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Old 30-11-2008, 02:58 AM posted to alt.food.wine
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Tuesday past saw Lt Helier and spouse as well as myself and my wife at a
local place in Whangarei. It was in a word fabulous, one of many reasons
that one could eat happily in NZ. (The prior night we ate in a more
private setting with an equally (better?) meal of Thai shrimp soup and
rack of lamb prepared by our amiable host.)

Tasting Menu




Amuse
We created out own tasting for this, a Deutz sparkler from marlbourough.
It was bone dry and sparkling a nice start (though I prefered the
Lindauer pinkish almost rose and a bit less dry though not sweet that we
had the night before)

Salmon cured with local Citrus & Lemon-Z, Mahoe Yogurt & Chive Ice
cream, Sourdough crumble

Ivicevich estate Chardonnay 2004

This was my least favorite slightly oaked though served a bit too cool
to really pring out the flavour and when warmed was still a little to
little.

Handmade Linguine with Tomato, Parsley & Chilli, Prawn & Shelfish Nage


Martin Códax Albariño 2006

Oh my, this is what a tasting menu is supposed to do, take a fairly
unassuming though nice flowery yet dry wine and match it with a dish
that fits like cogs to a gear (OK very bad descriptor but what can I
say?) Either was good, together they were a delight.

Wild Rabbit Saddle with Confit Leg Galette, Hazelnuts & Mushrooms,
Witloof & Currant Salad

Te Mata Woodthorpe Gamay Noir 2008

Admittedly I like Gamay, this one was very fruity and like the albarino
before it, made love to the duck (Better? certainly racier, lol) I was
reminded of a cru Beaujoulais such as Fleurie or Julienas.

House Sorbet


Roast Venison Denver Leg with spiced Beetroot, Chestnut & Potato,
Cinnamon Cocoa Jus

Thyme Hill Merlot 2006

Thyme Hill on their web site says
Thyme Hill Vineyard

Thyme Hill is located in Alexandra within the wine region of Central
Otago, New Zealand.

We pride ourselves on producing high quality wine and have over the past
few years been recognised as a leading producer of Merlot Wines within
New Zealand.

On our website you will find details of the wines we have produced and
more details of how the Thyme Hill project evolved.

We hope you enjoy our website and please contact us if you wish to try
our wine.

What we said was Merlot from Otago???? Reserving judgment we were
rewarded with a sturdy and flavorful Merlot with nice body and finish
though for me the Gamay was perhaps the best of the lot.


Apricots steeped in Vanilla Verjuice with Cardamom Gelato, Honey Wafers
& Pistachio Ginger nut soil

M.Chapoutier Muscat De Beaumes De Venise 2006

Here the wine was clearly the predominate expression of the course, the
plate itself was ambitious but confusing, Chapoutier cleared things
immensely with a straight forward vin doux that worked best with the
apricots and allowed one to forget about any flaws, who, by that time
was hunry anyway!




5 Course Tasting Menu $80
5 Course Tasting Menu with Wine Selection $120

thought I would throw in the prices just to get my fellow Americans a
taste of what the dollar can do in New Zealand. Those price are NZD the
US equivalent last week was $44 and $66. I couldn't get the meal at home
for $66 let alone the wine.

Cheers!

Joseph Coulter


no sig today, the old computer died Thursday in anticipation of
Thanksgiving or something!

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Old 30-11-2008, 02:05 PM posted to alt.food.wine
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Joseph wrote on Sun, 30 Nov 2008 03:58:17 +0100 (CET):

Tasting Menu


Amuse
We created out own tasting for this, a Deutz sparkler from
marlbourough. It was bone dry and sparkling a nice start
(though I prefered the Lindauer pinkish almost rose and a bit
less dry though not sweet that we had the night before)


I live and learn! I was not aware that sparkling wines were made in NZ
(and I'll resist the temptation to call them "champagnes" :-) Do you or
his Lordship know where they can be bought oversea. I'd be most
interested in the Washington, DC area of course.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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Old 30-11-2008, 03:58 PM posted to alt.food.wine
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Actually, they are likely made in China with a NZ label :-)


"James Silverton" wrote in message
...
Joseph wrote on Sun, 30 Nov 2008 03:58:17 +0100 (CET):

Tasting Menu


Amuse
We created out own tasting for this, a Deutz sparkler from
marlbourough. It was bone dry and sparkling a nice start
(though I prefered the Lindauer pinkish almost rose and a bit
less dry though not sweet that we had the night before)


I live and learn! I was not aware that sparkling wines were made in NZ
(and I'll resist the temptation to call them "champagnes" :-) Do you or
his Lordship know where they can be bought oversea. I'd be most interested
in the Washington, DC area of course.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not



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Old 30-11-2008, 09:35 PM posted to alt.food.wine
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On Sun, 30 Nov 2008 10:58:51 -0500, "Richard Neidich"
wrote:

Actually, they are likely made in China with a NZ label :-)


Don't judge others by your own standards.

