Central Ranges Wine

• November 2009

  I love the thread drift too. Cakebread. Of course. It never even occured to me! But everyone assumes cake has to be chocolate? What about white chocolate? I just made a white chocolate cake for my wife's birthday. Or what about orange? Or coconut/pineapple? Or spice? Or... Read moreI love the thread drift too. Cakebread. Of course. It never even occured to me! But everyone assumes cake has to be chocolate? What about white chocolate? I just made a white chocolate cake for my wife's birthday. Or what about orange? Or coconut/pineapple? Or spice? Or cherry? Or vanilla? Not that any of them would work with wine.    (hide)

  Forum post in the topic birthday cake red wine by GregT

  
  

• November 2009

  What's going on Terri, I work at Sullivan's Steakhouse in Leawood, Kansas and like you, I am learning quite a bit about wine. I've recently attended a few wine and champagne tastings. I definitely recommend spitting, especially if you're driving, I'm sure you can wait until your... Read moreWhat's going on Terri, I work at Sullivan's Steakhouse in Leawood, Kansas and like you, I am learning quite a bit about wine. I've recently attended a few wine and champagne tastings. I definitely recommend spitting, especially if you're driving, I'm sure you can wait until your at home to enjoy the wine :-) We also do wine tastings at work before each shift, We always start with the color, from deep plum to a bright red ruby, a lot of your old world (or European) wines have an orange hue to them, not a dark purple as say a Napa Cab or a Malbec from South America.....We then look at the rim variation, this is the meniscus or thin line left around the glass after you swirl it, this tells you how old the wine is, from 1-3 years, 3-5 or 5 years and older, the thicker the meniscus the older the wine. The nose is next, from your comments about the Estancia Cab you''re already pretty good at this. Then the palate is the fun part, I like to confirm the nose with what I taste. Well I hope you have a good time....By they way if you like Barossa Valley you should try the Two Hands Gnarly Dudes Shiraz/Cab blend ($32), The CEO of Sprint really enjoyed it tonight and we had to make a run for more because we almost ran out !!!    (hide)

  Forum post in the topic Help...going to my first wine... by Matthew Almai

  
  

• November 2009

  Thank you so much for everyones opinions. In the cranberry sauce, this is a faint hint of orange that I feel is sutble enough to be noticed but not enough to influence the balance of the plate. But true, there are a lot of loud components. Does anyone have any suggestions on how to... Read moreThank you so much for everyones opinions. In the cranberry sauce, this is a faint hint of orange that I feel is sutble enough to be noticed but not enough to influence the balance of the plate. But true, there are a lot of loud components. Does anyone have any suggestions on how to change some of the food items on the plate to have it more balanced? I also spoke to a couple of chefs and they said instead of the goats cheese with basil, creme fraiche and feta may be a better choice texture and flavor wise. I would definetely like to try the suggestions of wines listed, especially the spanish red, but for the article I will stick the the Lohr. Once again thank you and I would love to hear more opinions.    (hide)

  Forum post in the topic Merlot and Lamb by wineboy19

  
  

• November 2009

  As Simon so rightly mentions, it does sound like there's a lot going on with the preparations you describe, wineboy. I would keep the mint (and particularly basil) volume down a bit, but would be most concerned about the orange sauce with regards to the match with wine. With a deft... Read moreAs Simon so rightly mentions, it does sound like there's a lot going on with the preparations you describe, wineboy. I would keep the mint (and particularly basil) volume down a bit, but would be most concerned about the orange sauce with regards to the match with wine. With a deft touch, a Right Bank would work. With less sensitivity by the chef, the greater acidity of the Italian varietals I mention would be safer. My listing was for lamb roasts and other preparations, in general.    (hide)

  Forum post in the topic Merlot and Lamb by dmcker

  
  

• November 2009

  Basil, mint, goat's cheese, orange, cranberry, shiitake mushrooms - for me, that's just too many loud flavours, and that's before you even get to the lamb. Any wine's going to struggle up against that lot. You need something with acidity, and I'm not sure that the Lohr has enough -... Read moreBasil, mint, goat's cheese, orange, cranberry, shiitake mushrooms - for me, that's just too many loud flavours, and that's before you even get to the lamb. Any wine's going to struggle up against that lot. You need something with acidity, and I'm not sure that the Lohr has enough - go for something simple and European like basic Valpolicella or Beaujolais.    (hide)

  Forum post in the topic Merlot and Lamb by Simon Woods

  
  

