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Posts Tagged ‘rich’

I saw this in a bottle shop, and honestly I’ve been a bit fed up with Riesling lately. As you know, last month I went to the Good Food and Wine Show I tried a few Rieslings here and there. Overall, too young to be consumed without food. I found nothing where I thought, “wow thats interesting” or “the depth in that wine is stunning”. All citrusy and dull.

Statement: Petaluma Chardy is the bomb. Instantly a reliable wine.

I saw this, a Petaluma Riesling $33 in a bottle shop. I figured I would give Riesling one last try. Afterall  every palate changes, as do styles over the years.  After all – you wouldn’t be seen dead with your mothers 80′s perm today would you? But maybe our kids will “die for it”.

Maybe my relationship with Riesling is just over. Its not you its me. MY palate has changed and there is no longer room in my cellar for you. Sure, we’ll meet again from time to time – with mutal friends and at work events and functions and we’ll be polite to each other.  But it just won’t be the same. You’re back on the market, and I’ll put you back on the shelf.

But I decided that Riesling can still be a romantic at times. Not just monosyllabic like my partner can be. Just like Dave has shown me over the years, Riesling can be dual toned, deep, personal and long lasting. Hell, there are times when we can disagree but maybe its just a phase. Riesling surely couldnt be a phase?

So I grabbed it, lovingly Dave paid for it (love you), and I cracked it. Literally of course this time, because its a stelvin seal.

Lovely Golden colour. I know I’m flirting with danger here, I don’t like to cheat on Chardonnay with another intense wine unless I will be truely satisfied. And looks do matter.

The nose is subtle, yet delicate and flawless. Its a rounded bouquet with pear, slight citrus texture and lemon blossoms. Hint of spiciness follows through reminding me of cinnamon toast in the morning.

Cumquats on the palate – and not just because of the euphemism! Mixed Citrus including lemons dance all over the front of the palate. This is broadened by the breadth of acidity on offer – which I am already noticing is discipating with bottle age- but well balanced by generous fruit. There is a minerally/flinty/chalky character – but I don’t think most would notice.

This wine needs to continue to be cellared by those who could tame it!! Lie it down, and awake it when you’re ready for a full styled, generous Riesling that can steal your heart all over again.

And before the complaints set in I haven’t even said how it felt on my tongue! LOL

This wine has rejuvinated my love of Riesling. Its a pity that there are too many flowery models out there only interested in your money.

12.5% al/vol, screw cap, available in bottleshops

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I was so excited this week. I’ll get to this in a second.

I am a huge supporter of Facebook for Business marketing. I started Petersons Wines off when I worked there and it now is in the thousands in both friends and fans. Its been brilliant with lots of rewards for wine drinkers including notification of events, novelty of applications, new releases and general interaction with your favourite winery INSTANTLY.

When I started the use of Facebook I was hit with criticism. From other colleagues ( to whom I am blowing a big fat raspberry of phooey); other wineries (who ironically now also “have” to use it to remain competitive which I lOVE), from marketers and from others. But overall the response what beyond expectations, so much so other wineries and businesses followed suit. I even did some consultancy work to establish the same for other wineries. FIGJAM.

But enough on this. I WAS SO EXCITED THIS WEEK… because last week I was able to offer a winery advice on how they could increase hits to their Facebook page. They posted asking for advice from consumers and I thought… I can do this…

So I rattled off some quick (but extensive) list of what I know all about social networking marketing.

And this week I got a message from that winery saying I’d won a twin pack of wine for offering advice. I would have done it for free! So in return I’ve decided to give them a plug on my blog. (I hope they don’t mind)

I received in the post today, a bottle of Deen De Bortoli Vat 7 Chardonnay (and a Durif TBA). I believe “South Eastern Australia” is a euphemism for Griffith (Australia’s largest chunk of wine growing).  This is also obvious because De Bortoli are also known for their Noble One (very very good) and Griffith is perfect locale for growing Botrytised fruit. But could indicate anywhere else within the vicinity of South Eastern Australia.

