I was fortunate enough to attend a Leeuwin Estate Masterclass panel hosted by their Chief Winemaker Tim on their Art Series range the other day with the Chardonnay and Cabernet Sauvignon on offer.
The following below are my impressions on each wine:
2006 Art Series Chardonnay ($110+ approx)
Straw colour, plenty of toasty characteristics on the nose, palate shows a lot of bread on the front with a really wonderful honeysuckle finish that lingers at the back nicely for long enough. I'd say a 8/10. My favourite of the Chardonnay offered to date, I wouldn't hold onto this for more than 5 years though, I say this is due to the overall cold year it was for 2006.
2007 Art Series Chardonnay ($110+ approx)
Light straw colour. Pretty amazing the difference one vintage can make as the delivery for 2007 is constrained with lots of primary fruit upfront. Lot's of acid that just cuts across the palate. Pretty short finish with tropical fruit. A 7/10. Needs another 5 years to see secondary fruit come through I think.
2009 Art Series Chardonnay ($110+ approx)
Lots of fruit upfront with low oak on the back palate. A new direction for their Chardonnay. I can see this being a winner eventually...watch this space in years to come when this wine becomes three to four times the value that is currently is. An 8/10 now. Give it a decade to do it's thing though.
2006 Art Series Cabernet Sauvignon ($110+ approx)
Nice violet colour given its age. Oddly found the taste of asaparagas in it. Again this is probably from 2006 and their cool year. Short finish on the back palate. Tim said it needed at least another thirty years...not so sure on that one. A 6/10.
2007 Art Series Cabernet Sauvignon ($110+ approx)
Massive difference again. Massive fruit almost like concentrated Ribena. Massive tannins that made my teeth get that furry feeling across them. Brrrrr. The finish was short again though. Again another recommendation for thirty years...what do you think? A 6/10.
2008 Art Series Cabernet Sauvignon ($110+ approx)
Bingo! Best of the Cabs tasted. If you want the closest experience to Burgundy you'll find it here. Very supple tannins, yummy plum and mocha tones on the front with a soft finish. Recommended to drink now I think. Again another thirty year wait said to us. A 8/10.
Saturday, April 21, 2012
Sunday, March 25, 2012
Restaurant Review: Holy Basil
Decent place, shame it is hidden inside Shark Hotel on Liverpool st. in the city.
Service was attentive enough, and the food came out very quickly. Prices were reasonable for the quality you got. I don't really need to review each dish individually for this; just order haphazardly to around 6-7 plates and share with a handful of friends. I just wish the servings were a touch larger.
We got an assortment of dishes pictured above which were all very good. The Soft Shell Crab was the highlight for me.
Save some room for dessert because the best deep fried ice cream experience of your life to date is here. Flakey, paper-thin, light, caramelised, buttery pastry wrapped around a creamy slab of vanilla ice cream, nestled on top of a mound of grated coconut and chocolate sauce. It's worth coming back here just for this.
Overall, an 8.5/10.
Service was attentive enough, and the food came out very quickly. Prices were reasonable for the quality you got. I don't really need to review each dish individually for this; just order haphazardly to around 6-7 plates and share with a handful of friends. I just wish the servings were a touch larger.
We got an assortment of dishes pictured above which were all very good. The Soft Shell Crab was the highlight for me.
Save some room for dessert because the best deep fried ice cream experience of your life to date is here. Flakey, paper-thin, light, caramelised, buttery pastry wrapped around a creamy slab of vanilla ice cream, nestled on top of a mound of grated coconut and chocolate sauce. It's worth coming back here just for this.
Overall, an 8.5/10.
Sunday, March 4, 2012
Restaurant review: Rise
If you like Japanese food and are looking for Fine Dining without the pretentious behaviour, then this is the place for you.
Rise is located at 23 Craigend St, Darlinghurst (Near the Coca-Cola billboard) and the first impression of the exterior with it's dim, warm lighting brushing against the windows is something that would suggest a comfortable place to retreat away from a cold and rainy night, which it actually was yesterday! The interior once inside is intimate however I found some of the art deco a little tacky, I'll let you be the judge of that though if you choose to go.
