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.

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)

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)

How to improve any red wine in 33 minutes.

So you have probably re-read the title of this blog once, maybe twice and are now asking yourself, "How can a wine be improved in 33 minutes?".

Well, a common misconception about red wine in Australia is that it must be consumed at room temperature. This is true, if you live in Europe where the climate is much cooler than ours. The result of drinking room temperature red is you end up with a soupy, undefined and 'alcoholic' tasting drink. Not very appealing and really, drinking room temperature red is something best left behind for the Monks in their Monasteries in the Medieval Ages.

With that said, what can you do about it?

Try leaving it in the fridge for half an hour. This will take the 'warmth' out of the wine and bring definition to it again. I say for half an hour because generally when cooling down a product like a wine bottle, a rule of thumb is 1 degree will drop every 7-10 minutes which will bring it to around 19 or 20 degrees celsius. With that extra few minutes, decant the wine. Decanting can be as simple as pouring the contents into your glass and letting it sit for a little while. This will allow the wine to 'breathe' and develop extra characteristics that it is now in contact with oxygen.

You can also apply this to when you go dining out, just ask for a bucket of ice to put it in. If the Sommelier pulls a face at you for it, well then they don't know their job too well.

This process can be applied to any red wine, whether it is a bottle under $10, or something for a special occasion.

Buying red wine under $10.

Finding great red under $10 can sometimes feel like you are rolling the dice to try out your luck. With some of the tips and suggestions below, it might steer you in the right direction.

Firstly, consider cleanskins. As much as they are a lucky dip, there are some great quality ones out there. Just keep in mind that as cleanskins are surplus stock from suppliers, they won't be around forever of that particular kind and are replaced by a different producer.

Also consider bulk buying at six or more to receive a discount of up to 20/30% depending where you go. Pick up the ones on special too for an even further discount. (For example, Hardys Oomoo Shiraz generally sits at around $19. When on special goes to around $13/14, so with 20/30% off on top of that you are near that under $10 mark.) Split it with a friend or two if you can so you are not committing so much.

One of the great things about wine in general is that the rule of "the more you pay, the better the quality" is thrown out the window when it comes to examples of the below in red wine. These are perfect for that night in when you have ordered take-away pizza to go with watching a few movies.

2008 Mount Hurtle Grenache Shiraz Mourverde. $8.99

Due to these type of grape varietal blends being unpopular/old-fashioned (aka- not trendy at the moment like alternative whites are) not too many winemakers choose to do them, so the price stays down (At least I think that is the reason why). This is a fruit driven red with a savory finish. This is my top pick for a red under $10 (Should be more expensive in my opinion, but thankfully it isn't!). It's awesome, try it.

2008 DeBortoli Sacred Hill Cabernet Merlot. $6.99

In 2005 this won the best red under $20 at the Darling Harbour Wine Show in a blind tasting. An easy drinking red that is worthy of being part of your weekly mix.

2009 Angove Long Row Cabernet Sauvignon. $9.99

What you'd expect of a good Cabernet Sauvignon; Full bodied and with a lingering finish. Definitely one to crack open with a take away pizza or pasta.

2010 Yellowtail Merlot. $9.99

It doesn't get much more commercial than Yellowtail, but who cares? This Merlot delivers and holds good character for a soft, dry red.

2009 Tyrrells Wines Old Winery Pinot Noir. $8.99

I use to drink this all the time as my first choice in a cheap red. Think olives, light herbaceous characters and yeah, that is this Pinot. An excellent starting point for anyone wanting to try Pinot.

General tips for Fine Dining.

Do you ever go out somewhere special and notice a whole bunch of glassware and flatware (knives, forks and spoons) in front of you and you don't know what to do with it all? The list of tips below should help you get by.

1.) So you have sat down at your seat...

The first thing you will notice when you sit down to a properly set table is a series of forks on the left hand side of your plate, and a series of knives and spoons to the right. The order of using this flatware is from the outside in. The cutlery furthest from the plate will always be the first course. If you are doing a degustation these will be replaced for you once every few courses.

