Posts from the ‘Victoria’ Category

Kenny’s 30yo wine – what i’m drinkning at the time 22.03.13

Greetings young scallywags. Last Friday I reached the ripe old age of thirty and decided to drink some wine. A little out of character I know, go figure.

Today we dabble into a few wines I had over the weekend starting celebrations at a long lazy lunch at Bistro Guillaume. Before we get drinking, I just wanted to mention that I have had a recent surge in followers and wanted to say thank you to all of you as well as my other followers who take the time to read my blog. I hope you have been enjoying my stuff and had a bit of fun.

So Friday. A workmate of mine also recently tuned 30 and being fans of la French food, we booked a table at Bistro Guillaume. We were lured by their lunch deal; $45 for two courses, $55 for three which you pick off the menu or specials board and if you check out their menu, you can see it’s a pretty good deal. Naturally there was wine to be had and the first victim to have its cork popped was…

2010 Bass Phillip Crown Prince & 2006 Chateau les Grands Maréchaux

2010 Bass Phillip Crown Prince Pinot Noir

2006 Château Les Grands Maréchaux, Premières Côtes de Blaye

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Attica – what i’m eating at the time 29.05.12

Attica

Friends of food, welcome to Attica. Last Tuesday, Nat and I dined at Attica to celebrate my in law’s 24th birthday. There were six of us in total; the birthday boy Steve, his brother Cam and his cousin Scott along with their bosses Sop, Sarah and Nina. Big thanks to Sop for organising and thanks to the peeps for a great night!

Team Attica

Attica has been on a tear shotting out of nowhere to become a global hit, ranking 63rd in the top 100 on the San Pellegreno list; the highest ranked restaurant in Melbourne. With 3 hats, Ben Shewry and his team at Attica has been voted 2012’s restaurant of the year.

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Vue de Monde – what i’m eating at the time 16.03.2012

Vue De Monde

It’s Friday! Yay! Was so so tired last week and was tempted not to write this but thought of my 10 followers (hehe actually, its 11 now! thank you email follower! please comment to let me know who you are!) and said “what the hell”. I have some time after work so I went and looked for a little meeting room and try to take a nap. I ended up chatting the hour away before having to run off to Vue. A bunch of friends booked the mega chef’s table at the new Vue de Monde. We almost had the full 18 but after a miss count, only 17 bums were on the seats. I was really looking forward to this night since I have been to the original Vue on little Collins St before the move and some of those dishes….just wow. A few of the people who shared that night with us were coming again for a repeat experience so expectations were high. We still talk about some of those dishes today! If you have been, you will definitely remember the burnt butter marron, chocolate/coffee smoked kangaroo, cranberry marrow waygu and “the egg”. Magic.

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Coldstream Hills Reserve Cabernet Sauvignon 2006 – what i’m drinking at the time 12.02.2012

Hey folks, been awol…again, but still kicking. Thanks to everyone who’s been checking in and hitting the “like” button on my posts, means alot 🙂 so I took out a little somethin somethin tonight, a little gem from Yarra Valley.

Coldstream Hills Reserve Cabernet Sauvignon 2006

Another side note, please excuse the picture today, I lost the bottle! I know, slack right? Had to scour the net for a half decent pic of this bottle and the fact that the picture changes for each vintage doesn’t make it easier. The bottle is in a bin somewhere so if I am able to source another bottle for a pretty pic, this post will get updated.

Ok, so whats up with Coldstream Hills. Coldstream Hills is a very solid winery out in the Yarra Valley originally (and maybe still) owned and opened up my James Halliday. I bought this bottle a year or two ago where we were served by a guy who we nick named “the white James Earl Jones”. Imagine JEJ saying “PEEE-NO” with that deep deep voice. Great guy. Classic.

The reserve wines are only made in the great vintages of the area. The cab sauv was first made in 1992 sourced from a 2.6 hectare block fermented in new French oak. You can pretty much find all the info you want on google for just click here.  Reserves are usually made to last for about 20 years. I made some chicken scratching on this bottle saying I can keep this till 2018. Lets go!

The nose was not as big and bold as I expected but you can still easily pick up black and purple fruits, think plums and black berries. There is also some mint thrown in there too.  The oak is not very upfront but makes it’s presence known. There is also some sour red fruits and some musk sticks – remember those lollies in the 80’s called “fags”? They are white sticks with a touch of red on one end and looked like cigarettes. There is definitely some of that in there.

