Stephane Pois
Stephane's blog… all about the Art of Wine, Wine Tours around the Hunter, Food and Wine Matching and Wine Appreciation Classes

Stephane

Thanks again for making our dinner party a memorable experience.  The food and the choice of wine was exceptional.  Your expert culinary comments and conversation was most appreciated.  Hope you enjoyed the night as much as we did.

j’ai passé une soirée merveilleuse

merci
Andrew & Sharon.

Hi Stephane,
Thanks again for the wonderful evening last Saturday. It certainly was a
night to remember, mostly. There are some parts towards the end that I do
not remember, perhaps I had too much vin. Attached is one image, I will send
more after careful selection.
Cheers Pierre

BONSOIR SPARKS AND SPARKY,

After lots of conversation with different people regarding cellaring wines, you have to understand, older wine doesn’t mean great for all of them.

I have asked my self several times… what is a good cellar?

Firstly you should have the right temperature 70 to 80% and 14-15 in your cellar, try to have the same temperature at all time. If you do have 9 one day and 30 the next, you might be able to drink goat milk!!!! No Merci…

In your cellar you should have your wine where they can age, like Cabernet Sauvignon will be a great example.

I’m sure you’ve heard the word good acidity, good Tannin, good balance, etc those babies you can put them away…Some Shiraz will be good too.

Tip: Drink the wine again after 3 months with friends; write little notes. Just on your own words. Than after 6 months, same thing…compare notes, than 12 months later, same thing again. By doing that, you can share your comments with your friends, how the wine can age? Etc…. Than, 7 0r 10 years , what ever you think it is recommended………

That can be a very sentimental case, we bought a case of Grove Estate Shiraz-Viognier 2003,that our sun’s date of birth, I did probably tried it 10 times, we bought 2 cases, We did manage to put 1 away… when William will turn 18…Recommendation from the back of the bottle 20 Years…

Imagine for 1 second, I’m already in 20 years later, I’m getting very goose bum….

For your white wines, you do have some exception, Riesling, Semillon… in general rule , if there is any!!!!You can age them.

We had some Leo Buring DWI 17 Eden Valley 2005,

You can have that as an aperitif or see you in 20 Years…Just poetry in glass

“Winemaking isn’t a matter of life or death – it’s much more    important than that!” Leo Buring 1876 – 1961.

Also well renown around the world Tyrrell’s Vat 1 Semillon Hunter, this all the time a joy when I’m drinking their wines…

Never forget your quaffer when you do have a cellar

In France we called them “les Vin des AMIS”(Friendly Wines).

Knock, knock somebody at the door, Oh Bonjour what would you like to drink??

You can put your Rose, Sauvignon Blanc, light body wines,you can put them in your fridge, or find a little place in your cellar, where that will be your regular consumption they are pretty much ready to drink, try to move your stock as all time.

By the way with Rose we do have a great weather in Australia to drink it.

Tip: Rose and Bouillabaisse (Provencal fish stew), love it!!!!

Don’t be shy, if you don’t have a bottle in a fridge to offer. “ Le Chateau card board (Laugh….) can be a good option,

I think about my adorable neighbours , they do a have a fantastic cask, Reserve selection from Yalumba Sauvignon Blanc Semillon, brilliant on a very hot summer day.

Can you imagine a cask party?

That can be very dangerous , they all are about 2,3,4 Litres………

Stephane Pois

www.lartduvin.com.au

www.theartofhampers.com.au

http://stephanepois.com

mailto:steph@lartduvin.com.au
0410 565 009

BONJOUR or bonsoir….. SPARKLES AND SPARKLERS,

I’m not here to expose you my privacy………but tonight…….

I had a phone call with mum………and…..

You know how family works?????

I’ve lost my father 12 years ago, (A great block………)

During that conversation with mum ,we were talking about all sorts of things……,than…………….

“Les memoires…..”……… My Dad use to come for lunch at about 12.

And  having 1 or 2 glasses of wine with his cheese.(Only)

The wine name was “Le Calvet” Negociants-Eleveurs A Bordeaux – Gironde (France).Just a good quaffer…

How beautiful and emotional when you start digging in the past and think about the people who you love….

