Big Shiraz tasting just finished - here are my faves
Brookland Valley Margaret River Verse 1 2007 Shiraz
There's something special about Shiraz from MR - it has a smile on its face! Great fruit driven style with lots of plumminess and blackberry spiced notes. An effortless wine to drink.
Quality 3.75 stars / Value 3.75 stars / $21
Bulloak 2007 Carbon Neutral Shiraz
A cheap wine that packs a punch. Oodles of plum and raspberry flavour is busting forward with a taste of orange and cognac! Don't ask me - i just write what I taste! And a bonus with this wine is that you're saving the environment. I'll drink to that!
Quality 3.75 stars / Value 4.5 stars / $10-11
http://www.zilziewines.com/
Sandalford Margaret River 2005 Shiraz
Deep concentrated plum and prune juice with star anise, nutmeg and dark chocolate and espresso. F*ck - this is excellent!
Quality 4.5 stars / Value 4 stars / $35
http://www.sandalford.com.au/
Pipers Brook Vineyard 2008 Pinot Gris
Honeyed overtones join zippity pineapple flavours with elements of musk and mineral make this slippery wine a joy to drink.
Quality 4 stars / Value 3.5 stars / $27.50
www.pipersbrook.com
Saturday, July 04, 2009
Wednesday, July 01, 2009
Victorian Wine - the bushfire aftermath
[The following article was taken from my new posting - as the resident wine writer for OUT There magazine - the inflight publication for REX (Regional Express), Airlink, Airnorth and Skywest airlines. Out today, July 1]
Much has been written about the bushfires that swept through Victoria on February 7. The biggest toll will always be the loss of human life and the lives of defenceless koalas, kangaroos and countless other native animals, but as a wine writer, I sat back in horror as our nation’s most prized viticultural regions were surrounded by a menacing enemy. Historical vineyards would surely be lost and, with an impending recession, how would Victoria’s wine industry cope? Now the smoke has cleared, it’s finally time to take stock and ponder the real toll to Victoria’s wine industry; will the wines taste different, will they taste of smoke?
Before we answer this, let’s look at the facts. According to the chief executive of the Victorian Wine Industry Association, Joanne Butterworth-Gray, only 5 per cent of Victoria’s vineyards and crops were destroyed as a result of this year’s fires. “The cumulative effect of both the heatwave conditions and the bushfires, however, will see a 30 per cent reduction in Victoria’s grape harvest.”
Before we answer this, let’s look at the facts. According to the chief executive of the Victorian Wine Industry Association, Joanne Butterworth-Gray, only 5 per cent of Victoria’s vineyards and crops were destroyed as a result of this year’s fires. “The cumulative effect of both the heatwave conditions and the bushfires, however, will see a 30 per cent reduction in Victoria’s grape harvest.”
There we have it – the biggest killer of this year’s haul was the catastrophic heatwave that suffocated southern Australia. This wasn’t restricted to Victoria – some South Australian vineyard yields are expected to be down by a staggering 50 per cent.
After frosts earlier in the season, along came the killer drought. Canopies lost their leaves, fruit bunches were exposed to the sun and the week-long drought cooked the grapes on the vines. “While tonnage may be down, careful crop monitoring has ensured we will be maximising quality as much as possible,” continued Butterworth-Gray. “Cool weather and rain after the bushfires thankfully slowed the ripening down.”
Smoke taint could still be the silent killer. If the grapes are surrounded by a shroud of smoke for too long, they can absorb the flavour and develop unpleasant tastes of smoke, ashtray, smoked meat and burnt wood. Let’s face it; does anyone really enjoy kissing a smoker, let alone drinking these characteristics?
Fortunately, Victoria has dodged this bullet in 2009. According to Butterworth-Gray, the structure of the smoke was different to the 2007 bushfires that ravaged north-eastern Victoria and caused smoke taint in many vineyards across the state. “The fuel content was different, the smoke wasn’t as thick, wind patterns played in our favour and the topography of the terrain meant the smoke was never trapped in pockets as it was in 2007.”
If there was to be a saving grace; this year’s major shortfall has brought about a much needed supply and demand balance from the recent glut of Australian wine. Regardless, the 2009 devastating bushfires have been a very high price to pay.
Friday, June 19, 2009
June's tasty treats
Lerida Estate 2006 Lake George Shiraz Viognier (Canberra district)
OK - don't get too excite because this wine is bloody expensive. I included this wine in a blind tasting with 5 other Shiraz Viogniers and this stood out so much everything else should be ashamed to call itself wine.
It's so warm, cuddly, voluptuous and inviting. Chocolate, raisin, super ripe plum, spicy anise and touches of orange spiced clove mixed with creamy vanilla.
Quality 4.5 stars / Value 3.5 stars / $59.50
http://www.leridaestate.com/
OK - don't get too excite because this wine is bloody expensive. I included this wine in a blind tasting with 5 other Shiraz Viogniers and this stood out so much everything else should be ashamed to call itself wine.
It's so warm, cuddly, voluptuous and inviting. Chocolate, raisin, super ripe plum, spicy anise and touches of orange spiced clove mixed with creamy vanilla.
Quality 4.5 stars / Value 3.5 stars / $59.50
http://www.leridaestate.com/
Moondah Brook 2008 Cabernet Rose
Sublime juicy strawberry and cherries abounds with fresh gooseberry and lime juice. This is always a consistently delicious rose from Western Australia.
Quality 4.25 stars / Value 4.25 stars / $18
Rolling 2009 Pink
This rose heralds from NSW's Central Ranges - better known as the wines from Orange. High altitudes mean cool wine and very good acid structures. It's candied cherry and green apple aroma gives way to some luscious berry fruits on the palate. Grape varieties aren't listed.
Quality 3.75 stars / Value 3.5 stars / $18
Watershed Margaret River Shades 2008 Rose
If ever a wine was to taste like it had been steeped in the most succulent strawberries - this would be it. Throw a dollop of spiced clotted cream and here you have a gorgeous wine. Made from predominantly Shiraz and a whisker of Merlot.
Quality 4 stars / Value 4 stars / $17
Wednesday, June 10, 2009
Sherry hits the fan in Australia
It's Sayonara Sherry from the Australian vernacular; the Spanish want their name back.
We gave back Champagne and we gave back Burgundy - but in what some feel is the unkindest cut of all, we'll now have to give back the names to some of Australia's greatest wines to the world - Sherry and Tokay. Our Aussie versions are indeed world class. Of course there are the really, really cheap versions which end up pickling people like the photo above - but let's ignore that elephant in the room for the moment!
I recently came across an article by The Age's Jeni Port.
"An agreement between the European Union and Australia, signed in Brussels last month, gives the phase-out dates for the final removal of all those borrowed wine names Australian winemakers have been using for more than a century, names like Champagne, Chablis, Hermitage, port, Tokay and Sherry.
Some, like champagne and port, will be relatively easy to replace in drinkers' hearts and minds. Most of us will feel no different asking for a sparkling wine or a tawny. Other names, such as Sherry and Tokay, provoke far more angst, hence the search for strong replacement names."
"So, out goes sherry and in comes "Apera". And Australian-made Tokay — never again to be confused with Tokaji, the real thing from Hungary — also gets a new moniker, "Topaque".
The new names took 10 months of work and almost $1 million in research funding ($500,000 of it from the Federal Government) to deliver."
We gave back Champagne and we gave back Burgundy - but in what some feel is the unkindest cut of all, we'll now have to give back the names to some of Australia's greatest wines to the world - Sherry and Tokay. Our Aussie versions are indeed world class. Of course there are the really, really cheap versions which end up pickling people like the photo above - but let's ignore that elephant in the room for the moment!
I recently came across an article by The Age's Jeni Port.
"An agreement between the European Union and Australia, signed in Brussels last month, gives the phase-out dates for the final removal of all those borrowed wine names Australian winemakers have been using for more than a century, names like Champagne, Chablis, Hermitage, port, Tokay and Sherry.
Some, like champagne and port, will be relatively easy to replace in drinkers' hearts and minds. Most of us will feel no different asking for a sparkling wine or a tawny. Other names, such as Sherry and Tokay, provoke far more angst, hence the search for strong replacement names."
"So, out goes sherry and in comes "Apera". And Australian-made Tokay — never again to be confused with Tokaji, the real thing from Hungary — also gets a new moniker, "Topaque".
The new names took 10 months of work and almost $1 million in research funding ($500,000 of it from the Federal Government) to deliver."
Wednesday, June 03, 2009
Orange - the next BIG THING in wine
The city; my work; my friends; they were all getting me wayyyy down. I either had to stare blankly at the ocean for 48 hours to re-energise my batteries or get in my car and drive for 3.5 hours inland to escape the storm clouds that were engulfing Sydney and my life (geez - this sounds depressing - but bare with me, it gets better!).
I chose the later - at least that way I could drown my sorrows while discovering the wines of Orange. If I'm gonna have a breakdown, I may as well do so with a glass of something decent in my hand!
Have you ever found yourself in exactly the right place at exactly the right time. That's how I felt when I crossed the Blue Mountains and descended upon Orange. This weekend - wines from the cool climes of NSW's Central Ranges were reaching their zenith. ON the Saturday that I arrived, esteemed writer James Halliday devoted an entire page about the brilliance of the region. This praise followed not long after the unbelievable success the region had at the Royal Sydney Wine Show; the region's top Sauvignon Blancs trampled the new Zealand competition. And that NEVER happens!
Sure I've tasted wines from Orange MANY times before. It was way back in the mid 90's that I first became hooked on wines from the region, thanks to Rosemount Estate's Rose Label Orange Vineyard. Now however, the horse has definitely bolted from the gate and people are paying very close attention. I for one believe Orange is NSW's most exciting region.
Fact one - The region is bloody cold - and even during the height of the summer temperatures rarely rise above 30. That's because Orange region's boundary follow a 600m contour line with its epicentre being Mount Canobolas, at a height of 1395m. This cool weather ensures the grapes grow slowly giving the wines a pristine, refined nature.
The cool climate means the grapes sometimes don't come off the vine until May, and that's bloody late. Star varieties to look out for in the shops include Sauvignon Blanc, Gewurztraminer, Riesling, Pinot Gris, Chardonnay, Pinot Noir, and to a lesser extent Shiraz and Cabernet Sauvignon.
As you would expect, where there is great wine, there is brilliant food. If you come to the area I can definitely recommend the fantastic Union Bank Hotel for its brilliant bistro and local wine selection - so, so cheap. I wish I had this place next me instead of Bondi's Beach Road Hotel!
http://www.unionbank.com.au/
For upscale eateries check out the one hat restaurant Tonic in Millthorpe . www.tonicmillthorpe.com.au/
Sisters Rock Restaurant which is part of the Borrodell Vineyard - has the best view of the district. It's a must visit for lunch. Make sure you help yourself to some apples from the orchard next to the restaurant. They are super delicious (or were the Fuji, or maybe granny smith!). www.borodell.com.au/
I chose the later - at least that way I could drown my sorrows while discovering the wines of Orange. If I'm gonna have a breakdown, I may as well do so with a glass of something decent in my hand!
Have you ever found yourself in exactly the right place at exactly the right time. That's how I felt when I crossed the Blue Mountains and descended upon Orange. This weekend - wines from the cool climes of NSW's Central Ranges were reaching their zenith. ON the Saturday that I arrived, esteemed writer James Halliday devoted an entire page about the brilliance of the region. This praise followed not long after the unbelievable success the region had at the Royal Sydney Wine Show; the region's top Sauvignon Blancs trampled the new Zealand competition. And that NEVER happens!
Sure I've tasted wines from Orange MANY times before. It was way back in the mid 90's that I first became hooked on wines from the region, thanks to Rosemount Estate's Rose Label Orange Vineyard. Now however, the horse has definitely bolted from the gate and people are paying very close attention. I for one believe Orange is NSW's most exciting region.
Fact one - The region is bloody cold - and even during the height of the summer temperatures rarely rise above 30. That's because Orange region's boundary follow a 600m contour line with its epicentre being Mount Canobolas, at a height of 1395m. This cool weather ensures the grapes grow slowly giving the wines a pristine, refined nature.
The cool climate means the grapes sometimes don't come off the vine until May, and that's bloody late. Star varieties to look out for in the shops include Sauvignon Blanc, Gewurztraminer, Riesling, Pinot Gris, Chardonnay, Pinot Noir, and to a lesser extent Shiraz and Cabernet Sauvignon.
As you would expect, where there is great wine, there is brilliant food. If you come to the area I can definitely recommend the fantastic Union Bank Hotel for its brilliant bistro and local wine selection - so, so cheap. I wish I had this place next me instead of Bondi's Beach Road Hotel!
http://www.unionbank.com.au/
For upscale eateries check out the one hat restaurant Tonic in Millthorpe . www.tonicmillthorpe.com.au/
Sisters Rock Restaurant which is part of the Borrodell Vineyard - has the best view of the district. It's a must visit for lunch. Make sure you help yourself to some apples from the orchard next to the restaurant. They are super delicious (or were the Fuji, or maybe granny smith!). www.borodell.com.au/
ORANGE'S BEST WINES
(and trust me - I missed a lot out. You can only see so many wines while driving aroud and trying to stay under the limit).
Angallong 2008 Sauvignon Blanc
An extraordinary wine that was the winner of the highly coveted best young white wine trophy at the Royal Sydney Wine Show - the first time a Sauvignon Blanc has ever won the award. And the thing only costs 15 bucks. But don't get too excited - it's now out of stock. :(
Fabulous dried grass, guava and pineapple aromas. An inviting palate with the flavour enveloping every single taste bud.
Quality 4.5 stars / Value 4.75 stars / $15
http://www.angullong.com.au/
Angallong 2008 Pinot Grigio
Angullong wines are overseen by highly regarded winemaker, John Reynolds. This wine is deliciously tight with with pleasant tropical pineapple fruit flavours
Quality 4 stars / Value 4 stars / $15
http://www.angullong.com.au/
Angallong 2008 Sauvignon Blanc
An extraordinary wine that was the winner of the highly coveted best young white wine trophy at the Royal Sydney Wine Show - the first time a Sauvignon Blanc has ever won the award. And the thing only costs 15 bucks. But don't get too excited - it's now out of stock. :(
Fabulous dried grass, guava and pineapple aromas. An inviting palate with the flavour enveloping every single taste bud.
Quality 4.5 stars / Value 4.75 stars / $15
http://www.angullong.com.au/
Angallong 2008 Pinot Grigio
Angullong wines are overseen by highly regarded winemaker, John Reynolds. This wine is deliciously tight with with pleasant tropical pineapple fruit flavours
Quality 4 stars / Value 4 stars / $15
http://www.angullong.com.au/
Angallong 2008 Verdelho
When i drink Verdelho - it needs to taste like there's a fruit explosion party happening in my mouth and EVERYONE is invited. And this is that wine. Quaff it all day long and you don't need to complicated it with food. Tropical fruits and candy sweetness..
