my last bottle. It's starting to uncoil and unravel, though there is still some time before the end. The tannins are softer and there is a meaty, leathery, well worn and wizened character about the palate. It's as if the hard work has been done and the muscles have relaxed. . . The nose is balsamic and savoury, I've scribbled meat and pan juices, it's the combination of density and comfort. Deep, mature and generous in the mouth, a sweet core with hide and meaty tannins. I was more impressed by the last bottle I tried in </span><a href="http://wino-sapien.blogspot.com.au/2013/04/thursday.html" style="background-color: white; color: #009eb8; display: inline; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; outline: none; text-align: justify; text-decoration-line: none; transition: color 0.3s ease 0s;">2013</a><span style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; text-align: justify;">.</span><p></p><p>Clearly I'm easily mistaken. . . I had one last bottle, a magnum with a fussy friable cork which took some persuading to exit, and only then in pieces. . . It's a little more unravelled and wizened, though still rewarding. Mahogany in colour, gentle in spirit, with worn leather and menthol. </p><p><b>Image</b>: Despite high hopes only one of the magnums was consumed.</p><p><br /></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-71386584111589810872023-05-30T18:58:00.000+08:002023-05-30T18:58:23.899+08:00Sweet and sour pork <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrqN4_uvxF_JM8bSquD63Q6RF-FQtJ1kW1DzYHn4mc1VZUBvkNYm1CBQnQpD6FkMPRCt_70qpkG3XXFPABtwJlecDCiI4BNJS1NlWy058i_h76bjGvZ1ahlnVSKXv7ZB_B1P_cl30mp9DyU0iuSk4Pa-Azn_-zvIjs3nfhgmHbYs2bZcUnQ/s3740/DSC_3513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2513" data-original-width="3740" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrqN4_uvxF_JM8bSquD63Q6RF-FQtJ1kW1DzYHn4mc1VZUBvkNYm1CBQnQpD6FkMPRCt_70qpkG3XXFPABtwJlecDCiI4BNJS1NlWy058i_h76bjGvZ1ahlnVSKXv7ZB_B1P_cl30mp9DyU0iuSk4Pa-Azn_-zvIjs3nfhgmHbYs2bZcUnQ/w640-h430/DSC_3513.jpg" width="640" /></a></div><br /> A guilty pleasure, which until today, I've eaten and thought about, but never cooked. In Cantonese it's <i>Gu lou yuk (old meat) </i>which is converted sarcastically to <i>gweilo yuk (ghost meat, white man's meat)</i>. The implication being that this is a bastard dish for the non serious. . . and yet. <p></p><p><u><b>How:</b></u></p><p><b>Pork</b> - 300g of collar butt, cut into 2cm cubes. To this add 1/2 tsp of salt, 1 tsp bicarb soda (to soften the meat), 1/2 tsp corn starch, 1/4 cup of water and a few glugs of maggi seasoning in lieu of MSG. Mix and let it sit for at least 60 minutes. </p><p><b>Sauce </b>- the non serious part. 80g brown sugar, 80g white vinegar, 50g tomato sauce, 1 teaspoon of Worcestershire sauce. Bring to the boil, simmer for 5 minutes. Set aside for later. </p><p><b>To cook Pt 1</b> - This part, the pork, can be done ahead of time. Set us a mixing / coating / frying station. Heat your cooking oil (so you have approx 2 inches of oil) in a small saucepan and then set up 2 separate bowls - the first with 2 beaten eggs and the second with approx 150g of corn flour. Working in small batches - coat the pork pieces in egg, then flour and then fry in oil. The pork will cook quickly. 2-3 minutes per batch. </p><p><b>To cook Pt 2 </b>- Just before eating. I use a non stick pan rather than a wok (for better heat distribution given the limitations of my non serious home cook top) - heat and coat with olive oil. Then toss in 1/2 red capsicum and 1/2 green capsicum (both roughly diced) and 1/2 red onion (similar dice to capsicum). Stir fry for few minutes. Add the sweet and sour sauce, then the fried pork pieces. Coat well in the sauce. Add 75g of tinned pineapple pieces. Toss well. Just prior to serving add quartered strawberry fragments - approx 6 berries in total. </p><p><b>Thoughts?