The Auswine Forum

Hi all

Looking forward to talking with you all. I am sitting here with a 2001 Hunter Shiraz cleanskin from a large retailer which is bloody good, and just got home to find a case of Reschke Bos 2002 that I ordered had arrived. One of the best wines I have had in recent times. Hope you have all got a good one open

Cheers

Mark

Hi Markov,

Welcome aboard. The Reschke Bos Cabernet 2002 was one of the very few 2002 Coonawarra Cabernets I bought, but a recent tasting from my stock wasn't all that impressive, I found it a little disjointed with the acid sticking out a bit much. It's interesting that this wine is still on sale nearly 3 years after it's original release in about April / May 2004, maybe there is a new vintage due soon.

On the subject of cleanskins, I'm drinking tonight a 2003 Barossa Reserve Shiraz cleanskin bought from Auswine 2 years ago for $15, it's a lovely wine, much better than a lot of wines from that vintage in the Barossa at twice the price. And for those that may have a passing interest in Thai food, it went extremely well with a quite fiery Thai green chicken curry, so that means it's nicely balanced, not overly tannic or oaky or acidic.

And for those that may have a passing interest in Thai food, it went extremely well with a quite fiery Thai green chicken curry, so that means it's nicely balanced, not overly tannic or oaky or acidic.

I find beer the best match. shiraz and green curry?? will have to believe you on that one. cant imagine it personally!!

Craig(NZ) wrote:

And for those that may have a passing interest in Thai food, it went extremely well with a quite fiery Thai green chicken curry, so that means it's nicely balanced, not overly tannic or oaky or acidic.

I find beer the best match. shiraz and green curry?? will have to believe you on that one. cant imagine it personally!!

Well, quite a few of my Thai friends agree with me, I always pack as many Oz shiraz (and the odd durif) as I can fit in the luggage when I visit Thailand and catch up with friends there. The couple we visit in BKK installed an aircon in their living area specifically so they can enjoy their red wine with their food. Not all shiraz will work, Te Mata Bullnose probably would, Craggy Range Block 14 maybe not.

A subset of my Monday tasting group usually adjourn to Sukothai restaurant after the tasting and we always drink red with some of the most authentic Thai food in Canberra.

Hi Brian

Had the Reschke on the long weekend and did not notice the acid imbalance. Just heaps of blackcurrent pastille nose that carried to the mouth and nice fine tannins. I am a big fan of rich black fruit wines. I've nearly finished this cleanskin and its softening and losing some tone as its been open but for $7.95 is excellent. Not sure of provenance and no cork clues. I will try the Reschke again on the weekend and report.

We have a curry night next weekend and thought a couple of nice shiraz but it might be hard to go past Hargreaves Hill Pale Ale. A wine drinkers beer. Must be from the glass, not the bottle.

Craig(NZ) wrote:

And for those that may have a passing interest in Thai food, it went extremely well with a quite fiery Thai green chicken curry, so that means it's nicely balanced, not overly tannic or oaky or acidic.

I find beer the best match. shiraz and green curry?? will have to believe you on that one. cant imagine it personally!!

I've found Delatite or Truckheim Gewurztraminer to be the perfect match for a real spicy Thai Green myself - Coopers Pale Ale aint half bad either.

Oh, and a very warm welcome to you markov!

Cheers,
Ian

Thanks Ian Look forward to hearing about everyones expereinces and knowledge.

Craig I like that idea. Had some Delatite ages ago and forgot about it. I will grab a bottle and see.

n4sir wrote: for a real spicy Thai Green myself - Coopers Pale Ale aint half bad either.

Cheers,
Ian

I agree coopers pale is the 'best' for a spicey Thai green, I also think RB is right with his shiraz, but it needs to be a strongly oaked style, the oak helps smooth the tingle Am currently having a panang with a Meerea Park 04 Munro Shiraz, and as good as the Munro is (its a great drop) the panang is overpowing....
should have got a 6 pack of pale ale

good points, but personally cant imagine 'wasting' a dry river gewurz drinking it with any food let alone spicy stuff. riesling is also a good choice, one a bit off dry and not too detailed. let the chillie add the detail

oakboy wrote:

n4sir wrote: for a real spicy Thai Green myself - Coopers Pale Ale aint half bad either.

Cheers,
Ian

I agree coopers pale is the 'best' for a spicey Thai green, I also think RB is right with his shiraz, but it needs to be a strongly oaked style, the oak helps smooth the tingle Am currently having a panang with a Meerea Park 04 Munro Shiraz, and as good as the Munro is (its a great drop) the panang is overpowing....
should have got a 6 pack of pale ale

Panang curry is usually one of the more subtle/milder and slightly sweet curries and we often have it at Sukothai for those that can't cope with a lot of chilli. Too much oak and tannin in a red wine is usually a negative with Thai food in my experience, but some of the softer, oaky SA shiraz do go pretty well.

I'm with RB on this one, Yvette and I love our curries both Thai and Indian and they are almost always consumed with a shiraz or durif. Needs to have plenty of flavour to win the battle with the chilli.

Glen