The Auswine Forum

2005 pinot from Ngeringa in the Adelaide Hills last night. Under screwcap and beautiful development - fruit beyond the primary stage, good integration with tannins, no hard, added acid marring it. Good example for me of quality Australian red maturing under screwcap. Any time I hear 'hard' referred ...

Strange. Had six of the 2013 Maretti (Langhe Rosso, 70% Barbera, 30% Nebbiolo), including one this week, and nothing like your note's suggestion of green & bitter. Had that Pecorino and it's nothing exciting. The Delas Frere CdR 2012 I've also had and not like your note. Especially mint? Dodgy b...

Thanks everyone. That will get me started. Sommelier................it's Jamie Oliver's joint in Brissie. I'm thinking the 'sommelier' may be a bit wet behind the ears. They have a pretty smart wine program, across the stores, with some solid attention paid to what Italians they list and training f...

Red Smurf wrote:

felixp wrote: I prefer to add sugar to my coffee, not my wine.

Didn't pick you as a 'Natural' wine advocate.

Can't say I understood the orriginal comment. Was it saying the wines of the Jura are too sweet? Too acid?

"3300 scores for 2005 and about 2200 for 2009".

This seems strange. I'd have expected more wines tasted in 2009 than 2005.

Good stuff Gary.

When did Gary Walsh shut down Winorama and move across to Winefront? Are you comparing Campbell Mattinson's scoring in the 2005 sample to a 2009 sample with different reviewers?

There is also the issue that brett can strip fruit character. Not just about what it 'adds' to wines and whether you like those things or not. I agree. It can detract from terroir, strip fruit character, taste like metallic elastoplasty horsepoo. But my point is that brett isn't always bad. It can ...

I generally like a bit of brett but it depends on what kind.... Rotting meat, metallic, band aid..not a big fan......Meat, leather, a bit of barnyard..pooey is ok....too pooey is maybe a bit much for me. I like it when it adds a bit of complexity and interest...but I don't like when it dominates a ...

The WET regime is the most insane tax regime on wine in any wine producing country world wide. It makes no sense and should be completely abolished. Part of the agreement regarding introducing GST was that these ridiculous taxes including taxes like stamp duty on houses and cars should be abolished...

Never had a bretty wine I thought wouldn't have been better without it.

I like Sauternes with desserts that combine citrus, richness and pastry. Lemon tart with a good pate brisee base, for instance. My suggestion would be take the bottle (and a backup vaguely similar) out to a good local restaurant and tee up a matching dessert. Daniel at Pulp Kitchen would sort you ou...

Even if BD thinking is a bit mad, I'm not sure it's as crazy as flogging the land, exposing workers to dangerous chemicals, sucking up scarce water & then turning out cheap plonk.

Although it sounds like it wasn't too bad and it had higher than normal acidity..which for Zin is good if you want it to age...But comparing wines from a different vintage doesn't really do much for this type of comparison... Absolutely right, so allow me to step out of the way to make room for all...

Some good stuff there. Sorry I couldn't make it.

Is this be the second 2011 release? Has there been any reviews for the 2011? Or was it more 2010 released earlier this year? I'm no expert but I'm not sure I'd expect a stellar vintage however, I am still keen on trying some. Looking forward to the Rag arriving. They're usually a good read (which r...

Pinot blanc has been a good fit for sushi & sashimi for me, as well as a lot of vegetable dishes. Australian dry riesling too. More left-field option, but really good, is dry sherry. Fino, manzanilla & palo cortado work well with sushi & sashimi, and have an affinity with miso too. Aged ...

If it does turn out that, at the moment, what you like is young, rich, dark-fruited, Barossa-styled shiraz, there's nothing wrong with that. You have the bulk of the Australian wine industry competing for your attentions too, so lots of value on offer.

Come round for dinner sometime and I'll open some Spaniards, Matt.

Best Australian gewurtz I've had, that 2005 Penfolds Cellar Reserve. I should have bought more.

Keep an eye on Jamie Goode's wine blog (he's on Twitter too) for a bunch of information on wine things in London.
http://www.wineanorak.com/wineblog/

Don't forget the beer, too.

Thanks. That's helpful. Hunter shiraz already has you close to quite a few Italian red profiles. Decent Chianti, with food and with a bit of age on it, has a fair bit in common with Hunter shiraz. You might also find some reasonably priced wines based on the Montepulciano grape have a fullness of fr...

Casper, how about you give us an idea of what wines you like to drink, with and without food, and we can come up with some Italianate suggestions?

Buy a 12 bottle lot of the $20 Hoddles Creek pinot noir. Cellar them. Have one a year, keeping a note on what it was like when you had it. Not expensive, a safe bet, and a good way to see if you like how some Oz pinot can age.

If you are near Red Hill, go and see David at Eldridge Estate. Excellent gamay, fine chardonnay. Also a maker of pinot noir and a 'PTG' blend of pinot and gamay which is really good drinking. A pretty spot too.

http://eldridge-estate.com.au/

Ashton Hills. Ngeringa. Best pinots from the Adelaide Hills, for me.

Tammy & I will be there. I might bring an older Moda from Primo Estate (amarone-styled cabernet merlot blend). Could bring bubbles or a white as well.

Sounds good. I pulled a bunch of older reds out of the cellar yesterday. The Vat 9 didn't survive past last night, but I'll bring another older red. Maybe a white blend as well. Thanks for organising.

No from me. Could have done the 16th but not the 23rd. Go ahead without, I reckon.

OK, so how about Friday 16 May for the next one? Probably time for a new thread if so.