We were greeted by the host in the typical polite, humble Japanese mannerism which reminded me a lot of how people treated me when I went to Japan back in 2008 and I got the gut feeling from that alone that this place was the real deal.
Once seated, we quickly decided that we were going to get the degustation as many of the mains anyway were from the degustation (Omakase 8 course). I was a little surprised there was no option for a matching wine set considering their wine list was fairly broad (If anyone from Rise is reading this, please add a matching wine set for your degustation!). I was surprised to see they were offering Louis Roederer Champagne ($130) and I really wanted my friends to try it as an aperitif (It's amazing fizz with precise and light characteristics), unfortunately there was a couple there that bought it earlier and were seated opposite us. I found it a bit strange they would only keep one bottle on hand of a particular one as the host apologised and said they didn't expect two people to buy the bottle in one night but no matter, we opted for Umeshu by the glass instead;
Umeshu Plum wine "on the rocks". $5 per glass.
Great wine with delicious plum overtones. At first when I read on the menu "on the rocks" I thought it was going to come in a tumbler?
Before we begun the degustation, we got an entree of Ebi (Prawn) Tempura ($13).
This is two plates worth (6 pieces) so it was $26 between three of us. I found the Ebi to be very generous in size and fresh and clean in flavour with the tempura batter very light with not too much coating. It was accompanied with 'special salt' which had a peppery/herbacious flavour to it, went well with the Ebi.
Onto the degustation:
Amuse Bouche.
This is beef tartare in other words. It didn't exactly whet my apetite however I still enjoyed it for its soft, crumbly like texture and juicy beef flavour. Different from usual Amuse I have which is generally more acidic. I'd give it a 7/10.
Cold soup of Cauliflower with Celery Ice-cream and Panko Oyster.
The Cauliflower soup with Celery Ice-cream is amazing! I loved the Ice-cream especially, so much in fact I wish they had take-home buckets of it! It is a crisp and refreshing taste with a sweet finish. My vocabulary fails me to describe it any more better than that however it is a must try. The soup complimented it beautifully, a highlight for me. 9.5/10.
The Panko Oyster was very clean in flavour. I tried it whole with the creamy sour dressing and enjoyed it. Try it with a mouthful of soup. 9/10.
Smoked Ocean Trout Carpaccio with Truffle Soy and Fennel Pickle.
Outstanding presentation when it first arrives as there is a glass cup over the top of the plate and when lifted it lets out smoke. A neat effect. The smoked Trout was outstanding and went beautifully with the plum characteristic of the Umeshu. A 9/10.
Octopus and Tiger Prawn with Mango Granita with Vinegar Dressing.
You know what...this did nothing for me. I felt the flavours did not match one another at all and the Vinegar was overpowering the dish. The combination almost reminded me of the taste of Ash. Please remember I am speaking on behalf of my tastebuds here so you may have a different experience with it. I didn't enjoy it at all. A 4/10.
12 hour Slow-Braised Pork Belly with slow cooked Yolk and Lotus Root.
Wow, after the last dish, this one certainly made up for it! The presentation was unique also for releasing the yolk;
The pork was very tender and had a delicious caramelised coating to it. The sauces which accompanied it were delicious and the Lotus Root worked well with it. Very satisfying though I wish there were some crispy skin to go with it. An 8/10.
Roasted Wagyu Beef with Wasabi Soy Jus, Radish puree, Okura and Fungi Mushroom.
Two of us opted for this while my other friend got the Toothfish (excellent also). I found the presentation superb with the taste equally matching it. Everything worked. The picture says it all I think? A 9/10.
Simply titled 'Todays Dessert' on the menu and I forgot what the host said it was. The flavours of this were creamy, honey-baked characteristics which makes for great comfort food I think. An 8/10.
So, overall a very satisfying experience with friendly and attentive service to boot. How much do you think it was for this experience? The typical $180 price tag per person (not including matching wines)? It was only $68 per person! For this level of quality and in relaxed surrounds that to me is very good value. I was even amazed when the owner came out to talk to us and let us know he was changing the menu (coming up to more Autumn weather as their menu changes seasonally but with the weather lately who can tell?) and therefore was dropping the price further!
