How the heck have they turned yet another Red Bigot into NZ Cab Sav Blanc lover is beyond me but...they did.
SB is singing songs NOW, this varietal alone was worth the trip.
I hate Kiwis
Re: I hate Kiwis
Serge,
If I absolutly have to drink c-through, my tipple of choice is a NZ SB. I must drink about a bottle a year.
If I absolutly have to drink c-through, my tipple of choice is a NZ SB. I must drink about a bottle a year.
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Serge Birbrair
TORB,
after not finding much happiness in NZ PN, and getting tired of lamb and beef which is not anywhere near the goodness of the USA beef, I had to:
chamge the diet
accompanying wine
So far, I only found TWO NZ SB I didn't like:
Peregrine and Kim Crawford,
everything else was very enjoyable.
I'll definately look for them in the States where they are cheaper, beleive it or not.
after not finding much happiness in NZ PN, and getting tired of lamb and beef which is not anywhere near the goodness of the USA beef, I had to:
chamge the diet
accompanying wine
So far, I only found TWO NZ SB I didn't like:
Peregrine and Kim Crawford,
everything else was very enjoyable.
I'll definately look for them in the States where they are cheaper, beleive it or not.
Re: I hate Kiwis
Serge Birbrair wrote:How the heck have they turned yet another Red Bigot into NZ Cab Sav Blanc lover is beyond me but...they did.
SB is singing songs NOW, this varietal alone was worth the trip.
What on earth is a Cab Sav Blanc? A white wine made from Cab Sauv? You are discovering new styles in NZ I haven't yet heard of. Oh wait, I retract that statement. I have had a 'White Cabernet'.
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Serge Birbrair
Sue, my bad.
Make fun all you want, I'll have the last laugh-
the increased demand for this NZ product will raise your prices even more and I'll do my share to make sure there is more NZ SB is shipped to USA
BTW,
if you have a chance, go see
http://www.aucklandfestival.co.nz/Event ... spx?id=204
we seen it yesterday and it was lots of fun.
Quite original interpretation of Vivaldi's 4 seasons in modern ballet from France.
Make fun all you want, I'll have the last laugh-
the increased demand for this NZ product will raise your prices even more and I'll do my share to make sure there is more NZ SB is shipped to USA
BTW,
if you have a chance, go see
http://www.aucklandfestival.co.nz/Event ... spx?id=204
we seen it yesterday and it was lots of fun.
Quite original interpretation of Vivaldi's 4 seasons in modern ballet from France.
Serge Birbrair wrote:Sue, my bad.
Make fun all you want, I'll have the last laugh-
the increased demand for this NZ product will raise your prices even more and I'll do my share to make sure there is more NZ SB is shipped to USA
Bit of a hit and run here, but gawd serge, you're such a wanker.
And BTW, NZ meat absolutely craps on USA meat. You are on another planet.
Serge Birbrair wrote:TORB,
after not finding much happiness in NZ PN, and getting tired of lamb and beef which is not anywhere near the goodness of the USA beef, I had to:
chamge the diet
accompanying wine
I assume you mean it does not come in a sesame seed bun with eight slices of cheese and special sauce...
If you think the quality of NZ meat is not up to scratch I think your eating at the wrong places.
LL
I dont really have an opinion on NZ meat. Havent really had it overseas but enjoy it here. Whenever i go to Australia I head for the seafood. NZ does has great seafood too, and Serge you should try Bluff Oysters (worlds best oysters!) with a good Sauvignon Blanc eg St Clair (any of them). Also a piece of Rakaia Salmon is hard to beach with a stylish chardonnay
The problem is NZ seafood is pretty expensive so you can pig out in Aussie for a good price.
06 Sauvignon Blanc is pretty good. Probably the best this century in fact so you are right Serge there are some smart ones about. Also its probably ideal time to drink them. Most of the best ones seem to peak around 6 months after release
The problem is NZ seafood is pretty expensive so you can pig out in Aussie for a good price.
06 Sauvignon Blanc is pretty good. Probably the best this century in fact so you are right Serge there are some smart ones about. Also its probably ideal time to drink them. Most of the best ones seem to peak around 6 months after release
Follow me on Vivino for tasting notes Craig Thomson
I am unqualified to comment on the quality of steak in either country, however I did a six week road-trip, East Coast to West Coast of the USA many years ago, and do not recall one memorable lamb meal. (I tasted many different dishes). Maybe I went to the wrong eateries (always on a holiday budget). Did have some great pork ribs and mexican food.