Quality 3.75 stars / Value 4 stars / $15
http://www.angullong.com.au/
When i drink Verdelho - it needs to taste like there's a fruit explosion party happening in my mouth and EVERYONE is invited. And this is that wine. Quaff it all day long and you don't need to complicated it with food. Tropical fruits and candy sweetness..
Quality 3.75 stars / Value 4 stars / $15
http://www.angullong.com.au/
Angullong 2006 Shiraz
This wine gobsmacked me with its lovely cool spice/sweet anise flavours that dovetailed seamlessly into its rich plum facade. A steal at 15 bucks
Quality 4.25 stars / Value 4.5 stars / $15
http://www.angullong.com.au/
Patina 2005 Chardonnay
Orange Chardonnay is so delicious and this wine does not disappoint - fig and mascarpone sit alongside white nectarine and hints of walnut. This wine creeps up to you with amazing subtlety and a scintillating fresh acid backbone.
Quality 4.25 stars / Value 4.25 stars / $19
www.patinawines.com.au/
Patina 2006 Cabernet Franc
An unsuspecting wine that blew me away with its deliciously pungent aromas of sour cherry and sweet prune. A backbone of tobacco flavoured oak and a fabulous palate weight to match.
Quality 4.25 stars / Value 3.75 stars / $25
www.patinawines.com.au/
Bloodwood 2005 Schubert
This is the premium Chardonnay for Bloodwood and boy is it delicious. White nectarine and sweet cashew nut are backed by a fierce and sexy acid backbone. Delicious with duck or pork.
Quality 4 stars / Value 3.75 stars / $28
http://www.bloodwood.com.au/
Bloodwood Silk Purse 2008 Riesling
This was definitely the wine of the weekend while visiting Orange - rarely do I give a wine this high a rating. Yes, it is THAT good! The grapes are picked exceptionally late in the season and most times the grapes are unusable. In fact - this wine has only been made five times in the past 20 years. The most wondrous squeaky clean lime palate - it literally hummed on my gums! Flavours of honey and jasmine, elements of apricot. Sweet and tart just like key lime pie - just divine.
Quality 5 stars / Value 4.75 stars / $25
http://www.bloodwood.com.au/
Philip Shaw Pink Billy 2008 Saignee
From one of Orange's greatest winemakers, Philip Shaw (formerly head wine squisher at Rosemount). If you long for a Rose that isn’t as fruity as most - here's the wine that is for you. Less fun and more serious, this Saignee would be bliss with antipasto. Hints of subtle strawberry and cherry with a very fine acid backbone.
Quality 4.25 stars / Value 4 stars / $23
An unsuspecting wine that blew me away with its deliciously pungent aromas of sour cherry and sweet prune. A backbone of tobacco flavoured oak and a fabulous palate weight to match.
Quality 4.25 stars / Value 3.75 stars / $25
www.patinawines.com.au/
Bloodwood 2005 Schubert
This is the premium Chardonnay for Bloodwood and boy is it delicious. White nectarine and sweet cashew nut are backed by a fierce and sexy acid backbone. Delicious with duck or pork.
Quality 4 stars / Value 3.75 stars / $28
http://www.bloodwood.com.au/
Bloodwood Silk Purse 2008 Riesling
This was definitely the wine of the weekend while visiting Orange - rarely do I give a wine this high a rating. Yes, it is THAT good! The grapes are picked exceptionally late in the season and most times the grapes are unusable. In fact - this wine has only been made five times in the past 20 years. The most wondrous squeaky clean lime palate - it literally hummed on my gums! Flavours of honey and jasmine, elements of apricot. Sweet and tart just like key lime pie - just divine.
Quality 5 stars / Value 4.75 stars / $25
http://www.bloodwood.com.au/
Philip Shaw Pink Billy 2008 Saignee
From one of Orange's greatest winemakers, Philip Shaw (formerly head wine squisher at Rosemount). If you long for a Rose that isn’t as fruity as most - here's the wine that is for you. Less fun and more serious, this Saignee would be bliss with antipasto. Hints of subtle strawberry and cherry with a very fine acid backbone.
Quality 4.25 stars / Value 4 stars / $23
http://www.philipshaw.com.au/
Philip Shaw No. 17 Merlot Cabernet Franc Cabernet
A very sexy and restrained wine with oodles of subtle red berry and blackberry fruits playing against a whiff of cigar box aromas. A fine but sturdy tannin structure makes this wine a keeper.
Quality 4.25 stars / Value 4.25 stars / $25
http://www.philipshaw.com.au/
Orange Mountain 2008 Viognier
Fabulous orange, apricot marmalade flavours abound with a real lemon tang keeping everything in check.
Quality 4 stars / Value 4 stars / $22
http://www.orangemountain.com.au/
Orange Mountain Manildra 2006 Merlot
What a great fruit depth this wine has. It's a bargain price, especially with the amount of age it carries with it. Fabulous ripe plummy red berry fruit.
Quality 4.25 stars / Value 4.5 stars / $18
http://www.orangemountain.com.au/
Philip Shaw No. 17 Merlot Cabernet Franc Cabernet
A very sexy and restrained wine with oodles of subtle red berry and blackberry fruits playing against a whiff of cigar box aromas. A fine but sturdy tannin structure makes this wine a keeper.
Quality 4.25 stars / Value 4.25 stars / $25
http://www.philipshaw.com.au/
Orange Mountain 2008 Viognier
Fabulous orange, apricot marmalade flavours abound with a real lemon tang keeping everything in check.
Quality 4 stars / Value 4 stars / $22
http://www.orangemountain.com.au/
Orange Mountain Manildra 2006 Merlot
What a great fruit depth this wine has. It's a bargain price, especially with the amount of age it carries with it. Fabulous ripe plummy red berry fruit.
Quality 4.25 stars / Value 4.5 stars / $18
http://www.orangemountain.com.au/
Borrodell Winemaker's Daughter 2007 Gewurztraminer
The best way to taste this wine is during lunch at the cellar door's magnificent restaurant overlooking rolling hills of the Orange district. Smart as button acidity makes this a wine of distinction with some absolutely beautiful lanolin, musk and strawberry flavours.
Quality 4.25 stars / Value 4.25 stars / $20
http://www.borrodell.com.au/
Borrodell 2007 Chardonnay
Orange Chardonnay is divine and this is a brilliant and affordable example. Custard apple mixed with creamy custard and baked nectarine with tight lemony acidity. The elegance of the french oak maturation makes this a pristine food wine.
Quality 4.25 stars / Value 4.5 stars / $20
http://www.borrodell.com.au/
Borrodell Cabernet Sauvignon 'Ruby'
This is an odd blend of Cabernet Sauvignon, the rarely used Ruby Cabernet and Merlot. What is not odd however is the flavour - it's rich, spicy and delicious. Dark blackberry fruit oozes forward with hints of spearmint, olive and tobacco.
Quality 4.25 stars / Value 4.5 stars / $20
http://www.borrodell.com.au/
Word of Mouth 2008 Sauvignon Blanc
At 1000m above sea level, WOM is one of Orange's highest vineyard sites and its wines have scintillating acid structures as a result. This SB is damn sexy with juicy pineapple and nectarine flavours sitting alongside fresh herbs and freshly ripped open red capsicum.
Quality 4.25 stars / Value 4 stars / $25
http://www.wordofmouthwines.com.au/
Word of Mouth 2008 Riesling
I love it when an Australian winemaker is not afraid to leave a teensy bit of fruit sweetness in a Riesling - it often lends itself to our Asian inspired cuisine so much better. This wine sports lime candy, powdered sugar and delicious apple flavours with a refreshing tangy bite.
Quality 4.25 stars / Value 4 stars / $23
http://www.wordofmouthwines.com.au/
Wednesday, May 27, 2009
May's wines of note
Starvedog Lane 2008 Adelaide Hills Chardonnay Summer sliced nectarines dolloped with a healthy dose of brandy infused cream from this wonderful Adelaide Hills producer. Scrumptious with seafood risotto.
Quality 4 stars / Value 3.75 stars / $29
Pipers Brook Vineyard 2007 Chardonnay
Element of tiny white flowers and white nectarine on the nose. Creamy malolactic fermentation flavours of nutty nougat found on the palate, matched with deft oak handling make this wine a resounding success.
Quality 4.25 stars / Value 3.75 stars / $34
Nepenthe Limited Release 2005 Tempranillo
Most famous in its home land of Spain where it makes lauded wines of the Rioja region, Tempranillo was virtually unheard of in the Adelaide Hills until Nepenthe planted the vines in 1998. Matured in older oak barrels to ensure the fruit flavours shine through, this wine sports some pretty sexy sour cherry and strawberry fruit flavours with a tight steely backbone making this an ideal wine to be paired with flavourful Mediterranean dishes.
Quality 4 stars / Value 3.5 stars / $29
Brookland Valley Verse 1 Chardonnay 2007
This may be the second tier label for Margaret River based Brookland Valley, but the flavour has not been short changed. Peachy sweet cashew with hints of lemon honeysuckle. Divine!
Quality 4 stars
Value 3.75 stars
$21
www.brooklandvalley.com.au
Patina Orange 2007 Chardonnay
Having recently returned fro this magnificent part of the world, I can tell you there is a reason why Chardonnay does so well - and that's because of the cooler climate which produces a more sophisticated drop Australia is just now starting to appreciate. Lovely creamy soft malo characters play against steely fresh lemon hints and fresh cut nectarine
Quality 4 stars
Value 4 stars
$19
http://www.patinawines.com.au/
Tomich Hill Adelaide Hills Riesling 2008
A dreamy, heaven scented wine with white flowers playing against sweet lime flavours and river stone/mineral like nuances.
Quality 4 stars
Value 4 stars
$16
Leasingham Medium Sweet Bin 8 2008 KS Riesling
A fabulous Riesling made in the Germanic style with a taste of residual sweetness perfect for spicy Asian dishes. Lime candy dances with lemongrass.
Quality 4.25 stars
Value 3.75 stars
$23
http://www.leasingham-wines.com.au/
Joseph La Magia 2008 Botrytis Riesling Traminer
La Magia stands for the 'the magic' and this wine's botrytis certainly gives it that! A clean as a whistle wine with delicious yellow box homey flavours playing alongside candied apricot, rosewater, raisin and a healthy dose of lime. Intense and long lasting.
Quality 4.25 stars
Value 3.75 stars
$25
http://www.primoestate.com.au/
Wednesday, May 20, 2009
Beer glasses smash bottles for six
I'll admit - I don't love beer anywhere near as much as a I love my wine. But when I want a beer, I will murder the first person who stands in my way of getting one! Imagine if you went through life and only got half the enjoyment out of your favourite drink. Well - if you're currently drinking beer from a bottle - that's exactly the position you'll currently find yourself in.
I've done the math and my own private experiment proves this point. After receiving a set of the new 'beer classics' collection from Spiegelau Beer Glasses, I'm hooked.
You see - to get the most out of beer, the beer needs to hir your palate in exactly the right spot. If you're sucking from a bottle, the beer hits will hit you straight in the middle of the palate like a bullet before making a beeline straight to the back of your throat. Do you realise how many taste buds miss out and are left crying for refreshment?
Too many - that's the answer.
The secret to drinking good beer is drinking it out of a glass - and preferably a glass that is thin. Why - because it introduces the flavour of the beer to all your thirsty taste buds! That's why.
The shape of the glass is also important. Which is why afficianados are now ensuring the type of beer they are drinking is matched to the right glass. Here's how, using these new fancy expensive glasses (2 glasses/$40) from Spiegelau.
The Pilsner Glass (tasted with Bluetongue Pilsner)
A modified tulip-shaped glass, designed so the open mouth at the top allows for an intense release of flavours and the lip deposits the liquid neatly to the tip of your tongue. Here's a beer that has some lovely sweet malty flavours and a fruity hop taste. This needs to hit the tip of your tongue (which is where sweetness is detected). This does the trick nicely.
The Lager Glass (tasted with Bluetongue Premium Lager)
A tall glass slightly tapered at the bottom. Thanks to its mouth being slightly wider than its foot, it is good for getting the most from the typical flavours and aromas of pale lagers, ales. When I drink a lager - i want it to be bloody refreshing. It needs to coat the entire palate, make it sing and do it quickly. I want a beer that will lift me high. What can be more rewarding a bloody hot day in January. A bottle does not do this but a glass will. The shape of this glass coasts the palate super fast!
The Wheat Beer Glass (tasted with James Squire limited release Hop Thief Ale)
A traditional elongated thin vessel, bulbous at the top to accommodate the thicker head produced by the extra protein in wheat as opposed to barley. This glass is perfect for the fuller flavoured beer. If this was in a bottle, the beer would taste course and out of kilter - in the glass, the beer comes alive and the floral/malty flavour is more pronounced and rounded in style.
I've done the math and my own private experiment proves this point. After receiving a set of the new 'beer classics' collection from Spiegelau Beer Glasses, I'm hooked.
You see - to get the most out of beer, the beer needs to hir your palate in exactly the right spot. If you're sucking from a bottle, the beer hits will hit you straight in the middle of the palate like a bullet before making a beeline straight to the back of your throat. Do you realise how many taste buds miss out and are left crying for refreshment?
Too many - that's the answer.
The secret to drinking good beer is drinking it out of a glass - and preferably a glass that is thin. Why - because it introduces the flavour of the beer to all your thirsty taste buds! That's why.
The shape of the glass is also important. Which is why afficianados are now ensuring the type of beer they are drinking is matched to the right glass. Here's how, using these new fancy expensive glasses (2 glasses/$40) from Spiegelau.
The Pilsner Glass (tasted with Bluetongue Pilsner)
A modified tulip-shaped glass, designed so the open mouth at the top allows for an intense release of flavours and the lip deposits the liquid neatly to the tip of your tongue. Here's a beer that has some lovely sweet malty flavours and a fruity hop taste. This needs to hit the tip of your tongue (which is where sweetness is detected). This does the trick nicely.
The Lager Glass (tasted with Bluetongue Premium Lager)
A tall glass slightly tapered at the bottom. Thanks to its mouth being slightly wider than its foot, it is good for getting the most from the typical flavours and aromas of pale lagers, ales. When I drink a lager - i want it to be bloody refreshing. It needs to coat the entire palate, make it sing and do it quickly. I want a beer that will lift me high. What can be more rewarding a bloody hot day in January. A bottle does not do this but a glass will. The shape of this glass coasts the palate super fast!
The Wheat Beer Glass (tasted with James Squire limited release Hop Thief Ale)
A traditional elongated thin vessel, bulbous at the top to accommodate the thicker head produced by the extra protein in wheat as opposed to barley. This glass is perfect for the fuller flavoured beer. If this was in a bottle, the beer would taste course and out of kilter - in the glass, the beer comes alive and the floral/malty flavour is more pronounced and rounded in style.
Thursday, May 14, 2009
Organic wines - they won't kill you!
There comes a time when i subject my self to so much processed foods and chemicals I feel downright toxic. I flee to my local organic supplier, buy a heap of weird looking deformed vegetables and become vegan while detoxing! The part I hate though is the no alcohol rule for two weeks - now that really is torture.
