Wine

Proof: Champagne is a socialist’s drink (so long as someone else is paying)

I hope no one tells Cactus Kate about this startling new discovery…tough to be fair she buys her own champagne…because no one else can afford her preferred tipple.

It’s official: champagne is a socialist’s drink. That’s according to a consumer study from the US that has correlated what people imbibe with their voting habits. Apparently, wine-drinkers are most likely to turn out at elections (the hangovers are lighter than for spirits) and rum is the most bipartisan tipple of all. Right-wingers prefer whiskeys such as Jim Beam and Wild Turkey. Left-wingers like prosecco, vodka, gin and champagne.

The survey has plenty of gaps. What if, like me, you spent New Year’s Eve mixing your drinks? Does that shot of vodka washed down with a glass of whisky make me an undecided voter, or just a diabetic waiting to happen? And what’s the significance of people’s taste in nibbles? Red meat for the conservatives; canapes for the socialists. Meanwhile, those of us who prefer a fun party to a political party just abstain from eating altogether.

The survey is American, so how would it translate into British politics? Well, in my experience, fiscally unsound Labourites will drink anything that’s put in front of them. So long as someone else is paying.

Or how would it translate into NZ politics.

I somewhat suspect that Labour politicians no longer drink beer, with the exception of Shane Jones and Damian O’Connor…they alone would drink beer and from the bottle.

If they were drinking beer it would probably be Stella Artois or that Mexican rubbish.

The Greens though they’d want something recycled…probably their own urine.

The Maori party would drink only Lion Brown…seems suitable if you get the pun.

Act? The younger hipster types would be Absinthe drinkers for sure. Top shelf for the older ones.

National…fine wines with quality beers for BBQs. The Young Nats would certainly hook into Farrar’s free liquid panty remove…if only they were into chicks.

The Whacky World of Wendyl Nissen, she talks about boozing, vodka, wine and homepathy

On Friday Wendyl Nissen once again mislead listeners over products. This time it was wine.

Have a listen as she boasts about getting hammered on Vodka because it is pure and at the same time saying she doesn’t trust wine because you never know what they are putting in it.

She either doesn’t know what she is talking about, or is deliberately lying. Since she touts herself as a food expert one assumes she is doing it deliberately.

In order for something to be called wine the Food Standards Australia NZ stipulates:

1             Interpretation

In this Standard –

wine means the product of the complete or partial fermentation of fresh grapes, or a mixture of that product and products derived solely from grapes.

wine product means a food containing no less than 700 mL/L of wine as defined in this Standard, which has been formulated, processed, modified or mixed with other foods such that it is not wine.

2             Addition of other foods to wine during production

The following foods may be added to wine during production –

(a)          grape juice and grape juice products; and
(b)          sugars; and
(c)          brandy or other spirit; and
(d)          water, where the water is necessary to incorporate any permitted food additive or processing aid.   Read more »

Doug Sellman links Parliamentary Services to ecstacy dealers

bubble-man

Ok, well maybe a bit of a stretch but seriously, Professor Doug Sellman must have forgotten to take his medicine. Either that or there’s something in the wind at the moment.

If it’s not troughers calling for kids to covertly film their parents smacking them, it’s Super Trougher Boyd Swinburn trying to get schools to tell parents they’re dumb.

Last week we had the University of Otago’s National Drug Addiction Centre’s Professor Doug Sellman call his local supermarket owner “the biggest drug dealer in Ilam”. I wonder how that’s working out for him.

This week he’s linking Dunedin Council’s refusal to allow the sale of a few beers for dads at Elmgrove School, to the sale of ecstasy. Thankfully he cops it in the chook from just about all quarters.   Read more »

Kiwi artist features in French wine label artwork

Kiwi graffiti artist Askew One features in this mini-doco:

French winery Cave Fin Bec brought in eight graffiti artists from around the globe to paint on large wooden canvases made from wine crates. The art was then used for a series of wine labels. The winery commissioned by old friend Chris Courtney of Rebild.tv to document the project. myFINBEC

Very hard thing to legislate

The Telegraph

Some of Farrar’s lot were out spreading the gold in Italy when they ran into bottles of wine that were offensive.

Michael Hirsch, a lawyer from Philadelphia, complained to local media after he found a supermarket near his hotel was stocking wine bottles with Hitler in various poses and another bottle featuring an image of Pope John Paul II.

“It is very shocking and startling to us,” Mr Hirsch told The Daily Telegraph on Wednesday. “We would think of it as neo-Nazism It makes you wonder about the sympathies of the local people.”

