Hello Chris,


That sounds like a really fun idea.

I can't say I've ever drunk anything in the $200US range myself.

I can suggest an Australian site that might be a bit of help.

www.nicks.com.au

Go the "red wines" or "white wines" section and have a look through the
super premium sections. Probably best to look through the imports, as
they are more likely to be found in the US. Although there will be some
premium reds you can find over there from Australia.

All prices are in Australian dollars, and we get about 75 US cents to
the dollar. They are quite good on price, so it will give you a rough
idea at least.

The notes on the wines are pretty good too. The advanced search function
might help you out a bit too. Its an interesting site, even if it
doesn't help all that much in the end.



That's about the only help I can give you, unhelpful as it may be. I
hope you come back and tell us how it went.


Mat.






Chris Sprague wrote:
> As something fun to do, my friends and I have discussed pooling our
> money on occasion to obtain and drink something like a Bordeaux first
> growth, a Burgundy grand cru, a Penfolds Grange, 1963 or 1977 Vintage
> Port, etc. We all love wine, but currently our financial situations do
> not warrant purchasing these things on our own really, or at least,
> very infrequently. $50 seems to be the upper limit for most of us, and
> I've been known to splurge around in the $100 range on occasion, but
> for wines meant to be shared, why not pool our resources for a truly
> great bottle?
>
> In order to turn such tasting events into a more frequent thing, we'd
> like to start going in on them together, and then cooking a nice meal
> to go with it. Recent discussions on what to buy first have centered
> on the fact that hardly any $200 bottles are enjoyable upon release.
> Of course, we can get older bottles through various channels, but that
> can be difficult up here in Maine. The few stores in Portland (Maine)
> that stock great wines from great, historic vintages keep them at warm,
> retail storage for months on end.
>
> If you had to select a bottle in this range to drink more or less
> immediately, what would you choose? Or is finding a recent vintage
> ready to drink not worth the effort? Should we just go straight to the
> "used" market, so to speak, and search out properly aged bottles?
>
> In that realm, what are some suggestions for circa $200 bottles to
> drink? Note: we're pretty big Bordeaux/Barolo/Super Tuscan type
> drinkers. We'd all also love to try Penfolds Grange sometime.
>
> Thanks in advance,
> - Chris
>

>
> I think you should go straight to big California Cabernets.

Choke....spit...cough...gag...vomit....

CS is not a good food wine....even Italian-produced CS.

Tom S wrote:
> > wrote in message
> oups.com...
> > California Cabs? NEVER!
> >
> > First of all, the CS is not a good food wine. Secondly, no wine made in
> > California can approach the heights of Italian reds.
>
> How would _you_ know? You have stated numerous times that you drink *only*
> Italian wines, and don't participate in wine tastings!
>
> You are, therefore, ineligible to weigh in on this topic.
>
> And you're dead wrong anyway. So THERE!
>
> Tom S

Swooper wrote:
>
>
> Well, as I do not want to be seen as using the group for advertising,
> (and spam IS one of my pet hates), lets just say the area is very
> FERNY, and there's a CREEK nearby. These comments are GENERAL only,
> and should be STOREd away for future reference..... :>)
>
> hooroo....


I c. Well I'll just have to email you about it then.

I guess ppl get sick of other ppl trying to get the tourists on the old
main tourist road.



I may drop in one day in the future. No website?

On Thu, 26 May 2005 14:04:27 +1000, Mat <Ask@me> wrote:

>Swooper wrote:
>>
>>
>> Well, as I do not want to be seen as using the group for advertising,
>> (and spam IS one of my pet hates), lets just say the area is very
>> FERNY, and there's a CREEK nearby. These comments are GENERAL only,
>> and should be STOREd away for future reference..... :>)
>>
>> hooroo....
>
>
>I c. Well I'll just have to email you about it then.
>
>I guess ppl get sick of other ppl trying to get the tourists on the old
>main tourist road.
>
>
>
>I may drop in one day in the future. No website?

