Text 22210, 99 rader
Skriven 2007-11-03 13:25:02 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: ASTERIX AND OBELIX 71103
================================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Hello Hap,

 ->  -> Our wines now are usually labelled with the grape type(s), eg
 HN> "Shiraz
 ->  -> Cabernet", and sometimes the area of origin, eg "Limestone Coast
 ->  -> Sauvignon Blanc".  Hopefully our mainly British customers will
 ->  -> eventually become as familiar with this form of labelling as they
 HN> have formerly been with Burgundy, etc.

 ->  HN> As long as it's a quality product it will do well.

China is a rapidly increasing new market for Australian wines, but I
have no idea how bottles for there are labelled.  If in English, they
could be starting off with Australian varietal names, but if in
Chinese, anything would be possible.

 -> Most Australian quality
 -> wines, particularly whites, are now bottled with screw-caps to
 -> eliminate cork taint, but these seem to be almost unknown in
Europe.
 -> HN> Don't see them often here in the USA either...except on the
 HN> low quality fortified wines that are popular with those that are
 HN> primarily interested in the buzz than the flavor and bouquet!
 
I have just looked through a list of winning wines at a recent tasting
of about 30 South Australian wines, and noted that although all the
sparklers and fortified wines still use tree bark bungs, all the whites
and 80% of the reds now use screw-tops, even wines up to $90 a bottle.

 -> The CEO of Fosters (which owns Penfold and Rosemount wines) said
 -> yesterday that although the top quality wines were still doing well,
 -> the present drought has resulted in low production of the cheaper box
 -> wines, and they would likely have to import some from South Africa or
 -> South America to supply Kevin.  (No, he didn't actually specify Kevin
 ->  
 HN> Some of the Chilean and Argentinian wines are pretty decent....but I'm
 HN> not sure they produce enough to sate the legendary appetite of
 HN> Kevin!!(grin) 

The Chilean reds that I have tried are quite good value for money.  I
remember some being imported in bulk about 5 or more years ago to
relieve a local shortage of cask wines, and it was quite good, so I am
confident that we shall survive.

 ->  ->  HN> Great to be reading you as well! Now get Greg to start posting

 -> He is a bit erratic in his Echo posting, in between his singing and his
 -> steam trains...
 -> 
 HN> Lad needs to get his priorities right (grin)!

They vary.  :)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Heart Braised in Wine
 Categories: Beef, Organs, Wine
      Yield: 4 Servings
 
      1 kg Beef heart
     20 g  All-purpose flour
           Salt and pepper
     30 g  Butter
      1 md Onion, chopped
      2    Carrots, chopped
      2 sm Potatoes, chopped
      5 g  Dried thyme
    170 g  Beef broth
    100 ml Red wine
 
  Directions
  
  1 Wash the heart and remove any fat and arteries. Slice
    the heart in half, then slice it into 1/2" thick slices.
  
  2 Dredge heart in flour and season with salt and pepper.
  
  3 Heat the butter in large saute pan over medium-high
    heat. Add the heart slices and cook for 30 to 45 seconds
    per side
  
  4 Stir in the onion, carrots, potatoes, thyme, water and
    wine. Reduce heat to low, cover and simmer for 1 hour.
  
  Makes 4 Servings
  
  http://beef.allrecipes.com/recipes
  
  MM Format by Dave Drum -  September 10 2001
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)