Text 22831, 110 rader
Skriven 2007-11-15 10:27:12 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: WINNING WINE 71115
==========================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Hello Hap,

 ->  HN> more robust reds, Cabernet Sauvignon primarily, though I am
 HN> beginning
 ->  HN> to look for pinot noir more often now.
 -> 
 -> I drink all of those, although South Australia is mainly known for its
 -> robust Shiraz, which wins lots of awards.

 HN> I usually go for the few wines I am fairly familiar with, but I'll
 HN> start looking for some shiraz and give it a try!

Look out for those from South Australia, particularly Barossa Valley,
in the mid-price range.  I don't think Anne would like it, but I hope
that you would.
 
 ->  HN> Wow, I'm impressed! Wonder how much the infamous Kevin has packed
 ->  HN> away? 
 -> Probably about 2 or 3 times as much, although I have had a 1/4 century
 -> head start over him.  I have on occasions suggested to him that he
 -> should reduce his consumption, lest he become an alcoholic.

 HN> At that level of consumption I would think there would be little doubt
 HN> that he has reached that goal already!

He occasionally has an AFD (alcohol free day), just to convince himself
that he is not.   I think the last AFD was in 2005...

 HN> I probably drink less than 6 bottles of wine a year, but I am trying
 HN> to drink a bit more pinot noir which is supposed to be good for my
 HN> heart! 

Keep it up.  Several of the early wineries here were started by
doctors, so that their patients could enjoy the benefits of drinking
good wine.  On a per capita basis Australians drink twice as much wine
as Americans, and South Australia is the main wine producing state in
the country, so we drink more than the rest.

 ->  -> Where you live, are you now getting flooded with rich Canuks
 HN> crossing the border to take advantage of the cheap US $$?

 ->  HN> Yes, in fact we are! the "tooney" (Canadian two dollar coin) is
 ->  HN> about US$2.15 right now and the Canubians are flocking across the
 ->  HN> border to shop and take advantage of the cheap commodities offered
 ->  HN> in the southland. The have done that for years though even when our
 ->  HN> dollar was 50% higher than their own...mostly because they could

 ->  HN> (grin). I was actually planning a trip north of the border to
 ->  HN> Vancouver, Calgary, and Edmonton to see photographer friends....but
 ->  HN> declining us Dollare has encouraged me to stay home!

Perhaps you could persuade them to visit you instead.

 -> The tourist agencies here are bewailing the weak US$, as there has
 -> been a sharp reduction in tourists coming here from USA.  Our beef
 -> producers have been warned to grow cheaper beef in order to remain
 -> competitive in the Asian market against the cheaper American beef.

 HN> Well the value of the dollar certainly affects my travel plans (grin)!
 HN> Of course with petrol approaching $4 a gallon I may not have anything
 HN> left to travel with anyway!

With the cost of getting oil out of the ground less than $10 a barrel,
but the sale price now over $100, it is obvious that some people are
doing very well indeed!

If your Canuk friends want to send gift parcels of meat for you, you
could do something like this with it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bison Stew With White Beans And Wild Rice
 Categories: Game, Stew, Beans, Rice, Bison
      Yield: 4 Servings
 
      1 lb Bison Stew Meat
    1/2 c  Red Wine (Australian
           Shiraz)
      2 c  Beef Broth
      1    Bay Leaf
      1 tb Red Chile Paste (Thai)
      2    Cloves Garlic (minced)
      1 tb Tomato Paste
      1 c  Shiitake Mushrooms
    3/4 c  White Onions (diced)
  1 1/2 c  Cooked White Beans
      1 c  Cooked Wild Rice
    3/4 c  Diced Turnip or carrot
    3/4 c  Diced Parsnip
      1 lg Tomato (diced)
      1 tb Fresh Marjoram
 
  Place Bison for stew in soup pot and add wine, tomato paste, chile
  paste, broth and garlic.  Simmer, covered until meat is tender.
  Medium heat, approximately 45 minutes.  Add vegetables and starches,
  simmer until just cooked.  Finish with salt and pepper to taste and
  chopped Marjoram.
  
  From: "Natalie Schneider" <natalies@scope.com> Newsgroups:
  rec.food.recipes
 
MMMMM
 

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