The attack on the palate is lean tannins which transitions into lychee skin flavours. Randomly after the wine was all gone, we had lychee for dessert! I quickly peeled off the skin, wiped off the leftover juice and put it in my mouth. It was pretty spot on! The wine has a nice balance here because there is some ripe fruit sweetness with firm tannins and an acid backbone…and hits of dusted mint sugar? Does that even exist?

It finishes very very long, probably because the wine is so concentrated and gives the impression of a heavy wine (though it’s more medium bodied), some residual alcohol in the mouth but just heat and not the unpleasant burn. The tannins are still here and pleasantly tickling the inside of you gums. The sour fruits come in about a  minute after.

A solid, powerful and stong wine. Very ripe and very upfront with some overall softness to it also. It’s also a layered wine if you want to look for it. I think it would go great with big prominent sauces, thinking a garlic or maaayyybe a blue cheese sauce on a juicy steak. Downside is it’s $50 a bottle but it’s quite good. I’m 51% thinking that it’s a bargain buy.

Till next time, lets hope it’s sooner rather than later!

Kenny

Ten Minutes by Tractor 10X Sauvignon Blanc 2010 – What i’m drinking at the time 14.01.2012

Bugga bugga bugga! Just finished this post and it didn’t save. Don’t you just hate that!? Anyways, hello (again), hope your having a great day. Today Nat and I took my father in-law and auntie and uncle to go crab fishing. Holy hell it’s fun. As usual we headed off to our usual spot down near Mornington Peninsula. We finished early so what were we going to do for the rest of the day….humm….I know, let’s visit some wineries! I mean, seeing and we’re in Mornington Peninsula and all…ya know…

So, after little to no convincing, we pack up our crabs and hopped in the CRV in search for some delicious vino.

The Mornington Peninsula is “famous” for the Pinot noir and Chardonnay. Something I learn today was that any oak used in this region is French oak. French oak is used in cold climate areas whist American and French is used in hot climates! Keep that in mind for next time. We visited 3 wineries in total, 10 Minutes by Tractor, T’Gallent (where we had some coffee and a pizza, sweet sweet pizza) and Red Hill Estate. We did some tastings with the intention to get something for our crab dinner tonight. Here’s what we got:

10X Sauvignon Blanc 2010, Crabs not Included 

We hit 10 MbT first. I always wanted to go to this place both for the food and wine and it’s had some really good reviews, recently just missing out on its second hat in the good food and wine guide. Their name comes from the fact that the original 3 vineyards used to make their wines was only…yup, you guessed it…600 seconds my tractor. Or 10 minutes. Whatever. The 10X range is an obvious play on this and its their standard wine that they will have every year, with reserves coming out on better vintages.

On to the wine! This was the first wine we had on the day The nose is of tart green apples, grass, straw and semi ripe peaches. Reminds you of a lush, thick countryside. The wine also gives off the impression that it’s going to have some weight on your mouth. The initial attack is a knitted mix of acidity and gravelly tannins which stays with your throughout the mid palate. The flavours are kind of like a granny smith apple; slightly tart, slightly sweet and somewhat powdery and chalky. There is also some honeydew melon thrown in there and it does that thing a kiwi fruit does to your tongue but only a little bit. Finishes long and leaves a med to heavy feeling on your mouth.

The other thing it did was it made me think straight away of crayfish, prawns and lobsters with a creamy fragrant sauce. My brain and tummy went straight to a burnt butter sauce. I think it’s one of the main reasons we bought this, especially because we were having crab for dinner! The crabs we had were both fried and steamed and paired with a sweet/sour/chilli asian sauce. It wasn’t ideal and didn’t mesh that well with the wine and accented the chilli. It worked better with the fried crab on its own mainly because of the weight of the wine, but not what it could have been. Still enjoyable, but I think I’m going to have to make a batch of burnt butter and crack one of these guys open.

All in all, I found the wine very linear and one dimensional, but very layered but extremely concentrated and strong in flavours with the weight to match. I think with a bit of time, it may develop some secondary flavours but I’m not sure how long it will last in the bottle, 12 months maybe? Perhaps it could be decanted? Either way, at $28 bucks, I can get behind this wine, any excuse to go crabbing amiright!?

Kenny 😛

Going blackjack+1, 22 wines – what i’m drinking at the time 17.12.2011

Crazy crazy day today! Almost felt like I was a professional wine taster! Big thank you to Dan Murphies Bulleen to putting on a premium wine tasting session of 19 wines including vertical tastings of Rockford Basket Press, Moss Wood and a Magnum of 10 year old Grange. So pour self a glass, sit back, listen to this can get comfortable cos this is epic.

The world warriors:

Sriyan, Eugene, Michelle, Alex, Simon and Me

The bad boys:

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