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Posts Tagged ‘Viognier’

The subject of wine has allure, fable and mystery interwoven within its being. The practice of buying wine should also be a romantic experience, right?

Imagine this:

Driving slowly through the entrance, you’ve been looking forward to this all day. You steer the car into the next available park. It’s busier than you expected, nevertheless you stretch out wide and inhale that fresh air. You’re in no hurry and take in the views and scenery and a tractor whizzes past. There are other people making their way back to their cars with bottles and cartons, chattering happily. Ahhh! This is the life! You saunter leisurely over to enter the sales room, and you stop to read the sign above your head:

DAN MURPHY’S.  What?!

Sorry, did I forget to mention that tractor was towing supermarket trolleys?

We’ve all done it – made the not-so-romantic trip to our local bottleshop. But when did we choose convenience over romance?

A bottle shop offers a diversity of varietals, styles, regions, labels. However, there are more and more overseas wines competing with our home-grown beauties on a bottleshop shelf. Why are we buying New Zealand wines, but preaching about buying Australian oranges? And talk about killing the romance. If my hubby brought home a New Zealand Sauvignon Blanc, I’d have to say “Not tonight honey. I’ve got a headache.”

A cellar door is never going to offer you 4c off your fuel, or ask for Fly Buys. But when you open that majestic Hunter Valley Shiraz, you’ll recall that story the sales person at the Cellar Door told you. You’ll boast to your friends about how the block was originally drafted as a Graveyard, how the 2007 Vintage was particularly good for the Hunter Valley. And that’s if you even want to share these quality wines with your friends!

Like many people, I have two wine racks. The farcical yet innocent frontline display of “quaffers” that can be viewed by visitors; and the hidden delights of the never-never wine rack that select few will ever patronise. The two collections tend to also be divided in their contents – the public viewing contains mostly bottleshop purchases and the secret vault hides most of my special occasion/’touch and you die’ wines. The rationale? Sometimes you loved a wine so much you just want to keep it all to yourself – a monogamous relationship. Having to pour another glass for a guzzling mate would just be sacrilege.

And that’s just it. Cellar Door wines tend to have that special quintessential romance that is just lacking in a bottle shop purchase. They are not just fermented grapes in a glass vestibule. Cellar door wines have the essence of terroir (place), handcrafted components lovingly melded into a distinctive product. A bottleshop purchase  is just Everyday Rewards points and a standard wine that you’ll consume and forget within 24 hours. At a Hunter Cellar Door your wine will be love at first… taste. Cellar Door Only wines are often smaller production, higher quality and in more interesting styles than monosyllabic and barcoded supermarket wines. This is where winemakers bring their love to the table, their expressions of taste or specialty. The cellar door is where winemakers spruce their talents and at the same moment, share their passion, stories and infatuation with you.

It is this cultural capital that you collect as you venture from Jan at Gartelmann to Kathryn at Wandin Valley and back to see Sharon at Leaves & Fishes for a fabulous lunch. In a day you could learn that your favourite variety is Viognier, especially with French oak, and that you’re not a fan of wild yeast wines but are in love with a good Charmat Chambourcin.

And even better? You’ll have learnt the lingo, pronounced everything perfectly and understood what it all meant.  Brad at IGA Liquor has never been this insightful. Not only will you have a wonderful time, you’ll be more popular at the water cooler on Monday morning, crooning about lovely Hunter wines and the even more fascinating Hunter gossip.

So if you need an excuse for your next weekend to the Hunter Valley just remember that it’s all in the Romance. It’s not about the sentimentality of a naughty weekend in the Hunter Valley, nor is it the beautiful and relaxing scenery or the marvellous dining opportunities (those are just the bonuses)! It’s in the nostalgia of a great cellar door experience. Besides, a great bottle of Hunter Valley Chardonnay is better than a postcard for those pokey neighbours you are always trying to out-do.

(And if you can’t make the trip – search out Hunter produced wines at your local and go to the festivals – it will keep you going until romance can flourish once again!)

This article was published in Breathe magazine – Autumn 2011 ” Hunter Valley Food and Wine Month Editon”.

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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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The wine industry is forever chortling about all the Verd-del-hoes, Mossel’s,  “Semillon”-Blancs, Card-on-nays and the occasional discussion on Cabernet Sauvignon as being a blend between the “two” grapes.  Once of my favourites has been the ever faithful “Can I please try the… V..Vi..Vo.. Voyager?”