One bottle features Hitler with his arm raised in the Nazi, another is labelled ‘Mein Kampf” and another was labelled “Ein volk, ein Reich, ein Fuhrer” (one people, one empire, one Fuhrer), Mr Hirsch said.

It doesn’t appear that the wine bottles have broken any laws, so the prosecutor wants a new one.

Prosecutor Mario Giulio Schinaia told news agency ANSA that inquiries were under way.

“The only crime that could be currently attributable to this is that of apologising for fascism,” prosecutor Mario Giulio Schinaia told Ansa. “At this point though it would be opportune to invent the crime of human stupidity”.

Human stupidity is probably not going to be on the statute books any time soon. Thought the Greens and labour give it a good crack as often as they can.

Wales, Wine and Whiskers

David Cunliffe is said to be on an extended family holiday.

Actually he has gone to his College Reunion and is moonlighting as a New Zealand Primary Produce rep by shilling wine in Wales…at a castle no less.

Sounds awfully like troughing to me, I bet McCully is jealous as hell. Good on David Cunliffe for combining the three ‘W’ of politics…W(h)ales, Wine and Whiskers….ok the third one is actually winning but he can’t seem to master that.

Tagged:

Chinese buying our vineyards

Forbes.com

Don’t tell Labour or the Greens but the biggest wine company in China has been buying our vineyards. From their rightful owners who actually own them, rather than the collective us of New Zealanders who actually have no property rights over their vineyard.

The company has quietly acquired vineyards in Italy, Canada and New Zealand without the attention paid to Chinese purchases of trophy châteaus in Bordeaux.

Where is Michael Fay when you need him…or is he just after a steal?

Tagged:

Whoopsy!

A very bad case of butter-fingers:

A charitable punter who shelled out $52,000 for a bottle of Prime Minister John Key’s JK label dropped it on his way out to the car after the auction.

Key revealed the tale of woe on TVNZ’s breakfast programme today and said he sent them another bottle to make up for it.

The expensive bottle of plonk was bought in a charity auction to raise money for Christchurch earthquake victims.

“Two people bought a bottle and they bought it for $26,000 each right and then another guy said ‘I’ll double it’ because it was for Christchurch so it sold for $52,000 a bottle,” Key told TVNZ.

“And funnily enough one of the people who bought it wandered out into the carpark and dropped it by mistake.

“So for $52,000 I sent them another bottle,” he said.

Tagged:

Compare and Contrast over $70 wine

In February 2010 Phil Heatley resigned over two bottle of wine valued at $70.

Key explained the inconsistency in Heatley’s expenses documents.

“It came to my attention yesterday that the documentation used to support Mr Heatley’s expenses claim for $70 in Christchurch last year was incorrect,” Key says.

The expenses claim said the spending was listed as ‘Minister and Spouse: dinner’.

But the credit card receipt showed the card was used for two bottles of wine for his and his wife’s table at the National Party Conference.

“I have asked Mr Heatley to explain the inconsistency and he has indicated to me that this was an unintentional error on his part, and he had not sought to mislead Ministerial Services in the characterisation of his claim.

“However, he feels that he has not lived up to the high standards required of a minister and has resigned his portfolios.”

Phil Heatley was later re-instated once an investigation showed there was no intent in his actions. Contrast that with Five Fingers Feeley attitude for the same value of wine:

“I would struggle to think that any reasonable person would consider a $70 bottle of wine an outlandish recognition … I doubt that any reasonable person would take issue with the use to which the drink was put.”

No remorse, shows intent. Unrepentant. All for the same amount of money.

This isn’t about the value this is about the head of an organisation responsible for maintaining and enforcing high ethical standards in business and government, getting a five finger discount on a bottle of wine and thinking there is nothing at all wrong with that. Phil Heatley knew the difference, he resigned and showed  a refreshing amount of integrity.

What is astounding is the fact that Bill English, who has no responsibility for either the SFO or the State Services Commission sees fit to wade into the debate and pass judgment on what is an employment matter. If I was Labour I’d be loading up a whole heap of questions to Collins and Ryall about the meddling in their portfolios by Bill English.

Is this really the best way to decant wine?

I just read a quick article on how a “pro” decants wine. Apparently he uses a blender.

Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender. I just pour the wine in, frappé away at the highest power setting for 30 to 60 seconds, and then allow the froth to subside (which happens quickly) before serving. I call it “hyperdecanting.”

Although torturing an expensive wine in this way may cause sensitive oenophiles to avert their eyes, it almost invariably improves red wines—particularly younger ones, but even a 1982 Château Margaux. Don’t just take my word for it, try it yourself.

Discuss.