Gourmand 🍷🥘

Flamusse sounds dodgy

I’m not sure if I find the Cloudy Bay (NZD59) four times better than the Yealands (NZD13). The latter had more zing.

In NZ

Lima Bintang Malaysia Cuisine, Otahuhu

My brother (WSET3) calls Burgundy ‘the best disappointment’. 😂

Maranges and Santenay come the closest for me in this taste profile. I like smokey and undergrowth.

I agree the cheese doesn’t deserve to be called Camembert. However, I had many much more expensive Burgundies that were disgusting (thin and sour).

Fransen ook en het zal me boeien.

Naam is niet beschermd.

Tonite I made big NZ mussels cooked in ginger / pepper / tomato with a very fresh and floral Sauvignon Blanc (13NZD).

I picked 3 random cheeses from the Kiwi supermarket. The NZ Gouda with cumin: like Dutch. The NZ ‘camembert’, dryish and tastes like brie.
The smoked NZ smoked cheddar: smoky like smoked scamorza. The PN: like I wished every Burgundy would be at this price point (40NZD).

Two days ago in the Liberty Bar in Melbourne. Great food and drinks.

Melbourne is already better foodwise however until now not up to the standards I am accustomed too, but this local Gamay was ok.

Chinese orange wine at the Builders Arms Hotel (Melbourne)

Today we go swimming with salties, after that redback petting.

You don’t need to go to Australia for the food.

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Oysters ‘n Riesling

Kingston Town - home of the big lobster

Local Sangiovese and pizza in McLaren Vale.

Yesterday I made a short visit to Pike & Joyce in the Adelaide Hills, tasted only the pn. Very nice, reminded me of the pn from the Ahr region. 600m altitude. Very nice people as well.

Actually I prefer to stay at home.

Me too but I’m in Adelaide.

16 cheese of varying types

Fat Tuesday cheese haul

By using a specific, fast-ripening starter culture, the cheese develops its characteristic flavor and ripening crystals more quickly, effectively accelerating the process compared to a slower, natural ripening process.

Old Amsterdam is aged for approximately eight months, which is shorter than the usual 10-12 months for traditional aged cheese.

It has undergone accelerated aging.