</b> I'm not sure the egg is needed for the batter. I will likely try just the corn starch alone next time. For the sauce - maybe the addition of some Balsamic. For the pork - a hint of fennel perhaps. . . </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-411289195841463282023-01-10T14:07:00.000+08:002023-01-10T14:07:01.537+08:00Three notes <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKV_mDgu5cfK0SOIyBnm4bC9ulmtWpijXlIRMopBqisqeLUqqxCPtFw8ev9FeJuYMt3GTxkNdCnuXP94SK-8N3aGnrqggGR1gO0vUFleumgH0Vh8FQ7kuh4MFFAIWnzUB3AqoKH5lWc_H1koLRJj2Kx24HW8s6Z-v3Ge9j4e-ZFCUDBxLnww/s2667/DSC_3240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1929" data-original-width="2667" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKV_mDgu5cfK0SOIyBnm4bC9ulmtWpijXlIRMopBqisqeLUqqxCPtFw8ev9FeJuYMt3GTxkNdCnuXP94SK-8N3aGnrqggGR1gO0vUFleumgH0Vh8FQ7kuh4MFFAIWnzUB3AqoKH5lWc_H1koLRJj2Kx24HW8s6Z-v3Ge9j4e-ZFCUDBxLnww/w640-h462/DSC_3240.jpg" width="640" /></a></div><br /><b>Grosset Polish Hill 2022</b>. 12.9%. Pale. Intense and restless, unresolved. A 'new' nose - fresh florals, a hint of green bean and grass, guava. Super. Like <a href="https://wino-sapien.blogspot.com/2022/12/quartz-21-and-farvie-20.html">the 2020</a> I tried a few weeks ago the palate is notable for the phenolics - a seam of green salty electricity. Grip, texture and length in abundance. Impressive. <p></p><p>The Austrian cap from a cellared bottle of Pichler Gruner - <span style="font-family: inherit;"> <span style="background-color: white; color: #333333; text-align: justify;"><b>FX Pichler Grüner veltliner Federspiel Loibner Frauenweingarten 2008</b>. The <a href="https://wino-sapien.blogspot.com/2010/05/sunday-wines.html">last time I tried it was in 2010</a>. Golden in colour with notable mineral and slate on the palate. A pinch of tartrate crystals in the final glass. . . </span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #333333; text-align: justify;">The gold sticker belonging to <b>The Petrichor Coal River 2018 Clone 777 Pinot noir.</b> Coal River. 13%. Single clone (777), 50% whole bunches. Crimson. A whole bunch / stem scented nose. Sticks and smoulder, ginseng and roots. . . I found it a little too stern and medicinal. . . </span></span><span style="background-color: white; color: #333333; font-family: inherit; text-align: justify;">See </span><a href="https://wino-sapien.blogspot.com/2020/02/petrichor-single-vineyard-pinot-noir.html" style="font-family: inherit; text-align: justify;">here</a><span style="background-color: white; color: #333333; font-family: inherit; text-align: justify;"> (for the sister bottle) and </span><a href="https://wino-sapien.blogspot.com/2020/02/by-glass.html" style="font-family: inherit; text-align: justify;">here</a><span style="background-color: white; color: #333333; font-family: inherit; text-align: justify;"> (for last encounter with the clone 777)</span><span style="background-color: white; color: #333333; font-family: inherit; text-align: justify;"> </span></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-36829768724721279102022-12-30T16:29:00.001+08:002022-12-30T16:29:58.973+08:00Assorted notes <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQotJmJ_mZPqLIy9lkuYpaF8ghwCm33dc31CVpsfddAw0DTst31mi_DQFdoJ9jK237KY6G3jc1Hc6GMMy_gyEFk62TN9Hv0jw2GIoAP9brZ9wC7HCq4tjq_h7jad1brFEYEg_ew81RbBqP9C0QMt5YDjXFKXHcbW-NAlFegOJeOvGVfrkP6g/s2917/DSC_3212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1947" data-original-width="2917" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQotJmJ_mZPqLIy9lkuYpaF8ghwCm33dc31CVpsfddAw0DTst31mi_DQFdoJ9jK237KY6G3jc1Hc6GMMy_gyEFk62TN9Hv0jw2GIoAP9brZ9wC7HCq4tjq_h7jad1brFEYEg_ew81RbBqP9C0QMt5YDjXFKXHcbW-NAlFegOJeOvGVfrkP6g/w640-h428/DSC_3212.jpg" width="640" /></a></div><br /> A final collection of tasting notes for the year, before the memories slip away. . . <p></p><p>Two of the five bottles had at least a trace of cork taint, easily missed if you were not paying attention. The <b>99 Dom</b> just a little duller and less defined on the nose than expected; more affected was the <b>1990 Huet</b> <i>Le Haut-Lieu