The Auswine Forum

I can't do better than 95 so don't feel bad.

Anyone interested in an 02 Chook Block?

Hi all,

Confirmed for 25 March.....YeeeeeeHar

OK, head count:

Finney + 1 and possibly another (3)
Red Bigot +1 (2)
Griff + 1 (2)
GRB + 1 (2)
Kris + 1 (Haven't heard yet?)
TORB + 1?
Manning + 1 (2)

C'mon, any others?

Accomodation at Links is $195/night with a very nice cooked breakfast and just a short stagger from the restuarant (all under the same location).
Their phone number is 4861-1977. The Ivy Tudor down the road also has rooms. Their url is http://www.highlandsnsw.com.au/ivytudor/

Chook block, yeah sure fine by me.

Can we start getting a list of wines together for Tony so he can work the menu around the wine?

Do we think that 2 bottles of the same wine is the way to go?

Ric, You will need to beat em up about the corkage! I will chip'em when I see Richard and Tony in the next few weeks!

Finney (Craig)

Finney wrote:
Do we think that 2 bottles of the same wine is the way to go?

Thanks for all the orgainising so far, Finney. If we only have 12-14 we would probably only need one bottle of each wine and about one bottle per head with the odd ring-in/spare/backup and sticky at the end. I'd rather have 50-55 ml of about 14-16 wines than 100 ml of just 7-8.

After the sparklings, if we have 5-6 courses that makes a nice match of 2 wines per course, plus the odd extra one.

Can I suggest each couple nominate one red for setting the menu and pick another one to match a nominated menu course, but blind so we can have a little embarrassing options fun. I'll even put up a bottle as a prize for the options champ (as long as it's not Ric, he's got too much wine already).

Hi Brian and all,

Sounds like a reasonable plan Brian, but Tony would like to know what wines we are bringing as he would like to match the wine to food (makes you wonder who is more obsessive us or the Tony!). I am thinking if one or perhaps both of us organise the options game by getting ppl to PM the wines they intend to bring to either of us(I am happy to sit out the options game as Julie usually does better than I!). Maybe option some of wines and not all?

What do you think?

Finney (Craig)

Finney wrote:Hi Brian and all,

Sounds like a reasonable plan Brian, but Tony would like to know what wines we are bringing as he would like to match the wine to food (makes you wonder who is more obsessive us or the Tony!). I am thinking if one or perhaps both of us organise the options game by getting ppl to PM the wines they intend to bring to either of us(I am happy to sit out the options game as Julie usually does better than I!). Maybe option some of wines and not all?

What do you think?

Finney (Craig)

Finney, I obviously didn't explain myself too well, so I'll try again.

My suggestion is that each couple publicly nominate one wine so Tony can set the menu and people can compare selections, then once the menu is published, each couple pick (or are allocated) a particular course and select another wine to match that course but not tell anyone so that they can do options on the wine on the night.

That way we also get to see if we can pick wines to match the food as well as or better than Tony.

Craig,

You can count me in for two, Marion can make the new date.

Hi Brian,

Thanks for the input and clarification. OK, sounds fine to me. So what are ppl offering? Remember just one wine per couple so far and then I will allocate a course for each couple and their job is to keep the wine a secret as we will use it for options games.

So let's list em out so we can provide Tony with the list sooner rather than later.

Thanks

Finney (Craig)

Craig,

I am willing to do what ever but am happy to bring a couple of Sparkling Shiraz or stickies should they be needed. If not, I can do some steal some of Brian's Chardonnays.

Hi Rick,

Chardies......What happened to the theme!!!!

Yeah, I am wondering about the stickies with the cheese myself. I think we will see what else comes in b4 we worry about the stickies. Do you have 1/2 bottles or fulls with stickies? I have a few half bottles but I am looking to supply reds this time around. Trouble is stickies can slip down too easily with nice cheeses, so not sure how we manage the cheese and stickies.