There were some damn fine Napa Valley red wines consumed though. I did not take note of what they were....mores the pity.
Two years ago I did a seven day tour of New Zealand, mainly the Hawkes Bay region, and remember two exquisite lamb dishes. One rack of lamb and the other lamb shanks.
I did bring back some Te Mata Coleraine Cabernet Merlot 2002, Vidal Joseph Solar Cabernet 1998 and Esk The Terraces 2002.
Would love to return to the US, especially the West Coast
There were some damn fine Napa Valley red wines consumed though. I did not take note of what they were....mores the pity.
Two years ago I did a seven day tour of New Zealand, mainly the Hawkes Bay region, and remember two exquisite lamb dishes. One rack of lamb and the other lamb shanks.
I did bring back some Te Mata Coleraine Cabernet Merlot 2002, Vidal Joseph Solar Cabernet 1998 and Esk The Terraces 2002.
Would love to return to the US, especially the West Coast
I did bring back some Te Mata Coleraine Cabernet Merlot 2002, Vidal Joseph Solar Cabernet 1998 and Esk The Terraces 2002.
Good boy, nice choices! Not your plain ol international targets!
02 Coleraine is just getting better and better, extremely stylish drinking now - 4-6 years for my tastes. Bit more approachable early than most vintages, but super super drink
98 Vidals Soler Cabernet is perhaps the best ever 100% cabernet made in NZ (not that many have been made). Many years in it, wouldnt look at for another 5 years and should live well after that. 15 year wine. A rare beast stylistically for NZ. would be an interesting wine to slip in an aussie line up, might do better than expected. Not sure how much of this was made but im surprised its still available given the rarity of the style, the lore of the vintage and its quality. Perhaps its the price!
02 Terraces. Huge fruit bomb style, hedonistic, plump and rich. gobs of fruit. not the most dainty NZ red about but still a classic expression of the Hawkes Bay and quite rare too. Terraces are extremely long lived Hawkes Bay wines. The 95 hasnt peaked yet. Id suspect the 02 will live for 15 years+
Follow me on Vivino for tasting notes Craig Thomson
Craig(NZ) wrote:I did bring back some Te Mata Coleraine Cabernet Merlot 2002, Vidal Joseph Solar Cabernet 1998 and Esk The Terraces 2002.
Good boy, nice choices! Not your plain ol international targets!
I just had a good laugh....Actually I am a woman.... but you weren't to know. I will ask Gavin if I can change my user name to Ms Santa.
02 Coleraine is just getting better and better, extremely stylish drinking now - 4-6 years for my tastes. Bit more approachable early than most vintages, but super super drink
98 Vidals Soler Cabernet is perhaps the best ever 100% cabernet made in NZ (not that many have been made). Many years in it, wouldnt look at for another 5 years and should live well after that. 15 year wine. A rare beast stylistically for NZ. would be an interesting wine to slip in an aussie line up, might do better than expected. Not sure how much of this was made but im surprised its still available given the rarity of the style, the lore of the vintage and its quality. Perhaps its the price!
02 Terraces. Huge fruit bomb style, hedonistic, plump and rich. gobs of fruit. not the most dainty NZ red about but still a classic expression of the Hawkes Bay and quite rare too. Terraces are extremely long lived Hawkes Bay wines. The 95 hasnt peaked yet. Id suspect the 02 will live for 15 years+
And, I feel very privileged to have all of these wines in my cellar. Will return to NZ on another holiday/lamb eating/backpackering/wine-trip, in the very near future. This time to another region.
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Serge Birbrair
danclarke wrote:Bit of a hit and run here, but gawd serge, you're such a wanker.
And BTW, NZ meat absolutely craps on USA meat. You are on another planet.
Dear Dan,
I won't waste your precious time on things like meat and wine, subjects you have no clues about, and go right to the things you comprehend:
the differences between Aussies and Kiwis, based on observation in person and histories of both countries.
Kiwis:
Brits at heart, with typical British breakfast but without British stuffiness.
Most of the Kiwis I met in person and on wine boards behave like improved version of Brits.
Aussies:
I found 2 major categories of Aussies:
#1 - show extra gentleman behavior and disassociate themselves completely from their penal colony predecessors.
#2 - show in every post and every move that Jack the Ripper was their distant relative.
Have a nice life and I promise I'll do the same.
NEXT!
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Serge Birbrair
roughred wrote:
I assume you mean it does not come in a sesame seed bun with eight slices of cheese and special sauce...