Nup. No need. Well heeled area, I do the hard yards, ...the regs
keep coming back,...appreciative of my efforts at shows etc, finding
thm good qpr 'boutique' stock. I AM...btw...on the Tourist rd...u
can't miss me...lol

hooroo...

Salut/Hi Tom S,

le/on Wed, 25 May 2005 02:30:28 GMT, tu disais/you said:-

>
>"Mike Tommasi" > wrote in message
>news
>> Tom, Tooooooom, don't keep goading him on, he enjoys that.
>
>Yeah, I know you're right - but it's like scratching when you have chicken
>pox. Sometimes you just can't help it, and it feels good for a little
>while. :^/

Were you to be alone on the echo, perhaps, but the problem is that in
replying, you quote, and therefore we ALL read what you're quoting. Sigh.
You have to learn self discipline, young Tom.

And especially for those who like such things, here's a splendid recipe to
accompany your next bottle of (Gimblett Road) Forrest Cornerstone Cabernet
Sauvignon 1998 from Newton. You would want to use a lesser wine to do the
cooking.


@@@@@ Now You're Cooking! Export Format

Colonial Goose

british, lamb/mutton, main dish

5 lb lamb leg
----FOR STUFFING----
4 oz dried apricots
4 oz fresh white breadcrumbs
1 oz butter
1 tablespoon clear honey
2 oz onion, chopped
1/4 teaspoon dried thyme
1/4 teaspoon salt
1 pepper
1 medium egg, beaten
----FOR MARINADE----
1/2 lb old carrots, sliced
6 oz onions, sliced
1 bayleaf
3 parsley stalks, crushed
5 fl oz red wine (cabernet sauvignon)

24 hours beforehand, make the stuffing. Chop the apricot coarsely,
mix with breadcrumbs and chopped onions. Melt the butter, pour
over, add honey, salt, pepper and thyme. Mix well together, then
mix in beaten egg.

Make marinade by mixing all the ingredients together.

Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the
cavity loosely. Sew up the opening. Put lamb in a polythene bag long
enough to hold it comfortably. Add bones. Pour over the marinade, tie
the top with a bag seal, sucking out excess air. Stand in a bowl (to
catch leaks). Marinade overnight, turning from time to time.

Preheat oven to 350 F (Mk 4). Remove lamb from marinade and dry well.
Drain marinade and fry vegetables in roasting pan very briefly.
Place lamb on top and roast 25 mins/lb oven ready weight. Baste
frequently with marinade while cooking. Meanwhile make a little lamb
stock from bones.

When done, take out of oven, Remove strings from joint and leave
to rest 15 mins while making the gravy, then carve crosswise. For
the gravy, remove vegetables from roasting tin, pour off
roasting juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in this,
return aqueous part of roasting juices and remaining marinade. Add
lamb stock if needed. Season to taste.
MMed. IMH c/o Gohlam BBS Fido 2:320/116.14

Yield: 8 servings


** Exported from Now You're Cooking! v5.66 **


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

"Ian Hoare" > wrote in message
...
> You have to learn self discipline, young Tom.

Bummer, Ian. I've never been too good at that. :^((

Thanks for the lamb recipe! :^))
I'll give it a try - probably on the BBQ though, on indirect heat, rather
than the oven - unless you strongly object.

Tom S

Salut/Hi Tom S,

le/on Fri, 27 May 2005 03:37:06 GMT, tu disais/you said:-

>
>"Ian Hoare" > wrote in message
.. .
>> You have to learn self discipline, young Tom.
>
>Bummer, Ian. I've never been too good at that. :^((
>
>Thanks for the lamb recipe! :^))
>I'll give it a try - probably on the BBQ though, on indirect heat, rather
>than the oven - unless you strongly object.

I suspect that with the stuffing, it might be better on the oven, however by
all means try it on the weber, and if you like the basic idea but you find
that the flavours clash, then perhaps try again as written.

As for provocative Eyeties, courage! I've got worse, a professional chef
from Bologna who tears my beautiful recipe for lasagna al forno to bits
because I use beef - sniff.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website