That was just a brand name,but that brought me so much memories  in one night…….and Mum was very happy.

See y all next week

www.lartduvin.com.au

stephanepois.com

BONJOUR SPARKS AND SPARKY,

I love collecting article , especially about wine ( laugh and giggle….).

Last year , in the “Australian”,I came across that article written by Caroline Overington .

Just a fantastic story about collecting Penfold Grange Hermitage from 1951 to 1986.

In the early 1980, Carol-Ann Martin didn’t have a cellar , she was putting everything under the bed and inside  the wardrobe……

How good is that !!!!!than they moved to an house with a proper cellar.

Chief winemaker Mr. Peter Cago from Penfolds, was hosting a “recorking clinic ,which mean anyone owning a bottle of Penfolds red that’s over 15 years old can have them assessed.

By the way a 1951 Grange is valued at $50.000.Can you imagine opening a bottle of 1951……………

Loving wine ,it’s all about sharing your own experience.

I love the comment of Mr Cago regarding 1953 Grange ,” But if there were a wine that I’d take into a dark corner and keep to myself , it will be this one.

Thank you so much for that very special article.

Stephane Pois

www.lartduvin.com.au

www.theartofhampers.com.au

http://stephanepois.com

mailto:steph@lartduvin.com.au
0410 565 009

Cooking Fresh for children
The best time to teach children about good nutrition is as early as possible and it’s a lesson that instills healthy habits for life.
With obesity rates on the rise it is important to set a good example and to show your children how tasty good food can be.

To help families get started on the path to healthy eating the Newcastle City Farmer’s Market’s Cooking Fresh will hold special shopping and cooking sessions aimed at young children.

Market chef Stephane Pois, from The Art of Wine, has designed a special class just for youngsters which will help develop their knowledge of healthy food.

The class will involve a 20 minute tour of the market where they get to sample some goodies, meet the producers and farmers and head back to a specially built market kitchen to prepare a fresh meal.

The class will be limited to six children for each session and children under 10 years must be accompanied by an adult.
Bookings can be made at the Cooking Fresh kitchen on the village green at the Markets with the first tour at 10am and more scheduled throughout the day between Chef Pois’ cooking demonstrations.

A WARM WELCOME………
What makes the Adelphi one of the worlds finest hotels is more than it’s visuals, it’s the feeling of space, of personalised attention that is combined with the intimacy of belonging to a private club.

GREAT NEWS HUNTER VALLEY IN MELBOURNE…….

HUNTER WINE CLASSES IN MELBOURNE
In Melbourne our Hunter wine classes are held regularly at the Adelphi Hotel with Stephane Pois .
The essence of this Wine Appreciation night is encapsulated within four words…Fun. Friends. Love. Passion.

During the night you will be invited to sample 3 Whites and 3 Reds from Hunter valley region.

What colour is the wine? How do we taste? How do we drink wine? How to match wines and food? How do we smell? What are faults in wines? Learn the secrets of the trade!

You will also be able to comment on the structure of a wine, balance, acidity, tannin…..

All the wines are not in bottle shop

CLASS PRICES:
$70.00 

Limited seats, booking essential  Tel: 0410 565 009 
6.30pm – 8.30pm 
Maximum 20 pax

 .For further information or to reserve your place please call 0410 565 009 or email Email:

steph@lartduvin.com.au

Our next dates are:

Wednesday
15th September 2010
Time 6.30pm to 8.30pm Great Tasting!!!!!
Wednesday
20th October 2010
Time 6.30pm to 8.30pm
http://wineappreciationclasses.com.au/

http://www.adelphi.com.au/

Amorelita is a true artist with a desire to create things of beauty.
her personal inspiration is enhanced by the appreciation of her work by her artistic peers and the growing public awareness of her homeware series.
Amorelita crafts her beautiful homewares with a sense of function and affordability. all pieces are made from high quality porcelain so they can withstand daily usage, including microwaves and dishwashers.

www.amorelitadesigns.com

French shallots

Red wine vinegar

Black pepper

Sourdough bread

Method: Chop the shallots finely, soak in a splash of red wine vinegar and season with pepper, serve on fresh soardough.