Wino's post in this thread [Wine discussion]

[saam]

Australia has a vast array of nice tasting wine

You just have to travel alot to ensure you get a good blend of what you as an individual like

I prefer to try and match the wine to the food i eat

Working for an italian food and wine importer some 5 years ago has made me more familiar with the stuff good and bad

Im getting married at a vineyard, whichmount i beleive its called

It won the best shiraz 2004 vintage in france, a pretty tuff feat for any nation

[Pinch]

Just remember guys and girls, try to avoid getting wine flu the next day!

I do like the fact though that emminently drinkable vino in the Chianti in Tuscany is cheaper in the Coop supermarcato's than a similar size bottle of coke. Nice.

Closer to home, check out Tallavera Grove in Mount View on the edge of the Hunter Vally. Awesome shiraz (it is the Hunter) and semillion. Also have some cold climate vines near Orange for some very sice SSB blends etc.

The cellar door is fantastic and is higher up on the mountain, the microclimate of which gives a bit of distinction to their range. The view back over to Cessnock and Pokolbin is very tuscan too.

[Road_Warrior]

Right. This last little wine expedition on the weekend has left me with a little conundrum. I have no more space in my poxy little wine rack. I want a bigger, funky one, preferably one that is made out of a wine barrel. What do you blokes use?

[Iggypoppin']

cedar, about 100 years old, holds 48 bottles. Hehe, my great gramps made it

[sgt_doofey]

Originally Posted by Road_Warrior

Right. This last little wine expedition on the weekend has left me with a little conundrum. I have no more space in my poxy little wine rack. I want a bigger, funky one, preferably one that is made out of a wine barrel. What do you blokes use?

A wine glass to help empty out the rack.

[Road_Warrior]

Originally Posted by NJXR6

cedar, about 100 years old, holds 48 bottles. Hehe, my great gramps made it

pics plz

Originally Posted by sgt_doofey

A wine glass to help empty out the rack.

We're working on it. But still need a decent rack.

[sgt_doofey]

I bought the wife a wine rack a while ago. It was just a plain pine rack which holds about 48 bottles. I just sanded it back and stained it myself. Does the trick.
All the rest of the wine is just scattered around the house in cupboards and under beds.

[Paxton]

Over the weekend, I was lucky enough to sample a lovely Australian Sauvignon Blanc, by Kingston Estate. From the Adelaide Hills, it wasn't as sickly as some of the New Zealand Whites, but was balanced, and my Wife even commented that it was better than the mass produced Giesen and Villa Maria Sauvignon Blancs that you can get cheap now. If I wanted White wine, I'm still partial to a nice Chardonnay, but the Aussie Sav Blancs are getting much better.

[Sam_Boss260]

Well, we are spending 4 glorious days in the Hunter this weekend. Looking forward to sampling and guzzling some more wine. Will be looking for that Tallavera Grove now...

[Paxton]

Originally Posted by Sam_Boss260

Well, we are spending 4 glorious days in the Hunter this weekend. Looking forward to sampling and guzzling some more wine. Will be looking for that Tallavera Grove now...

Make sure you head to the Hope Estate (formerly Rothbury's). Their Shiraz is excellent, and their '06 Merlot is stunning.

[sgt_doofey]

Originally Posted by Paxton

but the Aussie Sav Blancs are getting much better.

Trying not to tout the wife's wares too much but have you tried the St Hallett Poacher's Blend? Sem, Sav Blanc with a twist of Riesling. A very good summer wine that one.
Not too much of a Cardonnay fan myself. Too much oak. Prefer the Rieslings and Sav Blancs.

[sgt_doofey]

Speaking of the wife's work, they had a bit too much time on their hands on Friday afternoon: http://www.youtube.com/watch?v=sTjq9bNQ4O4
This little video is going to be used to promote their Gamekeeper's Reserve wine over in the UK.

[Paxton]

Originally Posted by sgt_doofey

Trying not to tout the wife's wares too much but have you tried the St Hallett Poacher's Blend? Sem, Sav Blanc with a twist of Riesling. A very good summer wine that one.
Not too much of a Cardonnay fan myself. Too much oak. Prefer the Rieslings and Sav Blancs.

Rieslings are too sweet for me, which explains why I'm not a fan of the New Zealand Sauvignon Blancs.