Moelleux</i>. A shame. It promised much - a suitcase wine lugged home from Chambers street wines a decade ago, still in the original brown paper bag and almost forgotten in my wine fridge. A beautiful colour - tawny. Despite the munted nose - lovely lingering burnt edge sweetness and super acidity. </p><p>The pick of the wines was another suitcase bottle - the <b>2018 Jean-Michel Guillon</b> <i>Gevrey-Chambertin 1er Cru Les Champonnets</i>. It made the 2004 Seppelt Show Reserve Sparking Shiraz seem provincial and two dimensionally simple, at least initially. . . </p><p>The Burgundy was curious indeed. It opens beautifully. Super nose, amazing balance and length, and wonderful density of flavour and impact. Impressive tannins. It's only much much later (with the food gone, and my blinkers on) that it starts of fall apart, the lush beauty overwhelmed by the alcohol and heat. It weighs in at 15% alcohol. A beast. Still it takes many many hours for this to manifest. </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-27340854249251007032022-12-20T10:25:00.004+08:002023-09-24T20:43:04.477+08:00Quartz 21 and Farvie 20<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-Q0SogLzQ33-5OGmERvltDvl4xJeVGeEY2wzUBb6Hz620RCpN9KraB6TCk6Ln7tGUh5HD7fLHN0H6xVKLfAX1cF76f1PpDwvAjHLJeyXJRL8H9wNHMyZCqdP7DbhhHsKYIx2lswmnUk8brjmvQHmo6KSnvoWXClnD06YEqyzSIc0jrgLRQ/s2102/DSC_2879%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2102" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-Q0SogLzQ33-5OGmERvltDvl4xJeVGeEY2wzUBb6Hz620RCpN9KraB6TCk6Ln7tGUh5HD7fLHN0H6xVKLfAX1cF76f1PpDwvAjHLJeyXJRL8H9wNHMyZCqdP7DbhhHsKYIx2lswmnUk8brjmvQHmo6KSnvoWXClnD06YEqyzSIc0jrgLRQ/w640-h608/DSC_2879%202.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">An exception pair of wines. . . but first, the lead in bottles. . . A <b><i>2015 Seppelt Drumborg Riesling</i></b> - fragrant and very light. It seemed diminished and shorter than expected. <i>Featherweight</i>. In contrast the <i><b>2020 Grosset Polish Hill</b></i> was next level - with jagged edges (yes) and extraordinary phenolic intensity.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The <b>2021 Bindi Quartz</b>. 14%. Super nose, very pretty. Smells of Spring with peaches and melon, pollen and flowers. Nectar like in the mouth - rich, fleshy, lush, good acidity, excellent length. A juxtaposition of line and weight; sinew and curves. Wonderful. <b>95+</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">The<b> 2020 Swinney Farvie Grenache</b>. 14%. The nose is playful and light. Raspberry with a smudge of thyme, it's alluring and a lovely contrast to the serious structure that follows. Super tannins - a long hard spine. <b>95+</b></div><p></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-48864079030851169842022-09-11T15:55:00.000+08:002022-09-11T15:55:02.003+08:00Spring 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02aejPiciwr2N-5r4iMQ0IPll-dUnBdGfsYfea3p9x7Jyfs1NWWTL14-bps38vtYyAltkGLckDBZavTcZywK8ZuplX05bLtb-CiTObDcRMQmDHtqyO8MbRfNhg60et-A7gX0RW6iz-oR87Zf-yvsgs0UQ7l8BJeLPfVg1942FkwbnnY6cag/s3928/DSC_2860.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2719" data-original-width="3928" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02aejPiciwr2N-5r4iMQ0IPll-dUnBdGfsYfea3p9x7Jyfs1NWWTL14-bps38vtYyAltkGLckDBZavTcZywK8ZuplX05bLtb-CiTObDcRMQmDHtqyO8MbRfNhg60et-A7gX0RW6iz-oR87Zf-yvsgs0UQ7l8BJeLPfVg1942FkwbnnY6cag/w640-h444/DSC_2860.jpg" width="640" /></a></div><p></p><p><i>Add the juice of one lemon</i>. . . surely one of the vaguest and oft repeated recipe instructions. . . We have a pair of prolific trees, but mostly the fruit is small - like the 70g lemon pictured to the left of the fluoro orange cricket ball. </p><p>It seems everyone in my neighbourhood has a lemon tree and an abundance of fruit. There are buckets of free offerings everywhere. . . I've been told not to bring anything home, but when I saw the citrus giant on the right, how could I resist. . . 