The Auswine Forum

One that used to come in for fearsome abuse was Lanson Black Label (aka battery acid), but a good number of people swear by picking it up when reduced and cellaring it for 5+ years, with the fearsome acidity keeping it fresh as it matures. Many years ago, in Tom Stevenson's Millennium Champagne &am...

Laherte Freres ultradition stood out in a recent tasting. $60 or thereabouts.

Black Cow restaurant in Launceston, very reasonable markups and great food Source at Mona - simply fabulous food and winelist Don't dismiss the smaller wineries and the up and comers - many of the bigger ones charge or are like tourist hell-holes Goaty Hill send their wines out regardless of the tem...

Love well made oxidative wines, including Juras and champagne but especially fortifieds which are a gift from the heavens. I'm a sucker for that juxtaposition of sweet and umami that you can only get through deliberate oxidation. Sherry, although I admit I do prefer the non-oxidative fino, Madeira, ...

AWRI is coming out with a report on red and whites in the very new future. Reading between the lines (figuratively as I haven't seen the report) both age 'better' under cork for the first few years then the difference in maturation disappears. The shortcomings of cork over screwcap don't disappear h...

I am still amazed the debate rages about leaky corks being a requirement for wines to age. The French have been running testing on this for centuries on white wine and in Australia for over 100 years on reds. It is called sparkling wine. It is under pressure and nothing is getting in there unless t...

You can get screw cap at any permeability rate you want. if you adjust your technique to the level of permeability you're going to have with screw cap, there is no issue at all And once they work out the right amount of permeability for any given wine in any given vintage the debate on oxygen will ...

It may be that you only buy white burgs at a restaurant. The extra markup on the bottle would be justified because the risk all sits with the restaurant. If it is corked or oxidised you send it back. Sorry? Not with you on the 'extra markup' comment. Are you replying to my post or someone else? If ...

Couldn't agree more RE white burgundy. I opened a 2011 GC Corton Charlemagne the other day because I wasn't convinced the tertiary improvement was worth the risk of taint and/or premox. It was fine but the last ultra premium white burgundy I will buy. That being said a 2006 Leroy BB on the followin...

Couldn't agree more RE white burgundy. I opened a 2011 GC Corton Charlemagne the other day because I wasn't convinced the tertiary improvement was worth the risk of taint and/or premox. It was fine but the last ultra premium white burgundy I will buy. That being said a 2006 Leroy BB on the following...

Cork problems are not an issue at all, customer service is the issue. I went to Costco last Wednesday night. Front up to the returns counter with two bottles, one a CdP and one Amarone. 'I'd like a refund for these two bottles please. What is the problem? This one is corked and this one is cooked. E...

Dog Point Section 97 is a must buy every year for me. Best NZ SB for my money. Pretty funky at times but ages beautifully and the funk blows off Sorry to be pedantic, but it's Section 94. Te Koko can be worth a look too, although a bit heavier on the oak influence. Both very interesting and I love ...

The other day I was looking at a couple of New Zealand Chardonnays, both from the 2009 vintage and both from Marlborough, a Greywacke and a Dog Point. The Greywacke was screw capped and the Dog Point had a cork seal. I knew of the reputation of Greywacke, mainly for their Sauvignon Blanc but not th...

did you buy them without trying them first? Yep Not sure where you are getting that from, I've had 2 x 2010 in the last few months and both were fantastic. I'm not a fan of high alcohol wines and these are definitely in that category. I thought they would hide it better. Glad you clarified, you sai...

Three (all) of my 2010s are off to auction. I'm not a fan of the hot alcohol flaw in them. did you buy them without trying them first? Yep Not sure where you are getting that from, I've had 2 x 2010 in the last few months and both were fantastic. I'm not a fan of high alcohol wines and these are de...

Gary W wrote:I've been banned by a number of wineries.

Me too, but different reasons I suspect. Or maybe not

Three (all) of my 2010s are off to auction. I'm not a fan of the hot alcohol flaw in them.

I'm not sure if time is going to heal some of these issues I'm noting in some early SC wines. Hard primary fruit yet the tannin seems to be aging and integrating quicker, giving an overall, unbalanced structural softness . It's not a SC versus cork debate it's just going to suck if you end up with ...

I am not convinced that wine under screw cap will show NO development, even over say twenty years. My experience of screw cap wines of 5-10yrs indicates distinctive development just with far less evidence of detractive oxidation/tertiary characters developing and a greater level of "freshness&...

Zealots and fundamentalists, those with faith and those that despise, love em all

Big difference between Cremant de Limoux (not Blanquette which is 90% Mauzac rather than Chardonnay) and Cava (some have traditional varieties dominant, others Chardonnay) or Champagne is the time on lees. The big tell for Champagne and Gran Reserva Cava and Franciacorta is the prominent autolysis a...

I did the L2 (aka The wine Behind the Label) at NSI Tafe or Sydney Wine Academy as it prefers to be called. Best three days I've ever spent in a class-room. It was over a long weekend IIRC and the guided tastings, of which there is a lot, and the discussions that follow are the most valuable part. T...

Unfortunately, what I would call a good cava (complex with autolysis but without the earth and burnt rubber) is almost as expensive as the equivalent champagne

Looks like that person who gave you that likes you very much.

Jancis Robinson said in part 18.5 (very high for her) Drink 2016-28. Great stuff.

intense and brooding on the nose. Top note of spice, extremely fine tannins underneath. Very classy with a chalky finish.

My method is bung it in roughly in the centre and pull it out. I may have been under-thinking this though

wow, really looking forward to the write-up that's a staunch effort

TravisW wrote:Has anyone tried them, Zaltos, in their dishwasher?

Always in the dishwasher. I broke one in a airbnb house's dishwasher because the base was knocked off the stem when I close it , but that wasn't the glass' fault

So if anyone going wants to take one for a 'test drive' let me know on the night. Maybe that's an idea for an offline? Road testing various glasses. I too have been thinking about upgrading from the Maxwell Williams we've used forever to something nicer now that we're appreciating our wine more. Wh...

Hey guys, I know you have some of these ferreted away. I'd like to beg borrow or buy if I could. While they are the sort of books one likes to dip into every now and then, I would need them until January 17. Wine and Society (Steve Charters) Wine Marketing and sales: success strategies for a saturat...

Michael McNally wrote:

rossmckay wrote:What's a DVD?

Betamax and VHS had a love child, and named it DVD.

Didn't you get the fax?

Cheers

Michael

I do recall buying a Mitsubishi fax in the 80s. $3200 IIRC