I'll have to have a look out for the St. Hallet's however, as it is starting to warm up in Sydney, and long afternoon Barbeques are just around the corner.

[sgt_doofey]

Poachers would probably be too sweet then as well.

[Wally]

Seeing as I'm not a wino, but I'm hosting a 1970's party next month I guess some of you lot could steer me in the right direction for:

Port (Stanton and Kileen?)
Pearl fizzy wine?
Muscatel?

I have a few old 70's/60's Hermitage, Cabs, etc stashed away which should be well and truely spoiled by now.

[sgt_doofey]

Originally Posted by Wally

stashed away which should be well and truely spoiled by now.

Bring them out when people are drunk. They won't be able to tell.
As for your other question, sorry, can't help there.

[Brent]

Originally Posted by Paxton

Rieslings are too sweet for me, which explains why I'm not a fan of the New Zealand Sauvignon Blancs.

You've been trying the wrong rieslings my friend... _2:

Most good Australian riesling these days are made in the bone dry, acidic style which is suitable for long term ageing if that's your thing. Personally, I love a brisk, acidic riesling with fresh seafood. Clare and Eden valley are top notch spots for riesling. If you've had ones that are a touch sweet, I'd guess that they were from geographic areas that are a bit too warm for ideal riesling conditions. Too warm = grapes ripen too much = residual sugar.

Off the top of my head, good producers include Seppelt Drumborg; Leo Buring; Petaluma; Grosset; Pikes; Richmond Grove Watervale; Mesh; and a variety of others.

Good riesling isn't cheap. You can pay $50 for a Grosset or Seppelt Drumborg, but most good ones are in the $18-30 range which is still good value compared with top notch chardonnay which is often 2 to 3 times that price. The old maxim still holds true......you get what you pay for.

If you're struggling with over-oaked chardonnay, then unfortunately I'd advise keeping clear of the mass produced cheap stuff. Usually, sub $15 chardonnay is pretty ordinary, and loaded with oak to mask the poor fruit quality. Awesome chardonnay is made all over the place, with special mention to Margaret River, Yarra Valley, Adelaide Hills, and Mornington Peninsula. Again, avoid the 'hotter' climates which usually lead to a heavier, riper, oak-driven style. A good producer will produce a chardonnay that has lovely fresh fruit on the palate, combined with barely noticeable oak and great complexity of flavour.

PS. Don't drink good riesling or chardonnay too cold. If its too cold, the fruit flavour is masked, and all you taste is oak or acid. Not good. Let it warm in the glass a bit.

Brent.

[Paxton]

Originally Posted by Brent

You've been trying the wrong rieslings my friend... _2:

Most good Australian riesling these days are made in the bone dry, acidic style which is suitable for long term ageing if that's your thing. Personally, I love a brisk, acidic riesling with fresh seafood. Clare and Eden valley are top notch spots for riesling. If you've had ones that are a touch sweet, I'd guess that they were from geographic areas that are a bit too warm for ideal riesling conditions. Too warm = grapes ripen too much = residual sugar.

Off the top of my head, good producers include Seppelt Drumborg; Leo Buring; Petaluma; Grosset; Pikes; Richmond Grove Watervale; Mesh; and a variety of others.

Good riesling isn't cheap. You can pay $50 for a Grosset or Seppelt Drumborg, but most good ones are in the $18-30 range which is still good value compared with top notch chardonnay which is often 2 to 3 times that price. The old maxim still holds true......you get what you pay for.

If you're struggling with over-oaked chardonnay, then unfortunately I'd advise keeping clear of the mass produced cheap stuff. Usually, sub $15 chardonnay is pretty ordinary, and loaded with oak to mask the poor fruit quality. Awesome chardonnay is made all over the place, with special mention to Margaret River, Yarra Valley, Adelaide Hills, and Mornington Peninsula. Again, avoid the 'hotter' climates which usually lead to a heavier, riper, oak-driven style. A good producer will produce a chardonnay that has lovely fresh fruit on the palate, combined with barely noticeable oak and great complexity of flavour.

PS. Don't drink good riesling or chardonnay too cold. If its too cold, the fruit flavour is masked, and all you taste is oak or acid. Not good. Let it warm in the glass a bit.