750 grams! </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-32462328049426547972022-08-02T10:31:00.008+08:002022-08-09T11:42:34.116+08:00August notes <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkYbiXlLvzkB6-KiIO7_YvmMbZWcaHZFAILIGYf3pzRAvvmaw7ByY9ETGF8lqGOrRTCwKDPOwGikyVOkzfbkrGUZk0BOoIaEJE_5bAsi59bNoW36tWX9BsgM0ZrFuWezry3QrOAVv0ZK-SO4cRkH6ncNS-xr82hmDBUoYCE2RHKCsrvNzTw/s1953/DSC_2857.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1953" data-original-width="1770" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkYbiXlLvzkB6-KiIO7_YvmMbZWcaHZFAILIGYf3pzRAvvmaw7ByY9ETGF8lqGOrRTCwKDPOwGikyVOkzfbkrGUZk0BOoIaEJE_5bAsi59bNoW36tWX9BsgM0ZrFuWezry3QrOAVv0ZK-SO4cRkH6ncNS-xr82hmDBUoYCE2RHKCsrvNzTw/w580-h640/DSC_2857.jpg" width="580" /></a></div><br /><p></p><p>More bottles worthy of contemplation. . .</p><p>A skinny and bristling <b>2014 M3 Shaw and Smith Chardonnay</b>. A worked nose - flint and matchstick, super acids, quite lean and a curious suggestion of passionfruit at the end. The <b>2016 Leeuwin Art Series Chardonnay</b> was also tight, but with more weight and substance and exuberance. Sunny and flamboyant, it's hard not to love this, especially after a long gap between bottles. . . Long, rich, lingering. </p><p><b>2017 Bass Phillip Issan Pinot noir.</b> A super wine. 14.4%. It's everything, everywhere, all at once. . . Prune and rhubarb. Spice. Dense and concentrated, complex and at this time quite delicious. </p><p>A pair of older reds. The <b>2007 Heytsbury Cabernet</b> - it's still very youthful, all primary fruit still. Plump and rich, a fruit bomb with substance. Also with lots of fruit, but much more age and development is the <b>2000 Seppelt St Peters Shiraz</b>. This bottle - beautiful despite being unloved and somewhat neglected - ie poorly cellared in wooden box in my daughters wardrobe. Lush and enticing - a combination of soft five spice, plums and berries. Still singing with vigour. . . Soft tannins and some ginger spice zip and warmth. </p><p>Related. My <a href="https://wino-sapien.blogspot.com/2011/12/seppelt-st-peters-shiraz-2000.html">2011 TN</a> for the St. Peters; and my Xmas <a href="https://wino-sapien.blogspot.com/2019/12/leeuwin-art-series-chardonnay-2016.html">2019 TN</a> for the LEAS</p><p><br /></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-15415259769169595122022-07-26T23:09:00.074+08:002022-07-26T23:09:00.207+08:00July notes. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RaBr9uYDVGF6csy91yEj72EoAPI_wKj1sNpQ_2IerQ6Vfw4x-j5_gVjl8TWkMtJNXp0EPST5b-G0380CCo2FK8CSACe4zZw_FXF3zQDmyjNTQYTdGQkKyopc8XWtQqD6WyMv-LHO45kSb1Rn-MDNKU_OrhGTH7Pv3BFXxARLBQ9fTJi-Gw/s842/IMG_6652.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="842" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RaBr9uYDVGF6csy91yEj72EoAPI_wKj1sNpQ_2IerQ6Vfw4x-j5_gVjl8TWkMtJNXp0EPST5b-G0380CCo2FK8CSACe4zZw_FXF3zQDmyjNTQYTdGQkKyopc8XWtQqD6WyMv-LHO45kSb1Rn-MDNKU_OrhGTH7Pv3BFXxARLBQ9fTJi-Gw/w570-h640/IMG_6652.jpg" width="570" /></a></div><br />3 posts in one month.<div><br /></div><div>A laundry list of notes. . . <div><p></p><p><b>Mac Forbes Hoddles Creek Village Chardonnay 2020</b>. Not unlike a village Chablis. . . stones in the mouth, a sour edge and a tight and light body. An interesting counterfactual to the <b>2015 Brookland Valley Margaret River Chardonnay </b>- which was full with a worked and flinty nose. The more complex and attention seeking wine - tanned, curved and weighty. </p><p>Some days later - a few sips of the <b>2004 Bollinger Grande Annee</b>. A birth year wine. . . beautiful and poised, the faintest hint of bruising. The <b>2019 Jean-Paul and Benoît Droin <i>Vaucoupin</i> 1er Cru Chablis </b>was under Diam<b> - </b>white flowers and honey, stone and pear. A soft understated power and elegance. <b>The 2014 Cape Mentelle Chardonnay</b> - was tighter than the Brookland Valley, but still with plenty of bristle. At the pineapple end of the fruit spectrum and with a matchstick nose. It's cheese to the Droin's chalk. </p><p>Then, not on the same night, a