If you think the quality of NZ meat is not up to scratch I think your eating at the wrong places.
LL
NZ BEEF is inferior to the USA beef. After eating beef in 52 countries, I have to say:
USA Beef is the best beef I ever had. Never had OZ beef, some of my friends claimed that OZ beef is better when they were visiting USA. I have no personal opinion on the matter.
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Serge Birbrair
Craig(NZ) wrote:I dont really have an opinion on NZ meat. Havent really had it overseas but enjoy it here. Whenever i go to Australia I head for the seafood. NZ does has great seafood too, and Serge you should try Bluff Oysters (worlds best oysters!) with a good Sauvignon Blanc eg St Clair (any of them). Also a piece of Rakaia Salmon is hard to beach with a stylish chardonnay
The problem is NZ seafood is pretty expensive so you can pig out in Aussie for a good price.
06 Sauvignon Blanc is pretty good. Probably the best this century in fact so you are right Serge there are some smart ones about. Also its probably ideal time to drink them. Most of the best ones seem to peak around 6 months after release
You see what I mean, Dan?
Spoken like a true Kiwi. Inteligent, presize, educational and right on the money.
Craig, I had good salmon at Cin Cin and wish you pointed me towards oysters earlier. Hopefully we run into them on Tuesday before we leave.
Thanks for 06 drinking window.
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Serge Birbrair
Santa wrote:I am unqualified to comment on the quality of steak in either country, however I did a six week road-trip, East Coast to West Coast of the USA many years ago, and do not recall one memorable lamb meal. (I tasted many different dishes). Maybe I went to the wrong eateries (always on a holiday budget). Did have some great pork ribs and mexican food.
Santa, Americans suck at:
raising lamb AND cooking lamb dishes. For my own cooking I ONLY buy NZ lamb, which is widely available in USA. My beef, pun intended, was with NZ beef, not lamb, which I beleive is one of the superiot lambs in the world.
Cooking lamb:
Italians, Greeks, Turks, Spaniards, Russians -
they do premium lamb cooking.
Something we discover out of this world taste wise in NZ:
pork bellies! Kiwis do them right and remarkably good!
Serge
Bluff Oysters run on a limited season. You are lucky the season has just started, so will be available supermarkets and restaurants. Make sure they are BLUFF oysters, not Pacific or any other variety.
My fav way of having them is half cooked (raw in middle still). Just 30 seconds in a pan with lemon juice squeezed over them with a good sauvignon blanc. Gives more flavour than a raw oyster but the super texture of a raw one. They arent cheap especially in Auckland where they will be around $20-25 a dozen, but if you are a food buff its a must try this nz treat
Take care.
Bluff Oysters run on a limited season. You are lucky the season has just started, so will be available supermarkets and restaurants. Make sure they are BLUFF oysters, not Pacific or any other variety.
My fav way of having them is half cooked (raw in middle still). Just 30 seconds in a pan with lemon juice squeezed over them with a good sauvignon blanc. Gives more flavour than a raw oyster but the super texture of a raw one. They arent cheap especially in Auckland where they will be around $20-25 a dozen, but if you are a food buff its a must try this nz treat
Take care.
Follow me on Vivino for tasting notes Craig Thomson
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Serge Birbrair
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Grey Ghost
- Posts: 46
- Joined: Thu Oct 19, 2006 8:28 pm
- Location: NZ
No Bluff oysters available in the South Island!
All have been snaffled by Auckland supermarkets. There is injustice in this world! Three weeks THREE WEEKS into the season and still none locally. I am in withdrawal!
Serge, the Bluff oyster is unique. It is a "sand" or dredge oyster similar to French Biscayan or Devon oysters but nothing like anything I had in the States. In the distant past (say 30 years ago), there was a rock oyster in the North (Auckland and north) which was very good too, but spat from the Pacific oyster came in on ships' ballast-water and interbred; the result is the big, juicy (but tasteless), black rimmed oyster you may be familiar with on the Pacific Coast.
If you like Laphroig you'll like Bluff oysters - strong on the iodine. Unlike Craig, I grew up on eating oysters so don't need to spoil them by cooking, just raw and chewed slowly to enjoy to the fullest extent. The second dozen, perhaps, with lemon juice or a touch of Tabasco.
