The Auswine Forum

I posted this on another forum but for some reason it got deleted. I will direct the forumite who asked for some feedback on the dinner to check here,

Gavin couldn't see a problem. Thanks Gavin.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hi Michelle

I had the privilege of going to the dinner last night with Greg and Allison Hobbs.

Not being any sort of wine critic, I am not able to give you anything more than my impressions of the wines.

The food & wines served were:

Oysters Natural (No riesling made by Hobbs)

04 Huttonvale Riesling
05 Radford Dale Riesling

Both very nice Riesling, but my preference was for the young and zesty Radford Dale.



Braised belly of pork with a rich truffle and morel jus.

Braised silverside of Angus beef with roasted Jerusalem artichokes

Hobbs Shiraz/Viognier 04
Hobbs Shiraz 04
Hobbs “Gregor” Shiraz 04

The shiraz/viognier is a first release for Hobbs. This is normally not the way I prefer shiraz but this was great. Only the skins of the viognier were used and it gave the wine a nice lift without the apricot bits.

04 Shiraz – truly great Barossa shiraz. No over ripe or over alcoholed wine even though it was up there in alcohol. Very well balanced from old vines.

04 Gregor – Young vines but in the amarone style. Big and full flavoured. Probably higher in alcohol than the shiraz, but so well balanced you did not even think about it. Different but very enjoyable.



Vanilla crème brulee with caramel ice cream

With these Hobbs stickies
Hobbs Frontignac
Hobbs Semillon
Hobbs Viognier
Hobbs Grenache

Good stickies and my favourite was the Semillon.

The food was fantastic! This has to be some of the best food available in Brisbane. It is right up there with the top restaurants in town.

Don’t miss the next one. I would call in a sickie.

Cheers
Graham

Sounds like a great night.......food sounds good, but could you let us in on the secret of who and where the restaurant is?

Thanks,

LL

roughred wrote:Sounds like a great night.......food sounds good, but could you let us in on the secret of who and where the restaurant is?

Thanks,

LL

Brisbane Hotel under Central Station.

I have been to a couple of good nights there.

Graham

GrahamB wrote:I posted this on another forum but for some reason it got deleted. I will direct the forumite who asked for some feedback on the dinner to check here,

Gavin couldn't see a problem. Thanks Gavin.

Well some of us do read both forums and have seen the reply.

Davo wrote:

GrahamB wrote:I posted this on another forum but for some reason it got deleted. I will direct the forumite who asked for some feedback on the dinner to check here,

Gavin couldn't see a problem. Thanks Gavin.

Well some of us do read both forums and have seen the reply.

What history?

I'm confused?

I was asked if it could be posted here, said sure, can't see why not?

As to the rest, I'm a bit in the dark (many would say that's not so unusual though)

Read Bert's reply on *forum

Davo wrote: *forum

Where??

There's another wine forum somewhere?

I will do.

GrahamB wrote:I posted this on another forum but for some reason it got deleted. I will direct the forumite who asked for some feedback on the dinner to check here,

Gavin couldn't see a problem. Thanks Gavin.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hi Michelle

I had the privilege of going to the dinner last night with Greg and Allison Hobbs.

Not being any sort of wine critic, I am not able to give you anything more than my impressions of the wines.

The food & wines served were:

Oysters Natural (No riesling made by Hobbs)

04 Huttonvale Riesling
05 Radford Dale Riesling

Both very nice Riesling, but my preference was for the young and zesty Radford Dale.



Braised belly of pork with a rich truffle and morel jus.

Braised silverside of Angus beef with roasted Jerusalem artichokes

Hobbs Shiraz/Viognier 04
Hobbs Shiraz 04
Hobbs “Gregor” Shiraz 04

The shiraz/viognier is a first release for Hobbs. This is normally not the way I prefer shiraz but this was great. Only the skins of the viognier were used and it gave the wine a nice lift without the apricot bits.

04 Shiraz – truly great Barossa shiraz. No over ripe or over alcoholed wine even though it was up there in alcohol. Very well balanced from old vines.

04 Gregor – Young vines but in the amarone style. Big and full flavoured. Probably higher in alcohol than the shiraz, but so well balanced you did not even think about it. Different but very enjoyable.



Vanilla crème brulee with caramel ice cream

With these Hobbs stickies
Hobbs Frontignac
Hobbs Semillon
Hobbs Viognier
Hobbs Grenache

Good stickies and my favourite was the Semillon.

The food was fantastic! This has to be some of the best food available in Brisbane. It is right up there with the top restaurants in town.

Don’t miss the next one. I would call in a sickie.

Cheers
Graham

Was there as well, and I guess not as impressed as Graham - tho the Shiraz Viognier was atypical and a nice drink. However,the stickies overall were simple and confected - not well made wines.

The food was fantastic and consistent with previous occassions.

I eagerly await the informal gathering at the same place which will focus on Rockford.

Johh P

Mmmm!!! Delicious meal!!! And nice wine matching too. A pleasure to read the post...in fact, it made me feel hungry and thirsty.