pair of contrasting riesling. A youthful, short, but curious <b>2020 Harewood Mount Barker</b> (WA, Porongurup) riesling. I say curious because for my palate there was a note of green bean and grass derailing my blind tasting diagnosis. . . and then a relic. . . My last bottle of <b>2002 Pewsey Vale - The Contours Riesling</b> (Eden, 12.5%). Golden. Fragrant. Lime zest and florals behind the temporary fog of kerosene. Perhaps I've left this too long, but it is still luminous and wonderful. . . Indeed I'm sipping at the day after remains as I write. . . </p><p><b>The reds</b>. . . A trio of pinot noir. A feather weight, fragrant and very primary <b>2020 Mac Forbes Woori Yallock Village Pinot.</b> 11%. Rhubarb ++. In contrast to the heavy crowd pleasing <b>Bream Creek Reserve 2019 - </b>which I found a little hard going. It tastes like a Tassie pinot noir - cherry liqueur and with an essence like power. A warm enveloping embrace. I preferred the complexity and softer body of the <b>07 Bouchard Vigne de l'enfant Jesus. </b>This one had a menthol nose and gently spiced and expansive tannins. </p><p><b>Image:</b> <i><b>After the booze</b></i> - my fitness tracker recorded a spike in my resting heart rate (my liver needing more fuel and blood to metabolise all the food and poison. . .) and <b>a drop in my heart rate variability</b> (see image above). HRV can be used as a measure of heart health. Mine tends to plummet if I've had too much to drink</p></div></div><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-1850106885856576532022-07-26T16:31:00.001+08:002022-07-26T16:31:11.357+08:00Octopus<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4tQXh6p6efSX6IeP42GuUmsUKWxFd4_V8VG0C_alcRCW3yxjOXEA19GWQXb2WPIyY1AcOzrsPRO4Nsnt4oFxT37zX2Xy_27b-NUN-4vAVn70Wd_PVaYzPWMrbyvdsZdOBbfkl1IvuOAVj5i923BIA7To3kXlmfbZshYPf5GWgyasAjqYgw/s2538/DSC_2780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2538" data-original-width="2323" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4tQXh6p6efSX6IeP42GuUmsUKWxFd4_V8VG0C_alcRCW3yxjOXEA19GWQXb2WPIyY1AcOzrsPRO4Nsnt4oFxT37zX2Xy_27b-NUN-4vAVn70Wd_PVaYzPWMrbyvdsZdOBbfkl1IvuOAVj5i923BIA7To3kXlmfbZshYPf5GWgyasAjqYgw/w586-h640/DSC_2780.jpg" width="586" /></a></div><p>A grainy photo that captures my first attempt at cooking octopus. . . </p><p>I've been intimidated till now by the image of men pounding octopus for hours while standing on rocks splashed by waves (see <a href="https://www.youtube.com/watch?v=DUMkqm9melo">here</a>). The alternative off course is just to double cook your tentacles. . . </p><p><b>How?</b> 3 steps. <b>Boil. Marinate. Grill</b>. Start the night before. . . </p><p>I purchased 3 semi prepared octopi. The head and eyes had been removed, but the beaks were still inside waiting to be squeezed out. Once washed under running water I placed them into a pot of simmering liquid (water mostly, with 100mls of left over riesling and petit chablis, 3-4 bay leaves, the rind and juice of one lemon). Let the tentacles simmer for about 40-60 minutes - depending on the size of your octopus. Test by inserting a sharp knife into a thick part of the tentacle. It should pass with minimal resistance. When cool enough to handle - section the octopus into individual tentacles. Marinate and leave overnight and then cook on the grill (allow each side to char slightly) just before serving. </p><p>I used <b>chermoula</b> for the marinade. <b>Half</b> for the octopus and the remains to dress the final dish. 2 cups of fresh coriander and 2 cups of fresh parsley. 3 cloves garlic. 2 tsp each of ground cumin, coriander and paprika. 