The other point of controversy (and I'm not arguing with your personal opinion), about our beef is that it is grass raised, no hormone injections and with an Omega 3 fatty-acid level six times higher than US beef. The latter is raised on concrete and fed high levels of maize. Now maize is NOT the natural food of cattle (some is good, as long as it is accompanied by the leaves and stalks), nor is concrete their natural habitat. As you will know, they need then to be fed high levels of antibiotics to maintain their health and, as through-put is vital to maintain a high cash-return, they are injected with growth hormones. Both these come through in the meat and may be some of the US obesity is attributable to these hormones.
That said, I found that US beef was sweet, tender (to the point of being soft) and certainly a pleasure to eat.
Craig, we used to get a sack (75 dozen unshucked) for 17/6 back when.
All have been snaffled by Auckland supermarkets. There is injustice in this world! Three weeks THREE WEEKS into the season and still none locally. I am in withdrawal!
Serge, the Bluff oyster is unique. It is a "sand" or dredge oyster similar to French Biscayan or Devon oysters but nothing like anything I had in the States. In the distant past (say 30 years ago), there was a rock oyster in the North (Auckland and north) which was very good too, but spat from the Pacific oyster came in on ships' ballast-water and interbred; the result is the big, juicy (but tasteless), black rimmed oyster you may be familiar with on the Pacific Coast.
If you like Laphroig you'll like Bluff oysters - strong on the iodine. Unlike Craig, I grew up on eating oysters so don't need to spoil them by cooking, just raw and chewed slowly to enjoy to the fullest extent. The second dozen, perhaps, with lemon juice or a touch of Tabasco.
The other point of controversy (and I'm not arguing with your personal opinion), about our beef is that it is grass raised, no hormone injections and with an Omega 3 fatty-acid level six times higher than US beef. The latter is raised on concrete and fed high levels of maize. Now maize is NOT the natural food of cattle (some is good, as long as it is accompanied by the leaves and stalks), nor is concrete their natural habitat. As you will know, they need then to be fed high levels of antibiotics to maintain their health and, as through-put is vital to maintain a high cash-return, they are injected with growth hormones. Both these come through in the meat and may be some of the US obesity is attributable to these hormones.
That said, I found that US beef was sweet, tender (to the point of being soft) and certainly a pleasure to eat.
Craig, we used to get a sack (75 dozen unshucked) for 17/6 back when.
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Serge Birbrair
GH,
thanks for explanation and perspective. You are probably right in the reasoning what makes US beef " taste better"
(most likely the NZ is HEALTHIER version of beef)
Argentinian beef is another "boasted beef" which is raised similar to NZ and indeed, I find Argentinian less tastier than US version too. With age, I use more and more sea food in the diet, so whatever fat and other not very healthy additions in USA beef should not affect me much.
Americans are overweight for many reasons:
diet of junk food,
lots of riding / little walking
I haven't met too many fat people in NZ! ...and that includes a few Maori girls which were on the heavy side but not too heavy for my personal taste.
(at the cheesy pseudo native village show at Rotorua)
...and to sum it up:
I now hate Kiwis even more-
intelligent, precise, nothing condescending toward the "stranger in their land" and full of helpful advise.
what's there to love?
thanks for explanation and perspective. You are probably right in the reasoning what makes US beef " taste better"
(most likely the NZ is HEALTHIER version of beef)
Argentinian beef is another "boasted beef" which is raised similar to NZ and indeed, I find Argentinian less tastier than US version too. With age, I use more and more sea food in the diet, so whatever fat and other not very healthy additions in USA beef should not affect me much.
Americans are overweight for many reasons:
diet of junk food,
lots of riding / little walking
I haven't met too many fat people in NZ! ...and that includes a few Maori girls which were on the heavy side but not too heavy for my personal taste.
(at the cheesy pseudo native village show at Rotorua)
...and to sum it up:
I now hate Kiwis even more-
intelligent, precise, nothing condescending toward the "stranger in their land" and full of helpful advise.
what's there to love?
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Serge Birbrair
J wrote:Serge,
Regarding your commentary on the idiosyncrasies of Australasian citizens from your home in the US of A. Something about glass houses springs to mind
you are absolutely correct,
this is a wine board and we should talk more about wine.
Please tell me EVERYTHING about your 1st Growth expereince and how drinking it has changed your wine drinking life.
What have impressed your the most?
Points?
Color?
Rim?
Nose?
Glasses?
Snacks?
Talking about it?
Vinification process?
Price tag?
Comments of the fellow drinkers?
Finish?
Legs?
Sediments?
Tannins?
Label color?
Label Desings?
What are your personal feelings about 1859 classification?
