The Auswine Forum

At the last offline we discussed holding one for Port, Muscat and Tokay.
Given that it might be too much sweetness, we thought about combining it with some sparkling red.

So a very clear delineation between the two styles.

I figured this would be better suited to the cooler weather.
Exact date still to be determined but I'm thinking around the 10th of June.
Location as well to be determined but maybe some duck, pork, dessert and cheese.
Limit of 10

June Sydney offline - Sparkling Red and Stickies (Port, Muscat and Tokay)
When - Around 10th June
Where - TBD. Somewhere we can tailor the menu - potentially Salt, Pepper, Nutmeg at Roseville but open to suggestions

List
1. Croquet King
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Reserves
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Tentatively in.

SPN did a pretty poor job with the last menu we asked them to tailor...It might have been the worst food matching I've ever seen. I guess ultimately I didn't care that much...but if we're going to get things that mismatched we can just do Pizza..

Keen.

Does the sweet theme extend to sweet wines in general, or sweet fortifieds in general (e.g., Sherry, Madeira...), or is it limited to Port/Muscat/Tokay styles?

Polymer wrote:Tentatively in.

SPN did a pretty poor job with the last menu we asked them to tailor...It might have been the worst food matching I've ever seen. I guess ultimately I didn't care that much...but if we're going to get things that mismatched we can just do Pizza..

I agree about the food last time. Not sure if we give then another chance or not.
I'm happy to keep the food low key but need something that will go with the wine styles.

OK, I'm in too. Have to say though....too much sweetness, so you balance it out with Sparkling Reds ??

I'm gonna need some freshness and acid somewhere!! Regular Champagne Intermissions?

dingozegan wrote:Keen.

Does the sweet theme extend to sweet wines in general, or sweet fortifieds in general (e.g., Sherry, Madeira...), or is it limited to Port/Muscat/Tokay styles?

I was originally thinking about including botrytis but thought it was too wide a range so kept it within port, muscat, tokay.
I'm ok with it being sweet fortifieds. (maybe that's a better title than "Stickies")

TiggerK wrote:OK, I'm in too. Have to say though....too much sweetness, so you balance it out with Sparkling Reds ??

I wrote the original thread planning on having it as Champagne, then thought maybe sparkling wine but thought it was a chance to go big on the sparkling reds.

Diabetics will need to be careful

Gotta be room for a few champers I reckon. (as per my edited post above before I saw your new one)

You should contact Ocello and see if they'd be up for it after hours. That's about the only way you'd get a 'matching' courses of food is with cheese. They do their own Cheese and Wine nights, but you never know. http://ocello.com.au/

I did one ages ago and swore I'd never do another. Check it out if you want some ideas of trying to split it up and make it bearable.
viewtopic.php?f=1&t=12215&p=97320

Yeah..a bit worried about how this will go...haha..super palate fatigue..

hmm, this thread brought back memories of John McEnroe
"you can not be serious!!!!!"
restaurant suggestion: the Pancake Parlour

I'm happy to change it to Champagne and Stickies if everyone thinks that will be more palatable