We left full and overall happy with our time there. I'd say overall a 8/10.
Rise is located at 23 Craigend St, Darlinghurst (Near the Coca-Cola billboard) and the first impression of the exterior with it's dim, warm lighting brushing against the windows is something that would suggest a comfortable place to retreat away from a cold and rainy night, which it actually was yesterday! The interior once inside is intimate however I found some of the art deco a little tacky, I'll let you be the judge of that though if you choose to go.
We were greeted by the host in the typical polite, humble Japanese mannerism which reminded me a lot of how people treated me when I went to Japan back in 2008 and I got the gut feeling from that alone that this place was the real deal.
Once seated, we quickly decided that we were going to get the degustation as many of the mains anyway were from the degustation (Omakase 8 course). I was a little surprised there was no option for a matching wine set considering their wine list was fairly broad (If anyone from Rise is reading this, please add a matching wine set for your degustation!). I was surprised to see they were offering Louis Roederer Champagne ($130) and I really wanted my friends to try it as an aperitif (It's amazing fizz with precise and light characteristics), unfortunately there was a couple there that bought it earlier and were seated opposite us. I found it a bit strange they would only keep one bottle on hand of a particular one as the host apologised and said they didn't expect two people to buy the bottle in one night but no matter, we opted for Umeshu by the glass instead;
Umeshu Plum wine "on the rocks". $5 per glass.
Great wine with delicious plum overtones. At first when I read on the menu "on the rocks" I thought it was going to come in a tumbler?
Before we begun the degustation, we got an entree of Ebi (Prawn) Tempura ($13).
This is two plates worth (6 pieces) so it was $26 between three of us. I found the Ebi to be very generous in size and fresh and clean in flavour with the tempura batter very light with not too much coating. It was accompanied with 'special salt' which had a peppery/herbacious flavour to it, went well with the Ebi.
Onto the degustation:
Amuse Bouche.
This is beef tartare in other words. It didn't exactly whet my apetite however I still enjoyed it for its soft, crumbly like texture and juicy beef flavour. Different from usual Amuse I have which is generally more acidic. I'd give it a 7/10.
Cold soup of Cauliflower with Celery Ice-cream and Panko Oyster.
The Cauliflower soup with Celery Ice-cream is amazing! I loved the Ice-cream especially, so much in fact I wish they had take-home buckets of it! It is a crisp and refreshing taste with a sweet finish. My vocabulary fails me to describe it any more better than that however it is a must try. The soup complimented it beautifully, a highlight for me. 9.5/10.
The Panko Oyster was very clean in flavour. I tried it whole with the creamy sour dressing and enjoyed it. Try it with a mouthful of soup. 9/10.
Smoked Ocean Trout Carpaccio with Truffle Soy and Fennel Pickle.
Outstanding presentation when it first arrives as there is a glass cup over the top of the plate and when lifted it lets out smoke. A neat effect. The smoked Trout was outstanding and went beautifully with the plum characteristic of the Umeshu. A 9/10.
Octopus and Tiger Prawn with Mango Granita with Vinegar Dressing.
You know what...this did nothing for me. I felt the flavours did not match one another at all and the Vinegar was overpowering the dish. The combination almost reminded me of the taste of Ash. Please remember I am speaking on behalf of my tastebuds here so you may have a different experience with it. I didn't enjoy it at all. A 4/10.
12 hour Slow-Braised Pork Belly with slow cooked Yolk and Lotus Root.
Wow, after the last dish, this one certainly made up for it! The presentation was unique also for releasing the yolk;
The pork was very tender and had a delicious caramelised coating to it. The sauces which accompanied it were delicious and the Lotus Root worked well with it. Very satisfying though I wish there were some crispy skin to go with it. An 8/10.
Roasted Wagyu Beef with Wasabi Soy Jus, Radish puree, Okura and Fungi Mushroom.
