Nice wines I have drunk recently - Red or White

AnonymousCoward said:
But in between the above, a Du Iuliis Steven Shiraz 2013 - nice, refreshing Shiraz in the lighter Hunter style.
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I loved the Limited release Shiraz from a few years back, I went a bit crazy at the De Iuliis cellar door a few years ago and ended up with a case of the 2006 Limited release Shiraz...I still have a few bottles left that may just need to make an appearance this year I think.
 
cove said:
Anyone going to the Penfolds evening in South Perth this Thursday night? I hope they bring a 707 to Rambla On Swan.
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Decided to pass. Seemed pretty over-priced for the offering and felt not really great value for the so called valued members of the Kalmina Club.
 
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Took these into Bali for a recent holiday, no troubles taking in, word is $10 per bottle if over 2L Limit, i'll take more next time for that, easier to get wine but expensive

The Veuve was the winner, becoming the fave go to champers
 
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Something different...as in it's a white..Moss Wood Semillon 2005...nicely darkened straw green hue with bottle age....this is big and full citrus,grapefruit with a rounded mineral acidic finish. Very enjoyable..

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JohnM said:
The high alcohol content is interesting compared with the low levels of the famed Hunter Semillons.
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Am not a lover of white wine but that does seem high. In reds I have always preferred higher alcohol content - always feel nicer and pleasant in the glass. Is there a technical term for that?
 
penegal said:
For those of you not on my snapchat this is what you're missing out on:

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penegal, I get at least as much enjoyment of wine by imbibing it whilst I cook, as what I get consuming it during eating the meal.

That photo of chips and quiche and random veges really made me smile - looks perfect to truly enjoy food. A friend of mine who has a good restaurant in Sydney told me they used to chase Michelin stars - but they eventually noticed that the better their technical rating (according to food critics) the less they actually sold. It comes back to the fact that many diners just want to eat something that tastes great and makes them happy - most people out for a meal are not looking for something avante guard. They just want to enjoy. That photo of quiche and chips would rate close to zero with modern food experts, but I can tell from just looking at it that I would love it. And whatever wine I had to go with it :)
 
I opened this yesterday, my second from the case to decide if I will keep or return them to the Fo - in my book it is a definite keeper. It is juicy, balanced and moorish
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Jury's out on this one! I actually enjoyed drinking this because it was so different, and I guess that's all that matters. On the other hand you could purchase a serious bottle of shiraz and a serious bottle of pinot noir for the $100 RRP. Cult wine or marketing mischief? Love to hear your thoughts.IMG_3325.jpg
 
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Sedimental said:
Jury's out on this one! I actually enjoyed drinking this because it was so different, and I guess that's all that matters. On the other hand you could purchase a serious bottle of shiraz and a serious bottle of pinot noir for the $100 RRP. Cult wine or marketing mischief? Love to hear your thoughts.View attachment 69564
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Marketing mischief writ large. I would never go near that junk again.
 
After a visit to Ostia Antica, we had a fabulous seafood degustation (7 courses plus amuses €48) at Osteria d’Orologio (http://osteriadellorologio.net) by Chef Marco Claroni. Make a special trip to go there if you are in Rome or passing through FCO with some hours to kill.

started with local Lazio white (€19) - the name "Tufaio" celebrates the benches [/I]tuff volcanic that crop up in the vineyards that give our DOC and the feeling of "wet tuff", typical of the best of Zagarolo wine.
Malvasia laziale 60%, Trebbiano giallo 20%, Grechetto 20%. Lovely wine.
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Then a jump up to FVG area to Collio near Slovenian border for a classic from one of the legends from Collio - Edi Kebber with his Collio Bianco, a blend of Tocai Fruliano, Ribolla Gialla and Malvasia Istriana. Lovely mouth feel, long depth. Edi Keber | Zegla-Cormons (GO)
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So begins the Cabernet warmup, in anticipation of next Friday night.

A lot has been written about the distinct regional character of Hunter Valley shiraz, but there is also something very special about Hunter Valley cabernets. There is a delicacy and elegance to these wines that are fundamentally different to other regional cabernets.

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Thomas Allen 2012 The Doctor Cabernet Sauvignon (Hunter Valley)

The Doctor is a good example of this style. Compared to most other cabernets it is very delicate and restrained. The blackcurrant and black cherry fruit is evident, but tempered by a streak of graphite minerality. The wine has an almost desert like character with a generous helping of vanilla courtesy of the quality french oak, dark fruitcake flavours with fine brandy overtones, and mandarin zest. Yet the wine is not overly sweet. The mouthfeel is very smooth, almost silky, the tannins super-fine and lacey. A beautiful Hunter Valley cabernet. A 93 on CT from me.
 
Waiter talked me into this one. I was going to have a steak by her ladyship Jr wanted something "lighter" so went for the duck instead. Quite nice with the wine.

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2013 Domaine Arlaud Bourgogne Roncevie, Burgundy, France

A bit earthy, but a solid Burgundy which went beautifully with the duck breast.
 
juddles said:
penegal, I get at least as much enjoyment of wine by imbibing it whilst I cook, as what I get consuming it during eating the meal.

That photo of chips and quiche and random veges really made me smile - looks perfect to truly enjoy food. A friend of mine who has a good restaurant in Sydney told me they used to chase Michelin stars - but they eventually noticed that the better their technical rating (according to food critics) the less they actually sold. It comes back to the fact that many diners just want to eat something that tastes great and makes them happy - most people out for a meal are not looking for something avante guard. They just want to enjoy. That photo of quiche and chips would rate close to zero with modern food experts, but I can tell from just looking at it that I would love it. And whatever wine I had to go with it :)
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Thank you juddles.

Agree. Fine dining and fancy stuff is all well and good, but quite often it is just as good to have a good feed of "no nonsense" food with quality fresh produce.

I'm not too fussed on presentation at home. The meal above, and the one below both tasted great, and were easy enough for a clown like me to prepare during one of my weeks at home.

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