Text 22309, 90 rader
Skriven 2007-11-05 23:56:18 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: ASTERIX AND OBELIX 71105
================================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Greetings, Hap,

 -> 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.
 -> 
 HN> And who'd be the wiser? I can't read Chinese any better than I can
 HN> read Korean!

I doubt if there would be Chinese characters to write the words
"Burgundy" or "Champagne", so the bottles exported to China would
probably have a mixture of Chinese for "Red Wine", and Roman letters
for "South Australian Shiraz" and the maker's name and location.  That
should be adequate to inform consumers.
 
 ->  -> Most Australian quality
 ->  -> wines, particularly whites, are now bottled with screw-caps to

 -> 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.
 -> 
 HN> One of these days it will be an accepted practice, but right now too
 HN> many people equate screw cap to cheap bad wine....time will rectify
 HN> that. 

The trend started with the makers of top quality white wines in the
South Australian Clare Valley and was so successful it spread to red
wine makers there and in the rest of Australia.  I would expect USAn
wine drinkers will follow this trend next, with the more conservative
Europeans moving more slowly into the 20th Century.

If you haven't seen these screwtop bottles, they are the type which
remain sealed until the act of opening breaks the skirt of the screwtop
at the perforations.  It invalidates the naming of "corkage charge" at
those restaurants which impose that charge on BYO wines.  It would have
to be changed to "Screwage".

 -> 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> We live in hope !

Kevin has started to make bathtub stout...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STOUT BAKED CHRISTMAS HAM
 Categories: Mains, Meats, Noel
      Yield: 1 servings
 
      4 kg Ham on bone; >4kg
    750 ml W- stout
    200 g  Sugar- brown
      3 ts Sp- cardamom, ground
      2 ts Sp- ginger, ground
      4 tb Mustard- seeded
 
  Preheat oven to 160^C. Carefully peel the skin off the ham, leaving a
  layer of fat. Place the ham in a large baking dish & pour over most
  of the stout, saving a little for the paste. Bake for 1 hour, basting
  often.
  
  Mix together the rest of the ingredients with the remaining stout
  into a paste, then after an hours baking, remove the ham from the
  oven & increase oven temperature to 200^C.
  
  With a sharp knife, score the layer of fat by cutting squares 10mm in
  size into the fat.
  
  Smear the paste over the ham & return to the oven. Bake for another
  15 to 20 minutes. Slice to serve.
  
  From: THE ADVERTISER, FOOD&WINE [14 DECEMBER 2005] By: GENEVIVE
  HARRIS, NEDIZ FOOD CATERING, ADELAIDE Typed by: KEVIN JCJD SYMONS,
  FEBRUARY 2006
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)