Two of us opted for this while my other friend got the Toothfish (excellent also). I found the presentation superb with the taste equally matching it. Everything worked. The picture says it all I think? A 9/10.
Simply titled 'Todays Dessert' on the menu and I forgot what the host said it was. The flavours of this were creamy, honey-baked characteristics which makes for great comfort food I think. An 8/10.
So, overall a very satisfying experience with friendly and attentive service to boot. How much do you think it was for this experience? The typical $180 price tag per person (not including matching wines)? It was only $68 per person! For this level of quality and in relaxed surrounds that to me is very good value. I was even amazed when the owner came out to talk to us and let us know he was changing the menu (coming up to more Autumn weather as their menu changes seasonally but with the weather lately who can tell?) and therefore was dropping the price further!
We left full and overall happy with our time there. I'd say overall a 8/10.
Thursday, February 23, 2012
Braza Churrascaria
Located in Darling Harbour in the new quarter area, this Brazillian BBQ restaurant is all about the MEAT! As you can see below;
$47 per person for all you can eat. With so much variety how can you say no?
The place was packed out, however I did spy a few free tables for two. We arrived at the counter area and told them we wanted a table for two. The owner (I assumed) nodded and told us to sit by the bar and get a drink while we waited for 10 minutes for our table. Why? Is this meant to be some kind of trick to make us buy a drink at the bar before eating? This aside, we didn't buy drinks and we just waited before a Waitress came over and took us to our table. She was very polite and I was impressed immediately by the level of service she provided. Many of the sides available we were unfamiliar with however she happily pointed us in the direction of the more different sides to choose from. We got the Cassava (As my friend Daniel put it aptly, "It's potato scallop in a chip form"), Tomato Salad (A combination of chopped tomato, onion, olive, cheese) and Yellow Rice (Quite fragrant, borderline sweet in taste). These are not designed as entrees! They are to compliment the meats, so pair them up with the meats and you'll find it a very enjoyable experience.
We ordered a jug of Sangria to go with our meal that was to come and I found it to be better than average. No sooner did I start sipping on my beverage we quickly gathered how the process for getting food on our plates worked;
The waiters walk around with large bayonets that have the meat skewered through them. They come to your table and ask if you would like whatever the meat is they are offering on them. If you agree, they then carve it off slightly, and using tongs provided to you, you take it off as they continue to carve. If no, they simply continue on. This process is not as frequent or as intrusive as you may think and instead found it rather relaxed. I should note also you'll see these things on your table also;
At first glance they look like salt and pepper shakers, then once you notice there is no hole to pour out anything you may think they are decoration. They're not! They are there to let the waiters know when you want food to keep coming, or when you want a break from eating. We didn't realise this until we were finished as nobody explained this to us prior! Oh well, you know now anyway.
I would recommend you try as many of the different types of meat available as possible; they were all very tender and they all seemed to have their own unique marinade to them which really made it memorable. The only ones I did not enjoy were the lamb ribs and the pork ribs. I found those lacklustre however everthing else was very enjoyable and you could really tell it was done using a proper BBQ method of Charcoal and Wood. I enjoyed most the Flank Steak, Pork neck, Scotch Fillet, Pineapple (BBQ'd!) and Prawns.
I would give dessert a miss here and go elsewhere.
So, some of the things on the menu are a bit hit and miss, other than that it is very good for what it is and I think this place is really geared towards larger groups for a rowdy dinner night out before going out to a bar or club.
In total it came to around $168 for two of us, including drinks. Not bad.
I'd give it a 7/10. Worth a try.
$47 per person for all you can eat. With so much variety how can you say no?
The place was packed out, however I did spy a few free tables for two. We arrived at the counter area and told them we wanted a table for two. The owner (I assumed) nodded and told us to sit by the bar and get a drink while we waited for 10 minutes for our table. Why? Is this meant to be some kind of trick to make us buy a drink at the bar before eating? This aside, we didn't buy drinks and we just waited before a Waitress came over and took us to our table. She was very polite and I was impressed immediately by the level of service she provided. Many of the sides available we were unfamiliar with however she happily pointed us in the direction of the more different sides to choose from. We got the Cassava (As my friend Daniel put it aptly, "It's potato scallop in a chip form"), Tomato Salad (A combination of chopped tomato, onion, olive, cheese) and Yellow Rice (Quite fragrant, borderline sweet in taste). These are not designed as entrees! They are to compliment the meats, so pair them up with the meats and you'll find it a very enjoyable experience.
