Well, I'm not throwing out what I have left.
Just one more sip.
I'm actually hoping that with the demise of Miller we'll start to see a better variety and diversity of style of wines from Australia starting to get imported. The last 5+ years or so I felt like we were just getting the wines Miller liked in the US.
With the screw caps there should be no mold.
Paul Romero (tlily)- Owner, Winemaker, Tour Guide
Just to let you know that Austrailian wine is still good for something:
Chocolate – Red Wine Bundt Cake
Preheat the oven to 350°. Grease and flour a 12-cup bundt pan.
In a bowl, sift together the flour, cocoa powder, baking soda and salt.
In a large bowl, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
Pour the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with a dollop of whipped cream.
Having a dirty mind makes ordinary conversations much more interesting
But it calls for dry red wine.
Just one more sip.
I had a nasty Bardolino the other day, so I'm considering giving up European wine. :-)
It will take a lot more than the demise of Jay Miller to resurrect Australian wine. Repositioning the Australia brand image is going to take a lot of investment and effort.
Australia has always had a knack for building one monolothic blockbuster image for itself and then wondering how to get out of it. Paul Hogan did a great job of building up tourism based on the Crocodile Dundee personna, but it turned into a blind alley and they had to live with it for many years before the world looked at them any other way.
Somehow that sounds almost profound. Reminds me of those old Orson Welles commercials for Paul Masson.
Maybe they should have Chuck Norris deliver the line?
"The best part is how he said the ENGLISH language. Fine irony. Use American next time."
It's probably been almost 2 years since I've bought any Aussies. Just got tired of the over-the-top style.
Cali cabs are approaching that zenith also.
Turkey bacon is the reason I have trust issues.
this topic made me laugh out loud, ha ha. These boards are absurd! Perfect mix of serious wine talk and ripping on ridiculous people.
New world Spain has been tanking as well, and may never come back. Parker/Miller/Ordonez/Solomon were really responsible for that rise and then subsequent fall.
I am not sure how Australia can recover in this country. So many folks paid lots of good money from about 1998-2006 for these wines that just do not age. They sat in the cellars, and still do. Each time a cork gets popped, another "potential" Australian wine buyer recalls that they will never buy these wines again.
There are many good wines made there, yet they are just impossible to sell.
"But is anyone speaking for consumers' best interest? One liquor store owner, Daniel Posner of Grapes the Wine Company..."-Wine Spectator
"One of the most important retailers in the country"-Wall Street Journal, November 2010
"(T)hese are the kind of posts we've come to expect from NY Retailer."-Board-O
"You're not here to help us. You're here to help yourself..."-Board-O
"You a liar and your motives here are clear to all. Let me repeat- you are a liar."-Board-O
Margaret River, I just want go on the record now.
Some of the once renowned wine regions suffer from climatic change. Difficult to produce wines with good balance there today, eg: Hunter Valley Semillon is dead. Look out for the newer regions in "colder" climate, instead of the historic regions.
There is nothing in our intelligence that has not passed by the senses. (Aristoteles)
Oh, you mean like the wines the Aussies themselves enjoy? A certain person keeps sticking these into our blind tastings and they keep rating at or near the top, even with strictly traditional palates. A lot of these are wines that are not imported to the U.S.
I would put a 2001 Moss Wood Cabernet against pretty much any other 2001 Cabernet world wide and a) it would more than hold its own and b) you wouldn't say "Aussie!"
Not so sure about Hunter Valley Semillon being "dead". The Hunter has always been a warm climate region, and I enjoyed some great Semillons when I was there in April. You're absolutely right, though, that it is the cooler climate regions that are doing the most interesting things right now, IMO.
Absolutely! Margaret River cabs age beautifully, and new vintages of Moss Wood and Cullen Diana Madeline are great value buys right now (relatively speaking), if you can find them.
Exactly. I hope some small importers will take a chance. I don't really give a rats ass what the big marketing machines do and if Aussie wine ever pours back into the country in volume, but it would be nice to have seom of the wines the Aussie themselves drink come into the country.
So the screw cap crack was both a joke, and serious. Almost all the wine consumed in Australia is under cap. The only thing they use cork on is/was wine intended for the US. I'm looking for that as a signal.
Cork = Miller/Goopy/Sweet Crap
Cap = Something the Aussie drink themselves.
It may not be that simple of course bit it is simple to eliminate anything under cork from Australia as something not worth taking a risk on.
Paul Romero (tlily)- Owner, Winemaker, Tour Guide
I've had some nice Rieslings from Australia
"Wine, one sip of this will bathe the drooping spirits in delight beyond the bliss of dreams. Be wise and taste."
We only have two Aussie wines I put on the wine list at the club.
2010 Two Hands Bella's Garden Shiraz
2007 Torbreck the Steading GSM.
We featured the Torbreck for $15 a glass and it is awesome wine.
It is unfortunate what the Australian wine industry has done to itself. It is going to take a long time for them to reposition themselves in a better light...The problem is so many places follow a trend rather than try to be themselves....
At least some Margaret River stuff gets imported...Hopefully they make a good name for themselves. Hunter Shiraz would really appeal to wine geeks but you basically see none of it in the US and people will automatically put it in the same boat as SA Shiraz. Aged Hunter Semillon is also really fantastic but there just isn't a good market for it....
Out of everything, I see Australian Riesling as one thing that might do well in the US. They prefer a bone dry style with very high acidity...ages very well and is priced right. It would fill a gap that exists in the US market.
Agree with Polymer and aphilla, Riesling is the only wine I've purchased from Australia in years.
Everyone has to believe in something. I believe I’ll have another glass of wine.
Well, I had some Yellowtail from Austrailia, so now I'm done with wine altogether.
Ἐν οἴνῳ ἀλήθεια
En Vino Veritas
I purchase Yarra Yering Dry Red #1 if I see it around. Definitely would not be picked as Aussie in any blind lineup.
Some relevant replies from an interview with Andrew Caillard MW.
"With such profound depth of history, compelling stories and
beautiful wines, I find it bizarre that negative sentiment about Australian wine pervades the international media.
It is true that trade is being knocked about and there are vicissitudes within the Australian wine industry, but I am surprised at the level of spite, exaggeration and disingenuous debate that is currently doing the rounds."
"At the top end, where should real wine lovers be looking in Australia?
The cult wine scene – which was really driven by Robert Parker and his ilk – did much to skew the impression of Australian wine.
Australians are really not into overly powerful, high alcohol wines, yet the strength of Parker's opinions opened up export markets. As predicted by many observers on the local scene these wines have lost cachet in the American because many just haven't aged very well.
The big joke is that the American critics who lionised these overly concentrated wine solids are now the same people putting the boot in."
Wine tastes better upside down.
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