The Auswine Forum

Wine discussion please, take personal arguments elsewhere.

As I have stated, this is a wine (and related) forum, other issues and personal interaction problems are not to be aired here.

I trust we can proceed discussing the issue at heart.

I'd rather not have to lock this thread as there are some interesting bits about wine and food within.

Thanks.

Gavin Trott wrote:Wine discussion please, take personal arguments elsewhere.

As I have stated, this is a wine (and related) forum, other issues and personal interaction problems are not to be aired here.

I trust we can proceed discussing the issue at heart.

I'd rather not have to lock this thread as there are some interesting bits about wine and food within.

Thanks.

Please get Serge to delete his signature then. And if he is proud enough of his friends and their actions why delete my link to more of them.

I do find pornography and the purveyers of it somewhat offensive and to be quite honest I am way over Serge and his "style".

Gavin Trott wrote:
I'd rather not have to lock this thread as there are some interesting bits about wine and food within.

Thanks.

Ghost, Craig,
thanksfor pointing the Bluff Oysters to me.
The Tower restaurants didn't have it, so they pointed us across the street to Grand Hotel's Peter Gordon's restaurant which had them for lunch.
Here is my TN:
small body,
sharp nose of the sea and delicate herring,
melt in your mouth, the texture of the very fine brain like substance,
35 minutes finish.

The most expensive dozen of oysters I ever had and this was a true expereince.
Glad I haven't missed it and got it in the last hours of being in Auckland.

2006 Pallister Martinborough Sav Blanc didn't have enough zest to cut thru the oysters iodine richness. Should have followed my initial thought of Champagne. Oh well.


J,
irrelevant, don't bother with formulating response.

Wine, internet chat board impressions should be taken light, or the whole fun of it will be missed. The day we start taking ourselves and other posters way to serious will be the end of our chat board enjoyment.
After all, this is just fermented grape juice we are talking about.
Nothing less, nothing more.

Cheers and welcome to Auswine board.

Davo wrote:
I do find pornography and the purveyers of it somewhat offensive and to be quite honest I am way over Serge and his "style".

hmmmmm.....and what are your thoughts regarding auto industry?

How many motorists die per day due to automobiles?
How many wankers die per day?
Do you follow my drift?

Say what you want, but porn causes no global warming and throws no cancerogenics into athmosphere.


I am sorry, Davo that you are bothered and can't enjoy your life to the fulliest. I suggest a good relief for your tension,
tension releif does miracle for everybody.

Enjoy yourself, mate.

Serge

2006 Palliser Estate Sauvignon Blanc is very good wine. In fact you will struggle to find anything average on Peter Gordons wine list, even the odd bargain/mistake - eg Villa Reserve Noble Rielsing was $50 on the wine list last time I went - same as retail. Needless to say we indulged. Its a very good experience type restaurant.

Glad you liked the oysters and yes Champagne is another good match I agree!!

If you go fishing and burley up you have to expect a few bites

I do find pornography and the purveyers of it somewhat offensive and to be quite honest I am way over Serge and his "style".

I disagree. I think philanthropy is a great thing when tastefully done. I mean that Richard Pratt fellow is doing great things....especially at Carlton

Craig, it's a VERY good wine, but a not perfect match for Bluff Oysters.
The Duty Free at the airport didn't have 06 vintage


I fully agree with your Peter Gordone's assesment.

It had the BEST service we experienced in the whole NZ!
I am afraid "no tips expected" NZ restaurant and service in general is a detriment to the outstanding service.

The limo driver to the airport was a girl and I am glad I am not pregnant, her tailgating and accelerate/brake/accelerate/brake style of driving almost made me throw up those magnificent oysters

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.

Lets all take a chill pill. Its all to easy to take a typed message the wrong way. Ive met dozens of people off this forum over the last decade and although there are plenty of people here ive had disagreements with id never turn down meeting anyone.

Craig,
I have the plane to catch in 30 mins....
I feel sorry we haven't met due to the scheduling problems on the both sides, but I want you to know that your guidance was very helpful and made our stay in your country extra enjoyable.

trust you have a few bottles under your arm, have a good trip back

what the hell is this post.
ha ha, laughed? laughed? I nearly farted.

If in doubt, read my first post. Do yourself a favor Gav and nuke this guy.

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.

You may be well very right Dan but everyone is entitled to their opinion based on their taste buds. Surely regular members of a wine forum are quite aware that people have different tastes.

If in doubt, read my first post. Do yourself a favor Gav and nuke this guy.

Or make them wear a gold star like in germany or beat em up for having another opinion like zimbabwe?? surely the internet is the home of free speech and most people are grown up enough to take an opposing opinion, or even the odd stupid or offensive remark.