We ordered a jug of Sangria to go with our meal that was to come and I found it to be better than average. No sooner did I start sipping on my beverage we quickly gathered how the process for getting food on our plates worked;
The waiters walk around with large bayonets that have the meat skewered through them. They come to your table and ask if you would like whatever the meat is they are offering on them. If you agree, they then carve it off slightly, and using tongs provided to you, you take it off as they continue to carve. If no, they simply continue on. This process is not as frequent or as intrusive as you may think and instead found it rather relaxed. I should note also you'll see these things on your table also;
At first glance they look like salt and pepper shakers, then once you notice there is no hole to pour out anything you may think they are decoration. They're not! They are there to let the waiters know when you want food to keep coming, or when you want a break from eating. We didn't realise this until we were finished as nobody explained this to us prior! Oh well, you know now anyway.
I would recommend you try as many of the different types of meat available as possible; they were all very tender and they all seemed to have their own unique marinade to them which really made it memorable. The only ones I did not enjoy were the lamb ribs and the pork ribs. I found those lacklustre however everthing else was very enjoyable and you could really tell it was done using a proper BBQ method of Charcoal and Wood. I enjoyed most the Flank Steak, Pork neck, Scotch Fillet, Pineapple (BBQ'd!) and Prawns.
I would give dessert a miss here and go elsewhere.
So, some of the things on the menu are a bit hit and miss, other than that it is very good for what it is and I think this place is really geared towards larger groups for a rowdy dinner night out before going out to a bar or club.
In total it came to around $168 for two of us, including drinks. Not bad.
I'd give it a 7/10. Worth a try.
Saturday, February 11, 2012
Restaurant Review: Venuu, Surry Hills.
The bargain of the year for top quality Italian, is right here.
Venuu is a hidden gem on Bourke St. in Surry Hills, a surprise to all those who find it. Tucked away in a courtyard that you would otherwise easily walk past by on the street, this Restaurant exceeded my expectations.
The first thing you will notice immediately is the friendly, welcoming smile from the staff, what a difference this makes to the first impression of an establishment. They even set up an extra table and seat when we informed them that another person would be coming along also.
Once we were settled down I went through their wine list (which is very good and with a number of great wines to choose from) and spotted this great Prosecco I decided to get:
2010 Bortolotti Prosecco ($44).
A great fizz with clean, precise pink lady apple and nashi pear characteristics complete with a dry, lingering finish. What else do you need to know? Get this wine when you go! Definitely get it as your aperitif or to go with this for your entree:
Salt and Pepper Calamari ($10).
A generous serve of golden brown, crunchy calamari in a brown paper cone served with lightly dressed leafy greens on the side. Simple and satisfying. The acidity from the prosecco cut through the salt and oil of the calamari perfectly.
One of my friends got this which I tried also:
Chorizo ($10 approx).
This Chorizo dish I found quite enjoyable. The Chorizo itself had a mild, smokey flavour to it while the salsa beneath it complimented the Chorizo well.
Prawn Risotto ($24 approx).
Didn't try this one, however my other friend said it was quite good. Looks good I think...
Duck Ragu Gnocchi ($19 approx).
Another of my friends got this one, which I tried also and I was impressed by how well done this meal was. I had ordered by this point a glass of the Yering Pinot and it was a perfect match with the small amount I tried. The Gnocchi and Ragu were cooked to perfection. This was a highlight for me.
'The Gypsy' ($24 approx).
I opted for a pizza. The combination of mushroom, capsicum and ham created a powerful mouth watering sensation for me and this was gone rather quickly. Great base, didn't leave me feeling bloated. I got chilli oil added to this which gave it a nice kick.