1 teaspoon of ras al hanout. Salt. Pepper. Juice and zest of 2 lemons. Approx 60-80mls of olive oil. Blend into a paste. </p><p>To serve - a plate of cooked moghrabieh dressed with broad beans, diced tomato and a small amount of finely chopped red onion. Dress with chermoula, top with the grilled octopus. </p><p><br /></p><p></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-45724003554891711062022-07-24T22:01:00.001+08:002022-07-24T22:01:35.091+08:00Fish baked with almond paste<p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bJ2EYrRrph6onrqAx1yG6G9PXpSr9j4EoQC3a8dNpGzwpz6m632BZXUMdKQAV-GUb7SGzcSbYqcPKxtKp6Hl7iUsay8A_ogMJvTbTjCAYD3QcwoC1yHy2RaL3w9NLcOhbo-6_YXnX2J5IcWa3Leobbb_9p4NHGKlb7BmbKdzYyRShWtVKg/s3214/DSC_2767.jpg" imageanchor="1"><img border="0" data-original-height="2442" data-original-width="3214" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bJ2EYrRrph6onrqAx1yG6G9PXpSr9j4EoQC3a8dNpGzwpz6m632BZXUMdKQAV-GUb7SGzcSbYqcPKxtKp6Hl7iUsay8A_ogMJvTbTjCAYD3QcwoC1yHy2RaL3w9NLcOhbo-6_YXnX2J5IcWa3Leobbb_9p4NHGKlb7BmbKdzYyRShWtVKg/w640-h486/DSC_2767.jpg" title="fish baked with almond paste" width="640" /></a></div><p>One of my favourite cookbooks is Paula Wolfert's - <i>The Food of Morocco</i>. It's usually the tagines (such as the Berber meat tagine with seven vegetables) or the bastila that grab my attention. The recipe for <i>fish baked with almond paste</i>, perhaps because it lacks a picture, had escaped by attention until recently. </p><p>It's in keeping with the notion of mixing sweet and savoury, but still I found it an odd, but ultimately rewarding recipe. . . The almond paste is very much like the filling of a frangipane tart and I felt when prepping and eating - that the meal was part main, part dessert. . . </p><p>For the record - I was cooking for 13 people - so two largish fish - snapper - approx 1.5kg each. Scaled and gutted. Season the fish with salt and pepper and then rest them on a bed of chopped onion (x3) and saffron threads (2 pinches). Use your almond paste to fill the cavity of the fish and the encase the top of the fish. Once done pattern the paste, and coat with melted butter (1-2 tbs should do). Bake at 190 degrees C for 45 minutes. </p><p>For the paste - the recipe calls for blanched and then fried almonds. I used almond meal which I toasted in the oven for a few minutes. I'm not entirely sure that the toasted was required. . . </p><p>For my paste - 900g almond meal, 150g melted butter, 2 tbs orange blossom water, 2 teaspoons cinnamon powder, 1.75 cups of icing sugar and approx 60mls of water. Blend into a paste. </p><p><b>Image </b>- the uncooked, pre buttered fish. </p><p>Related. <a href="https://wino-sapien.blogspot.com/2014/10/lamb-tagine-with-seven-vegetables.html">Lamb with 7 veg</a>. </p> <p></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-53515100669905343152022-06-19T21:36:00.003+08:002022-06-20T18:46:30.061+08:00June<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIS7PS3eIfefCUTwdECx0xoDKYfuNb6i-NMEm8x_BKMbqtuzi4gy8JQgNCMDd66D-xX48jVKfNF9fvbYEzB65vHgIJRhpvK8fFFr-YjDxawbLf94ShwtIxR1QSvrZCc62BK4X3FWynEC4UGm8KDoCBkZmAcq2Pt7NIIGUfNrWnoXMzL59ZTg/s4115/DSC_2708.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2388" data-original-width="4115" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIS7PS3eIfefCUTwdECx0xoDKYfuNb6i-NMEm8x_BKMbqtuzi4gy8JQgNCMDd66D-xX48jVKfNF9fvbYEzB65vHgIJRhpvK8fFFr-YjDxawbLf94ShwtIxR1QSvrZCc62BK4X3FWynEC4UGm8KDoCBkZmAcq2Pt7NIIGUfNrWnoXMzL59ZTg/w640-h372/DSC_2708.jpg" width="640" /></a></div><br /><p></p><p>I made a half hearted pre-commitment to myself sometime after 2006, when I started wino sapien, that when I hit 50, I'd get on the wagon and dry up. . . It was an undeclared sort of promise, one with lots of exceptions and escape clauses, and yet here I am, midway through the driest year of my adulthood. . . </p><p>I've replace the wine with an even more self indulged habit. . . running. . . and the reams of personal data generated by my Fitbit. . . </p><p>Most of my wine intake this year has been incidental, and cooking related. . . My stab at a Hunter chicken - part cacciatore and part chasseur has two glasses of the very well made <b>2020 Kumeu Village Chardonnay</b> (Michael Brajkovich, 13.5%, NZ, Approx $A30). <i>Flint and sap, a bristling nose. Fleshy, bold and textural</i>. </p><p>For the chicken - a number of food gifts were used. A cup of Kalamata