Spectre wrote to Adept <=-

That said, I do imagine there's some more-unique Australian wines out there, but my knowledge of Australian wine is mostly just mass-produced things that are unlikely to be sublime.

"quaffable, but not yet transcendent..."

Ha! Probably the biggest contribution to wine from Austraya, is the
"Goon Bag", being the guts out of cask wine.. chuckle. Not much of a
wine drinker either aside from the odd red occasionally. Finding a wine
I enjoy is rather hard work. There are some wines out of WA that are
meant to be flash, and we grow almost every grape variety there is, but some of our vin ordinaire is meant to punch above its weight.

Their Pinots noir are nice. I live on the California coast, and our climate
is cool and moist, with lots of morning fog. All of the pinots here have the same presentation - lots of dark cherry. They're some of my favorites, as I suffer from Cabernet Sauvignon burnout - Napa Valley and sonoma got too
oakey, too alcohol-laden.

What's something more "Australian" that you do consume?

To pop out of left field, there's always Bundaberg Ginger Beer, its a brewed softdrink.. no alcohol.. cold one on a hot day... hmmm also
seens to work with some flavours of asian food.

One of my old callers went on the wagon and started drinking ginger beer at parties. They're distinctive.

He disappeared for a month off my BBS, and we wondered where he'd gone off
to. He re-appeared with a post detailing all the things he'd learned when he stopped drinking. I don't remember any of them except number 5:

"I didn't realize until I stopped drinking that I DON'T KNOW HOW TO DANCE."


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That... doesn't sound either flattering or tasty, but _does_ sound entertaining.

I think the original idea, was convenience and not using glass. But it
became the home of the super budget wine brigade.. and the kind of customer that that attracts. So not very flattering and of dubious taste.

Those I've had, never particularly thought of as Australian, and thought were quite good.

I'm sure we're not the only ones that make it. We do have quite the ginger production going on in Queensland though and one of the side effects was starting up the Budderim Brewery, although its moved these days. So "Bundabarg" is probably a pretty Australian take on your ginger beer.

Interesting! Though, sadly, I think port is another thing that's especially lost on me -- fortified wines tend to be too sweet for me, or too high on the alcohol flavor.

It might be to hard, but you probably just need to find one that suits. They can vary wildly. You can also blend fortified wines to open up a whole new field. If you've got some to sweet and some to alcoholic you could just proportion it out for something that floats your boat.

In the same vein if you find something you like and its hiddeously expensive, you can buy a bottle of it, a larger quantity of something cheaper, and a bit o' brandy. Mix it all in a cask and let it sit for some time, you'll end up with something close to what you're looking for. :)

Spec


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"quaffable, but not yet transcendent..."

I've come never to expect much from a Cab Franc and this one is no different...

Please tell me we're quoting the same brilliant film. :)

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Their Pinots noir are nice. I live on the California coast, and our climate is cool and moist, with lots of morning fog. All of the pinots here have the same presentation - lots of dark cherry. They're some of
my favorites, as I suffer from Cabernet Sauvignon burnout - Napa Valley and sonoma got too oakey, too alcohol-laden.

Oak is the American way :( It's all vanilla and no fruit. It's a bummer.

I've come to love Paso wines because of how well they taste like Rhone wines. I'm a Californian through and through but our wine in the USA is trash :P With exceptions, like...Paso!

Plus the GSM is the blend of the gods. I can drink GSM and nothing else for the
rest of my days. Except, maybe, for a Burgundy pinot or a Jean Luis Chave Hermitage Rouge...but I digress.

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