I was provided with tasting notes but chucked these out. Wine is subjective and this is what I thought of it:

A bright, yet pale lemony straw colour without that heavy oaky colour.  An oaked Chardonnay with a nice leaness about it. Its there but if you weren’t totally looking for it you might forget you don’t drink oaked chardonnay. Its definately NOT new oak. But its got a nice rounded palate with full display of peach, and mandarin and a hint of rock melon. True varietal characters. A nice level of residual sugar remains on the palate – something sure to please the masses, and works really quite well  for this wine as its backed up by pleasant acidity.

I enjoy the complexity of the bouquet here – again Yellow Peach, almonds/nuttiness, and really reminicent of… Chardonnay. Its suffice, exactly what I would expect. Very pleasant. Enjoyable.

I ideally, would match with spicy seafood including Thai Chilli Prawns, or something with an Asian  spicy slant. Anything kind of fruity goes great with spice – and as a solid wineo, this is why I don’t totally reject fruity wines. Don’t get me wrong – its not fruity for a supermarket wine, its fruity for a cellar door wine. I also LOVE spicy foods. BUT… for me Anything Goes with Chardonnay. If I had a movie about my life, that would be the title.

13% al/vol, screw cap. http://www.debortoli.com.au/our-wines/our-brands/deen-vat-series/listing/view/deen-vat-7-chardonnay-2009.html 

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For those of you who know me, you would know that I love Chardonnay. Call me old fashioned – BUT in my favour I am a product of the 80′s, and I am very similar to my mum who also loves Chardonnay. I might talk wine all day, and enjoy a large  plethora of varieties, but after hours I want to go home and have a glass bottle of Chardonnay. But I do draw the line on a few options.

Unlike most of you ABC’s (Anything But Chardonnay), I do enjoy Oaked Chardonnay. I think there are so many poorly made Chardonnays out there that it got a bad name – much like all the rubbish Sauv Blancs available now. It happens when something becomes fashionable. We see a trend with Chanel or Burberry and next week Target’s got a very acceptable but poorly made version that doesn’t fit as well and the fabrics are cheap. Same goes for wine.

The other thing about Fashion Trends is that they parallel with … Wine Trends:
Chardonnay / Shoulder Pads in the 80′s-90′s.
Rose /Midrift-lowrise and the 90′s
Sauvignon Blanc /Skinny Jeans are making their way out in the Noughties …
to be replaced (I believe) by Lady Gaga Futuristico and Pinot Gris.

Back on Topic – those of you who say they hate oaked chardonnay – PLEASE try a style like Petersons Shirley Chardonnay, Petaluma, Peacock Hill or Scarborough White Label. You cannot possibly hate toffee, butterscotch, cream, vanilla and toast. OMG it is UNBELIEVABLE. (If you still hate it, go with the right foods. I can even drink Sauvignon Blanc with the right seafood). And if you refuse to drink it because its not trendy to “still wear the shoulder pads”  – its more for me! Actually… come to think of it… please don’t buy my favourite Chardonnays. They sell out quickly and that leaves none for me. And I can’t afford for prices to go up.

Another way around the heavy oaked styles is to go for LIGHTLY oaked styles such as Petersons Wines Cuvee Chardonnay, and Scarborough Yellow Label. They tend to be fruiter, safer, lighter, consistent and easy drinking. A stepping stone to my favourite variety. If you can’t even go there – don’t bother with unoaked Chardonnay – go to a varietal such as Viognier which is sometimes blended with Chardonnay and when oaked can also be awesomely rich and luscious. When unoaked it still carries the lovely stone fruits.

One thing I don’t understand is unoaked wild yeast Chardonnay. It reminds me of mud and biological waste. Sorry. I DON’T Get it. But feel free to email me at pookiemonster@gmail.com and send me samples. I’ll write the tasting notes and let you know. But no promises.

Hate to love you and leave you but I have Chardonnay to tend to!!

P.S Considering Visiting 2010 Good Food and Wine Show this weekend. See you at the Petersons Wines Stand.

