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Post by Lotus Eater on Oct 22, 2006 1:00:51 GMT 7
Today I headed off to a vineyard. Had a ball - tasted wines, was given 2 free bottles by the laoban, then taken out to dinner by him. This doesn't happen in Oz. Didn't actually see too much of the operation - he has promised next time to take me to the cellar in a cave. But we did drink taste a fair bit, and then he brought more to dinner. Persimmon seller - while I was waiting to head off to the vineyard Grapevines at vineyard - end of season, so not too spectacular, bottling sheds etc in background. Some of the imbibing we did View from my favourite bar - after an afternoon of tasting wines, I needed to head for a bar???
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Post by George61 on Oct 22, 2006 3:05:25 GMT 7
How was the wine? That's the important question!
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Newbs
SuperDuperBarfly!
If you don't have your parents permission to be on this site, naughty, naughty. But Krusty forgives
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Post by Newbs on Oct 22, 2006 6:52:10 GMT 7
Wot George said.
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Post by Dr. Gonzo on Oct 22, 2006 7:34:10 GMT 7
What grapes do they grow? Are their winemakers locals? And what the last 2 guys said. They seem to have reds and whites, and to use airlocks to preserve the tasting bottles: signs of some seriousness.
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Post by Lotus Eater on Oct 22, 2006 7:45:32 GMT 7
The wine was some of the best I have had in China - look for Kaiwei Wines, especially their 190-500Y range! He also imports wine from Oz (Hardy's), France and Spain, then bottles it here. Reds and whites and some fruit wine - tasted their kiwifruit one which was dry and and actually very nice - chilled for summer - hao he. They are serious - imports and exports. I think the grapes he grows were shiraz and he has a nice merlot. But he speaks NO English and we were all westerners with varying levels of Chinese - so I could have missed some of that - my gym, hairdresser and beauty salon Chinese is better than my oenology Chinese.
The dinner was also spectacular. Very spicy, local food - and huge amounts of it, with wines that he choose from his stock to accompany. Although the final glass we did ganbei - never ganbei'd a red before! There are some customs that don't change .....
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Post by Dr. Gonzo on Oct 22, 2006 8:15:57 GMT 7
The wine was some of the best I have had in China - look for Kaiwei Wines, especially their 190-500Y range! He also imports wine from Oz (Hardy's)..... Jeez, at those prices they'd need to be good. There are great bargains here at home these days. For the homesick Aussie [wine-wise that is], click THIS: www.danmurphys.com.au/08-sa/dm_191006_sa.pdfI was impressed at the improvement in Chinese table wine between my first and second sojourns. Decent, quaffable Suntime dry red at 18Y a bottle made life easier. No more baijiu, that is. No more excruciating hangovers or vomits!
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Post by Lotus Eater on Oct 22, 2006 8:48:27 GMT 7
He did have cheaper wines as well - some in the 20Y range. But because we were drinking from his private collection, not over in the bottling sheds, we didn't get round to drinking those so I can't tell you about quality. Although he did still say they were dry reds. He also doesn't like sweet reds, and says he no longer drinks beer or baijiu - although the beer we also bought is guaranteed to kick like a mule!
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Newbs
SuperDuperBarfly!
If you don't have your parents permission to be on this site, naughty, naughty. But Krusty forgives
Posts: 2,085
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Post by Newbs on Oct 22, 2006 10:59:57 GMT 7
I could have missed some of that - my gym, hairdresser and beauty salon Chinese is better than my oenology Chinese. Well, you just fix that discrepancy pretty quick, young lady.
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Post by Lotus Eater on Oct 22, 2006 14:37:29 GMT 7
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