After you enlighten me regarding 1st Growth,
I have a few more questions about 2 nd, 3rd, 4th, 5th, Cru Bourgous and
Burgundy.
Whatta you say, sport?
Throw a huge boulder at me and my glass wall
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Ratcatcher
- Posts: 374
- Joined: Sat Jan 01, 2005 1:01 pm
- Location: Hobart
Hi Serge,
so can you give us a quick run down of your trip?
The planning was such a big thread I'd like to know where you did eventually go to.
Reading your posts I gather NZ and Brisbane for a friend's wedding???
Did you enjoy yourself generally? Do you think you got good advice from us about destinations? Are you coming back next year or two to come to Tasmania?
so can you give us a quick run down of your trip?
The planning was such a big thread I'd like to know where you did eventually go to.
Reading your posts I gather NZ and Brisbane for a friend's wedding???
Did you enjoy yourself generally? Do you think you got good advice from us about destinations? Are you coming back next year or two to come to Tasmania?
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Serge Birbrair
Ratcatcher wrote:Hi Serge,
so can you give us a quick run down of your trip?
The planning was such a big thread I'd like to know where you did eventually go to.
Reading your posts I gather NZ and Brisbane for a friend's wedding???
Did you enjoy yourself generally? Do you think you got good advice from us about destinations? Are you coming back next year or two to come to Tasmania?
Ratcatcher,
I am at laptop in the hotel, pictures in the camera, full report with illustrations is coming up when we get home in few days.
Brisvegas trip and Australia all together was cancelled. Our female friend cancelled her 30th,
so we'll go to the Land of OZ when our wedding witness
(the guy in my sig) gets out of prison. Male friends are much more reliable.
In short:
we went to both island of NZ, on "Adventure Tour",
climbed glaciers, walked in the craters of the live volcanoes, rid horces, backpacked, kayaked, dropped 15 feet down in the 4 wheel drive on 15 degrees angle, bungy jumped, cave rafted,
and had the time of our lives, loved it tremendously.
Haven't swimmed with the sharks, but this is what my friend is notorious for, we'll do it in Australia. And I am not talking zoo type sharks
I know he is a nut but can't help myself loving the guy like if he was my blood brother.Serge Birbrair wrote: so we'll go to the Land of OZ when our wedding witness
(the guy in my sig) gets out of prison. Male friends are much more reliable.
Oh, you mean the porn king violent standover merchant.
Now there is an excellent sample of Australian manhood on which to base your discussion of what a good Australian should be.
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Serge Birbrair
Davo wrote:Serge Birbrair wrote: so we'll go to the Land of OZ when our wedding witness
(the guy in my sig) gets out of prison. Male friends are much more reliable.
Oh, you mean the porn king violent standover merchant.
Now there is an excellent sample of Australian manhood on which to base your discussion of what a good Australian should be.
Davo,
I'd trust this porn king with my LIFE.
I'd trust you with being predictable and entertaining like a hemorrhoids.
Don't you wish you had some Kiwi DNA in your your blood line?
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Serge Birbrair
Serge Birbrair wrote:Davo wrote:Serge Birbrair wrote: so we'll go to the Land of OZ when our wedding witness
(the guy in my sig) gets out of prison. Male friends are much more reliable.
Oh, you mean the porn king violent standover merchant.
Now there is an excellent sample of Australian manhood on which to base your discussion of what a good Australian should be.
Davo,
I'd trust this porn king with my LIFE.
I'd trust you with being predictable and entertaining like a hemorrhoids.
Don't you wish you had some Kiwi DNA in your your blood line?
No probs Serge.
When you decide to head to West Oz don't bother trying to look me up. You should look up John Kizon and Brian Burke. They are your kind of people.
Serge,
Yes. Could be a cultural thing but when replies end in "sport" and "throw a boulder at my glass wall" in Oz it normally indicates some sort of defensive reaction with the intention of causing a offensive position. I was merely questioning if that was the intended tone of the email so as I may formulate an appropriate reply
.
Yes. Could be a cultural thing but when replies end in "sport" and "throw a boulder at my glass wall" in Oz it normally indicates some sort of defensive reaction with the intention of causing a offensive position. I was merely questioning if that was the intended tone of the email so as I may formulate an appropriate reply
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Mike Hawkins
- Posts: 2747
- Joined: Fri Aug 29, 2003 9:39 am
, the beef here leaves Aussie and Kiwi beef for dead. OTOH, the lamb and seafood is ordinary.