Well there is a solution - and that is organic wine. Two of Mudgee’s longest running boutique grape growers recently merged to form a giant in the organic wine biz. Pioneering organic vineyard and winery Thistle Hill merged with neighbouring vineyard Erudgere.
So what's all the fuss about organic wines - and what's the difference between organic and preservative free wine?
The aim of organic growing is to look after the environment by not screwing it up with the use of synthetic chemicals. We do this by controlling weeds, mildew and insects organically. As an example, lets look at a common grape disease, mildew. Rather than attempting to treat the problem as it occurs with synthetic sprays, growers are kinder to the environment.
They use a preventative spray made from Canola oil (not only good for deep frying!). This actually works out cheaper than the harmful synthetic sprays, and it also doesn't harm the environment.
And when we're talking fertiliser, we let the poo fly - animal poo that is, so much more sensible than chemical fertilisers.
Preservative free wines are a different kettle of fish. Preservatives such as sulphur dioxide (which stop spoilage) are not used. The grapes are still grown to conventional methods. Its once the grapes start to be processed that sulphur dioxide usually starts to play an important role.
Sulphur dioxide is best described as an air scavenger. It goes around gobbling up any stray air particles before the air has a chance to spoil the wine. Without sulphur dioxide the wine colour could turn brown and the flavour could turn to vinegar (and trust me these are not happy characteristics you want in your wine!).
So there you have it.
Well there is a solution - and that is organic wine. Two of Mudgee’s longest running boutique grape growers recently merged to form a giant in the organic wine biz. Pioneering organic vineyard and winery Thistle Hill merged with neighbouring vineyard Erudgere.
So what's all the fuss about organic wines - and what's the difference between organic and preservative free wine?
The aim of organic growing is to look after the environment by not screwing it up with the use of synthetic chemicals. We do this by controlling weeds, mildew and insects organically. As an example, lets look at a common grape disease, mildew. Rather than attempting to treat the problem as it occurs with synthetic sprays, growers are kinder to the environment.
They use a preventative spray made from Canola oil (not only good for deep frying!). This actually works out cheaper than the harmful synthetic sprays, and it also doesn't harm the environment.
And when we're talking fertiliser, we let the poo fly - animal poo that is, so much more sensible than chemical fertilisers.
Preservative free wines are a different kettle of fish. Preservatives such as sulphur dioxide (which stop spoilage) are not used. The grapes are still grown to conventional methods. Its once the grapes start to be processed that sulphur dioxide usually starts to play an important role.
Sulphur dioxide is best described as an air scavenger. It goes around gobbling up any stray air particles before the air has a chance to spoil the wine. Without sulphur dioxide the wine colour could turn brown and the flavour could turn to vinegar (and trust me these are not happy characteristics you want in your wine!).
So there you have it.
try it
Wednesday, April 15, 2009
Bottle Shock - the story behind the movie
A long time ago the French thought they were the only people in the world who knew how to make wine. Well - it wasn't that long ago, and unfortunately many still seem to think this. We'll consider the French - Old World wine producers (the same can be said for Italy and Spain for example)
This superior attitude remained until the mid 1970's; that was when a little wine tasting competition came about in France that debunked the myth that countries other than France could make world class (or should that be French Class) wines of note.
And here we have the movie Bottle Shock. A film centred around the 'Judgement of Paris' where the best French Cabernet Sauvignon and Chardonnays were pitted against the best from California's Napa Valley (which was considered to have no chance at all). A down on his luck British wine merchant (Steven Spurrier) in Paris decided to hold the competition to insight interest in his wine shop. He was an absolute French wine convert and thought the USA wines had no chance. He gathered the said 20 wines, 11 judges (nine were French) and tasted the wines blind. Only one journalist turned up (from Time magazine) - and what a scoop he had!
California wines rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world's best wines.
Not surprisingly - the story was all but ignored in France (damaged egos) but was widely covered everywhere else the world. It started the New World Wine revolution and paved the way for countries such as Australia, New Zealand, South Africa, Chile and Argentina to have their wines taken seriously.
Naturally the French claimed fowl play and also said the US wines would never age as well as the French. Wrong again - subsequent tastings of the wines at 10 and 30 years later showed the might and power of the US wines, trouncing the competition yet again. And there have also been arguments that the French wines were chosen from less than perfect years. Wrong again - 3 of the 4 Bordeaux Cabernets came from the 1970 vintage - considered one of the top 4 vintages in the past 45 years.
Game, set and match!! Touche!
Sunday, April 12, 2009
April's lovely libations
Mud House South Island Pinot Gris Jesus - this is good! The moment you taste this wine it oozes of spiced custard, apricot, lemon myrtle and pear. The texture of the wine is quite oily and viscous - just like a good Alsatian Pinot Gris should be - except this wine is from teh south island of New Zealand.
Quality: 4.25 stars
Value: 3.75 stars
Price: $22
Oakvale Block 37 2008 Verdelho
There's not much that I want from my Verdelho other than some honest tropical fruit salad flavours and maybe a bit of earthiness just to make it interesting. This Hunter Valley wine has it all and leaves the other lolly water examples for dead. Tast pineapple, guava, paw paw a drop of strawberry juice and a hint of lemongrass freshness.
Quality: 4 stars
Value: 3.75 stars
Price: $22.50
http://www.oakvalewines.com.au/
Delatite Upper Goulburn 2008 Pinot Gris
From one of Australia's great aromatic wine producers is a truly brilliant Pinot Gris. I can't begin to tell you how happy this wine made me! Delatite comes from cold country - at the base of Mt Buller in Victoria's high country. This Pinot Gris is subtle and slippery with nashi pear and custard apple flavours playing alongside fairy floss and aromatic spices. ONe to hunt down and buy.
Quality: 4.5 stars
Value: 4.25 stars
Price: $22.90
http://www.delatitewinery.com.au/
Zilzie 2007 Viognier
Here's a wine that will stand up and sing for you - a fabulous concoction of custard apple, candied ginger and fresh lime flavours. And it comes at an honest price.
Quality: 3.5 stars
Value: 3.5 stars
Price: $14-16
http://www.zilziewines.com/
Houghton The Bandit 2008 Chardonnay Viognier
An unexpected treat - this blend is surprisingly delicious with oodles of apricot, peach and mandarin fruit flavours that sit nicely alongside cashew nut. There's a real fresh lemony zip to this racy wine that finshes clean and has a wonderful length of flavour. Buy this in bulk when it's drastically reduced - it can be found for $10/bottle when bought in case lots.
Quality: 3.5 stars
Value: 3.5 stars
Price: $10-16
http://www.houghton-wines.com.au/
Lenton Brae Margaret River 2008 Semillon Sauvignon Blanc
A wonderful classic dry white from Margaret River - it sports herbal flavours of grass and rosemary which sit nicely alongside tropical flavours of pineapple and red papaya. Tghrow in some freshly ripped open red capsicum and you have a winner!
Quality: 4 stars
Value: 4 stars
Price: $22
http://www.lentonbrae.com/
Blue Pyrenees 2006 Cabernet Sauvignon
Heralding from Victoria's cool Pyrenees region, this wine sports mulberry jam flavours with hints of vanilla bean, aniseed and mint lollies. The tannins are assertive without being out of whack. All in all, a great value cooler climate red that shows real class.
Quality: 4.25 stars
Value: 4.5 stars
Price: $18
http://www.bluepyrenees.com.au/
There's not much that I want from my Verdelho other than some honest tropical fruit salad flavours and maybe a bit of earthiness just to make it interesting. This Hunter Valley wine has it all and leaves the other lolly water examples for dead. Tast pineapple, guava, paw paw a drop of strawberry juice and a hint of lemongrass freshness.
Quality: 4 stars
Value: 3.75 stars
Price: $22.50
http://www.oakvalewines.com.au/
Delatite Upper Goulburn 2008 Pinot Gris
From one of Australia's great aromatic wine producers is a truly brilliant Pinot Gris. I can't begin to tell you how happy this wine made me! Delatite comes from cold country - at the base of Mt Buller in Victoria's high country. This Pinot Gris is subtle and slippery with nashi pear and custard apple flavours playing alongside fairy floss and aromatic spices. ONe to hunt down and buy.
Quality: 4.5 stars
Value: 4.25 stars
Price: $22.90
http://www.delatitewinery.com.au/
Zilzie 2007 Viognier
Here's a wine that will stand up and sing for you - a fabulous concoction of custard apple, candied ginger and fresh lime flavours. And it comes at an honest price.
Quality: 3.5 stars
Value: 3.5 stars
Price: $14-16
http://www.zilziewines.com/
Houghton The Bandit 2008 Chardonnay Viognier
An unexpected treat - this blend is surprisingly delicious with oodles of apricot, peach and mandarin fruit flavours that sit nicely alongside cashew nut. There's a real fresh lemony zip to this racy wine that finshes clean and has a wonderful length of flavour. Buy this in bulk when it's drastically reduced - it can be found for $10/bottle when bought in case lots.
Quality: 3.5 stars
Value: 3.5 stars
Price: $10-16
http://www.houghton-wines.com.au/
Lenton Brae Margaret River 2008 Semillon Sauvignon Blanc
A wonderful classic dry white from Margaret River - it sports herbal flavours of grass and rosemary which sit nicely alongside tropical flavours of pineapple and red papaya. Tghrow in some freshly ripped open red capsicum and you have a winner!
Quality: 4 stars
Value: 4 stars
Price: $22
http://www.lentonbrae.com/
Blue Pyrenees 2006 Cabernet Sauvignon
Heralding from Victoria's cool Pyrenees region, this wine sports mulberry jam flavours with hints of vanilla bean, aniseed and mint lollies. The tannins are assertive without being out of whack. All in all, a great value cooler climate red that shows real class.
Quality: 4.25 stars
Value: 4.5 stars
Price: $18
http://www.bluepyrenees.com.au/
Mud House 2007 Central Otago, New Zealand Pinot Noir
Oven though this is close to 30 bucks, this is still great value for a pinot from this stellar region. It has strength of character and a solid backbone or ripe cherry and molasses. Sexy tannins and a great palate length make this wine a delicious partner for Peking duck. Yum.
Thursday, April 09, 2009
Easter eggs and beer - YES WE CAN!
Who said you cant have your cake and eat it too. This weekend - steal the Easter Eggs from your children and sit down to a beer fest while watching the weekend's best sport.
I wouldn't normally allow beer and chocolate to be matched - but this time it's allowed.
Take a James Squire Porter beer, which is similar to a dark, rich stout but creamier, and match it with a dark chocolate Easter egg. One with a high cocoa content.
The roasted coffee/dark chocolate flavours of the Porter is a perfect foil to the high cocoa content of the egg.
Price: $19/6pack $58/carton
Thursday, April 02, 2009
Let's get naked - cheap and stylish!
As always - I'm on the conquest or really good booze at rock bottom prices. As many of my friends will vouch, I'm not afraid to admit to drinking cask wine in public - so long as my teeth remain intact afterwards!A new innovation in wine packaging has been released. Bud Naked by Hardy's takes 2 bottles worth of wine and throws them into a nifty silver 'sunny boy' styled soft wine pack.
It lasts for a month once opened
contains regional from noted Australian and New Zealand wine regions
And costs under 20 bucks
Hoorah! I prefer the McLaren Vale Shiraz Tempranillo over the Marlborough Sauvignon Blanc - but that's not to say the SB doesn't off great value - because it does!
I went bush walking and camping last week with some mates. We carted 6 bottles of wine with us. I wish this delivery came a week earlier - it would have made the trip a lot more enjoyable on my back!
Monday, March 16, 2009
Top picks
Brookland Valley Verse 1 Chardonnay 2007
Peachy sweet cashew with hints of lemon honeysuckle, A delicious good value chardy from the West.
Quality 4 stars
$21
Value 3.75 stars
Patina Orange Chardonnay 2007
Lovely creamy soft malo characters play against steely fresh lemon hints and sliced white nectarine. A delightful cool climate Chardonnay.
Quality 4 stars
Value 4 stars
$19
Tomich Hill Adelaide Hills Riesling 2008
Heaven scented white flowers play against sweet lime and mineral in this Adelaide Hills Riesling.
Quality 4 stars
Value 4 stars
$16
Leasingham medium sweet Bin 8 2008 KS Riesling
A fabulous Riesling made in the Germanic style with a taste of residual sweetness perfect for spicy Asian dishes. Lime candy dances with lemongrass.
Quality 4.25 stars
Value 3.75 stars
$23
Tomich Hill Adelaide Hills 2008 Sauvignon Blanc
Aromatic passionfruit skin and fresh green herbs play against tropical fruit and zesty lemon. A decent Aussie sav blanc that will please the masses.
Quality 3.75 stars
Value 3.75 stars
$19
Hungerford Hill Hunter Valley 2008 Semillion
A scintillating Semillon of lemon and flint mineral that is great to drink right now with simple seafood dishes
Quality 4.25 stars
Value 3.75 stars
$25
www.hungerfodhill.com.au
Nepenthe South Australian 2006 Cabernet Sauvignon/Tempranillo/Zinfandel
A deep, rich unique blend with sweet blackberry, olive and leather nuances. Great structure (thanks to the Cabernet) and fragrant aromas from the Tempranillo.
Quality 4 stars
Value 4 stars
$17
www.nepenthe.com.au
Hungerford Hill 'Fishcage' 2006 Cabernet Merlot
An early drinking style of red wine with soft juicy blackberry and sweet vanilla nuances.
Quality 4 stars
Value 4 stars
www.hungerfodhill.com.au
Peachy sweet cashew with hints of lemon honeysuckle, A delicious good value chardy from the West.
Quality 4 stars
$21
Value 3.75 stars
Patina Orange Chardonnay 2007
Lovely creamy soft malo characters play against steely fresh lemon hints and sliced white nectarine. A delightful cool climate Chardonnay.
Quality 4 stars
Value 4 stars
$19
Tomich Hill Adelaide Hills Riesling 2008
Heaven scented white flowers play against sweet lime and mineral in this Adelaide Hills Riesling.
Quality 4 stars
Value 4 stars
$16
Leasingham medium sweet Bin 8 2008 KS Riesling
A fabulous Riesling made in the Germanic style with a taste of residual sweetness perfect for spicy Asian dishes. Lime candy dances with lemongrass.
Quality 4.25 stars
Value 3.75 stars
$23
Tomich Hill Adelaide Hills 2008 Sauvignon Blanc
Aromatic passionfruit skin and fresh green herbs play against tropical fruit and zesty lemon. A decent Aussie sav blanc that will please the masses.
Quality 3.75 stars
Value 3.75 stars
$19
Hungerford Hill Hunter Valley 2008 Semillion
A scintillating Semillon of lemon and flint mineral that is great to drink right now with simple seafood dishes
Quality 4.25 stars
Value 3.75 stars
$25
www.hungerfodhill.com.au
Nepenthe South Australian 2006 Cabernet Sauvignon/Tempranillo/Zinfandel
A deep, rich unique blend with sweet blackberry, olive and leather nuances. Great structure (thanks to the Cabernet) and fragrant aromas from the Tempranillo.
