Bacco, Osteria de Sergio... - Page 2 - Ajarn Forum

Big Bill · 10th November 2007, 19:14

I think Memock meant "arvo" AO-Aussie for afternoon. But after too much of Wolfy's wines, maybe he'll have a "barfo'!! barf...!!

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TC, how was the "doggy bag" of sambo's for dinner? So if we order the flatbreads, then we should eat them, and measure the satiety before other courses? Me thinks so! When is SD back?

tomcat · 10th November 2007, 23:54

BB: the leftovers, microwaved, were delicious as well...I wouldn't order that particular appetizer again as it's just too much food (though very tasty)...and would put me off enjoying an entree. I'll be contributing to this thread on a nearly weekly basis as I go through the menu...this place is a real treat and we need lots of time to discover what the kitchen can do...stay tuned

tomcat · 14th November 2007, 22:24

ok...had a bottle of the Wolf Blass cab sauv (yellow label, B850)...it's a good wine, though a bit heavy for bkk.

One recommendation: screw-top bottle caps suggest I should be guzzling the contents in the parking lot behind Villa. Cork is the way to go with wine (and not the plastic corks I encountered with certain bulk French wines)...possibly because I'm a traditionalist.

Big Bill · 3rd December 2007, 19:43

Quote:

Originally Posted by tomcat

ok...had a bottle of the Wolf Blass cab sauv (yellow label, B850)...it's a good wine, though a bit heavy for bkk.

One recommendation: screw-top bottle caps suggest I should be guzzling the contents in the parking lot behind Villa. Cork is the way to go with wine (and not the plastic corks I encountered with certain bulk French wines)...possibly because I'm a traditionalist.

Hi TC, I remember just before I left Australia in 2005, seeing a program on TV, where most of the good, big winemakers in Oz, were converting to screw tops rather than corks. If I remember correctly, it had something to do with liability, and we were assured that modern wine-making techniques had made corking unnecessary, and it was cheaper to use screw-tops (blah blah blah!).
But I am like you; I an old fashioned and enjoy uncorking a botlle or two!!
Try some chilled Wolf Blass white-a reisling, moselle( too sweet for me!) or semillion.