'Signature' Hot and Cold Brownie ($14 approx).
The menu said this is what they were famous for, so I was curious to try it...the rest of the night had gone well so it was just as well that this turned out to be a great way to round off everything prior. The combination of the hot, gooey chocolate brownie and the cool cream on top is a sensation to experience! A must try! I had this with a glass of their sweet Riseling and Sauvignon Blanc which again complimented it beautifully.
Overall, a very satisfying experience. As I said, for these prices and for this level of quality, quantity and service throughout the night, I will certainly be coming here again if I want great Italian. For seven of us, it came to only $317 including drinks. Bargain. I eat at places where I pay double and even triple just for myself and one other for the same quality as here.
I would rate it a 9/10. Seriously, it's that good. Go before they catch on they are worth far more than what they are actually charging.
Venuu is a hidden gem on Bourke St. in Surry Hills, a surprise to all those who find it. Tucked away in a courtyard that you would otherwise easily walk past by on the street, this Restaurant exceeded my expectations.
The first thing you will notice immediately is the friendly, welcoming smile from the staff, what a difference this makes to the first impression of an establishment. They even set up an extra table and seat when we informed them that another person would be coming along also.
Once we were settled down I went through their wine list (which is very good and with a number of great wines to choose from) and spotted this great Prosecco I decided to get:
2010 Bortolotti Prosecco ($44).
A great fizz with clean, precise pink lady apple and nashi pear characteristics complete with a dry, lingering finish. What else do you need to know? Get this wine when you go! Definitely get it as your aperitif or to go with this for your entree:
Salt and Pepper Calamari ($10).
A generous serve of golden brown, crunchy calamari in a brown paper cone served with lightly dressed leafy greens on the side. Simple and satisfying. The acidity from the prosecco cut through the salt and oil of the calamari perfectly.
One of my friends got this which I tried also:
Chorizo ($10 approx).
This Chorizo dish I found quite enjoyable. The Chorizo itself had a mild, smokey flavour to it while the salsa beneath it complimented the Chorizo well.
Prawn Risotto ($24 approx).
Didn't try this one, however my other friend said it was quite good. Looks good I think...
Duck Ragu Gnocchi ($19 approx).
Another of my friends got this one, which I tried also and I was impressed by how well done this meal was. I had ordered by this point a glass of the Yering Pinot and it was a perfect match with the small amount I tried. The Gnocchi and Ragu were cooked to perfection. This was a highlight for me.
'The Gypsy' ($24 approx).
I opted for a pizza. The combination of mushroom, capsicum and ham created a powerful mouth watering sensation for me and this was gone rather quickly. Great base, didn't leave me feeling bloated. I got chilli oil added to this which gave it a nice kick.
'Signature' Hot and Cold Brownie ($14 approx).
The menu said this is what they were famous for, so I was curious to try it...the rest of the night had gone well so it was just as well that this turned out to be a great way to round off everything prior. The combination of the hot, gooey chocolate brownie and the cool cream on top is a sensation to experience! A must try! I had this with a glass of their sweet Riseling and Sauvignon Blanc which again complimented it beautifully.
Overall, a very satisfying experience. As I said, for these prices and for this level of quality, quantity and service throughout the night, I will certainly be coming here again if I want great Italian. For seven of us, it came to only $317 including drinks. Bargain. I eat at places where I pay double and even triple just for myself and one other for the same quality as here.
I would rate it a 9/10. Seriously, it's that good. Go before they catch on they are worth far more than what they are actually charging.
Sunday, December 18, 2011
Sparkling and Champagne 101
We are a week or so away now from Christmas and New Year so I thought it would be timely to do a blog on one of my favorite types of wine at the moment - Sparkling wine and Champagne! I have touched briefly in other blog posts about opening bottles correctly and various recommedations, however for this post it will mostly be around identifying what is on the label, distinguishing quality and differences in grape varietal. Please note this only a basic guide!