olives from Mrs P - these were handpicked and dry salted for a few weeks. Giving the olives a wrinkled soft kid leather texture. From my sister - some re gifted pickled nasturtium seeds to use alongside some store bought capers. </p><p><b>6 chicken thighs</b>, skin on. Seasoned with salt and pepper. Use a non stick pan so you can cook them skin side down for 10-15 minutes, without fear of losing any of the skin. When suitably browned set aside. For the remainder of the cook I used my stainless steel tagine. Fry <b>2 diced onions</b>. When translucent - add 2-3 tablespoons of <b>capers / pickled nasturtium seeds</b>, 2 finely chopped cloves of <b>garlic</b>, a teaspoon of <b>Aleppo pepper</b>, <b>2x400g tins of diced tomatoes</b>, 1 cup of <b>seeded black olives</b>, 2 glasses (250mls) of <b>dry white wine</b> and add a <b>small bunch of thyme </b>(tied with string for easy removal later). When the sauce is simmering - return the chicken thighs and cook for a further 30-40 minutes. Turn the pieces midway through. Garnish with chopped <b>parsley</b>. </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-58953960002324381472022-03-27T19:58:00.004+08:002022-03-27T19:58:56.269+08:00Lapierre Morgon 2016<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhYGKmqE5ENq3LvIKqSHcXEaX303wSLK8n2Kwzh8we_3rSnvMX3bbMRRCZ8n-J5Ljq92KWy0DvcLwku3FPdnF14Xc0I45k1yU_Bjlslpb4mNYIOiNRHvqsxBH7vVP8HSMu08EQ7dHMvnIpeMxaiRmr-YV6QYXTd8cD6t4iEgwkTJYxYqs5A/s2162/DSC_2664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1968" data-original-width="2162" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhYGKmqE5ENq3LvIKqSHcXEaX303wSLK8n2Kwzh8we_3rSnvMX3bbMRRCZ8n-J5Ljq92KWy0DvcLwku3FPdnF14Xc0I45k1yU_Bjlslpb4mNYIOiNRHvqsxBH7vVP8HSMu08EQ7dHMvnIpeMxaiRmr-YV6QYXTd8cD6t4iEgwkTJYxYqs5A/w640-h582/DSC_2664.jpg" width="640" /></a></div><br /><p></p><p>Like the <a href="https://wino-sapien.blogspot.com/2017/12/lapierre-morgon-2013.html">2013 edition</a> this has the weight and seriousness of a Burgundy but the nose is more playful and light. . . It's been a while since I've paused and written a tasting note. . . this feels very much like home. Strawberry and raspberry, a hint of red creaming soda before it turns darker and deeper. Bright and quick, full of flavour and impact. A sour edge, savoury body and lingering tail. <b>A-/A</b></p><p><b>Image: </b>a trio of feathers. I think the two small ones are from a rainbow lorikeet and the larger quite possibly from a Carnaby's black cockatoo. </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-83123420695150181202022-01-24T21:13:00.002+08:002022-01-25T09:27:55.141+08:00Late January 2022<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8j4zaErvpJHY4f8Dqg45tWEuXEkuRVLFSHHJFwF5Amdx-zjktNa8sTVl6WGbAvLTo19YjsIJ9nrbFp2Nz0HRXsZszXa-C26gULJ0J8Z0HqrZTo4_GoPPWB-GmLexXwBFoncarbK62wWOx1lAarkTjQzGfMaPFsD8g183iud9MAqrUmytNrg=s2932" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2316" data-original-width="2932" height="506" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8j4zaErvpJHY4f8Dqg45tWEuXEkuRVLFSHHJFwF5Amdx-zjktNa8sTVl6WGbAvLTo19YjsIJ9nrbFp2Nz0HRXsZszXa-C26gULJ0J8Z0HqrZTo4_GoPPWB-GmLexXwBFoncarbK62wWOx1lAarkTjQzGfMaPFsD8g183iud9MAqrUmytNrg=w640-h506" width="640" /></a></div><br /> A bowl of <a href="https://en.wikipedia.org/wiki/Hoppin%27_John">Hoppin' John</a>. Cowpeas (black-eyed peas), bacon and rice, served with my expedient version of collard greens (an unseen plate of Chinese broccoli leaves, rolled and cut to resemble a wad of bills).<p></p><p><b>2007 Leo Bring Leopold Riesling. DWK 20</b> Tasmania. 12%. A orphan bottle, unloved and left to summer unprotected except for it's screw cap. Golden and glowing, petroleum and acacia, a spike of acid and a bristle of energy. Fair. <b>84-86</b></p><p><b>2005 Tyrrell's Vat 1 Semillon</b>. A super wine; still primary and full of youth, my blinded tasting companions thought it might be 4-5 years old. . . Flint and blossom, musk stick and citrus. Telescopic length and acids; lean but forgiving. A/A+. <a href="https://wino-sapien.blogspot.com/2009/04/tyrrells-vat-1-semillon-2005.html?m=1">Before</a>. </p><p><b>2019 Dexter Mornington Penisula Pinot noir</b>. Bright and fragrant. Bold, plump and exuberant. Cherry liqueur and if you look a trace of stems. Lush, overt, crowd pleasing. <b>88-90</b></p><p><b>2014 Mac Forbes Wesburn Pinot noir.