Jamie if you don't find a place, I'll let you BYO some fine Barolo to my house just south of the CBDJamieBahrain wrote:Africola still BYO gents? I'm trying it next week.
Adelaide BYO?
Re: Adelaide BYO?
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JamieBahrain
- Posts: 3754
- Joined: Sat Aug 16, 2003 7:40 am
- Location: Fragrant Harbour.
Re: Adelaide BYO?
Excellent! There are a few serious Barolistas in Adelaide.
"Barolo is Barolo, you can't describe it, just as you can't describe Picasso"
Teobaldo Cappellano
Teobaldo Cappellano
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JamieBahrain
- Posts: 3754
- Joined: Sat Aug 16, 2003 7:40 am
- Location: Fragrant Harbour.
Re: Adelaide BYO?
Quick visit to ADL. Dropped off 48 bottles of Barolo and Barbaresco and cruised up to the Barossa for the night.
Dinner at Fermentasian was exceptional. Coming from Asia I found the produce staggering and the cooking had lovely twists and turns. Really something. 2007 Weingut Tement Zieregg Sauvignon Blanc from my cellar was a robust pairing. Austria makes stunning sav blanc from Styria.
Last night Africola was OK. Thanks to Michel's comments above, I was well prepared for the vinegar levels in the food and paired up 2011 F.X. Pichler M Riesling Reserve, which had beautiful aromatics, Turkish Delight like and power and palate uncture to work with the food.
A bottle of 2005 Rudi Pichler Weissenkirchner Achleithen Riesling Smaragd had a more mineral focus and best paired with smoked chicken. Outstanding wines both!
BYO at both $20 AUD
Dinner at Fermentasian was exceptional. Coming from Asia I found the produce staggering and the cooking had lovely twists and turns. Really something. 2007 Weingut Tement Zieregg Sauvignon Blanc from my cellar was a robust pairing. Austria makes stunning sav blanc from Styria.
Last night Africola was OK. Thanks to Michel's comments above, I was well prepared for the vinegar levels in the food and paired up 2011 F.X. Pichler M Riesling Reserve, which had beautiful aromatics, Turkish Delight like and power and palate uncture to work with the food.
A bottle of 2005 Rudi Pichler Weissenkirchner Achleithen Riesling Smaragd had a more mineral focus and best paired with smoked chicken. Outstanding wines both!
BYO at both $20 AUD
"Barolo is Barolo, you can't describe it, just as you can't describe Picasso"
Teobaldo Cappellano
Teobaldo Cappellano
Re: Adelaide BYO?
Great feedback JamieJamieBahrain wrote:Quick visit to ADL. Dropped off 48 bottles of Barolo and Barbaresco and cruised up to the Barossa for the night.
Dinner at Fermentasian was exceptional. Coming from Asia I found the produce staggering and the cooking had lovely twists and turns. Really something. 2007 Weingut Tement Zieregg Sauvignon Blanc from my cellar was a robust pairing. Austria makes stunning sav blanc from Styria.
Last night Africola was OK. Thanks to Michel's comments above, I was well prepared for the vinegar levels in the food and paired up 2011 F.X. Pichler M Riesling Reserve, which had beautiful aromatics, Turkish Delight like and power and palate uncture to work with the food.
A bottle of 2005 Rudi Pichler Weissenkirchner Achleithen Riesling Smaragd had a more mineral focus and best paired with smoked chicken. Outstanding wines both!
BYO at both $20 AUD
Funny I managed to cruise past Fermentasian on their annual break!
International Chambertin Day 16th May
Re: Adelaide BYO?
Had a couple of really excellent meals at Fermentasian in the last year or so on wine weekends with our group. Excellent food and wine, we didn’t byo as it turns out, would be good to do so.
veni, vidi, bibi
also on twitter @m_j_short
and instagram m_j_short
also on twitter @m_j_short
and instagram m_j_short
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JamieBahrain
- Posts: 3754
- Joined: Sat Aug 16, 2003 7:40 am
- Location: Fragrant Harbour.
Re: Adelaide BYO?
A friend from Austria was at Africola the night before. Real foody, travels the world extensively for food and wine experiences. Anyways, he thought Africola amazing.
I didn't really get the African food bit? Am I on a tangent? I've spent a heap of time in North Africa and time some of the dark, war torn countries further south where I didn't see much food culture at all.
I didn't really get the African food bit? Am I on a tangent? I've spent a heap of time in North Africa and time some of the dark, war torn countries further south where I didn't see much food culture at all.
"Barolo is Barolo, you can't describe it, just as you can't describe Picasso"
Teobaldo Cappellano
Teobaldo Cappellano