Sparklings also isn't my strong point!

So me open to suggestiona here...like I said, let's see what other come back with!

Thanks

Finney (Craig)

Ok, I'll jump in first with a 91 Petaluma Coonawarra, nicely in it's drinking window and would suit a lighter early course in the dinner.

I've got some ideas for a bigger red for a later course too...

We might actually need a pair of Pinots, they do some nice duck at Eschalot and Ric loves a good Oz Pinot with his duck. (If you believe that you probably believe I'm a closet chardonnay drinker too.)

Red Bigot wrote:We might actually need a pair of Pinots, they do some nice duck at Eschalot and Ric loves a good Oz Pinot with his duck. (If you believe that you probably believe I'm a closet chardonnay drinker too.)

I do; I do; but do you know where I can get one that is not at an insane price?

I've got an 88 Orlando Lawson's which we could substitute for one of the Pinot's

Glen

Hi All,

I will go the Wynns 94 Michael. I will dig out something for the options!

Regards

Finney (Craig)

Craig, I've PM'd you but we should be OK for that date. Brian did ask if the $100 included the corkage or not and I am interested to know too.

I've got a Magpie Estate Malcom Shiraz I've been wanting to bring to such a soiree but I'm not sure if it's 94 or 96. If it's 94 I'll bring it, if it's 96, I'll have to think about it.

Re the degustation, I'm fine with it but Lisa's a bit of a fussy eater (to say the least). She doesn't eat seafood and I'd need to check the rest of the menu. I'm happy with dessert or cheese (or both).

I can bring anything else to match any other course so happy for you to assign a course to me for the options.

People attending the Bowral Offline on 25 March are:

Finney + 1 (2)
Red Bigot +1 (2)
Griff + 1 (2)
GRB + 1 (2)
Kris + 1 (2)
TORB + 1 (2)
Manning + 1 (2)

So that's 14 - If anyone can't make it, we need to know NOW as we need to give a deposit via Credit Card for the degustation. If anyone else wants to join us you have till Thursday to say so and publicly elect one of the wines you intend to bring. So what's happening with wine, so far we have:

88 Orlando Lawsons - GRB
91 Petaluma - RB
94 Wynns Michael - Finney
94/96 Magpie Estate Malcolm Shiraz? - Kris
95 Wedouree Cab Shiraz - Manning
???? - Ric
???? - Griff

Can Ric and Griff let me know one wine you are bringing asap please, so we can pass these onto Tony. Tony would also like some tasting notes to accompany the wines so he can match the wines with what he plans to feed us.

Regards

Finney (Craig)

I will bring a Sparkling Shiraz to kick things off and some Port to have with the cheese.

People attending the Bowral Offline on 25 March are:

Finney + 1 (2)
Red Bigot +1 (2)
Griff + 1 (2)
GRB + 1 (2)
Kris + 1 (2)
TORB + 1 (2)
Manning + 1 (2)

So that's 14 - If anyone can't make it, we need to know NOW as we need to give a deposit via Credit Card for the degustation. If anyone else wants to join us you have till Thursday to say so and publicly elect one of the wines you intend to bring.

NOTE: If anyone cancels after Friday 10 March, a cancellation fee of $100/couple will apply, and if there are any no shows on the night, then they will still have to pay the $200/couple, as Eschalot will have already catered and prepared the degustation for us.

So what's happening with wine, so far we have:

88 Orlando Lawsons - GRB
91 Petaluma - RB
94 Wynns Michael - Finney
94/96 Magpie Estate Malcolm Shiraz? - Kris
95 Wedouree Cab Shiraz - Manning
1 Sparkling Shiraz for starters - Ric
1 Port for the cheeses - Ric
???? - Griff

So just waiting on Griff....?

Regards

Finney (Craig)

Not sure yet as my friend has my older bottles but I was thinking of a 1998 Rockford Basket press Shiraz if that is old enough. If not then I shall investigate what 1996 reds I have.

cheers

The 98 RBB will be fine. Maybe a 96 as the masked wine!