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Durif… A hybridised variety, named after the gentleman who founded this cross pollination of Syrah (Shiraz) and Peloursin. I know about Shiraz so Peloursin must be some damned dark black grape with a super thick skin and it’s own theme song. Also known by the pseudonym of Petite Sirah. If you want to know more about hybrids, see my previous article “What’s in a Name? Mules of the Wine World.

Most Durif’s are  intense to say the least. Most widespreadly planted in Victoria and most revered from Rutherglen, Durif is one of the few varietals that absolutely benefits from 10 Years  + cellaring in Australia. Say what you like about Australian red wine, but Australia is hot. (Duh.) Heat ripens fruit, ripe fruit is full of sugar. Sugar converts to alcohol when a yeast gets involved. And in Australia we have no problem ripening unless we have a freak hail storm and leaves get damaged. So – quite often, because of the riper fruit and in-turn softer tannins/ less acidity, our red wines are generally more approachable at a younger age – with Durif being an exception.

Petersons Wines have been producing a Mudgee grown Durif since the early 2000′s. Don’t think Rutherglen – Glass of Cherries here. Whilst these characters are underlying, the “Mudgee Mud” seeps through nicely – often lending to an earthier and interestingly intense style. I love Mudgee for reds and for many years, Mudgee has been underrated.

Looking at the colour, its dark and brooding. The wine sticks to the glass with these sexy long legs that look like they go on forever. Even though it is 2005 Vintage the colour still displays a hint of youth with this purple tint amongst the black. In the light, it shines luminous ruby. Gary Reed’s reds are always dark,  full fruit flavoured, lovely textured and carry a signature of cedary oak. This is no exception.

On first approach, the palate is rich and grippy. I am loving the saturated berry/ plummy fruits that coat the palate. There is a spiciness seeping through on the palate, and black pepper on the nose. The texture is of chalky tannins dancing with American Oak. The bouquet is vibrant with Black Cherries (fresh and tinned!) and Black Forest crumble. The biscuity feel is definately there -  and the whole wine is reminicient of Cherry Ripe: cherries, dark chocolate and sweet coconut.

What to eat it with? Well the peppery value means any kind of beef would definately work, but there is enough tannin alongside intense flavoured fruit that it could cut through the fattiness of lamb. Durif also works tremendously with Vintage Cheddar or strong flavoured cheeses.

This is the kind of big red that rules out brushing the teeth, I can feel the red wine tattoo coming on! Let it set for 2 hours before brushing! But even my hubby thinks that this Durif is worth fuzzy teeth for one night!!

14.5% al/vol, Cork seal. Cellar door and online sales. $26 per bottle.

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A darker maroon coloured wine, which is showing some maturation with rosewood reflections. Rich and almost jammy, the palate displays stewed fruits including plums and rhubarb. Blackcurrants mingle with spice and its all a bit like Christmas mince pies. Tannins have lightly settled with bottle maturation and even for me – careful cellaring.  Although I daresay it should go down longer. But what can I say? I like the kick in the teeth of a younger wine.

On the nose – layers of oak reminiscent of pencil shavings and sawdust. These mingle with spicy savoury herbaceous expressions a bit like green capsicum. The last whiff comes across with more oxygenation and this time its sweet. I want to say plums, but really it reminds me of poached pears, kind of aromatic.

Developing into a lovely, approachable wine – attenuated yet agreeable in structure. The finish is long, fleshy yet mellowed. Cellar for a further 3+ years if you can wait that long.

14% al/vol, screw seal, I acquired this after a Christmas time wine swap a few years back. 2008 McLaren Vale Shiraz is currently listed as $25 per bottle.

I really appreciate vineyards that source from out of region. Some people are quite offended by breaking the old fashioned laws of appelation but I think its sensible – especially for the Hunter Valley where every second red crop is blatantly ruined by being too close to the coast. More than half of the wine produced in the Hunter Valley is grown out of region and most people wouldn’t know. Some find it hard to accept this.  EMBRACE REGIONALITY but dont be a regional snob!

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