Brent.

Wally - Everyone got drunk for the first time on Passion Pop. You can't go wrong with a bottle or three, each. Just make sure you have been drinking first, as it doesn't taste too good if you are sober.

Brent - I was brought up on, or, my Mum used to drink Hardy's Sigersdorf. God that was awful. I must admit to not venturing too far outside of my comfort zone when it comes to wine, but I will try and make an effort to get into a proper Australian Riesling, and moved away into earthy reds, and fruity Chardonnays. My ideal red is a Merlot, probably from Orange, or the Barossa. When Summer arrives, I'll get back into some proper Whites. Nothing beats a slightly chilled White on a Hot Summer afternoon.

[FPV GT]

I can never understand the insistence of the winemaker to foul the wine with oak.
Damn, I want to taste the grape not some old steenky piece of driftwood.

Regards
Paul

[ltd]

Originally Posted by Brent

You've been trying the wrong rieslings my friend... _2:

Most good Australian riesling these days are made in the bone dry, acidic style which is suitable for long term ageing if that's your thing. Personally, I love a brisk, acidic riesling with fresh seafood. Clare and Eden valley are top notch spots for riesling. If you've had ones that are a touch sweet, I'd guess that they were from geographic areas that are a bit too warm for ideal riesling conditions. Too warm = grapes ripen too much = residual sugar.

Off the top of my head, good producers include Seppelt Drumborg; Leo Buring; Petaluma; Grosset; Pikes; Richmond Grove Watervale; Mesh; and a variety of others.

Good riesling isn't cheap. You can pay $50 for a Grosset or Seppelt Drumborg, but most good ones are in the $18-30 range which is still good value compared with top notch chardonnay which is often 2 to 3 times that price. The old maxim still holds true......you get what you pay for.

If you're struggling with over-oaked chardonnay, then unfortunately I'd advise keeping clear of the mass produced cheap stuff. Usually, sub $15 chardonnay is pretty ordinary, and loaded with oak to mask the poor fruit quality. Awesome chardonnay is made all over the place, with special mention to Margaret River, Yarra Valley, Adelaide Hills, and Mornington Peninsula. Again, avoid the 'hotter' climates which usually lead to a heavier, riper, oak-driven style. A good producer will produce a chardonnay that has lovely fresh fruit on the palate, combined with barely noticeable oak and great complexity of flavour.

PS. Don't drink good riesling or chardonnay too cold. If its too cold, the fruit flavour is masked, and all you taste is oak or acid. Not good. Let it warm in the glass a bit.

Brent.

Brent, I agree with paxton in part that the rieslings are a little sweet, maybe not in residual sugar but the riesling fruit has a sweeter, less crisp fruit to say the chardonnay. It leaves a sweeter impression on the palate; but I do love them.
Have you tried some of the rieslings and chardonnays from Tasmania? The cooler climate there lends itself to some fantastic whites, and they are just starting to experiment with some pinot's too. Bundaleera 2005 pinot is not cheap at about $60/bottle but the taste is intense to say the least, check it out if you get the chance. They also produce some fantastic sparklings down there, Taltarni, Pepik, and Josef Chromy but to name a few.

As for chardonnay with Oak, I can't stand it without it. Unoaked I find to be far too young and fruity, I want a little complexity and not just a fruit drink. I picked up a case of Sandalford 1993 reserve chardonnay and it's frightfully good. I was going to age it but sadly I have only one bottle left.

Qwiksix I have tried several of the US wines, invariably I always find myself going to the Australian wine section in US supermarkets as opposed to anything they have. Don't get me wrong, they do have some palatable stuff but it tends to have a buttery complexity; sort of like how everything in America tends to be either deep fried or offer "cheese with that".

[Brent]

Originally Posted by ltd

As for chardonnay with Oak, I can't stand it without it. Unoaked I find to be far too young and fruity, I want a little complexity and not just a fruit drink.

Agree 100% with you there. I've never bought a bottle of unoaked chardonnay yet. All that I've tried have lacked body and complexity. The oak needs to be of high quality, and carefully used so that not too much oak influence is imparted into the wine.