Quality 4 stars
Value 4 stars
$17
www.nepenthe.com.au
Hungerford Hill 'Fishcage' 2006 Cabernet Merlot
An early drinking style of red wine with soft juicy blackberry and sweet vanilla nuances.
Quality 4 stars
Value 4 stars
www.hungerfodhill.com.au
Thursday, February 12, 2009
Bush fires and Heatwaves - the wine effect
Australia has taken a real battering over the past two weeks. I thought it was important to post a few links that explain the devastation our great land's wine regions have endured.
Some regions have lost up to 50% of their expected harvest reports the Wine Grape Growers of Australia. This will bring about a balance from the previous year's wine glut. [read more]
Wineries and vineyard managers are still assessing damage from the bush fires that pillaged Victoria over the weekend and continue to burn across parts of the State. Roundstone Winery in Yarra Glen was completely desolated by the fire, but fortunately, owners John and Lynne Derwin managed to narrowly escape with their lives. [read more]
The extent of smoke taint to surviving vines is yet to unfold.
Chris Messerle, vineyard manager at Yarra Glen Vineyards and head of the Technical Sub-committee of the Yarra Valley Wine Growers Association, said the five days of over 42 degree temperatures had hit at a critical time in the development of the fruit.
Another source said the exceptional heat had left the vines, already stressed from lack of water, even more vulnerable. “They are starting to lose leaves and the more leaves you lose the more fruit is exposed,” he said. [read more]
North, North East and South East Victorian wine grape growers could lose much of their harvest due to smoke from the bushfire. The smoke can taint the grapes leaving them with a bad taste and useless for wine making. [read more]
Thursday, January 22, 2009
Red spot specials!
don't blame me for reviewing three Jacobs Creek wines in a row - they are all brilliant and better than 20 other wines I tasted on the day...Jacobs Creek Reserve 2005 Cabernet Sauvignon
God - it's heaven. Oodles of ripe berry flavour and smatterings of resinous vanilla. Throw into the mix some heady mint like aromas and this is ethereal. A great wine for $17.
Quality:4.25
Value 4.5
$17
http://www.jacobscreek.com/
Jacobs Creek 2005 Cabernet Merlot
A justifiable bronze medal winner at the Riverina Wine Show, this wine is smart and great value for only 11 buck (usually on special). Great mouthfeel, a full palate of berry flavour and smooth tannins to boot.
Quality: 3.5
Value 4
$11
http://www.jacobscreek.com/
Jacobs Creek Three Vines 2007 Shiraz Cabernet Tempranillo
Shiraz and Cabernet are the great Aussie blending partners and JC have thrown in an unusual bed buddy 0 the Italian variety Tempranillo. This is a sexy complete wine of juicy plum an blackberry flavours with hints of cherry ripe. Very tasty!
Quality:4
Value 4
$15
http://www.jacobscreek.com/
Wyndham Estate Bin 555 2005 Shiraz
Drinking this wine is like lingering on a bar of dark chocolate laced with rum soaked plums. Get the picture - buy the wine!
Quality:4.25
Value 4.5
$15
http://www.wyndhamestate.com/
Stefano Lubiana 2006 Tasmanian Merlot
Tasmania has produced a fabulous red that isn't Pinot Noir! There you go. And this is the wine I'm loving right now. It's ripe and carries an 14% a/v rating so this is an unexpected juicy treat. Spicy notes of star anise and mint play with blackberry fruit. Delicious!
Quality 4.25 stars
Value 4 stars
$35
http://www.slw.com.au/
Wednesday, January 14, 2009
Kia Ora - it's Hawke's Bay, New Zealand bro
[pictured: Drew in front of Te Mata Peak, Hawke's Bay, NZ]Let's start by getting one thing straight - New Zealand is more than Marlborough and definitely more than Sauvignon Blanc! In fact red wine is produced quite successfully here. Although when it come to blockbuster reds - most will probably lean towards Australia still, but when done well, New Zealand can definitely hold there own.
And an unsung hero of the New Zealand wine industry (well, in Australia at least) is Hawke's Bay - it's kinda located down the bottom right of the North Island.
This was my holiday location for the start of the New Year. After a treacherous drive from the Bay of Plenty that took three times as long as I expected (a nine hour trip) i arrived - just. Driving by yourself with no radio reception and not much sleep from the night before is a dangerous combination. Micro sleeps at 100km/h while navigating winding roads; do not try this at home.
Alas the risks were worth it - driving into Hawke's Bay i couldn't help but get a feeling this place resembled a lot like South Australia's McLaren Vale. A beautiful Mediterranean climate and smack on the coastline. Being 32 degrees on the day secured this 'club med' image. Fortunately the breezes from the ocean even out the hot temperates of the day and ensure the nights aren't too cold - hey presto it's a perfect even growing environment. Hawke's Bay is said to be the food and wine capital of New Zealand and sports one of the country's first and best farmer's markets.
Aside from Pinot Noir which is the domain of Martinborough and Central Otago and to a lesser extent Marlborough; Hawke's Bay is the red wine capital of New Zealand. Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec are delish - Shiraz is good too, however they call it Syrah so not to be confused with Australia's infintely riper and more boisterous Shiraz.
Chardonnay is brilliant but Sauvignon Blanc doesn't have the same kapow as Marlborough. That said, when Hawke's Bay SB is slightly wood matured it becomes an excellent food accompaniment.
The wineries you should definitely look out for on your bottle shop shelves are Clearview Estate Winery (which proudly boast NZ's most expensive Chardonnay and Bordeaux Blend wines at $250 and $150 respectively), Te Mata Estate Winery (highly regarded as one of NZ's top wineries - and I'm a convert!) and Craggy Range Winery (one of the most amazing cellar doors I have ever encountered - EVER).
Wines I fell in love with...
Te Mata Elston 2007 Chardonnay
Considered one of New Zealand's best wineries, this is indeed one of the country's best chardonnays. Both barrel ferments and malo induced, this is a complex beast that is absolutely delicious. Think peachy flavoured almond caramel squares with a side of light marshmallow and a smattering of playful citrus.
Quality 4.75
NZ$39
http://www.temata.co.nz/
Te Mata 2006 Coleraine
This is the flagship wine for Te Mata - a Cab Sav, Merlot predominant blend with a touch of Cab Franc that really shows Hawke's Bay at its pinnacle. Scintillating delicious with dark cherry, mulberry, dark chocolate and oak influences reminiscent of cigar box. A powerful flavour length and complex palate with oodles of layers makes this a very classy wine.
Quality 4.5
NZ$75
http://www.temata.co.nz/
Te Mata Woodthorpe Gamay Noir
Here's an unexpected wonder - very much in the Beaujolais style and can handle a chill on a hot day - it sports cheery cherry/berry fruits that are both delicate and fresh.
Quality 4
NZ$19
http://www.temata.co.nz/
Clearview Estate 2007 Reserve Sauvignon Blanc
100% barrel fermented, this beautifully complexed wine exhibits mineral like apply aromas with tropical melon, lemon and peach flavours.
Quality 4.5 stars
NZ$22
http://www.clearviewestate.co.nz/
Clearview Estate 2007 Reserve Chardonnay
This is the wine that has made this winery legendary in Hawke's Bay. With great palate length, this exciting wine exhibits mineral like flavours alongside subtle pear, juicy white nectarine and cashew flavours.
Quality 4 stars
NZ$35
http://www.clearviewestate.co.nz/
Craggy Range 7 Poplars Vineyard 2007 Chardonnay
A sensational wine that hums with excitement - delicate citrus, luscious tropical fruits of pineapple and nectarine play against buttery malo hints.
Quality 4
NZ$30
http://www.craggyrange.com/
Craggy Range Block 14 Hawke's Bay 2006 Syrah
An elegant wine with soft fruit flavours of cherry plum fruit backed up with white pepper, dusty sweet violet petals and fabulous deft handling of oak.
Quality 4.25
NZ$37.95
http://www.craggyrange.com/
And an unsung hero of the New Zealand wine industry (well, in Australia at least) is Hawke's Bay - it's kinda located down the bottom right of the North Island.
This was my holiday location for the start of the New Year. After a treacherous drive from the Bay of Plenty that took three times as long as I expected (a nine hour trip) i arrived - just. Driving by yourself with no radio reception and not much sleep from the night before is a dangerous combination. Micro sleeps at 100km/h while navigating winding roads; do not try this at home.
Alas the risks were worth it - driving into Hawke's Bay i couldn't help but get a feeling this place resembled a lot like South Australia's McLaren Vale. A beautiful Mediterranean climate and smack on the coastline. Being 32 degrees on the day secured this 'club med' image. Fortunately the breezes from the ocean even out the hot temperates of the day and ensure the nights aren't too cold - hey presto it's a perfect even growing environment. Hawke's Bay is said to be the food and wine capital of New Zealand and sports one of the country's first and best farmer's markets.
Aside from Pinot Noir which is the domain of Martinborough and Central Otago and to a lesser extent Marlborough; Hawke's Bay is the red wine capital of New Zealand. Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec are delish - Shiraz is good too, however they call it Syrah so not to be confused with Australia's infintely riper and more boisterous Shiraz.
Chardonnay is brilliant but Sauvignon Blanc doesn't have the same kapow as Marlborough. That said, when Hawke's Bay SB is slightly wood matured it becomes an excellent food accompaniment.
The wineries you should definitely look out for on your bottle shop shelves are Clearview Estate Winery (which proudly boast NZ's most expensive Chardonnay and Bordeaux Blend wines at $250 and $150 respectively), Te Mata Estate Winery (highly regarded as one of NZ's top wineries - and I'm a convert!) and Craggy Range Winery (one of the most amazing cellar doors I have ever encountered - EVER).
Wines I fell in love with...
Te Mata Elston 2007 Chardonnay
Considered one of New Zealand's best wineries, this is indeed one of the country's best chardonnays. Both barrel ferments and malo induced, this is a complex beast that is absolutely delicious. Think peachy flavoured almond caramel squares with a side of light marshmallow and a smattering of playful citrus.
Quality 4.75
NZ$39
http://www.temata.co.nz/
Te Mata 2006 Coleraine
This is the flagship wine for Te Mata - a Cab Sav, Merlot predominant blend with a touch of Cab Franc that really shows Hawke's Bay at its pinnacle. Scintillating delicious with dark cherry, mulberry, dark chocolate and oak influences reminiscent of cigar box. A powerful flavour length and complex palate with oodles of layers makes this a very classy wine.
Quality 4.5
NZ$75
http://www.temata.co.nz/
Te Mata Woodthorpe Gamay Noir
Here's an unexpected wonder - very much in the Beaujolais style and can handle a chill on a hot day - it sports cheery cherry/berry fruits that are both delicate and fresh.
Quality 4
NZ$19
http://www.temata.co.nz/
Clearview Estate 2007 Reserve Sauvignon Blanc
100% barrel fermented, this beautifully complexed wine exhibits mineral like apply aromas with tropical melon, lemon and peach flavours.
Quality 4.5 stars
NZ$22
http://www.clearviewestate.co.nz/
Clearview Estate 2007 Reserve Chardonnay
This is the wine that has made this winery legendary in Hawke's Bay. With great palate length, this exciting wine exhibits mineral like flavours alongside subtle pear, juicy white nectarine and cashew flavours.
Quality 4 stars
NZ$35
http://www.clearviewestate.co.nz/
Craggy Range 7 Poplars Vineyard 2007 Chardonnay
A sensational wine that hums with excitement - delicate citrus, luscious tropical fruits of pineapple and nectarine play against buttery malo hints.
Quality 4
NZ$30
http://www.craggyrange.com/
Craggy Range Block 14 Hawke's Bay 2006 Syrah
An elegant wine with soft fruit flavours of cherry plum fruit backed up with white pepper, dusty sweet violet petals and fabulous deft handling of oak.
Quality 4.25
NZ$37.95
http://www.craggyrange.com/
[Drew gives you an impressive look at Te Mata Peak]
Saturday, December 13, 2008
Whites in the summer heat
Voyager Estate Margaret River 2008 Chenin Blanc
Fabulous with spicy asian fare - great tropical fruit salad flavours burst fromthe glass. SO pleasing!
Quality 4
starsValue 4
stars$20
Mistletoe 2008 hunter Valley Verdelho
Just damn sexy with all the fruit and a perfect foil with summer's best BBQ foods.
Quality 3.75 stars
Value 3.75 stars
$18
http://www.mistletoewines.com/
Windowrie the Mill 2008 Verdelho
zippity acid that brings the propicaql fruit alive
Quality 4 stars
Value 4 stars
$15
http://www.windowrie.com/
Mulyan Cowra 2007 Viognier
perfect arpicot and custard apple
Quality 4.25 stars
Value 3.75 stars
$20
Fabulous with spicy asian fare - great tropical fruit salad flavours burst fromthe glass. SO pleasing!
Quality 4
starsValue 4
stars$20
Mistletoe 2008 hunter Valley Verdelho
Just damn sexy with all the fruit and a perfect foil with summer's best BBQ foods.
Quality 3.75 stars
Value 3.75 stars
$18
http://www.mistletoewines.com/
Windowrie the Mill 2008 Verdelho
zippity acid that brings the propicaql fruit alive
Quality 4 stars
Value 4 stars
$15
http://www.windowrie.com/
Mulyan Cowra 2007 Viognier
perfect arpicot and custard apple
Quality 4.25 stars
Value 3.75 stars
$20
Pinot Noir - you soooo want these
Koonara Bay of Apostles 2006 Pinot Noir
with fruit from the Bellarine Peninsula and Mt Gambier, this wine has been named after one of Australia's most beautiful landmarks - the 12 Apostles. For 20 bucks you're getting a juicy flavoursome wine bursting with vanilla and cherry fruit with layers of sexy velvet tannins to carry this nicely. Just scrumptious!
Quality 4 stars
Value 4.5 stars
$20
www.bayofapostles.com
Moorooduc Estate Devil Bend Creek 2007 Pinot Noir
A scintillating Pinot Noir from Victoria's Mornington Peninsula. Cheery dark cherry flavours abound with sap like influences and velvety tannins.
Quality 4.25 stars
Value 4.5
stars $25
http://www.moorooducestate.com.au/
Mosswood Margaret River Mosswood Vineyard 2006 Pinot Noir
It doesn't get much lovelier than this. Spectacular aromas leap from the glass - sweet cherry, licorice, cardamon and lavender. The palate is silky smooth with a flavour that just keeps pumping.
Quality 4.75 stars
Value 3.75 stars
$60
http://www.mosswood.com.au/
with fruit from the Bellarine Peninsula and Mt Gambier, this wine has been named after one of Australia's most beautiful landmarks - the 12 Apostles. For 20 bucks you're getting a juicy flavoursome wine bursting with vanilla and cherry fruit with layers of sexy velvet tannins to carry this nicely. Just scrumptious!
Quality 4 stars
Value 4.5 stars
$20
www.bayofapostles.com
Moorooduc Estate Devil Bend Creek 2007 Pinot Noir
A scintillating Pinot Noir from Victoria's Mornington Peninsula. Cheery dark cherry flavours abound with sap like influences and velvety tannins.
