Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Australian Shiraz for WBW#3

by Jeanne Horak on November 3, 2004 5 Comments in Wine & beer, Wine Blogging Wednesday

Australian shiraz bottles

I was pretty excited about Viv from Seattle Bon Vivant’s choice of Australian Shiraz as the theme. Coming from a New World wine-producing country myself, I find Aussie reds very accessible and very much suited to my palate. Because of their worldwide popularity, there is an abundance of Australian wines on the shelves here in London, so it didn’t look as if it would be too difficult to find something nice to drink for this month’s event. As I have mentioned, on the day of the terrine edition of Is My Blog Burning I was having a little lunch party and was planning to wow everyone with the terrine before launching into a nice wintry main course. Having decided that said main course would be beef in Guinness stew, it dawned on me that this was a dish that might play very nicely with Aussie Shiraz… so I told the guests each to bring at least one bottle of Aussie Shiraz and planned for a little impromptu horizontal tasting. So far so good. I went shopping for my Shiraz and found that it is quite hard to steer clear of the Hardy’s and Jacob’s Creek wine behemoths and try to find something a little more off the beaten track. What I really wanted to try was the Penfolds Shiraz – I think it was one named after a Bin number, but can’t quite recall the name now. In any event, it cost £40, so I didn’t think that was justifiable!! In the end I settled for a Shiraz from the McGuigan vineyards.

But before we uncork/unscrew anything, a few words on Shiraz. There is some dispute as to the origins of Shiraz – some say it originated in Persia (modern day Iran) from near the city of Shiraz and was from there brought to France where it is still planted as Syrah, but tests on French Syrah grapes show no evidence of this theory and confirm that Syrah originated from two ordinary French grapes, Mondeuse Blanche and Dureza, both from the Northern Rhône region. But the tenuous connection between the Iranian city and the grape lives on, if only in name, in Australia and South Africa where it is called Shiraz as opposed to the French and American Syrah – but it is one and the same grape. Shiraz is a very vigorous growing grape. It produces large bunches of anywhere up to 130 berries per bunch. They are long and loose bunches with very good disease resistance. Shiraz does very well in a cool climate and thrives in warm spring weather to produce a strikingly peppery wine. Here is some more info on Shiraz if you are interested.

OK, so we were all set for a nice Shiraz tasting last Sunday. Plans started to come undone when two of our guests called at the last minute to cancel because of illness. Not a problem – there was still another guest coming, and of course I had a bottle of Shiraz. But when said guest arrived, she had brought a Grenache-Shiraz blend as opposed to a 100% Shiraz – so after all my planning we were left with exactly one bottle of Shiraz! Anyway, undeterred, we opened and tasted both before pronouncing them sound and finishing them off 😉 For those of you who are interested, here are my tasting notes:

The McGuigan Gold Shiraz 2003 (South-Eastern Australia) 13,5% alc.

Colour: Very purply red with garnet tones. Lovely colour.
Nose: Very shy nose. Ripe berries?? None of the pepperiness I expected.
Palate: Very soft tannins, lots of Maraschino cherry fruit, vanilla on the palate. Medium bodied but with a very short finish. Very accessible – easy drinking, but unremarkable.

Jacob’s Creek Grenache Shiraz 2003 (South-Eastern Australia) 14% alc.

Colour: Very very deep garnet with purple edges. Almost opaque.
Nose: Almost exactly like port! If it had been a blind tasting I would have guessed port…
Palate: Quite a big wine but with fairly soft tannins. Ripe berry fruits on palate, very little spiciness. Medium bodied (more body than the McGuigan though!) and medium finish. Pleasant and uncomplicated.

In summary, I was disappointed with my wine. This is probably partly due to the fact that I really took pot luck when I bought it (no advance research – I just headed for the booze aisle in Tesco…) and partly because I was not willing to spend a lot of money! I was brought up on Shirazes that displayed all the peppery, spicy characteristics that one expects of the grapes, made with enough tannins to add complexity and structure. The McGuigan wine, however, was clearly made to enjoy now, which is fine, but it would have been nice to have SOME varietal characteristics showing… For your money, I thought the Jacob’s Creek was the better deal. It also illustrated why single cultivar wines are not always better – sometimes a wine positively cries out for some blending to add complexity, and this was the case here.

As my parting shot, I would like to share with you the little slogan printed on the McGuigan bottle: “Far, far too easy to drink”. I could not have said it better myself, sir!

More deliciousness for you!

  • Pasta with ginger prawns, mange tout and sakePasta with ginger prawns, mange tout and sake
  • The Baskerville, ShiplakeThe Baskerville, Shiplake
  • The best braaibroodjies for Heritage DayThe best braaibroodjies for Heritage Day
  • Roasted Brussels sprouts with chorizo & hazelnutsRoasted Brussels sprouts with chorizo & hazelnuts

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Paris food souvenirs
Bicerin – my new favourite hot chocolate »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. anthony says

    November 3, 2004 at 11:39 pm

    The Penfold’s “bins” can be confusing but a hobby in themselves. It may have been a Bin 389 Cabernet Shiraz, which is the poor/shrewd man’s choice instead of Grange Hermitage.
    I think winemakers take a bit less care with the lower end one’s as it’s accepted here as a bit of a roughy.

    Reply
  2. Spittoon.biz says

    November 5, 2004 at 9:52 am

    Wine Blogging Wednesday – Australian Shiraz.

    As selected by Seattle Bon Vivant this months theme is Australian Shiraz. A rummage through the Castel dominated shelves of Oddbins revealed a wine “so new I haven’t tried it yet” according to the assistant. Just wondered why it was stuck on the…

    Reply
  3. Jeanne says

    November 8, 2004 at 12:03 pm

    Anthony,
    I think you may be right with the bin number… I reckoned I could get a good Bordeaux for that price , so didn’t buy…
    What’s accepted in Oz as a bit of a roughy?? Be more specific! 🙂

    Reply
  4. anthony says

    November 9, 2004 at 12:01 am

    Yes Maam.
    The shiraz range, and maybe it’s just me, is usually a kind of none too fancy she’ll be right choice for barbies etc. while something with a Cab in it is the finer dining choice. My theory is that this puts less quality pressure on the makers and they shift their efforts elsewhere. Not that they don’t care about them, it’s just not seen as their flagship wines (a Benz van is still a Benz but it’s not an S series). I had a four year old bottle of Fonty’s Pool Shiraz from down south the other day and my friend hated but I could see its point. It’s got that kind of initial counterintuitively likeable whisky bite and that’s not a bad thing.

    Reply
  5. Bernie's Bargain Wine Reviews says

    May 1, 2005 at 2:11 am

    Jacob’s Creek Shiraz 2003

    Tonight’s bottle was $6.99 and comes from another neighborhood convenience store, the Congressional Market. First impressions of this wine is that it is has a harsh taste. I am letting it sit in the hope that it gets better, but so far no luck. I wil…

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential
How to sautée Brussels sprouts
Gem squash with a cheesy spicy creamed sweetcorn filling

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.