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Thread: Which cheese brand for wine?

  1. #16
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    Nov 2016
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    We normally cook one dinner on weekend. Steamed fish or steamed prawns is the standard dish.

    Champagne is good to pair with steamed seafood. When champagne is out of stock at home, moscato is an interim solution...
    本來無一物,何處惹塵埃 .

  2. #17
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    Apr 2009
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    Moscato very sweet lah. Maybe Somersby apple cider

  3. #18
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    Quote Originally Posted by opulant View Post
    I think you cannot get the kind of taste from local stores.

    Maybe is the ambient temperature, maybe it's just psychological biasness, the taste of cheese in overseas is always better than here..

    Even the same blardy breakfast cheese in O'Brien northern Ireland taste better than the same cheese in O'Brien here. .
    last night we had a few guest came over for dinner, with a good ambience , we had ginseng soup, country chicken, vege and pork belly but spoiled by a 2006 Chilean wine that left lots of residue at the bottom of the wine..yuks...

  4. #19
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    Quote Originally Posted by jan tomaswaki View Post
    ...but spoiled by a 2006 Chilean wine that left lots of residue at the bottom of the wine..yuks...

    2006 is more than 10 years...

    What kind of residues ? Cork fragments ??

    Cork can get into wine when it contacted with the wine and dried out. Once dries, it then becoming brittle and breaks into pieces in the bottle. This can happen when the wine bottle hasn't been stored properly..

    If the residue is cork pieces, don't worry... no one is going to die from swallowing cork.... and it’s not going to spoil the wine because the wine has been in contact with that cork for years. Anything it was going to do to the wine, it would have done by now...


    Take a picture of the residues next time !!
    本來無一物,何處惹塵埃 .

  5. #20
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    Quote Originally Posted by jan tomaswaki View Post
    last night we had a few guest came over for dinner, with a good ambience , we had ginseng soup, country chicken, vege and pork belly but spoiled by a 2006 Chilean wine that left lots of residue at the bottom of the wine..yuks...
    It's not from the cork but like some flakes, maybe from dried wine after 10 years already and the achohol contents hilang.

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