</b> 11.6%. <a href="https://wino-sapien.blogspot.com/2015/09/mac-forbes-wesburn-pinot-noir-2014.html">Six years ago</a> I wondered if this had enough mass to hold all the components in orbit. . . How wrong I was. . . Darker and more brooding than the Dexter - the fruit is quieter and later, it is more subdued and yet more complex. Spice and with more substance and weight than you might imagine. Grainy, complex, playful. It's unhurried and lingering with a peacock's tail to finish. <b>90-92</b>. </p><p><b>Re the scores</b>. It's a bad habit, but personally, when I read reviews, I'm still interested in knowing what the taster thought quantitatively. One of the (many) problems of course is score inflation. We live in an inflationary world. . . If only there was some central agency tasked with monitoring and correcting wine critics and their ratings. . . </p><p><br /></p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0tag:blogger.com,1999:blog-23445755.post-27336688104377421722022-01-04T20:47:00.007+08:002022-03-13T16:48:02.202+08:00Red beans and rice <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh4V47Sdkg19XO0xufj-u97ReGo47EV-JFJgTYhLUXxt3qT0nFFSqFZdJ1JqAlW8olJoaaEfQrgRlbZo6G6wp1KvsEQ_yMc-bItIYf3KH1c7EKgLGfYBu56a8PXUoFqYebyniWEsjYOH12dHQV6-pydXV-9pPK1wtSyMY1TBdE99sQ2s44FmA=s2459" style="margin-left: 1em; margin-right: 1em;"><img alt="red beans and rice" border="0" data-original-height="1722" data-original-width="2459" height="448" src="https://blogger.googleusercontent.com/img/a/AVvXsEh4V47Sdkg19XO0xufj-u97ReGo47EV-JFJgTYhLUXxt3qT0nFFSqFZdJ1JqAlW8olJoaaEfQrgRlbZo6G6wp1KvsEQ_yMc-bItIYf3KH1c7EKgLGfYBu56a8PXUoFqYebyniWEsjYOH12dHQV6-pydXV-9pPK1wtSyMY1TBdE99sQ2s44FmA=w640-h448" title="red beans and rice with kidney beans" width="640" /></a></div><p></p><p>Red beans and rice, I could eat a plate twice. . . so sang Michael Franti in 1994, setting off a 27 year unrequited food fantasy. . . until now. </p><p>Perth in 2022, thanks to omicron and covid and our political overlords is even further removed from Louisiana. No small pink red beans or Andouille sausages here. . . instead my pot features the ubiquitous red kidney bean and a trio of heavily smoked locally made chorizo. </p><p>For the record and for 16 serves:</p><p>Soak <b>700g kidney beans</b> overnight. The following morning - start cooking. . . To a large pot add olive oil add <b>500g smoked chorizo</b> that have been sliced 6-7mm thick. Fry and allow to colour and crisp slightly. Then add <b>6 cloves garlic</b> (minced) and <b>2 medium onions</b> (fine dice). Toss and fry till clear. Add <b>2 sticks celery</b> (fine dice), 1 large or 1.5 medium <b>green capsicum </b>(fine dice). Toss and fry for few minutes. Add <b>1 teaspoon black peppercorns</b> (crushed in mortar first) and <b>1/4 teaspoon cayenne pepper</b>. Now add the soaked <b>kidney beans </b>and all the water that has been used to soak the beans (the amt of water that just covers the soaked beans), and <b>1 tablespoon of chopped fresh sage</b> and <b>3-4 tablespoons of fresh basil </b>(chopped) and <b>3 bay leaves</b>. Bring to the boil and simmer for approx 2 hours. Use a heat diffuser. The beans should be very soft at this stage. To thicken - take 1-2 cups of the beans and mash with a fork and stir back into the pot. Cover and leave till dinner, then reheat. Serve with white rice and garnish with <b>chopped spring onions and parsley</b>. </p><div class="blogger-post-footer">http://feeds.feedburner.com/WinoSapien
<a href="http://wino-sapien.blogspot.com"> Click here for the original context</a></div>Edwardhttp://www.blogger.com/profile/16020445581810054798noreply@blogger.com0