Quality 4.25 stars
Value 4.5
stars $25
http://www.moorooducestate.com.au/
Mosswood Margaret River Mosswood Vineyard 2006 Pinot Noir
It doesn't get much lovelier than this. Spectacular aromas leap from the glass - sweet cherry, licorice, cardamon and lavender. The palate is silky smooth with a flavour that just keeps pumping.
Quality 4.75 stars
Value 3.75 stars
$60
http://www.mosswood.com.au/
Tuesday, November 25, 2008
Clean Skin Wines
If you want to save a fortune with wine - go to your local retailer and ask if they stock Clean Skin wines. These wines have all the usual 'hype' taken away from them. They simply state the wine variety, region and vintage. Occasionally they'll tell you a little more like how the wine is made as well. But the best part about these wines is the price. You'll save 50% usually and the wines bring a sense of adventure back to tasting wine. You can really unearth some bargains. And it's easy to take risks - because you won't lose big because the wines are so cheap to start off with!
I recently stumbled across http://www.backvintage.com.au/
Although not strictly a clean skin wine supplier - they come close and the current release Shiraz and Sauvignon Blanc offer great value.
Here's some background info taken from the company's site...
The BackVintage® range of wines are independently selected and endorsed by the highly acclaimed International & Australian Wine Judge, Nick Bulleid MW. Nick is also one of only 15 Masters of Wine in Australia and a highly respected Australian and International Wine Judge.
Nick's brief is demanding. All our wines must be archetypal wines from each region and expressing the individuality of each vintage. They are fruit forward and approachable with good structure, balance and length.
The BackVintage® range of wines are not cleanskins. We exclusively source, blend and bottle premium varietal wines from well known premium regions throughout Australia & New Zealand for sale to corporate and retail customers under the BackVintage® label.
Every wine must meet Nick Bulleid's personal taste and quality criteria as well as represent exceptional value. His signature and endorsement appears on every bottle.
By buying direct, consumers are able to share in the pricing benefits available as a result of the current abundance of premium wine. Wines that would normally retail for $25.00 or more are made available directly to consumers at wholesale prices.
BackVintage Wines Australia is not a wine club - there are no joining or membership fees. As our business grows, we will source wine on your behalf - tell us what you like and we'll try to find it! And at the right price!
Nick's brief is demanding. All our wines must be archetypal wines from each region and expressing the individuality of each vintage. They are fruit forward and approachable with good structure, balance and length.
The BackVintage® range of wines are not cleanskins. We exclusively source, blend and bottle premium varietal wines from well known premium regions throughout Australia & New Zealand for sale to corporate and retail customers under the BackVintage® label.
Every wine must meet Nick Bulleid's personal taste and quality criteria as well as represent exceptional value. His signature and endorsement appears on every bottle.
By buying direct, consumers are able to share in the pricing benefits available as a result of the current abundance of premium wine. Wines that would normally retail for $25.00 or more are made available directly to consumers at wholesale prices.
BackVintage Wines Australia is not a wine club - there are no joining or membership fees. As our business grows, we will source wine on your behalf - tell us what you like and we'll try to find it! And at the right price!
Also worth checking out is http://www.cleanskins.com.au/
Wednesday, November 12, 2008
Cask Wine - the reason Australia became sophisticated
Just how did Australia fall in love with the cardboard handbag?
It was 1965 and Angoves Wines were faced with a dilemma (this is straight from a press release of the day). They wanted the most economical way to sell a gallon of wine to the market place. The cask was the answer. A revolutionary plastic membrane that was filled with the wine of the day and placed into a cardboard box (Chateau de Cardboard).
Some of us may scoff at the significance of the wine cask. Without it, many of us, including myself, would not be lovers of Australia's finest wines today, it was a stepping stone. Although I do remember it almost poisoning me before a school disco once (mental note : never attempt to drink three litres of Coolabah's finest ever again).
In 1973, before wine casks really took off, each Australian was only drinking 9.8 litres of wine per year. Wine had a "special occasion only" image. After ten years of cask presence, per capita consumption rose to 19.3 litres. Wine developed an every day, anytime, whenever-you-like-a-glass attitude. It introduced many new drinkers to wine. They could keep a cask permanently in the fridge. They would have a single glass of wine with dinner and not worry about having to finish off a whole bottle so the contents wouldn't go off.
Cask wine educated the nation. It was like training wheels for a country coming to grips with a new social sophistication. During the Menzies era we were all colonists answerable to the Queen. But along came the Whitlam era and a wine marketing campaign that has never been equalled. Wine went hand in hand with the new feeling of optimism that was spreading the nation. I still wonder how much of an impressionable six-year-old I was, I mean...those catchy jingles that were played during The Brady Bunch - "Smile, Dr Lindemans makes us smile...."
Today, statistics show that many cask wine drinkers have moved on to better quality wines. In order to keep their slice of the market, cask wine manufacturers have repositioned the humble cask. Better quality grapes, single varietal-premium grapes nonetheless, were being pumped into plastic! And vintages are being placed on labels.
The wine is even given wood-aged flavours. This, however, was achieved in an economical way, by literally throwing tonnes of oak chips into the finished wine, and then straining it.
Cask Wine reviews - what's worth drinking
Yalumba Premium Selection 2007 Riesling
This actually smells pleasant with real Riesling like lime/floral aromas. On the palate its a bit short, but pleasant none the less. I recommend serving this with a good chill to retain a refreshing edge.
Q 3
Yalumba Premium Selection 2006 Chenin Blanc
The aroma is fairly non descript but honey dew melon like could be detected. Reasonable refreshing - i was expecting this to be cloying and overly sweet - not so! Good palate weight with lemony/melon flavours.
Q 2.75
Yalumba Premium Selection 2007 Sauvignon Blanc
A bit of a disappointment which proves you need cooler climates to grow this wine in order for it to retain varietal character. Aromas of tinned pineapple prevail here with flavours of lemony pineapple on the palate. Not recommended.
Q 2
Yalumba Premium Selection 2007 Semillon Sauvignon Blanc
The inclusion of the semillon has saved this wine and is quite an enjoyable drop as a result. This is much fresher with more positive aromatic fruit characters jumping out of the glass. Fruit salad aromas and flavour predominate. A good budget quaffer for all occasions.
Q 3.25
sq3 Semillion Sauvignon Blanc (by Beelgara wines)
A fuller wine in the mouth than the Yalumba equivalent and is equally enjoyable. This would be more your BBQ white with food option rather than hanging round the pool and getting sauced with your friends kinda wine -if you catch my drift! There's probably more Semillion in this blend than the previous example. Flavours of citrus, melon and passionfruit. This wine also wins the award for best looking cask - it's a little cube that will definitely make cask wine detractors sit up and rethink.
Q 3.25
Yalumba Premium Selection 2007 Unwooded Chardonnay
A fresh pineapple and white nectarine aroma gives way to lemony/white peach like flavours. Good palate length here, just a bit of a boring wine if you ask me!
Q 3
Half Mile Creek Semillon Chardonnay
An absolute cracker of a cask wine - cook fruit weight i the mouth with interesting characters. Peachie/melon fruity characters with ample fruit salads flavours backing it up. A real joy to drink that has a good length.
Q 3.5
Banrock Station Semillon Chardonnay
Equally as enjoyable as the half mile creek, except the flavour is less fruit driven, more refreshing, if that makes sense. I would guess this wine has a higher percentage of Semillon involved. Good nonetheless.
Q 3.5
Renmano Colombard Chardonnay Semillon
Slightly disappointing - a bit sweet dough like in aroma with yeasty/peach and lemon flavours on the palate. Not recommended.
Q 2
Hardys Chardonnay (3 litre)
A fairly non descript peachy melon job. Not terribly exciting but does the job whilst having a good palate weight.
Q2.75
sq3 Chardonnay (by Beelgara wines) 3 litres
A refreshing Chardonnay with many layers that give this wine a bit more oompth and excitement that sits on top of the usual peach melon flavours. Good length of flavour
Q3.25
Lindemans Cawarra Chardonnay
This wine's aroma is dominated by the off putting sweet dough like characters, which are overpowering the sweet peach/orange/rock melon flavours. If it wasn't for the dough character - this would have scored highly.
Q 3
Yalumba Premium Selection 2007 Chardonnay
A standout Chardonnay - not only does this wine have a lovely fragrance the wine carries through on the palate and is definitely exciting. The peachie/cashew nut flavours combine with lemony fresh/peach like fruit fruit characters. An absolutely delicious wine. Bottle this!!
Q 3.75
Queen Adelaide Chardonnay
A good quaffer -no faults to be sen here. Pleasant peach melon flavours, touch of melon and vanilla add to the mix.
Q 3
Yalumba Premium Selection 2007 Merlot
A fairly sweet berry fruited innocuous red wine. Not being a fan of Merlot I was not terribly let down! Lacks a bit of flavour on the back of your tongue.
Q 2.75
Hardy's Reserve Merlot (3 litres)
While this Merlot is lacking in the fruit sweetness of the wine above, it does have a more complete flavour running the mouth. I'd void this nonetheless. I truly believe people who drink Merlot only buy it for the name because if they drank a decent cask Cabernet or Shiraz blend they would never buy Merlot again!
Q 2.75
Queen Adelaide Regency Red
A good quaffing red - good berry fruitiness balanced with a flavour that is well rounded.
Q 3
Half Mile Creek Shiraz Cabernet
This wine is disappointing - flavours are stewed fruit and jammy. An unpleasant experience.
Q 2
Banrock Station Shiraz Cabernet
Now here is a stunning cask wine. Great depth of concentrated flavour. You can tell the plummy Shiraz fruit is shining through with lovely vanillins from the oak treatment.
Q3.5
Yalumba Premium Selection 2007 Cabernet Merlot
While this does have all the hall marks of cassis/berry cabernet flavours, this lacks intensity. Still not too bad.
3.25
Renmano Premium Cabernet Merlot
Another wine with slight cooked jammy fruit flavours, which is a bit of shame because the wine has good fruit weight in the mouth. Fortunately the off putting flavours subside after a while and this wine becomes more pleasant with plummy/blackberry flavours shining through.
Q 3.25
Lindemans Cawarra Cabernet Merlot
Wow - love this. Very decent Cabernet fruit flavours of blackberry, a good all rounder.
Q 3.5
sq3 Cabernet Merlot (by Beelgara - 3 litres)
This wine is noticeably fruitier than other cask reds, but it does have good structure and distinctive cassis fruit flavours giving it credibility. This is a good BBQ wine, able to handle meatier dishes and richer tomato and BBQ sauce.
Q 3.5
Yalumba Premium Selection 2007 Cabernet Sauvignon
This wine tastes a bit thin in the flavour stakes for my liking. It does have the necessary cassis flavour, but it's a bit green an insipid.
Q 2.75
Hardy's Reserve Cabernet Sauvignon (3 litres)
Now here's a wine of distinction. Great fruit that has excellent depth considering this is cask wine. Red berry fruits, traces of oak treatment and great length of flavour.
Q 3.5
This actually smells pleasant with real Riesling like lime/floral aromas. On the palate its a bit short, but pleasant none the less. I recommend serving this with a good chill to retain a refreshing edge.
Q 3
Yalumba Premium Selection 2006 Chenin Blanc
The aroma is fairly non descript but honey dew melon like could be detected. Reasonable refreshing - i was expecting this to be cloying and overly sweet - not so! Good palate weight with lemony/melon flavours.
Q 2.75
Yalumba Premium Selection 2007 Sauvignon Blanc
A bit of a disappointment which proves you need cooler climates to grow this wine in order for it to retain varietal character. Aromas of tinned pineapple prevail here with flavours of lemony pineapple on the palate. Not recommended.
Q 2
Yalumba Premium Selection 2007 Semillon Sauvignon Blanc
The inclusion of the semillon has saved this wine and is quite an enjoyable drop as a result. This is much fresher with more positive aromatic fruit characters jumping out of the glass. Fruit salad aromas and flavour predominate. A good budget quaffer for all occasions.
Q 3.25
sq3 Semillion Sauvignon Blanc (by Beelgara wines)
A fuller wine in the mouth than the Yalumba equivalent and is equally enjoyable. This would be more your BBQ white with food option rather than hanging round the pool and getting sauced with your friends kinda wine -if you catch my drift! There's probably more Semillion in this blend than the previous example. Flavours of citrus, melon and passionfruit. This wine also wins the award for best looking cask - it's a little cube that will definitely make cask wine detractors sit up and rethink.
Q 3.25
Yalumba Premium Selection 2007 Unwooded Chardonnay
A fresh pineapple and white nectarine aroma gives way to lemony/white peach like flavours. Good palate length here, just a bit of a boring wine if you ask me!
Q 3
Half Mile Creek Semillon Chardonnay
An absolute cracker of a cask wine - cook fruit weight i the mouth with interesting characters. Peachie/melon fruity characters with ample fruit salads flavours backing it up. A real joy to drink that has a good length.
Q 3.5
Banrock Station Semillon Chardonnay
Equally as enjoyable as the half mile creek, except the flavour is less fruit driven, more refreshing, if that makes sense. I would guess this wine has a higher percentage of Semillon involved. Good nonetheless.
Q 3.5
Renmano Colombard Chardonnay Semillon
Slightly disappointing - a bit sweet dough like in aroma with yeasty/peach and lemon flavours on the palate. Not recommended.
Q 2
Hardys Chardonnay (3 litre)
A fairly non descript peachy melon job. Not terribly exciting but does the job whilst having a good palate weight.
Q2.75
sq3 Chardonnay (by Beelgara wines) 3 litres
A refreshing Chardonnay with many layers that give this wine a bit more oompth and excitement that sits on top of the usual peach melon flavours. Good length of flavour
Q3.25
Lindemans Cawarra Chardonnay
This wine's aroma is dominated by the off putting sweet dough like characters, which are overpowering the sweet peach/orange/rock melon flavours. If it wasn't for the dough character - this would have scored highly.
Q 3
Yalumba Premium Selection 2007 Chardonnay
A standout Chardonnay - not only does this wine have a lovely fragrance the wine carries through on the palate and is definitely exciting. The peachie/cashew nut flavours combine with lemony fresh/peach like fruit fruit characters. An absolutely delicious wine. Bottle this!!
Q 3.75
Queen Adelaide Chardonnay
A good quaffer -no faults to be sen here. Pleasant peach melon flavours, touch of melon and vanilla add to the mix.
Q 3
Yalumba Premium Selection 2007 Merlot
A fairly sweet berry fruited innocuous red wine. Not being a fan of Merlot I was not terribly let down! Lacks a bit of flavour on the back of your tongue.
Q 2.75
Hardy's Reserve Merlot (3 litres)
While this Merlot is lacking in the fruit sweetness of the wine above, it does have a more complete flavour running the mouth. I'd void this nonetheless. I truly believe people who drink Merlot only buy it for the name because if they drank a decent cask Cabernet or Shiraz blend they would never buy Merlot again!
Q 2.75
Queen Adelaide Regency Red
A good quaffing red - good berry fruitiness balanced with a flavour that is well rounded.