[sgt_doofey]

Originally Posted by ltd

Qwiksix I have tried several of the US wines, invariably I always find myself going to the Australian wine section in US supermarkets as opposed to anything they have. Don't get me wrong, they do have some palatable stuff but it tends to have a buttery complexity; sort of like how everything in America tends to be either deep fried or offer "cheese with that".

Australian wines, especially reds, are big and ballsy compared to the Yank ones. The Americans are softer than us Aussies and it's reflected in the wines as well.
Wines are made for different reasons in different countries. In Italy and France, they're made to be eaten with food. Once the meal is over, the cork is put back in the bottle and that's the end of the wine intake. As for us Aussies, we finish off that bottle, open another, finish that one off and start another, lather, rinse, repeat, fall over.
The American wine industry is still a bit of a fledgling industry. There are actually a lot of Aussie winemakers over there producing their wines and using our knowledge to make wine.

[GT]

I love all the wines from Central Otago New Zealand, where the Wineries are boutique ones and not mass produced.

The Pinot Noir & Pinot Gris are absolutely world class and many are available here. Look for labels like Quartz Reef, Rippon, Mount Maude, Felton Road, Mt Difficulty, Peregrine, Gibbston Valley, Chard Farm and Two Paddocks (Sam Neill the actor owns and runs this winery).

The Sav Blancs and Rieslings are also very distinctive & unique from this region. Superb quality again.

Cheers
Gaela

[Brent]

Its easy to forget the great range of red wine styles we have here in Australia. Sure, its easy to get hold of the 'bigger' styles of reds from say the Barossa or McLarenvale, but don't dismiss the cooler climate reds. Great examples are from Margaret River and Coonawarra, the Yarra Valley, Hunter Valley, and the Grampians/Pyrenees area of Victoria. Reds from those areas are anything but big and ballsy......they are often quite elegant, lower in alcohol, and match very well with food. Worth a look.

[russellw]

As a non drinker, does liking wine gums count?

The proper ones made by Maynards are wonderful and my favourites are the black and green ones - they have a pleasant taste, a gentle palate and are easy on the nose.

Cheers
Russ

[GT]

Originally Posted by russellw

As a non drinker, does liking wine gums count? The proper ones made by Maynards are wonderful and my favourites are the black and green ones.

Cheers
Russ

It's great - I don't have to share the bottle! :

Gaela

[Road_Warrior]

Originally Posted by Brent

Its easy to forget the great range of red wine styles we have here in Australia. Sure, its easy to get hold of the 'bigger' styles of reds from say the Barossa or McLarenvale, but don't dismiss the cooler climate reds. Great examples are from Margaret River and Coonawarra, the Yarra Valley, Hunter Valley, and the Grampians/Pyrenees area of Victoria. Reds from those areas are anything but big and ballsy......they are often quite elegant, lower in alcohol, and match very well with food. Worth a look.

Denmark, Pemberton, Plantagenet Region...

[ltd]

Okay, I'm a little jetlagged but I'll let you in on a little secret as to where you can get some really great wine at bargain prices.

http://www.graysonline.com/Wine-Beer...er-and-Spirits

[sgt_doofey]

Originally Posted by ltd

Okay, I'm a little jetlagged but I'll let you in on a little secret as to where you can get some really great wine at bargain prices.

http://www.graysonline.com/Wine-Beer...er-and-Spirits

It's probably wine that they couldn't sell. The wife's work (well, Lion Nathan actually) had a bit of a clearance sale where you could buy export labeled wines really cheap. (By export labeled, I mean wines with labels on them for overseas markets like the US and UK. Different info than the Aussie labels)

[ltd]

Originally Posted by sgt_doofey

It's probably wine that they couldn't sell. The wife's work (well, Lion Nathan actually) had a bit of a clearance sale where you could buy export labeled wines really cheap. (By export labeled, I mean wines with labels on them for overseas markets like the US and UK. Different info than the Aussie labels)

I originally thought that, but when at stockshill some time ago I asked them. They said when they have a big production year it was being able to clear excess rapidly rather than trickle sell it or have to store it. I asked about the 2007 chardonnay which they had, it was still being sold from them but they'd produced so much that year, it was easier to do a deal on it. Graysonline also do export labels too. Funnily enough, there was a winery that went bust a year ago and they were selling 20,000 odd litres of shiraz, you just had to remove it.
Sort of something Barney from the Simpsons would have loved.