I am sure the French are not so arrogant to expect the rest of the world to speak French. Afterall they do tolerate the Italian pronunciation of the “t” in Merlot. (But only barely) LOL

One of the more obscure queries in Cellar Door about the once rare Viognier’s origins came from a Frenchman. He had the gall to ask an Aussie whether Australia had named the grape? Her reply was said with the finest roll of the tongue she could afford: “Why on Earth would an Australian name a grape Viognier?” Wouldn’t an Aussie take the easier path? the Frenchman saw himself as somewhat an expert on French wine. He had no idea that the Rhone region uses Viognier and that his people had ignorantly almost sent the grape extinct in the past. Australia had only “borrowed” their Shiraz Viognier co-fermenting technique, and I am proud to name that Australian winemakers have conquerered the technique such as Clonakilla.

It makes me fantasise as to whether the romance and allure of all the fancy enunciations of wine terms would be lost if Australian slang took over more than a “Cab Sauv” or “Chardy”. Does the way we say a word value-add it in any way? Do we drink  “Sauv Blanc” because it makes our life better, out of convenience, fashion or for the plain cultural value?

Would we still appreciate the plonk if thats all it is? I believe there are great implications of this in the Australian market. Many consumers from what I know drink what they like or what market trends subconsciously tell them they like. But sometimes consumers are too afraid or intimidated to order the “Voyager”  in case they embarrass themselves. Many consumers have the money, the drive, the interest, the motive but lack some simple information – the key to ordering what they want. How on earth is that pronounced? Would the sommelier judge them if they didnt say Viognier right?

High praise goes to Yalumba here. Why? Not because they had the first commercial plantings of Viognier in Australia, and not because they were some of the first Viognier’s on the Supermarket Shelves. In an effort to improve the profile of Viognier as a variety, Yalumba drove a major Australian Campaign only a few years ago. On Billboards across Australia and in Magazines and other Print media, Viognier sprawled into the wine marketplace. Their efforts were noteworthy – their campaign simply read VEE-ON-YAY! Can I give three cheers to Yalumba’s marketing team? Hooray! They educated the consumer in a way the consumer wouldn’t even know. Yet, next time you see it on a wine list you can proudly ask for the “Vee-on-yay”.

I was once asked by a customer as to why they had never seen straight varietals like Petit Verdot, Chambourcin, or Viognier before. Plain and simple. Australia is a product of its motherlands and we are very traditional in our ways. If we didn’t mimic the old world wine countries in their styles, the market may not have bought our wines. It is only recently over the past decade or so that Australian Winemakers have taken themselves seriously enough to tackle entrepreneurial styles. Sparkling Red MUMMAH! Straight Petit Verdot OOHH! What is the wine world coming to? There are varietals coming out of the woodworks that I have not even tried before. I was very fond of Lowe Wine’s Tinja Roussanne, and I am very keen to get my hands on the mysteries of unknown varietals.

Cheers!

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So I’ve started a new job in a totally different industry to my previous endeavours in wine. It’s been great, wine is now not my job, its my hobby. Although some could argue they could overlap somewhat. And even more disappointingly, gastronomy is no longer tax deductable!

In my past life, I was a jack of all trades, working for a small winery in marketing, wine clubs and wore many hats. One of these hats included tasting notes, writing about wines and assessing them against benchmarks. This is something I wish to continue via the blog. I also was an educator of sorts behind the bar. How can such a young person know so much? What course did you do? Well simply I listen, I learn, I observe and half of what I know comes naturally. Of course I went to school at 6 and was realised with the stark reality that noone else lived on a vineyard.

An honour I achieved in this position was a special credence of tradition:


Certain members of staff had been lucky enough to be labeled. I was fortunate enough to have my own Methode Champenoise. You could say I am bubbly, not cheap and showing some aged characters but then we’d have to get serious. It is a 1999 Pinot Noir Chardonnay Viognier and was absolutely divine for all its worth – fine delicate and intricate. Stone fruits from the Chardonnay and hints of Viognier enveloped by honey, nuttiness and toast.

After visiting my previous workplace today and having a great time catching up with friends (staff and customers), I was feeling a little nostalgic over my heavy glass of Viognier. Thus, this blog, an idea that I have had to make wine more approachable and help people see it the way I do has come to fruition. This little seed has “blossomed” and the blog is born.

Kathryn and Rhiannon

The double entendre here is that apparently since I have left the wine industry that I have also “blossomed”. Perhaps something  routine and everyday appears shiny and new when you make it fun again. I’m glad Wine can be this to me. And I hope that someone out there will share this with me.

Cheers!

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