Q 3
Half Mile Creek Shiraz Cabernet
This wine is disappointing - flavours are stewed fruit and jammy. An unpleasant experience.
Q 2
Banrock Station Shiraz Cabernet
Now here is a stunning cask wine. Great depth of concentrated flavour. You can tell the plummy Shiraz fruit is shining through with lovely vanillins from the oak treatment.
Q3.5
Yalumba Premium Selection 2007 Cabernet Merlot
While this does have all the hall marks of cassis/berry cabernet flavours, this lacks intensity. Still not too bad.
3.25
Renmano Premium Cabernet Merlot
Another wine with slight cooked jammy fruit flavours, which is a bit of shame because the wine has good fruit weight in the mouth. Fortunately the off putting flavours subside after a while and this wine becomes more pleasant with plummy/blackberry flavours shining through.
Q 3.25
Lindemans Cawarra Cabernet Merlot
Wow - love this. Very decent Cabernet fruit flavours of blackberry, a good all rounder.
Q 3.5
sq3 Cabernet Merlot (by Beelgara - 3 litres)
This wine is noticeably fruitier than other cask reds, but it does have good structure and distinctive cassis fruit flavours giving it credibility. This is a good BBQ wine, able to handle meatier dishes and richer tomato and BBQ sauce.
Q 3.5
Yalumba Premium Selection 2007 Cabernet Sauvignon
This wine tastes a bit thin in the flavour stakes for my liking. It does have the necessary cassis flavour, but it's a bit green an insipid.
Q 2.75
Hardy's Reserve Cabernet Sauvignon (3 litres)
Now here's a wine of distinction. Great fruit that has excellent depth considering this is cask wine. Red berry fruits, traces of oak treatment and great length of flavour.
Q 3.5
Thursday, October 30, 2008
Travel the world's greatest wine regions on the cheap
Travelling the wold's greatest wine regions doesn't have to cost you an arm or a leg. If you research wisely and book everything online - not only will you have a totally unique adventure, you will save almost 50 per cent off the bill.
My fave sight ww.tripadvisor.com has just announced the world's top 10 wine regions for popularity amongst visitors.
1. Bordeaux, France
2. Napa Valley, California
3. Tuscany, Italy
4. Champagne-Ardenne, France
5. Barossa Valley, Australia
6. La Rioja, Spain
7. Sonoma Valley, California
8. Valle Central, Chile
9. Stellenbosch, South Africa
10. Marlborough, New Zealand
http://www.tripadvisor.com/ said: 'We have noticed that many travellers frequently share reviews, opinions and photos of wine destinations and tours in our forums, and the number of people doing so is constantly increasing.'
Owned by Expedia, TripAdvisor says its branded sites comprise the largest travel community in the world, with over 6m registered members and 15m reviews and opinions.
Tuesday, October 21, 2008
Crisp Whites are alright
Mistletoe Home Vineyard 2008 Semillon (Hunter Valley)
Young and fresh, just the way I love them! This is fairly low in alcohol at only 9.5% so it makes a great luncheon wine. It also has more generous sweet lemony fruit flavours than usual for a Hunter Semillon - which I personally love. Great acidity nonetheless makes this a summer time whiz of a wine.
Quality 3.75 stars
Value 3.75 stars
$18
www.mistletoewines.com
Hungerford Hill 2007 Hunter Valley Semillon
This wine has a very sexy backbone of scintillating acid which keeps the lemon, lime and lanolin flavours in check. A long lasting palate (flavour) ensures this wine will be a great match for simple seafood dishes.
Quality 4.25 stars
Value 3.75 stars
$22
Cargo Road Wines 2008 Sauvignon Blanc from Orange, NSW
Here's a great Sauvignon Blanc to rival many Adelaide Hills finer examples. Orange is chillingly cold at times and this is perfect weather for slow growing perfect Sauvignon Blanc. Freshly sliced granny smith apple plays alongside limey melon like characters and pandanas leaves.
Quality 4 stars
Value 3.75 stars
$22
http://www.cargoroadwines.com.au/
Houghton 2007 White Classic
Long gone is the White Burgundy moniker. At the same time the label has been cleaned up and is now delivering sound quality flavours of ripped passionfruit, ripe nectarine, white grapes, pineapple and apricot. This medium weighted wine is bursting with fruit flavour. Damn good value, a great budget quaffer for everyday chugging!.
Quality 3.75
Value 3.75
$14
Young and fresh, just the way I love them! This is fairly low in alcohol at only 9.5% so it makes a great luncheon wine. It also has more generous sweet lemony fruit flavours than usual for a Hunter Semillon - which I personally love. Great acidity nonetheless makes this a summer time whiz of a wine.
Quality 3.75 stars
Value 3.75 stars
$18
www.mistletoewines.com
Hungerford Hill 2007 Hunter Valley Semillon
This wine has a very sexy backbone of scintillating acid which keeps the lemon, lime and lanolin flavours in check. A long lasting palate (flavour) ensures this wine will be a great match for simple seafood dishes.
Quality 4.25 stars
Value 3.75 stars
$22
Cargo Road Wines 2008 Sauvignon Blanc from Orange, NSW
Here's a great Sauvignon Blanc to rival many Adelaide Hills finer examples. Orange is chillingly cold at times and this is perfect weather for slow growing perfect Sauvignon Blanc. Freshly sliced granny smith apple plays alongside limey melon like characters and pandanas leaves.
Quality 4 stars
Value 3.75 stars
$22
http://www.cargoroadwines.com.au/
Houghton 2007 White Classic
Long gone is the White Burgundy moniker. At the same time the label has been cleaned up and is now delivering sound quality flavours of ripped passionfruit, ripe nectarine, white grapes, pineapple and apricot. This medium weighted wine is bursting with fruit flavour. Damn good value, a great budget quaffer for everyday chugging!.
Quality 3.75
Value 3.75
$14
Sunday, October 12, 2008
What a sparkling idea!
Orlando Trilogy Pinot Noir, Chardonnay, Pinot Meunier NV Rose
Essences of strawberry nougat and almond play with a fresh backbone of appley acidity. Delicious and creamy and worth every cent
Q 4 stars
Value 4 stars
$16.50
Jacobs Creek Sparkling Rose
Aromas of sweet cherry and strawberry back up this very easy to drink rose. A fresh citrus zest keeps this budget bubbler alive.
Quality 3.75
Value 3.75
$14
Lindauer Brut Cuvee
For sixteen bucks this is truly sensational - sweet brioche and creamy fabulousness! Yes, I'm a fan!! A very fine bead makes this stand out from the crowd.
Quality 4.25 stars
Value 4.5 stars
$16.50
Deutz Marlborough Cuvee Blanc de Blanc 2005
Such a fine drop, searing citrus acidity, a very fine bead, a creamy texture and oodles of personality!
Q4.5 stars
Value 3.75 stars
$32
Essences of strawberry nougat and almond play with a fresh backbone of appley acidity. Delicious and creamy and worth every cent
Q 4 stars
Value 4 stars
$16.50
Jacobs Creek Sparkling Rose
Aromas of sweet cherry and strawberry back up this very easy to drink rose. A fresh citrus zest keeps this budget bubbler alive.
Quality 3.75
Value 3.75
$14
Lindauer Brut Cuvee
For sixteen bucks this is truly sensational - sweet brioche and creamy fabulousness! Yes, I'm a fan!! A very fine bead makes this stand out from the crowd.
Quality 4.25 stars
Value 4.5 stars
$16.50
Deutz Marlborough Cuvee Blanc de Blanc 2005
Such a fine drop, searing citrus acidity, a very fine bead, a creamy texture and oodles of personality!
Q4.5 stars
Value 3.75 stars
$32
Wednesday, October 01, 2008
THE ENGISH INVENTED CHAMPAGNE.
[the following extract was taken from 'Pop Culture', written by me, Drew Lambert, in 2003. Five years before news broke that the English did indeed invent sparkling wine.]
I’m sorry for shouting then but I needed to get your attention! The following is going to be one of those fascinating dinner time conversations that will either piss your friends off (for you being a know-it-all) or win you so many cred-points that people will never question your wine knowledge ever again. Either way, its better than talking about religion.
The first sparkling Champagne is believed to have been made in Champagne around 1695, at least 30 years after the English. It couldn’t have happened in France any earlier for two main reasons. Firstly, French glass was not strong enough to withstand the pressure that builds up inside a bottle without exploding. And secondly, cork was yet to be used in France as a stopper. The common stopper until that time was the unreliable system of a wooden bung wrapped in cloth (clean, hopefully!). So who had the technology to make sparkling wine? Step forward the country renowned for its fine cuisine, England.
God bless the English, they weren’t big producers of wine, but boy, did they like to import lots across the English Channel. They imported a myriad of regional still wines, all in wooden casks, and this included still Champagne. The English in turn bottled this wine for resale to the thirsty hoards. England had already been using cork as a preferred wine stopper for the better part of 100 years. And it was in 1630 that retired British Admiral, Sir Robert Mansell, invented the process for making glass stronger. Rob (as I’m sure his mates called him) was searching for a way to make coloured glass when he came up with the manufacturing idea of smelting iron and magnesium together (as you do). Hey presto – strong glass!
While no one can say which Englishman (or woman) actually invented the process, Sir George Etherege wrote in 1676 that the English were already transforming the still wines of Champagne into sparkling. This was at least 20 years prior to France’s first claim to sparkling wine production by the much lauded, Dom Pérignon.
English sparkling wine was even referred to as far back as 1662 when some geezer called Christopher Merret presented a paper which stated that sugar and molasses were being added to wines of to make them sparkling. Cor blimey. Who would’ve thunk it!
So what the hell did Dom Pérignon actually do to deserve his fame?
Pérignon, a monk of the religious persuasion, was the cellarmaster at the Abbey of Hautervillers. The French like to put forward Dom Pérignon as the guy that came up with the idea of bottling a sparkling wine.
Champagne is a funny old place to grow wine grapes. You may not realise this, but Champagne is the most northerly place in all of France where grapes are grown. As a result, the cold weather has a major influence on the wine’s making. Pérignon became fond of the local wines that magically became fizzy after the harsh winter had ended. The warmer weather caused a second fermentation in the wine, which up until that point, had only been partly fermented.
Pérignon is regarded as the first Frenchman to use cork and instigated the use of stronger bottles for the production of sparkling Champagne. It cannot be confirmed or denied however if he had previously taken a ‘junket’ to London for educational purposes (I’m not sure if they had passport control back then). Notice how I’ve avoided using the word “stolen” here!
There is one thing we can thank Dom for however, and that’s his deft hand at blending wines. He noted that no one vintage in Champagne ever produced the same flavour of wine, due to the climatic effect of the weather. He also noted the vineyards within Champagne gave differing Champagne flavours dependent on where they were grown. In fact each vineyard site had qualities he found marvellous. He came up with the idea of blending the various wines of Champagne into one super blend containing all the desirable attributes of the base wines
He may have been good, but he wasn’t perfect. There was still the problem of making the wine look clear. You see, when the second yeast fermentation starts (under cork so the bubbles get trapped in the wine) the yeast cells that cause the wine to sparkle soon die leaving a murky deposit behind. Picture bits of gunk floating in the wine – not very attractive.
If you ever see Champagne glasses from this time they are often frosted so the gunky bits can’t be seen. The next big step in the history of Champagne was learning how to remove these gunky bits without loosing the wine’s sparkle. This would involve removing the sediment under pressure, as straining the sediment would make the wine lose its sparkle.
I know some of you will find this hard to believe, but the person responsible for inventing the sediment removal process – was, a woman!! [The crowded courtroom gasps with amazement]
“Quiet in the courtroom!”
Who would have thought in the days when men ruled the world that a woman would be allowed to do anything so monumental [all women reading this blog will feel great sisterly pride by now]. The woman of course was the Widow Clicquot, the Alexis Carrington of her day, only less sex and smaller shoulder pads.
Clicquot tackled the sediment problem by grabbing a kitchen table, sawing two legs off and drilling countless holes in the table top to hold the Champagne bottles. With the bottles in the frame the Widow then gave each a quick twist. Performed gradually over a three month period, the sediment eventually moved into the bottle's neck.
The Widow's next step was to quickly remove the cork (while the bottle was upside down) and empty about 5cm of wine (which contained all the sediment). The bottle was quickly up-righted and topped up with some spare wine before being recorked and tied down with string ready for sale.
La Veuve Clicquot's method is still used today. Except it's now on a much grander scale and no, kitchen tables are no longer used.
One final invention worth noting before we head down the riveting track of modern sparkling wine making is the muselet. I particularly like this story because it involves a lot of exploding bottles and wastage of fabulous booze (which sounds very Champagne if you ask me!).
Up until 1844 Champagne corks were traditionally secured using string made from hemp. The big problem here however was the string often became affected by mildew, causing Champagne corks to explode long before they were required. There were also reports that often during transportation between Champagne and the world’s capitals that rats used to nibble on the string. It seems they too were partial to a drop of fizz. This was also the reason why a foil hood surrounded the cork and string, to try and keep rats at bay.
Then in 1844, Adolphe Jacquesson patented the metal capsule and wiring, which to this day remains, unfortunately for the thirsty rats. Problem solved!
I’m sorry for shouting then but I needed to get your attention! The following is going to be one of those fascinating dinner time conversations that will either piss your friends off (for you being a know-it-all) or win you so many cred-points that people will never question your wine knowledge ever again. Either way, its better than talking about religion.
The first sparkling Champagne is believed to have been made in Champagne around 1695, at least 30 years after the English. It couldn’t have happened in France any earlier for two main reasons. Firstly, French glass was not strong enough to withstand the pressure that builds up inside a bottle without exploding. And secondly, cork was yet to be used in France as a stopper. The common stopper until that time was the unreliable system of a wooden bung wrapped in cloth (clean, hopefully!). So who had the technology to make sparkling wine? Step forward the country renowned for its fine cuisine, England.
God bless the English, they weren’t big producers of wine, but boy, did they like to import lots across the English Channel. They imported a myriad of regional still wines, all in wooden casks, and this included still Champagne. The English in turn bottled this wine for resale to the thirsty hoards. England had already been using cork as a preferred wine stopper for the better part of 100 years. And it was in 1630 that retired British Admiral, Sir Robert Mansell, invented the process for making glass stronger. Rob (as I’m sure his mates called him) was searching for a way to make coloured glass when he came up with the manufacturing idea of smelting iron and magnesium together (as you do). Hey presto – strong glass!
While no one can say which Englishman (or woman) actually invented the process, Sir George Etherege wrote in 1676 that the English were already transforming the still wines of Champagne into sparkling. This was at least 20 years prior to France’s first claim to sparkling wine production by the much lauded, Dom Pérignon.
English sparkling wine was even referred to as far back as 1662 when some geezer called Christopher Merret presented a paper which stated that sugar and molasses were being added to wines of to make them sparkling. Cor blimey. Who would’ve thunk it!
So what the hell did Dom Pérignon actually do to deserve his fame?
