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Old 17th November 2012, 07:19 PM   #2111
bcarso is offline bcarso  United States
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probably the only really great wine i've tasted was awhile back - probably was expensive then and more so if anyone has one left is a 1995 DRC la tache in bangkok at the Oriental Hotel when I was treated to several days there (@3K/day). [the place came with a butler, no less] Its nice to be spoiled... if not by others, then yourself.
It's available

Romanee Conti Tache 1995 wine prices. | Wine-Searcher.com
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Old 17th November 2012, 07:23 PM   #2112
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Got recommendations for low/medium-end wines - red or whites?
If you are prepared to be adventurous, you can find excellent alternatives to practically all styles of wine. eg inexpensive Cab Sauv / Merlot style wines can rival Gran Cru Bordeaux though true clarets always have other grapes the New World producers would turn down their noses at.

The exceptions are Burgundy (Pinot Noir) and Sauternes (Botrytis infected). Alas, I'm no longer in a position to research this.

It's mango season in Cooktown and the fruit is rotting on the ground as we can't eat them fast enough. I'm eating one now and thinking a small glass of dYquem would be perfect accompaniment.

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A magnum of old burgundy needs at least four seasoned drinkers. And just the right, relatively neutral, but wonderful food.
A heresy! Gotta be roast beef and Yorkshire pudding with swedes and carrots done traditional as in God's own county. Beans on the side. Difficult for me as I cook on a Trangia Actually roast kangaroo would be good.
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Old 17th November 2012, 08:19 PM   #2113
bcarso is offline bcarso  United States
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If you are prepared to be adventurous, you can find excellent alternatives to practically all styles of wine. eg inexpensive Cab Sauv / Merlot style wines can rival Gran Cru Bordeaux though true clarets always have other grapes the New World producers would turn down their noses at.
California and other regions of the US have long since come of age about multi-varietal wines, having passed through the stages of calling things by French names that could be about anything ("Chablis", "Sauterne [sic]", "Burgundy") to believing that things should be a pure varietal, to finally embracing "meritages", although these are still not predominant.
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Old 17th November 2012, 10:31 PM   #2114
gpapag is online now gpapag  Greece
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yes, but the Greeks may not be... :-)
They never paid much attention to this (neither I).

George
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Old 18th November 2012, 12:18 AM   #2115
fas42 is offline fas42  Australia
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Actually roast kangaroo would be good.
Is there a best way of making this taste appealing? Had it once in a top restaurant in Brisbane, and I think I've been put off it for life ...

Frank
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Old 18th November 2012, 12:32 AM   #2116
fas42 is offline fas42  Australia
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1959 dYquem, magnificent. Funny it was the first great sauterne I ever had and none ever matched it even the '67 (on many tries, it was $19.99).
Maybe sometimes it's because it's just the first time you experience a special drop. A gift of Austrian Eiswein when I was a youngie blew me away, I savoured it over many days completely on my own, the selfish bastard I was!!

Also, roughly at the same time a friend shared a bottle of the finest Henessey you could get at the time, felt like liquid pearls going down your throat. Every other brandy related product since has been somewhat disappointing ...

Frank
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Old 18th November 2012, 01:10 AM   #2117
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Also, roughly at the same time a friend shared a bottle of the finest Henessey you could get at the time, felt like liquid pearls going down your throat. Every other brandy related product since has been somewhat disappointing ...

Frank
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As you learn about anything you can gather some perspective and put things in their proper place, but only from your own personal perspective. Someone who hates all spirtis would not care that they had a 1904 single barrel Cognac in their glass.
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Old 18th November 2012, 01:13 AM   #2118
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I hope by then I will be able to afford to have moved into a more secure place. At the moment I don't dare leave the premises for all that long, without a really trustworthy housesitter. So I don't get out much, and then not for even a full day.

When I moved here I was comforted by the proximity to the manager, and the appearance of relative poverty. It worked for a while, indeed many years. But some people are getting more desperate
That's not cool, anyway I hope there will be a 2013 BA home invasion.
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Old 18th November 2012, 01:18 AM   #2119
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Probably the stupidest thing I was ever seriously tempted to do was buy a bottle of 1985 Romanee-Conti at a Thai restaurant in Tokyo (on my own coin at $1500). This was so far below the current auction price that I almost did it.
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Old 18th November 2012, 11:16 PM   #2120
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The exceptions are Burgundy (Pinot Noir) and Sauternes (Botrytis infected). Alas, I'm no longer in a position to research this.
Another example where you have to go to the originals is high quality German wines.

The best German wines are all Rieslings and sweet so go completely against the rest of the world. Rarely found outside Germany but usually 'reasonably' priced (by claret & Burgundy standards). Nothing like Ch. Cardboard Rieslings from Oz. The identifying characteristic is a 'petrol' nose.

Another good source of advice are the Wine Guides which report on Blind Tastings. The vinous fraternity has Blind Tastings down to a fine art cos the various Wino competitions. This is where the expensive stuff is sometimes beaten by cheapo but goodo. IIRC, the annual UK Observer Wine Guide was usually reliable but it seems to have died. I assume you aren't after $zillion stuff to keep for the turn of the millenium like Brad & Scott .. but just want something nice to drink.

Dunno what the equivalent US publication is.

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... Actually roast kangaroo would be good.
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Is there a best way of making this taste appealing? Had it once in a top restaurant in Brisbane, and I think I've been put off it for life ...
My favourite BBQ steak as tender with flavour unlike beef or veal. It's Agile Wallaby around Cooktown.

For the Burgundy, I was thinking of pan fried with a rich sauce but just plain off the BBQ is good. Just realised I've never had it as a roast.

Last edited by kgrlee; 18th November 2012 at 11:19 PM.
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