Text 22417, 96 rader
Skriven 2007-11-07 12:49:49 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: WINNING WINE 71107
==========================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Greetings, Hap,

 ->  HN> One of these days it will be an accepted practice, but right now
 ->  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.
 -> 
 HN> Haven't seen much evidence of screw tops in better wines here yet, but
 HN> I'll be looking for them when I shop for wine!

Some wine is exported in bulk and is bottled in the destination
country, in which case tree bark bungs might be used, but if you are
looking for good Australian whites you might find them in screwtop.
Yesterday, while dining with some friends, I tried a bottle of Adelaide
Hills "Deviation Road" (referred by my MLoo as "the deviants", after we
had visited the winery) Sauvignon Blanc, 2006.  That had the screwtop,
and was excellent, with none of the catpee flavour that MLoo often
comments on.
 
 -> 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".
 -> 
 HN> Hmmm, Not so sure that will work here....it already has several usages
 HN> already (grin) none of them appropriate!

Yeah, the word hasn't caught on in restaurants here, either, for some
reason.  They still call it "corkage".
 
 -> Kevin has started to make bathtub stout...
 ->
 HN> My Sister in law's boyfriend is a beer brewer (quite good at it too)
 HN> and so is one of my old postal worker buddies...I have a bottle in the
 HN> fridge now waiting for Michael's next visit!

Kevin is actually now making his stout using one of the 25 litre
containers he bought to transport his bulk red wine from the wholesale
place which siphoned it out of 400 litre kegs.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sweet-Braised Spiced Venison
 Categories: Venison
      Yield: 4 servings
 
      2 lb Boned shoulder joint of
           Venison
      1 oz Butter
      1 tb Olive oil
           Salt
      1 ts Black peppercorns, coarsely
           Crushed
    1/2 pt Stout
      3 tb Malt vinegar
      1 ts Brown sugar or
      1 tb Red currant jelly
    1/4 pt Chicken or beef stock
      2    Onions, chopped
      6    Allspice berries
      4    Cloves
      4    Bay leaves
      2 tb Double cream
      1    Knob of beurre manie
 
  Trim the venison. Heat the butter and oil in a flameproof casserole
  and brown the joint on both sides. Season with 1/2 ts of salt and the
  crushed peppercorns. Add the stout, vinegar, sugar or red currant
  jelly, stock, chopped onions, allspice, cloves and bay leaves. Bring
  to the boil, then leave to simmer, covered, for 1-1 1/2 hours or
  until the meat is tender. Remove the venison from the casserole and
  keep it hot. Discard the bay leaves. Add the cream to the juices,
  which should be much reduced. Thicken the sauce lightly with the
  beurre manie if it seems to thin. Carve the shoulder into slices.
  Serve the sauce separately.
  
  NOTE: Use moose instead of venison, and serve it with black currant
  jelly instead of red currant jelly.
  
  From: "Shazza"
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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