Those of you with your fingers on the pulse, your noses to the grindstone, your feet on the ground, your heads in the clouds, your eyes on the the prize, your tongues kept civil in your heads and yours heads not halfway up your arse will be aware that E@L has a
Anyway, point of story. (Anyway, any sentence that begins with "anyway" shows sloppy, sloppy, sloppy thinking. AKA: too much red wine.) Point of story.
E@L was in Hong Kong last week (working hard, hush your mouth) and enjoyed himself immensely. Please don't start E@L on his preferences between Hongkers and Singapore. (Ten blogposts started and abandoned in frustration already this week.) On any given hour of any given day, the answer might be 180deg from what it was last time you asked. So what did he do?
He had a quiet night in Wanchai with Bruce(!)...
He took a stroll up the gweilo, ahem, friendly region Queens Rd West in of Sai Wan (did anyone even notice there was Westerner there? No. - c.f. The Glamour, Christopher Priest, 1984) and took in some the hectic, hectic, no-time-to-think ambiance of that part of town.
Anyway (oops), he visited several (3/4) of the Woolies (as we affectionately call the money-spinning cash cow) over the course of his five day stay on the barren little rock (as we affectionately call Hong Kong) and has some more photos to share...
Here are some shots out of the window. Mmm, not bad.
That road you can see next to the sports ground transforms into part of the racing circuit for the Singapore F1 GP every September. (Damn. Was hoping for a nice quiet venue. Bummer. And no, we are not taking booking yet, even for the
That crazy what's-that-on-top-of-those-three-buildings thing is part of the Marina Bay Sands Hotel, next to the
OK, good view but it's not as spectacularly brilliant as the view from TST to Hong Kong Island, even so it's not that bad. For Singapore.
We knock back our cheap Côtes du Rhône vin ordinaire (still quite nice, Grenache/Syrah) and chat with each other and with the staff (quiet night). Jennifer is in Singapore for the Food and Hotel Association expo at Changi and she notices that the chef (walking past) has a halyard around his neck from that very same FHA exhibition. She calls him over for une petite conversaysheon and things start rolling from there. A little bit of extra service, some more bread, please try the absinthe cocktail, have the unpronounceable chocolate soufflé...
Then David gets a phone call - "Yeah, sure, bring them over..." A friend of his, who doesn't drink, has been at a French wine thingummie. He drops by a few minutes later with three bottles of already opened but barely tasted French wine - St Julien, etc... Not crap at all. Well into three figures, each bottle.
The sommelier, after seeing this impressive delivery, and noting that we hadn't fallen over unconscious after several of those absinthe (they were 99% cognac, it turned out, pfft!) cocktails, opts to bring over three clean glasses for us. But wait, there's more. With the first bottle done, the St Julein, the sommelier tempts us with a taste of some of his biodynamic French wine as a comparison.
In fact, fuck it, he leaves the remaining 3/4 of the bottle with us. This wine is from the biodynamic Rhone vineyard of the dynamic M. Chapoutier. Last time E@L tasted one of these was at a degustation at the way expensive but impressive Andre restaurant with the Asia manager of M.Chapoutier, Stephane, sitting at the table next to us. (One of the drops we had that night was $750 a bottle, E@L found out later!)
E@L thought, like you, that this is some fancy way of saying organic. Right? Sure, I'll drink, thought E@L. They finished the free bottle, David was leaving with the other two (also Bordeaux or that ilk) bottles to take home as some of us (not E@L obviously) have to work on the morrow, so we settled the bill and left.
Biodynamic: 9 points...
1: Bury cowshit in a cow's horn in the soil over winter. Add to compost.
2: Bury ground quartz in a cow's horn over summer. Add to compost.
3: Hang yarrow flowers in a stag's bladder though summer and bury them over winter.
4: Chamomille, ditto in cow intestine.
5: Stinging nettles, bury in summer.
6: Bury oak bark the skull of a farm animal over winter.
7: Hang dandelion flowers in cow mesentry over summer, bury over winter, dig up in spring.
8: Spray valerian flower juice into the compost.
9: Give vines a nice cup of tea. Put fermented common horsetail (equisetum arvense) directly on to the vines or use a manure.
E@L's opinion of this bioinsanity and its biodymaniacs? Have a guess. Why not have the vines do yoga? Why not give them coffee high-colonics? Why not allow them to discover themselves in an ashram in Goa?
Take E@L back to the plain old vinodiversity of the Barossa, please, please, please.
Fucking bionutters. Wine was OK, but fuck, do you really need this bullshit to wash down the cowshit?
p.s. eat at Wooloomooloo any chance you get. E@L wants to be a money-spun cash-cowshitillionaire!