Our Wandering Palate Shanghai correspondent, Michael Knuppel, is ‘wandering’ the hills of sunny hills of Friuli, soaking up the wine and culture in delirium. Read More >
Livio Felluga: Terra e Vini , Friuli Land and Wine
Crise de foie “Nothing is more delicious than that which is forbidden”
California’s decision to ban foie gras (a decision upheld on July 18th, meaning that appeals for rejection of the ban must now wait until the end of August) have ruffled duck feathers in south-west France. Read More >
Mr & Mrs Burghound Duck Curry Banquet
The Duck Curry Global Migration journeys to Portland, Oregon, USA with Mr & Mrs Burghound enjoying a Duck Banquet with friends Read More >
Beer Before Wine is Fine
When I left Australia in 2004, Victoria Bitter (VB) was the most popular beer, and Crown Lager is what we drank when we wished to be posh. Beer drinking was a simple uncomplicated pastime – at the cricket, at the footy, at a BBQ or on the wood, it lubricated conversation in a gathering of men. It created courage, stupidity and humour. It celebrated victories and consoled losses. Read More >
The Sommelier’s Palate – Sam Christie, Longrain (Sydney & Melbourne) and The Apollo
(pronounced suh-mal-’yAy)
In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >
Restaurants, The Sommelier's Palate | Related to: Longrain, Melbourne, Sydney, The Sommelier's Palate |
(Revisited) The Wandering Palate Christmas Table – Annus Chenin, Ad infinitum
Not sure if its a longing for Christmas (summer here in New Zealand) or the fact I have had two brilliant bottles of Millton Chenin Blanc in the last few days, so I thought we would revisit an article I wrote in December, 2012, “Annus Chenin, Ad infinitum”.
Millton’s 2009 Te Aria Chenin Blanc Demi-Sec that was sensational paired with “Countryside Bird”, Hay baked quail (think Hāngi style in an oven), forest mushroom, ash potato, Maori spinach, popcorn grits, locust, foraged greens, preview of their Wellington on a Plate special menu “Land, Sea and Sky”, designed by Andre Rotar, their 21 year-old kitchen hand! Well, with a bit of mentoring by executive chef, Laurent Loudeac. Absolutely brilliant dish and ingredients foraged from Wellington region with a wink to Noma.
A few days earlier I had the Millton Te Aria Chenin Blanc 2013, current release, which I am convinced is the best value white wine in all New Zealand and touchstone for this variety…large tasting note on this coming up.
Cheers and won’t be long for Christmas!