Pérignon, a monk of the religious persuasion, was the cellarmaster at the Abbey of Hautervillers. The French like to put forward Dom Pérignon as the guy that came up with the idea of bottling a sparkling wine.
Champagne is a funny old place to grow wine grapes. You may not realise this, but Champagne is the most northerly place in all of France where grapes are grown. As a result, the cold weather has a major influence on the wine’s making. Pérignon became fond of the local wines that magically became fizzy after the harsh winter had ended. The warmer weather caused a second fermentation in the wine, which up until that point, had only been partly fermented.
Pérignon is regarded as the first Frenchman to use cork and instigated the use of stronger bottles for the production of sparkling Champagne. It cannot be confirmed or denied however if he had previously taken a ‘junket’ to London for educational purposes (I’m not sure if they had passport control back then). Notice how I’ve avoided using the word “stolen” here!
There is one thing we can thank Dom for however, and that’s his deft hand at blending wines. He noted that no one vintage in Champagne ever produced the same flavour of wine, due to the climatic effect of the weather. He also noted the vineyards within Champagne gave differing Champagne flavours dependent on where they were grown. In fact each vineyard site had qualities he found marvellous. He came up with the idea of blending the various wines of Champagne into one super blend containing all the desirable attributes of the base wines
He may have been good, but he wasn’t perfect. There was still the problem of making the wine look clear. You see, when the second yeast fermentation starts (under cork so the bubbles get trapped in the wine) the yeast cells that cause the wine to sparkle soon die leaving a murky deposit behind. Picture bits of gunk floating in the wine – not very attractive.
If you ever see Champagne glasses from this time they are often frosted so the gunky bits can’t be seen. The next big step in the history of Champagne was learning how to remove these gunky bits without loosing the wine’s sparkle. This would involve removing the sediment under pressure, as straining the sediment would make the wine lose its sparkle.
I know some of you will find this hard to believe, but the person responsible for inventing the sediment removal process – was, a woman!! [The crowded courtroom gasps with amazement]
“Quiet in the courtroom!”
Who would have thought in the days when men ruled the world that a woman would be allowed to do anything so monumental [all women reading this blog will feel great sisterly pride by now]. The woman of course was the Widow Clicquot, the Alexis Carrington of her day, only less sex and smaller shoulder pads.
Clicquot tackled the sediment problem by grabbing a kitchen table, sawing two legs off and drilling countless holes in the table top to hold the Champagne bottles. With the bottles in the frame the Widow then gave each a quick twist. Performed gradually over a three month period, the sediment eventually moved into the bottle's neck.
The Widow's next step was to quickly remove the cork (while the bottle was upside down) and empty about 5cm of wine (which contained all the sediment). The bottle was quickly up-righted and topped up with some spare wine before being recorked and tied down with string ready for sale.
La Veuve Clicquot's method is still used today. Except it's now on a much grander scale and no, kitchen tables are no longer used.
One final invention worth noting before we head down the riveting track of modern sparkling wine making is the muselet. I particularly like this story because it involves a lot of exploding bottles and wastage of fabulous booze (which sounds very Champagne if you ask me!).
Up until 1844 Champagne corks were traditionally secured using string made from hemp. The big problem here however was the string often became affected by mildew, causing Champagne corks to explode long before they were required. There were also reports that often during transportation between Champagne and the world’s capitals that rats used to nibble on the string. It seems they too were partial to a drop of fizz. This was also the reason why a foil hood surrounded the cork and string, to try and keep rats at bay.
Then in 1844, Adolphe Jacquesson patented the metal capsule and wiring, which to this day remains, unfortunately for the thirsty rats. Problem solved!
Thursday, September 18, 2008
Dinner party etiquette
When you’re the guest
Your best mates, Robbie and Bonita have invited you over for a swish dinner party. Bonita has just returned from a cook’s tour of Italy and you know the food will be totally orgasmic. Adding to your nervousness, Robbie happens to be as stickler for protocol learnt from years of working as a butler in a five star hotel. You just can’t turn up with any old wine. Or can you?
Long gone are the days when you would expect your host to supply all the wines for the evening. If you have a friend who still practices this rare art form – cherish them dearly! The number one rule however is to never arrive at your friend’s house empty handed, especially if they have gone to some effort. They’ve cooked for hours and spent a good deal of money on delicious wines. I suggest you turn up with a lovely bunch of flowers or an interesting book on a subject they love. This will ensure you get invited back again.
Most of you however will bring wine to this soiree. The big question however is what do you bring when you don’t know what they’re serving! That’s easy. It’s quite acceptable to phone your host and explain to them how you want to match their food with the perfect wine. So ask them what they’re cooking for dinner. That way you are assured of bringing the right wine.
At the same time they can warn you if someone is already bringing plenty of one particular wine already. They might recommend that you just bring a nice bubbly instead. The benefits of phoning a friend are obvious.
If you feel it is inappropriate to call your hosts (maybe you’re running late or too embarrassed to do so), simply bring a bottle of something you would like to drink yourself. Then comes the next conundrum of modern etiquette. If you bring a bottle of wine to a dinner party, should the host serve it that night? Or is it a present for his or her cellar?
Do what I do when I bring a bottle to a friend’s place for dinner. Hand it to your host and express excitedly, “this wine is going to be great, I just can’t wait to taste it!”
Your host will soon get the hint! The big no-no (which is tantamount to social death) is taking back the bottle of wine you brought with you if it doesn’t get drunk that night. Do this and you risk being labelled ‘cheap’ by your friends. Leave the wine behind as a thank you to your hosts. If the host offers it to you before you leave, politely decline it, and say something thoughtful like, “after that fantastic meal, I think you should be rewarded!” You’ll get brownie points for the smarmiest compliment of the evening and your hosts will love you.
When you’re the host
If you’re the host, here are the rules to follow when organising your next soiree.
- Don’t forget to be a responsible host and always have water on the table. Not everyone’s a wine guzzler like you!
- If you’re hosting a lunch, remember wine will go to people’s head a lot quicker. So if you are supplying the alcohol, don’t go over board.
If you are serving more than one wine at a dinner party, here are my recommendations on the order you should serve wines
- White before red
- Light before heavy
- Dry before sweet
- Simple before complex flavoured wines
- Or even a very light red before a rich, full-bodied white wine will work.
And if you know it’s going to be a particularly wild night of drinking and eating, always drink the better quality first (while you can appreciate it in all its glory!). There is nothing worse then waking up the next morning, walking out to the kitchen and seeing a $100 bottle of empty wine and wondering how good it really was!
Wednesday, September 17, 2008
Reds to bed (delicious)
Wyndham Estate George Wyndham Founders Reserve 2005 Shiraz
What an unctuous. absolutely scrumptious red wine. rich ripe cherry and plum fruits play alongside chocolate and black pepper. A must buy
Quality 4.25 star
Value 4.25 stars
$20
www.wyndhamestate.com
Glen Eldon Wines Dry Bore 2005 Barossa Shiraz
Super Concentrated coffee mocha and dark chocolate dripping over ripe plum fruit. It does not get much better than this. Great tannin structure and a flavour hat keeps on going on!
Quality 4.5 stars
Value 4.5 stars
$25
www.gleneldonwines.com.au
Frogrock 2004 Petit Verdot from Mudgee, NSW
Frogrock! That's a well known rock formation found in Mudgee that, you guessed it - looks like a squatting frog! This is Frogrock's first attempt at a Petit Verdot, and it's quite a sound example of what Bordeaux does so well. A spicy fragrance leaps out f the glass with oodles of blackberry spearmint. There's a real dirt ridden honest flavour here - and I love it! Sere it magnificently alongside charred rump straight from the BBQ.
Quality 4 stars
Value 3.75 stars
$24
http://www.frogrockwines.com/
Wyndham Estate Bin 515 2oo6 Shiraz Viognier
This silky seductive wine displays ripe cherry and blackberry fruit on a background of stone fruit such as peach and apricot (Viogniers influence shining through). A great wine yet again from the Bin series with a great price to match
Quality 4 star
Value 4 stars
$15
www.wyndhamestate.com
Patina 2004 Cabernet Sauvignon (from Orange, NSW)
This elegant wine shows all the beautiful characters of cool climate - succulent and juicy fresh strawberry, cherry and inky blackberries play alongside spices of mint and cardamon. A seriously good wine to savour.
Quality 4.5 star
Value 3.75 stars
$27
Windowrie The Mill Central Ranges 2006 Shiraz
There's a lot of sweet berry fruit on the palate of this wine, which makes it approachable right now and a delight for those not used to drinking red. With savoury nuances to balance out the sweet overtones - this could be an interesting wine to pair with spicy food.
Quality 3.75 star
Value 3.5 stars
$15
Haselgrove Sovereign Series 2006 Shiraz
Yet another great wine from this consistently good value wine label. With sweet plummy blackberry fruit alongside some tobacco and vanilla flavours, this wine is a great all rounder Shiraz.
Quality 3.75 stars
Value 4.25 stars
$10
What an unctuous. absolutely scrumptious red wine. rich ripe cherry and plum fruits play alongside chocolate and black pepper. A must buy
Quality 4.25 star
Value 4.25 stars
$20
www.wyndhamestate.com
Glen Eldon Wines Dry Bore 2005 Barossa Shiraz
Super Concentrated coffee mocha and dark chocolate dripping over ripe plum fruit. It does not get much better than this. Great tannin structure and a flavour hat keeps on going on!
Quality 4.5 stars
Value 4.5 stars
$25
www.gleneldonwines.com.au
Frogrock 2004 Petit Verdot from Mudgee, NSW
Frogrock! That's a well known rock formation found in Mudgee that, you guessed it - looks like a squatting frog! This is Frogrock's first attempt at a Petit Verdot, and it's quite a sound example of what Bordeaux does so well. A spicy fragrance leaps out f the glass with oodles of blackberry spearmint. There's a real dirt ridden honest flavour here - and I love it! Sere it magnificently alongside charred rump straight from the BBQ.
Quality 4 stars
Value 3.75 stars
$24
http://www.frogrockwines.com/
Wyndham Estate Bin 515 2oo6 Shiraz Viognier
This silky seductive wine displays ripe cherry and blackberry fruit on a background of stone fruit such as peach and apricot (Viogniers influence shining through). A great wine yet again from the Bin series with a great price to match
Quality 4 star
Value 4 stars
$15
www.wyndhamestate.com
Patina 2004 Cabernet Sauvignon (from Orange, NSW)
This elegant wine shows all the beautiful characters of cool climate - succulent and juicy fresh strawberry, cherry and inky blackberries play alongside spices of mint and cardamon. A seriously good wine to savour.
Quality 4.5 star
Value 3.75 stars
$27
Windowrie The Mill Central Ranges 2006 Shiraz
There's a lot of sweet berry fruit on the palate of this wine, which makes it approachable right now and a delight for those not used to drinking red. With savoury nuances to balance out the sweet overtones - this could be an interesting wine to pair with spicy food.
Quality 3.75 star
Value 3.5 stars
$15
Haselgrove Sovereign Series 2006 Shiraz
Yet another great wine from this consistently good value wine label. With sweet plummy blackberry fruit alongside some tobacco and vanilla flavours, this wine is a great all rounder Shiraz.
Quality 3.75 stars
Value 4.25 stars
$10
Saturday, August 02, 2008
Get your drink on... great wines right now
Haselgrove Sovereign Series 2006 Chardonnay
I love nothing more than bagging a good bargain - and here's a pearler. Honest orange, melon and peach flavours play with lemony delicious flavours with a creamy backbone
Quality 4 stars
Value 4.5 stars
$10
Nepenthe Unoaked 2007 Chardonnay
This crisp and exciting wine from the Adelaide Hills is spring in a glass - sprightly lemon zest with freshly sliced white nectarine play alongside flavours of honeydew and almond. Because it's unwooded, you can team it with spicy Asian food with great success.
Quality 4 stars
Value 3.75 stars
$19.50
Haselgrove HRS Adelaide Hills Reserve 2007 Chardonnay
Here's a reserve wine that lives up to it's name - fig jam and rockmelon aromas dance next to lightly toasted almond. A great length of flavour will mean you'll please a lot of friends if you serve this wine.
Quality 4.25 stars
Value 4 stars
$25
Mulyan 2006 Cowra Chardonnay
Whispers of peach nectarine and almond balance some sweet cashew nut flavours with a fresh kiwifruit zest. Delish.
Quality 4 stars
Value 3.75rs
$20
Sandalford Margaret River 2005 Cabernet Sauvignon
sweet mulberry fruit plays against some savoury dark chocolate and tobacco. Quite a sexy little number.
Quality 4 stars
Value 3 stars
$35
Zema Estate 2005 Coonawarra Cabernet Sauvignon
a dense and delicious blackberry, sweet spice number. Outstanding Coonawarra varietal definition and length that goes on and on.
Quality 4.25 stars
Value 4 stars
$25
I love nothing more than bagging a good bargain - and here's a pearler. Honest orange, melon and peach flavours play with lemony delicious flavours with a creamy backbone
Quality 4 stars
Value 4.5 stars
$10
Nepenthe Unoaked 2007 Chardonnay
This crisp and exciting wine from the Adelaide Hills is spring in a glass - sprightly lemon zest with freshly sliced white nectarine play alongside flavours of honeydew and almond. Because it's unwooded, you can team it with spicy Asian food with great success.
Quality 4 stars
Value 3.75 stars
$19.50
Haselgrove HRS Adelaide Hills Reserve 2007 Chardonnay
Here's a reserve wine that lives up to it's name - fig jam and rockmelon aromas dance next to lightly toasted almond. A great length of flavour will mean you'll please a lot of friends if you serve this wine.
Quality 4.25 stars
Value 4 stars
$25
Mulyan 2006 Cowra Chardonnay
Whispers of peach nectarine and almond balance some sweet cashew nut flavours with a fresh kiwifruit zest. Delish.
Quality 4 stars
Value 3.75rs
$20
Sandalford Margaret River 2005 Cabernet Sauvignon
sweet mulberry fruit plays against some savoury dark chocolate and tobacco. Quite a sexy little number.
Quality 4 stars
Value 3 stars
$35
Zema Estate 2005 Coonawarra Cabernet Sauvignon
a dense and delicious blackberry, sweet spice number. Outstanding Coonawarra varietal definition and length that goes on and on.
Quality 4.25 stars
Value 4 stars
$25
Sunday, July 20, 2008
Three Great Shiraz
Zema Estate 2005 Coonawarra Shiraz
A wine of great depth and character - taste rich and ripe plum/red berry fruits alongside fine cocoa powder. A well balanced number with a good length of palate.
Quality 4 stars
Value 4 stars
$25
Ferngrove Frankland River 2007 Shiraz
Here's a bright cheerful wine from WA's acclaimed Frankland River Shiraz growing region. Fresh berry and cherry as well as juicy plum are backed up by spicy black pepper and cloves.
Quality 3.75 stars
Value 4 stars
$20
Patina 2005 Mudgee Shiraz
I honestly don't get a chance to taste enough Mudgee wines. It's a pity because this is brilliant. Super rich plum fruit and spice is matched against a backdrop charred honey and cedar. A wine t enjoy now.