• November 2009

  I am writting an article for my school newspaper, The Rebel Yell at UNLV, and my current topic is about roasted new zealand lamb chops with a mint salt rub and a cranberry-orange sauce. On the plate I will also have shiitake mushrooms sauteed with garlic cloves, and eggplant rolls... Read moreI am writting an article for my school newspaper, The Rebel Yell at UNLV, and my current topic is about roasted new zealand lamb chops with a mint salt rub and a cranberry-orange sauce. On the plate I will also have shiitake mushrooms sauteed with garlic cloves, and eggplant rolls filled with goat cheese and basil. Im serving it with a 2006 J. Lohr Estates Los Osos Merlot. I would love to hear some opinions.    (hide)

  Forum post in the topic Merlot and Lamb by wineboy19

  
  

• November 2009

  In my recent "Introducing myself" (see Fullbottle) I inadvertently (well, not really) mentioned my love for the sparkling shiraz (fomerly sparkling burgundy but we are not allowed to call them that any more) that we in Australia can produce so well. Mainly made from shiraz, but with... Read moreIn my recent "Introducing myself" (see Fullbottle) I inadvertently (well, not really) mentioned my love for the sparkling shiraz (fomerly sparkling burgundy but we are not allowed to call them that any more) that we in Australia can produce so well. Mainly made from shiraz, but with a few from merlot, malbec and chambercin, these wines go through the same fermentation processes as champagne and produce wines that when slightly chilled marry so well with Christmas turkeys and hams in our hot December months. The better examples of the style have sour cherry overtones on the palate and finish dry (cheaper ones have residual sugar and can be pretty ordinary), and can command $70-$80 per bottle here in Oz (eg Seppelt Show Reserve Sparkling Shiraz). I would be interested to hear of the experience of others on this wine style - I am not aware of who else makes it (though I have seen some Russian sparkling reds that would have challenged orange juice for the sugar content - not a good experience).    (hide)

  Forum post in the topic Oz Sparkling Shiraz (and... by fullbottle

  
  

• November 2009

  Roast duck works well, and if you add a fruited sauce more cherries than oranges, of course. I also like pinot with pheasant and grouse, turkey and roast chicken, so poultry is generically good. Smoked fish and various forms of salmon, meats and dairy (from airdried beef to gratined... Read moreRoast duck works well, and if you add a fruited sauce more cherries than oranges, of course. I also like pinot with pheasant and grouse, turkey and roast chicken, so poultry is generically good. Smoked fish and various forms of salmon, meats and dairy (from airdried beef to gratined potatoes) all work, but I'm not totally up on the Felton Road and Maysara styles of pinot. How would you describe them?    (hide)

  Forum post in the topic Recipe needed that will make... by dmcker

  
  

• November 2009

  I'm an Aperol fan, and first had it at the home of American friends in Germany, where .5 oz or so in a glass of prosecco was quite trendy. I love that, and have introduced lots of folks to it. It's great with Cristalino, too-- the excellent and CHEAP Spanish sparkler, both white and... Read moreI'm an Aperol fan, and first had it at the home of American friends in Germany, where .5 oz or so in a glass of prosecco was quite trendy. I love that, and have introduced lots of folks to it. It's great with Cristalino, too-- the excellent and CHEAP Spanish sparkler, both white and rosé. Cinzano came out with their own sparkling rose recently-- another great Aperol medium. I devised my own Aperol cocktail a couple of years ago, though-- it's an homage to a couple of musical friends, the composer William Bolcom and his singer bride, Joan Morris. I told them it was tangy, sweet, deceptively intoxicating and a wee bit bitter, in a delightful way-- just like they are! As you can see, it's kind of a hybrid Negroni/sour. BOLCOMORRIS COCKTAIL 1 oz gin (I prefer Plymouth) 1 oz Lillet (or good dry vermouth) 1 oz Aperol .5 oz lemon juice a goodly dash of orange bitters Shake w ice, strain into cocktail glass. Drop a stemless cherry into the glass, where it can glow malevolently through the orangey fluid!    (hide)

  Forum post in the topic Aperol by courgette

  
  

• October 2009

  Greg: am very new to Zinfandel. Introduced to the grape at Cargo Road in Orange, NSW. They also make a desert wine from Zinfandel grapes harvested three weeks later that is just beautiful. I'm told he has the second oldest zinfandel vines in Australia. Am interested in finding... Read moreGreg: am very new to Zinfandel. Introduced to the grape at Cargo Road in Orange, NSW. They also make a desert wine from Zinfandel grapes harvested three weeks later that is just beautiful. I'm told he has the second oldest zinfandel vines in Australia. Am interested in finding some good Californian zin but most of the cheaper (my price range) market here is Aussie or NZ. Fibo: thanks a lot. I'm really impressed with this site, I've learnt so much in just a week. Sadly I won't make it to the wine fair, I live in Potts Point so Hyde Park is a short walk for me, but I work Saturdays.    (hide)

  Forum post in the topic Kia ora by Richard Learmonth

  
  

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