Ive been here for the best part of 10 years thanks only to Gavins occassional forgiveness and me not taking things too seriously. Amongst the odd cricket post, the odd bit of spam and the odd baited hook ive contributed to the topic of wine as much as anyone. Im sure Serge can follow the same sort of lines

So again lets take a chill pill and not get too precious about the odd 'stupid' post. Try forgiveness dude, dial back the care factor a little, sleep better at night. Its only a wine forum

Peace Out

Nice defending mate.
I have a straight bat.

How does Mr Birbrair come off saying (or should I say accusing) Dan Clarke of not having a clue about wine? How is it he is an expert on Australian and New Zealand characters? (only two types of each?). As for a “true Kiwi” being “inteligent (sic), presize (sic), educational and right on the money”, how would an American know these qualities?

I believe the following post by Mr Birbair’s confirms Dan Clarke’s assessment:

“Please tell me EVERYTHING about your 1st Growth expereince(sic) and how drinking it has changed your wine drinking life.

What have(sic) impressed your(sic) 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(sic) ?
[b]What are your personal feelings about 1859 classification?”[/b]

Frankly speaking “J” (and the rest of us) would probably have a hard time expressing an opinion about the 1859 Classification of Bordeaux mainly because the chateaux were already classified in 1855.

It all falls into place. A person enjoying life to the full as a fan of pornography would be a “wanker.”

Cheers………..Mahmoud.

PS: Some friends of mine in Canada who raise beef claim that corn-fed US beef has yellowish fat that alters the flavour profile. They didn’t like it one bit. However, they did like Australian beef which they had when they visited the country to buy a bull. I’ve also heard that a lot of restaurants in Canada and the US serve imported Australian and Argentinean beef.

My apologies to the genuine intelligent and educated Americans.

Cheers..........Mahmoud.

Mahmoud Ali wrote:PS: Some friends of mine in Canada who raise beef claim that corn-fed US beef has yellowish fat that alters the flavour profile. They didn’t like it one bit. However, they did like Australian beef which they had when they visited the country to buy a bull. I’ve also heard that a lot of restaurants in Canada and the US serve imported Australian and Argentinean beef.

Agree with the colour comments. Last night I had a roast, corn fed chooken, something I do fairly regularly. It's a self basting job available from major supermarkets and very easy to cook.

The colour of the chooken skin is yellow and whilst it looks strange, the bird tastes a whole lot better than the normal plastic Ingham's birds. However, I doubt that taste would be as enjoyable in beef.

The beauty of being nearly 50 is the ease of ignoring few rotten apples with IQ's shorter than their 3 inch long bats.

Anyway,
TORB,
every time the difference of tastes, opinions comes into conversation,
I quote Jackie Mason, rabbi who became famous Broadway stand up comedian:
"For me, my girlfriend is the best woman in the world,
but to my wife..."

Somehow I managed to omit Japanese premium beef, the one which sells for $100 a pound. THIS beef is the ultimate #1 beef I ever had.

Hello from Los Angeles, made it fine, thanks Craig.

I was wondering when the subject of that Japanese beef would surface. I had it in Tokyo (is it Kobi beef) many years ago and it was the best meat I have ever eaten. Hand massaged and grain fed.

TORB wrote:I was wondering when the subject of that Japanese beef would surface. I had it in Tokyo (is it Kobi beef) many years ago and it was the best meat I have ever eaten. Hand massaged and grain fed.

TORB,
you forgot to mention Mozart Symphonies played every day


There are 2 major premium brands of beef in Japan:
Kobe Beef and Wagyu Beef

http://www.wisegeek.com/what-is-wagyu-beef.htm

I tried both last year in Japan and I wish it was more readily available in Florida. Worth every cent.

Serge Birbrair wrote:
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.

Serge
I'm saddened that you make such comments. They do you no credit.
regards
Ian

Ian S wrote:

Serge Birbrair wrote:
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.

Serge
I'm saddened that you make such comments. They do you no credit.
regards
Ian

Ian,
2 out of 3 isn't bad and makes me happy.
Glad we are on the same page that NZ produces the best SB,
Glad we are on the same page that USA beef tastes better
and if you disagree that Brits can be improved just because they are already top of the line-
it's your opinion and I won't argue opinions.

obviously i was a bit too focused on work earlier in the year - only just came across this little episode

personally i have always enjoyed serge's comments - and i look forward to his eventual return

that said fully support gavin's right to call them as sees them

what is more - though i am one of those low effort lurker types - i really do enjoy the forum and have been intending to put in an auswine order sometime soon to provide something more than just moral support

but alas not yet: once that cellar is complete - then my wallet and i will come a'knockin gavin

too much wine squeezed into in wardrobes at present

Having a cellar is definitely bad for the wallet. I've come to that realisation over the last couple of years. A blessing and a curse.

Bring Back Serge!!

*ducks for cover*