Regards

Finney (Craig)

Hi All,

Numbers for the night will be 14 or maybe 15.

NOTE: If anyone cancels after Friday 10 March, a cancellation fee of $100/couple will apply, and if there are any no shows on the night, then they will still have to pay the $200/couple, as Eschalot will have already catered and prepared the degustation for us.

The updated public wine list is:

88 Orlando Lawsons - GRB
91 Petaluma - RB
94 Lakes Folly Cabernet - Kris
94 Wynns Michael - Finney
95 Wedouree Cab Shiraz - Manning
98 Rockford BB - Griff
1 Sparkling Shiraz for starters - Ric
1 Port for the cheeses - Ric

Now that we have the public wines under control, don't forget you also need to bring a masked wine for the options game. Once I have discussed the menu with Tony, I will contact all again to assign a course to each of us. You will need to match a wine with that course.

Regards

Finney (Craig)

Just to update this, I tried to book some accommodation today and the links is full, which is a real shame as the thought of stumbling into bed after this dinner was very appealing. The Ivy Tudor is also full. The Grand Mecure Bowral Heritage Park or something has ceased trading and Milton Park is very expensive (but very nice) - work must have been paying last time I stayed there so I didn't actually ask if they had any room at that inn.

If I find somewhere with a few rooms vacant, I'll let y'all know.

Hi Kris,

Unfortuatly Marion, Brian and Andrea are staying at my place so that inn is full too. Try the Port of Call in Bowral, it cheap but livable.

The Briars is good.

Mineral Springs in Mittagong has a new section and is worth a try; its called Springs Resort.

Grand Country Lodge in Maittagong is also OK.

Finally the Oxley Motel is just down the road from Eschalot too.

Port of Call in Bowral 4861 1779

The Briars between Moss Vale and Bowral 4868 3566

Mineral Springs in Mittagong has a new section and is worth a try; its called Springs Resort. 4871 3133

Grand Country Lodge in Mittagong is also OK. 4871 13277

Melrose is OK too; 4871 1511

Oxley Motel 4861 4211

Bugger! Thanks for that Ric but I booked at the Berida Country Manor this morning, well before reading this just now. Anyhoo they had rooms, looks like it's just across the golf course and the bar looks good as does the billiard table. The guy who took my booking seemed to be bordering on senility but you can't have everything.

Regretfully I have to pull out - a family matter has arisen which can't be avoided.

Many apologies.

Hi Manning,

Sorry to hear that. I just sent you a PM, can you please have a look and respond.

Thanks

Finney

Hi Good Peoples,

Corkage is now seven dollars a bottle, which I think is quite reasonable. There will be two red glasses per person and it'll be up to us to rinse our own glasses between wines if we want to. Spit buckets and lots of water will be provided.

Hmmm, might BYO glasses then. Two is not going to be enough - never is.

At $7 corkage per bottle, I would have thought they could do a bit better than that - especially given we'll be opening most of the bottles ourselves, doing all the pouring and now rinsing glasses too.

Be happier with a flat corkage per head given we're getting flat glasses per head!

Does anyone know the quality of the 2 glasses being provided? Should we bring some of our own just in case?

Oh dear now I know I am turning into a wine geek talking about bringing glasses to a restaurant

Glen

GRB wrote:Does anyone know the quality of the 2 glasses being provided? Should we bring some of our own just in case?

Oh dear now I know I am turning into a wine geek talking about bringing glasses to a restaurant

Glen

They will be 2 riedel restaurant range glasses, large enough and quite acceptable, but if you want more than 2 wines on the go at once you should bring your own. I'll probably bring my camera case containing 2 each of riedel vinum cabernet and shiraz just in case.

Get used to it Glen, at some (supposedly high-class and certainly not inexpensive) restaurants you really need to take your own glasses if you want to do your wine justice.