So, the main players in bubbly making are:
France - The most well known type of sparkling wine! It's proper name is Champagne. This wine can only be produced in the Champagne region of France and it is by law (yes, it is a law!) that it can only be made with Chardonnay, Pinot Noir and Pinot Meunier grapes. The Loire valley is also famous for creating a very popular style called Cremant (has a nice creamy texture to it). Sparkling wine cannot be called Champagne unless made in France, hence all the different names as below.
Italy - Popular for creating Asti (Better known as Spumante, a sweet sparkling) and Prosecco (Dry style).
Spain - Produces Cava. About 20-30 grape varietals can create Cava!
Germany - Produces Sekt (a dry style). Made with Pinot Gris (rich grape), Riesling (dry, limey) and Pinot Blanc (like Chardonnay).
Australia - Produces Sparkling wine mostly using Pinot Noir, Chardonnay and Pinot Menuier (creamy, mousse like) grapes.
Identifying a label for common terms:
Cuvee - 'Fruit Blend'. Implies it is going to contain a lot of fruit flavour.
Brut - 'Dry'. Implies it is going to be more acidic than fruity.
Cuvee Brut/Brut Cuvee - 70% roughly of the word at the front, and 30% roughly of the word at the back. The ratio of this is only a guide.
Brut de brut - 'Dry of Dry'. Very sharp, precise characteristics.
Blanc - 'White'. Contains Chardonnay mostly.
Blanc de Blanc - 'White of White'. Almost entirely Chardonnay.
Cremant - A style of Champagne. Creamy, mousse like texture.
Methode Traditionelle - The most prestigous way of making a Sparkling/Champagne. The process of fermentation (making it alcoholic) is the bottle itself is rested on it's lees (dead yeast) at the neck of the bottle and is scooped out when ready with extra wine to top it up again before sealed (hopefully that makes sense?). Honestly, I feel only a very small percentage of people out there could really tell the difference between this and one created in a vat (Container, usually steel), which is equally as impressive in quality in my opinion.
I've made a list together of some very good quality Sparkling/Champagne that I feel are approachable enough for you to try if unfamilar with a particular style:
Recommended French Champagne:
G.H Mumm Cordon Rouge(About $80)
Veuve Cliquot Ponsardin(About $90)
Cattier (About $40)
Recommended Italian Sparkling:
Prosecco Di Valdobbiande (About $12)
Cartizza (About $30)
Recommended Spanish Sparkling:
La Vuelta Cava (About $14)
Recommended German Sparkling:
Henkell Troken Dry Sekt (About $18).
Recommended Australian Sparkling:
Check other blog posts below for recommendations, but also try;
Grant Burge Blanc de Blanc (About $18)
Brown Brothers Prosecco (About $16)
Wednesday, December 14, 2011
Organic Wine
Organic wine is a bit of an interesting animal isn't it? Everytime I ask someone what they believe an Organic wine should be, the answer is varied. What do you think an Organic wine should be? What does it even mean? Some answers I have received from people include;
- Vegan friendly.
- No preservatives at all.
- Made in a process that is friendly to the environment.
- No fining agents used.
All are valid answers, however there is nothing that really defines it, so this can lead some buyers astray. For instance, some Organic wines may be preservative free, however they still contain fining agents such as milk, fish and egg so someone that is allergic to these products would be affected by the product still despite buying what they believed was 'Organic' in their mind.
With that said, the wines below are truly vegan friendly:
Angoves Organic Shiraz Cabernet ($15)
Angoves Organic Chardonnay ($15)
Fresita Strawberry Sparkling ($16 approx)
- Vegan friendly.
- No preservatives at all.
- Made in a process that is friendly to the environment.
- No fining agents used.
All are valid answers, however there is nothing that really defines it, so this can lead some buyers astray. For instance, some Organic wines may be preservative free, however they still contain fining agents such as milk, fish and egg so someone that is allergic to these products would be affected by the product still despite buying what they believed was 'Organic' in their mind.
With that said, the wines below are truly vegan friendly:
Angoves Organic Shiraz Cabernet ($15)
Angoves Organic Chardonnay ($15)
Fresita Strawberry Sparkling ($16 approx)
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