Quality 4.5 stars
Value 4 stars
$27
A wine of great depth and character - taste rich and ripe plum/red berry fruits alongside fine cocoa powder. A well balanced number with a good length of palate.
Quality 4 stars
Value 4 stars
$25
Ferngrove Frankland River 2007 Shiraz
Here's a bright cheerful wine from WA's acclaimed Frankland River Shiraz growing region. Fresh berry and cherry as well as juicy plum are backed up by spicy black pepper and cloves.
Quality 3.75 stars
Value 4 stars
$20
Patina 2005 Mudgee Shiraz
I honestly don't get a chance to taste enough Mudgee wines. It's a pity because this is brilliant. Super rich plum fruit and spice is matched against a backdrop charred honey and cedar. A wine t enjoy now.
Quality 4.5 stars
Value 4 stars
$27
Wednesday, July 16, 2008
Cider house rules
Are you a cider nut? I am. Ever since living in the UK I’ve preferred it to beer. It’s not that I’m a big nelly drinker (all my friends will vouch for that!) I just find it more refreshing and flavoursome – and I’m not alone. Cider may appear to be the drink that sits quietly at the bottom of the retail fridge but the opposite is true. Did you know the cider segment is the quickest growing in Australia!
What is cider and why has it become the quiet achiever?
What is cider and how is it made
Put simply, cider is manufactured from the fermented juice of apples. The recipe often includes 10 per cent pear juice, which is said to deliver a smooth mouth-feel – in the same way Merlot effects a red wine blend.
You can use any type of apple for making cider, but if you want a cider with 'body', you'll need 'cider apples'. These are high in tannin, vary in acidity and cannot be used for eating or cooking.
Ciders from around the world
English ciders
Are predominantly made using Bittersweet & Bittersharp ‘cider apples’ with higher levels of tannin. This results in a stronger, more astringent flavour.
Australian ciders
Are made using more culinary apple juice to give a lighter, less astringent taste.
A favourite of mine at the moment is the new premium Mercury Artisian
How should I drink cider?
Sure you can drink it straight up in a schooner glass (freshly taken from the freezer), but that wouldn’t fit into the modern way of drinking, where it seems everything is being tricked up. Try these alternatives
How should I drink cider?
Sure you can drink it straight up in a schooner glass (freshly taken from the freezer), but that wouldn’t fit into the modern way of drinking, where it seems everything is being tricked up. Try these alternatives
- Snakebite - beer and cider. Contrary to what most people think, a snakebite isn’t any more potent than the beer & cider used to make it. Nor does it make you any more drunk. Also try a Snakebite with black current.
- Cider mixed with Dry & fresh lime.
- Cider mixed with fresh lime
- Cider straight over ice
- North Cider – 1 shot of vodka, Cider, a top of cranberry juice and slice of fresh lime.
Wednesday, July 09, 2008
HAPPY BIRTHDAY DURIF!!
[excerpts from media release from Rutherglen winemakers association]
Centenary of Rutherglen Durif 1908-2008
It’s unusual for a grape variety to be ‘owned’ by a single wine region, but that hasn’t stopped wine lovers who regard the red grape Durif as being Rutherglen’s own.
Durif was first planted in the famous Rutherglen wine region in 1908, which means the variety is having a very special birthday this year, its one hundredth year.
Rutherglen Durif is truly a red wine with attitude. From the depths of its youthful inky colour, bold flavours and mid palate weight to the complexity of bottle age maturity and characteristic long finish.
The variety was recommended by Francois de Castella, the Victorian Government’s viticultural expert, who brought the disease resistent (when planted on American rootstocks) variety back to Australia following a study tour of France, identifying varieties with potential suitability for the local growing conditions which was suffering from phyloxera.
Introducing Durif to Rutherglen at the time was indeed a master stroke. The soils, the climate and the skills of the winemakers proved to be a winning combination that ensured the variety flourished in its new home, fully justifying de Castella’s belief that Durif was a perfect fit in Rutherglen. Now, after 100 years of family winemaking experience with the variety, Durif is proudly Rutherglen’s legendary red wine.
No other winegrape in Australia has created such a strong association with a single region than Durif’s symbiotic relationship with Rutherglen – except for Rutherglen Muscat – so it comes as no surprise that local winemakers are marking the Centenary of Rutherglen Durif with a celebratory weekend on 2-3 August to acknowledge the variety’s important role in shaping the local wine industry.
A major focus of the weekend is a grand black tie seven course, degustation dinner on Saturday 2 August appropriately being staged at All Saints Estate, site of the region’s first nursery where the Durif cuttings were prepared for planting in 1908. Guests of Honour will be Will de Castella, grandson of Francois together with his wife Heather. The regionally inspired degustation menu will be matched to a selection of Rutherglen’s finest wines, showcasing premium and back vintage releases of Durif and Rutherglen fortifieds – no surprise there! Cost is $160 per person.
Another highlight will be the Rutherglen Muscat Masterclass on Sunday morning, 3 August. This two hour session will be in two parts, starting with a tutored tasting by Rutherglen’s legendary Muscat producers, showcasing the four unique Rutherglen Muscat Classifications and matched with selections of food demonstrating the remarkable versatility of the wines.
Following this you can try your hand at the winemaker’s art and create your own perfect blend from young and maturing Muscat stocks! The masterclass is an irresistible activity providing a fascinating insight into this unique and internationally famous wine – an experience unavailable in any other wine region. Lunch at Tuileries Restaurant is included, and the all up cost is $40 per person.
Centenary of Rutherglen Durif 1908-2008
It’s unusual for a grape variety to be ‘owned’ by a single wine region, but that hasn’t stopped wine lovers who regard the red grape Durif as being Rutherglen’s own.
Durif was first planted in the famous Rutherglen wine region in 1908, which means the variety is having a very special birthday this year, its one hundredth year.
Rutherglen Durif is truly a red wine with attitude. From the depths of its youthful inky colour, bold flavours and mid palate weight to the complexity of bottle age maturity and characteristic long finish.
The variety was recommended by Francois de Castella, the Victorian Government’s viticultural expert, who brought the disease resistent (when planted on American rootstocks) variety back to Australia following a study tour of France, identifying varieties with potential suitability for the local growing conditions which was suffering from phyloxera.
Introducing Durif to Rutherglen at the time was indeed a master stroke. The soils, the climate and the skills of the winemakers proved to be a winning combination that ensured the variety flourished in its new home, fully justifying de Castella’s belief that Durif was a perfect fit in Rutherglen. Now, after 100 years of family winemaking experience with the variety, Durif is proudly Rutherglen’s legendary red wine.
No other winegrape in Australia has created such a strong association with a single region than Durif’s symbiotic relationship with Rutherglen – except for Rutherglen Muscat – so it comes as no surprise that local winemakers are marking the Centenary of Rutherglen Durif with a celebratory weekend on 2-3 August to acknowledge the variety’s important role in shaping the local wine industry.
A major focus of the weekend is a grand black tie seven course, degustation dinner on Saturday 2 August appropriately being staged at All Saints Estate, site of the region’s first nursery where the Durif cuttings were prepared for planting in 1908. Guests of Honour will be Will de Castella, grandson of Francois together with his wife Heather. The regionally inspired degustation menu will be matched to a selection of Rutherglen’s finest wines, showcasing premium and back vintage releases of Durif and Rutherglen fortifieds – no surprise there! Cost is $160 per person.
Another highlight will be the Rutherglen Muscat Masterclass on Sunday morning, 3 August. This two hour session will be in two parts, starting with a tutored tasting by Rutherglen’s legendary Muscat producers, showcasing the four unique Rutherglen Muscat Classifications and matched with selections of food demonstrating the remarkable versatility of the wines.
Following this you can try your hand at the winemaker’s art and create your own perfect blend from young and maturing Muscat stocks! The masterclass is an irresistible activity providing a fascinating insight into this unique and internationally famous wine – an experience unavailable in any other wine region. Lunch at Tuileries Restaurant is included, and the all up cost is $40 per person.
Also over the August 2-3 weekend, wineries will be conducting special activities such as barrel tastings of young wines and ‘Reflections of Durif’, featuring current release and older Durif wines demonstrating how they evolve and mature with bottle age. The ability of Rutherglen Durif to age gracefully is one of the variety’s notable attributes, so these free tasting sessions around the various cellar doors are an opportunity not to be missed.
Bookings and enquiries for the Black Tie Dinner and Rutherglen Muscat Masterclass can be made on the freecall line 1300 787 929.
Wednesday, July 02, 2008
Bourbon just got sexy
If you think Bourbon is all about chugging down gallons of rough spirit with coke, think again. When Bourbon is very good, it's a gift from god! And while we're at it - let's not forget its very respectable cousin, Tennessee Whiskey. What's the difference? I'm so glad you asked!
Before we start - let's learn the basics - how Bourbon is made
- Starts out as a 'mash' of corn, rye, malted barley and spring water
- This 'mash' is cooked and then cooled down.
- At this time the mash is combined with a portion (approx 20%) of left over sour mash from a previous fermentation, which starts off the fermentation process in the new mash
- Once this has fermented, the resulting liquid is distilled. The raw spirit is called a 'white dog' - and it's nasty!!
- From here it is matured in new white oak cask barrels that have been charred on the inside. It's this charring that gives the Bourbon that sweet, caramelised flavour.
Did you know Bourbon is the only product in the US to be ratified by an act of congress.
To be called a bourbon a whiskey must;
- Made in the USA
- Aged in new, charred, American white oak barrels for a minimum of 2 years.
- The Mash (the mixture that is fermented and later distilled) must consist of a minimum of 51% Corn.
- Not be distilled at more than 160 proof or an ABV of 80%.
- Put in a barrel at no more than 125 proof or an ABV of 62.5%.
- Not bottled at less than 80 proof or an ABV of 40%.
- Nothing added post distillation save water.
A Tennessee Whiskey follows all of these steps except for one Major difference. And for this reason it is not permitted to be called a Bourbon.
After the mash is fermented and then distilled, it undergoes a process called Charcoal Mellowing:
- whiskey is mellowed drop-by-drop through 10 feet of charcoal.
- The exposure to oxygen allows the spirit to mellow and develop flavour. The resulting new spirit is milder, less harsh as well as fruitier and spicier.
- After ‘charcoal mellowing’ we go into the barrel for maturation. Below is the rick where the charcoal is made and this is the charcoal mellowing vats.
One way to appreciate the many subtle aromas and flavour nuances of fine bourbon is to sip it neat, with a little water or one single big cube of ice.
Classic Mint Julep
Muddle 6 fresh mint leaves with 1 teaspoon of powdered sugar and a little water
in a glass tumbler. Fill the glass with crushed ice. Pour 3 parts Bourbon over
and garnish with a sprig of fresh mint.
Manhattan
Glass: Martini glass
Method: 60ml Bourbon, 30ml sweet vermouth a dash of
bitters, stir ingredients over ice. Strain into chilled glass
Garnish: Maraschino cherry
Tasting notes
Slate - Smooth blended Bourbon Whiskey ($37)Quite mellow and smooth, a bit lacking in flavour it is too smooth. The heat builds up less of depth. Iodine and caramel. 6/10
Jim Beam Small Batch Kentucky Straight Bourbon Whiskey ($45)
Buttered warm corn bread, the corn taste shines through on the robust pallet of bold flavoured caramel squares. 7/10
Gentleman Jack Rare Tennessee Whiskey ($60)
Lovely sweet cedar characters shine through mixing it with orange rind and honey blossom. The mellowness of this whiskey is quite beautiful with palate flavours of concentrated malt, vanilla, iodine, chili and caramel. 7.5/10
Labrot and Graham Woodfod Reserve Kentucky Straight Bourbon Whiskey ($71)
A sexy subtlety is the name of the game here. Sawn cedar mixed with honeyed resin like flavours. Buttery overtones make this a very mellow like flavour and a heat that creeps up on you. Creamy vanilla like flavours. 8.25/10
Maker's Mark Kentucky Straight Bourbon Whiskey ($53)
Richly sweet overtones with robust orange peel and charred caramel squares. Wow - what a kick! 8.75/10
Baker's Kentucky Straight Bourbon Whiskey ($78)
Sprightly, very fierce on the palate with a sweet caramel that reaches to the very tip of the tongue. This robustness has strong iodine single malt whisky overtones. And at 53.5% i suggest you sit down while drinking this spirit! 8.25/10
Jack Daniels Tennessee Whiskey Single Barrel ($95)
Super mellow and smooth with an unbelievable depth of flavour and spirit. My absolute favourite.Sexy cognac like flavour march proudly along side unctuous honeyed vanilla pods. An amazing spirit. 9.5/10
Friday, June 27, 2008
hot wines this week
Wyndham Estate Bin 999 2007 Merlot
cherry plum with liquorice essence. A wildly enjoyable wine of great depth. Fruit driven with great spicy detail.
Quality 4 stars
Value 4 stars
$16
Evans and Tate 2006 Margaret River Chardonnay
super fruit driven peach apricot and marzipan. A great wine with citrus elements of lime.
Quality 4.25 stars
Value 4 stars
$21
Conte Estate McLaren Vale 2006 Rock Hill Shiraz
Not bad for an 18 dollar wine from McLaren Vale - lashing of rich opulent plum an blackcurrant fruit mashing up against a spicy menthol taste.
Quality 4 stars
Value 4 stars
$18
Richard Hamilton McLaren Vale 2006 Hut Block Cabernet Sauvignon
Here's a corker of a wine that is steeped in value. ripe blackberry and coffee like aromas abound with vanilla and spicy oak. Great depth of flavour.
Quality 4
Value 4.25
$18
Haselgrove HRS Coonawarra Reserve 2006 Cabernet
A truly sensational wine that has sporty flavours of ripe Cabernet fruit of blackberry and cassis as well as refreshing mint and dark chocolate. Sensational depth.
Quality 4.25
Value 4
$25
cherry plum with liquorice essence. A wildly enjoyable wine of great depth. Fruit driven with great spicy detail.
Quality 4 stars
Value 4 stars
$16
Evans and Tate 2006 Margaret River Chardonnay
super fruit driven peach apricot and marzipan. A great wine with citrus elements of lime.
Quality 4.25 stars
Value 4 stars
$21
Conte Estate McLaren Vale 2006 Rock Hill Shiraz
Not bad for an 18 dollar wine from McLaren Vale - lashing of rich opulent plum an blackcurrant fruit mashing up against a spicy menthol taste.
Quality 4 stars
Value 4 stars
$18
Richard Hamilton McLaren Vale 2006 Hut Block Cabernet Sauvignon
Here's a corker of a wine that is steeped in value. ripe blackberry and coffee like aromas abound with vanilla and spicy oak. Great depth of flavour.
Quality 4
Value 4.25
$18
Haselgrove HRS Coonawarra Reserve 2006 Cabernet
A truly sensational wine that has sporty flavours of ripe Cabernet fruit of blackberry and cassis as well as refreshing mint and dark chocolate. Sensational depth.
Quality 4.25
Value 4
$25
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