...and I don’t think there’s a parent alive not whooping with joy (on the inside) to get back to the school routine and the kids out of their hair.
And back to school just in time for Vintage to start. Which looks like its going to be quite a good one with all the cooler weather we’ve been having, grape quality should be pretty high. Still wouldn’t want to be a picker though!

The other Friday, when we had Mildura Brewery in for tasting, I asked the head brewer about beer that warms up then cools down and if there is any scientific basis for this urban myth. We get a lot of people wanting warm beer because they aren’t cooling their beer for a while, or are travelling some distance before getting the beer into the fridge.

He told me that there is no basis for the beer to taste off (as some people have said) and that only if you heat and recool beer to extremes then there may be a perceivable difference to the taste and clarity. Just as I thought, an old wives tail, probably the story started based on the fact that sunlight’s UV rays destroy hop aroma (known as ‘light struck’) add the Chinese whisper element and add a few decades of ignorance and there you have it!

The only thing that you should be worried about with beer is the date, be it use by or drink after, and keeping the brews out of the sun.

Urban Drinking Myth destroyed!

Roll on the total dominance of screw caps. It amazes me how many wines suffer from cork taint just on our Friday tasting nights alone. Last Fridays tasting of DeBortolis wines was an interesting exercise, the Riesling was the culprit. I knew when I tasted it my first impression was of cork taint, but in a moment of self doubt and the fact a lot of people had tasted it before me, I guessed I might have been mistaken. But then along comes Sandy ,the Lindemans scientist, and straight up states “it’s bloody corked”! I should have spoken up and looked like the pro instead of shutting up and looking like the Joe Schmoe!

Always go on your first impression, I’ve always said that you should judge a book by its cover, that’s why they wrap them around the words!

Mandy Macfarlane was last weeks lucky winner, for just coming in and tasting the wines she won herself a Magnum of Penfolds wine! Well Done Mandy you can come in and pick it up from us any time your next in the shop.

Speaking of tastings, this Friday arvo we’ve got the yummy beers of James Squire (Malt Shovel Brewery) their Golden Ale, Australian Strong Ale and Pilsener . It is always good to taste something different and whilst you are here you might as well bid me farewell.

Yep, you heard that right. With great sadness my dear members I’m moving on.

I just want to thank all of you for your support and all your kind words of encouragement. The tours we’ve done are the stuff of legends and I’m glad to have shared the experience with you. I will miss all my good customers in the shop and chatting wine, food and just about anything else with you.

I’m looking forward to the challenges of my new position at Mildura’s best Boutique Winery and Cellar door, Trentham Estate. We all know just how classy their wines are and what a glorious spot Trentham is, so it will be a pleasure to represent this great winery both nationally and internationally.

Food

Salt and Pepper Squid on a Rice Noodle Salad

Serves 4 as entree
Degree of difficulty: Low

The squid

750gm of squid, cleaned
2 tablespoons of flour
1 tsp of freshly ground black peppercorns
1 tsp Sichuan pepper
2 tsp sea salt flakes
3 tablespoons of sweet chilli sauce
2 cloves of crushed garlic
juice of 2 limes
2 tablespoons of peanut oil

The salad

Half packet of rice noodles (sometimes called glass or vermicelli noodles). Place in a bowl and pour boiling water over the noodles. After a minute drain in a colander and refresh under cold running water.

2 small red onions very finely sliced
2 spring onions sliced thinly on a slant
¼ of a cup of roughly chopped mint leaves
¼ of a cup of roughly chopped Thai basil
1 kafir lime leaf sliced thinly
100g of bean sprouts
1 teaspoon of fresh red chilli sliced (remember to use disposable gloves and wash your chopping board thoroughly)

The dressing

juice of two limes
1 tablespoon of fish sauce
2 teaspoons of castor sugar

Method:

The squid

Clean squid in the usual way and cut along one side of each squid tube and open it out flat. Score the inner side in a diamond pattern with the tip of a small, sharp knife and then cut into 5cm/2inch squares. Marinate in the garlic, sweet chilli and lime juice.

Mix the flour, salt, pepper and Sichuan in a bowl. Toss the squid in the seasoned flour and shake off the excess.

Heat a wok over a high heat. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured. Remove on to a plate, and then cook the remaining squid in the same way. Drain on kitchen paper.

The salad

In a bowl combine all the salad ingredients. Mix up the dressing ingredients in a separate bowl and pour over the top of the salad. Place in centre of plate on top with squid. Garnish with lime segments.

Team this with a local Sav Blanc or Viognier and you may never want to dine out again!