The glassware is usually two glasses, but may go up to four. Wider mouthed glasses are generally for red wine, with smaller mouthed glasses for white wine. You might also get a champagne flute and a small glass for dessert wine. Your water glass should be to your right.

The napkin is generally placed over your lap by the server. Never tuck the napkin into your shirt like a bib, this is seen as the height of vulgarity. You should only use the napkin for dabbing your mouth with discreetly.

2.) When eating amongst company...

Always take small portions of food at a time and put your cutlery down between each mouthful. When you put your cutlery down, place it on the plate (never back on the table and do not rest it half on and half off the plate). If you are not finished eating and you want the server to know, cross the tips of the two pieces (if there are two) or angle it if there is just one. When you are finished, place your knife and fork together in the centre of the plate vertically. The tines of the fork should point up and the blade of the knife should point to the centre towards the fork.

You should always hold both your knife and fork. Don't cut your food up at the start then eat it. This is an American practice which is accepted, however not in Europe, so since most Fine Dining in Australia is European based, go with the latter mentioned. The tines of your fork should always point down toward the plate – for difficult foods like peas, you should use your knife to squash them onto the tip of the fork. The fork is not a scoop, stop using it like one! If you happen to drop anything, don't pick it up, the server will do it for you. The exception to this is the napkin.

Wine and spirits should compliment your meal and be quietly sipped on and occasionally throughout the night. Avoid getting completely drunk to the point of doing something you might regret. If your server is refilling your glass, you should never place your hand over or near the glass to indicate when you have enough. You should simply tell the server that you have sufficient or tell them prior to pouring that you do not want to have any more. Never hold the glass for the server to pour your wine.

If you want to toast someone at your table for an occasion to celebrate a Birthday for instance, never tap the side of your glassware with cutlery. Again, this another height of rudeness and you could potentially damage expensive glassware! It is acceptable to just clear your throat.

Unless you know everyone at the table very well, avoid topics around Religion, Politics and Sex. The first two in particular are what divide the world and being out at dinner should be a relaxed, enjoyable experience - not a debate. Give equal time to people to your left and right so everyone can join in on the conversation. It can be hard to talk with strangers however it is important you do this. Break the ice by asking questions about the person you may not know as everyone loves to talk about themselves. Don't yell from one end of the table to the other.

3.) Some things you should avoid doing.

- Don't take photos at the table, it looks desperate!
- Don't treat any waiter or server badly, it makes you look common.
- Don't blow on food to cool it down, wait for it to cool by itself.
- Don't point with cutlery.
- Don't hold utensils while drinking.

If you enjoyed your experience, do thank the person that invited you and thank also the Restaurant owner!

Wine Medals: All that glitters is not gold.

You have walked into your local liquor store and you're looking for something different from your usual purchase. You notice a few bottles around that catch your eye and they have a few medals on them. Maybe even ten. This seems like a good idea because hey, a $12 bottle that has won so many awards it must be worth trying right?

Has it really won all those awards? For that bottle?

The answer is, if it has come from a cheaper bottle, then most likely not.

Look closely at the medal descriptions.

Firstly, you will notice it will be either a Bronze, Silver or Gold colour. It is rated out of 20 points with the rating as follows from when the wine is judged:

18.5-20 points - Gold Medal
17.0-18.4 points - Silver Medal
15.5-16.9 points - Bronze Medal

(Wait, where are the remaining 12 or so points? Good question! They go unused which I personally think is a flaw in Wine Judging.)

Secondly, see where the Wine Show was that the wine was judged at. Have you ever heard of the show before? Or even the location? If it says it is from some third world area, it is safe to say the show was hardly a reputable one.

Thirdly, unless the medal specifically states it is for that particular wine, it generally means the Winery itself won the awards for other products, so they have slapped on the medals to all their products even though the wine that won may have been a $100+ bottle.

With that said, the wine could still be a great product even with all those medals on it, just don't be 100% influenced by medals when making a decision.