It's only the whole of American industry that has sold out to Chinese
manufacture.

Silly boy, when will you stop leading with your chin.
--
All the best
Fatty from Forges
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Old 30-11-2008, 10:25 PM posted to alt.food.wine
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"James Silverton" wrote in message
...
Joseph wrote on Sun, 30 Nov 2008 03:58:17 +0100 (CET):

Tasting Menu


Amuse
We created out own tasting for this, a Deutz sparkler from
marlbourough. It was bone dry and sparkling a nice start
(though I prefered the Lindauer pinkish almost rose and a bit
less dry though not sweet that we had the night before)


I live and learn! I was not aware that sparkling wines were made in NZ
(and I'll resist the temptation to call them "champagnes" :-) Do you or
his Lordship know where they can be bought oversea. I'd be most interested
in the Washington, DC area of course.


--

I am not sure about export but I know from first hand that Air NZ serves the
Lindauer. St Helier indicated that it is mostly for domestic consumption.

JC




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Old 01-12-2008, 05:35 AM posted to alt.food.wine
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Well, my cellar is mostly French, probably 70% now....but your right..its
likely a poor standard to use.

As for American industry selling out to China for manufacture...not really
true. We have outsourced to China. Offshored to China....not sold out to
them. YET!




"IanH" wrote in message
...
On Sun, 30 Nov 2008 10:58:51 -0500, "Richard Neidich"
wrote:

Actually, they are likely made in China with a NZ label :-)


Don't judge others by your own standards.

It's only the whole of American industry that has sold out to Chinese
manufacture.

Silly boy, when will you stop leading with your chin.
--
All the best
Fatty from Forges



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Old 01-12-2008, 08:08 AM posted to alt.food.wine
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"James Silverton" wrote:

I live and learn! I was not aware that sparkling wines were made in NZ
(and I'll resist the temptation to call them "champagnes" :-) Do you or
his Lordship know where they can be bought oversea. I'd be most
interested in the Washington, DC area of course.


[Still in the UK - will respond in more detail on my return to NZ]

Jim,

Considering that Veuve Clicquot owns Cloudy Bay, and Deutz is in
partnership with NZs largest producer, Montana (and part of the Pernod
Ricard Group) and that NZ (in general) and Marlborough (in particular)
is the southern hemisphere's only true cool climate wine producer, why
should you be surprised.

The UK discovered Lindauer many years ago, where it remains one of the
best selling, best priced traditional method sparklers.

--

st.helier
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Old 01-12-2008, 08:13 AM posted to alt.food.wine
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"Joseph Coulter" wrote:

I am not sure about export but I know from first hand that Air NZ serves the
Lindauer. St Helier indicated that it is mostly for domestic consumption.


Montana Wines (part of the Pernod Ricard empire) makes Lindauer in
several guises.

Millions of cases of the basic bottlings are sent annually to the UK

The one we shared, Joe, was the "Special Reserve" - a true bargain
at $NZ15 (say $US10)

Then there is a blanc de blanc and several others - all at less than
$NZ20.

As to what may be available in the US - maybe Pernod Ricard can throw
some light.

Cheers from freezing England.

--

st.helier
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Old 01-12-2008, 08:41 AM posted to alt.food.wine
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The UK discovered Lindauer many years ago, where it remains one of the
best selling, best priced traditional method sparklers.


Lindauer Rose will be the welcoming fizz at my sons forthcoming wedding
reception

JT


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Old 01-12-2008, 01:25 PM posted to alt.food.wine
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st.helier wrote on Mon, 1 Dec 2008 00:08:05 -0800 (PST):

"James Silverton" wrote:

I live and learn! I was not aware that sparkling wines were
made in NZ (and I'll resist the temptation to call them
"champagnes" :-) Do you or his Lordship know where they can
be bought oversea. I'd be most interested in the Washington,
DC area of course.

[Still in the UK - will respond in more detail on my return to
NZ]


Jim,


Considering that Veuve Clicquot owns Cloudy Bay, and Deutz is
in partnership with NZs largest producer, Montana (and part of
the Pernod Ricard Group) and that NZ (in general) and
Marlborough (in particular) is the southern hemisphere's only
true cool climate wine producer, why should you be surprised.


The UK discovered Lindauer many years ago, where it remains
one of the best selling, best priced traditional method
sparklers.


I did not mean to sound surprised that NZ made sparkling wine and, from
what I have heard of the climate, I would expect very decent wines. What
I was surprised about was that I had never heard of them but I would
like to try them. The French do know their business; some of the best
California "champagnes" are made by French owned companies. We shared an
excellent bottle of Mumm Brut over Thanksgiving.

--

Jim Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not



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