The Auswine Forum

Where in the UK/USA and what stores?
My experience in the produce in Australia is very very good on average.
Whereas in both the UK/US, it sucks, on average.
You can find incredible produce in both the UK/US, but you pay for it and, depending on where you are, you need to really look for it...

I think that whoever is selling the three bottles currently on Langtons deserves the right for them to be offered/sold fairly through the auction channel, and not somehow funneled to you to replace your lost/broken ones. It's unfortunate for you, but I guess take the refund and move on. Does it cha...

Wine lovers buy Penfolds. We here may not like them, but my gripe with them is just that the QPR is low and they lack a sense of terrior. Cant say that they are not well made wines though and if you have enough money and are after a good drink, rather than a good drink that is an expression of a pa...

I found a few cases of Elizabeth semillon from 01 & 03 under cork. What a bargain! Developed colour from 20 years under cork. Both were delightful. Rich and complex, with unique flavour profiles. I much prefer cork for semillon though I’m aware of rotten runs especially with Elizabeth! I think ...

You should be able to find Beaujolais at fair prices....Maybe not the top producers but there are plenty of good ones that are affordable..

If there was zero alcohol wine that you couldn't distinguish between it and normal wine...and at the same quality/uniqueness level....Or in otherwords, if alcohol was not in wine would you still drink it assuming it tasted the same, etc, etc, the answer is yes. Doesn't seem likely though...If I need...

It’s a good wine from a great year…I went very long on it. The P2 is even better from 2002. Champagne is notoriously fickle if not well stored so auction buys are risky. That said, it’s not going to be your friend’s problem! Yeap exactly...As long as she has no firm belief storage has been question...

Hi Malcolm, It's the Guala Seal Elite synthetic cork - I had not seen one for years and was shocked to see it when I opened a 2016 Chateau Bernadotte a couple of months ago. I was sure I read/heard that the company went broke some time ago... There was an original thread about this thing back in 20...

I’m not sure I see DIAM as a replacement for cork. Mainly because of the faith in producers abroad I’ve talked to in taint free corks. The fast advent and popularity of DIAM in Piedmont surprised me. Opening about five bottles a week I was shocked to notice how many were under DiAM- and it happened...

I’m not a fan with any cork issues. I have tens of thousands of dollars of tainted wine ( I just haven’t opened them yet ) But there is nothing I have seen that will see cork disappear in the wine industry in the next 20-30 years. As time goes by, screw-cap is losing its initial small degree of tra...

I think for most whites, I'd do youngest to oldest...allowing the complexity to build and it not outshine the younger wines... For many reds I'd probably do the opposite...since the tannins sometimes even the fruit would get in the way of tasting the older wines and overshadow the complexity...Of co...

I don't think it make sense either given this is just an internal transfer but at the same time, it is still pretty reasonable for shipping. I don't think the intent of the pickup was to save people money but to add convenience. You don't have to be home to receive the shipment....you also don't hav...

Wink's book is an excellent resource for learning about the region...Good for the history, the people the food and the wine in general....and of course it has information on many different producers... I'm not sure I'd use it for producer recommendations though..just so much going on and things have...

Tons of other really good producers but tried to keep it safer...St Pierre may have some wines a bit out there..Les Dolomies in 18 apparently had some ox notes in the ouille wines by the time it got to bottling... And if you look for Ganevat....He has his domaine and neg wines....some of the neg win...

I can understand decanting a premox white burg. It’s the same as with very old reds or older Rhone whites - they may look dead, but air can bring them back to life. There have been a lot of reports over the years, with the 96 whites especially, that giving them air reverses the premox. You could ch...

For some reason, in Europe, there are plenty of obviously oxidized whites that sell at auction. It is almost like premoxed white burgundy doesn't exist because they (not all but quite a few) don't see this as a problem..I'm not sure. Makes me question if it is pure ignorance on their part or ours......

Start with Ouille Chardonnay and Savagnin and if you want to try a red, Trousseau. It is an over simplification but basically all of the natural producers in the Jura are a good place to start. Some producers that you might like that shouldn't be too hard to find. Les Dolomies Domaine de Saint-Pierr...

Thanks indeed Polymer for confirming the Montbourgeau label. Polymer and Tigger - you both sound as enthusiastic about Jura as a couple of the people in my tasting group. Great descriptions of the characters that make Jura different. There was also discussion / exploration on the night of the conce...

It is Montbourgeau...Great producer in L'Etoile... I don't know if I'd call the finish short in the reds..but I guess it depends on what you're expecting. They're not mouth coating wines generally...more freshness...trousseau will tend to have a little grip..sometimes their pinots too much...But the...

Oh..I didn't take it as a joke because it is a legit question, as you pointed out. I know plenty of people that are perfectly fine w/ a wine even after it has been through a flood..and plenty that aren't. I think one difference though is if you have wine submerged for years in the ocean...if the cor...

I think the concern w/ flooding is that all of the junk that gets to the cork..around the cork...on the bottle..in the portion between cork and bottle...maybe what gets in the wine and we couldn't see. Although with proper cleaning the wines are probably perfectly fine, I think everyone makes that d...

So I finally got around to using these and did a comparison with Zaltos... Grassl Liberte....In the hand, this feels very light, thin but comparable to thicker Zaltos..So I think on average, a Zalto Universal feels slightly thinner in the stem but not by much. The Grassl Liberte seems a little short...

I dunno..sounds a bit normal for Wendouree....Acetic - Yeap always..for older ones. A bit manky? Sure. Minimal fruit flavor and dirty leather..yeap...The stewed fruit sounds a bit off (2001s can be a little like that). When they're a bit too acetic and stinky, they need a lot of air...but I'd consid...

Ozzie It was Bouchard as a whole I was commenting upon, rather than the wine you had. After a glass of bubbles we had 18 La Vignee Blanc 18 Clos St Landry PremierCru 05 Corton Charlemange 18 La Vignee Rouge 18 Chambolle-Musigny Village 17 Volnay Taille Pieds Premier Cru 16 Le Corton Grand Cru 09 La...

I think you're pretty safe aging them well into their 20s...wine is a lot more resilient than we think and especially wines like Rioja where the classification has some barrel and bottle age requirements, I have no doubts that your grand reservas will age easily into their 20s if not longer. But as ...

I do think if you make a biggish Grenache, that they definitely get better with significant time...Still has the alcohol but the overall weight drops and it actually becomes a bit more Pinot like.... This happens both with AU Grenache as well as Rhone Blends... That said...I prefer that it not need ...

You don't think there's anything wrong with the mask scenario and nor does the NSW government. In my view, it's a quarantine hotel, and if the guard out front of the room isn't wearing a mask I have to wonder what precautions ( or lack of ) the cleaners have? Without debating the level of protectio...

I think it depends. At least from what I've seen from most other countries, the problem is just a capacity/flight issue more than anything else. Some airlines have started only booking what they can take rather than bumping people off of flights, etc..which was incredibly problematic for people pla...

I think it depends. At least from what I've seen from most other countries, the problem is just a capacity/flight issue more than anything else. Some airlines have started only booking what they can take rather than bumping people off of flights, etc..which was incredibly problematic for people plan...

Tons of Aussies in LA that are stranded...and they're the lucky ones since there is an actual direct flight. The ones that actually need to pass through a location are doing it real tough because of how unpredictable getting a flight seems to be (although there seems to be enough information out the...