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View Full Version : Swirl, Swallow...or Spit!



Mick Pacholli
15th August 2011, 09:44 PM
Neil Robinson has some interesting information to share with us about his favourite, and not so favourite quaffs, giving the average family bloke a bit of an idea of what he is looking for if he wants to impress/distract the missus and impress your friends with his laconic description of the drop you bought on his suggestion.

Over to Neil...

Robbo
16th August 2011, 10:31 AM
Thanks Mick,

When it comes to wine there is 1 rule only.......there's never such a thing as a bad wine....just some are better than others! Keep that in mind and you may never be disapointed. I'm an ordinary sort of bloke (some say very ordinary) that resides in Geelong. I'm not going to say that wine is my passion or I live for wine (such as our Oz Idol contenders all say), but I enjoy a drop. I don't have a huge budget to splurge on wine (the liquor control board/missus sees to that) but I do shop for good buys and will be providing the readers with tasting notes that are not presented in the usual snobby, over the top description. That's right....there are no bruised passionfruit leaves in my tasting notes!!

The wines I taste will be available to the punter....I will provide details on where this wine is available & at what price you should be looking for. Any donations will be accepted gleefully!!

Here's looking up your kilt, Robbo

Mick Pacholli
16th August 2011, 03:09 PM
Cheers Robbo, I am looking forward to your regular suggestions that I might pick up at the local IGA! Don't forget to plug the hell out of your local suppliers, let them know what you are doing and get on their lists for their mailouts mate! But above all...have fun!

Robbo
16th August 2011, 09:15 PM
I often get asked when is a good time to open a bottle of wine. There's no bad time, it all depends on the occasion. Tonight is such an occasion, one of the ultimate, special type occasions that you can't let pass. The cheese & kisses is down the street visiting her girlfriend.....so I can open a botlle & not have to share!!I thought I'd open a local drop from the Geelong area.


Sutherlands Creek 2006 Pinot Noir

http://www.tooraktimes.com.au/images/imported/2011/08/24.jpg
Pinot Noir......the prince of grapes, the more difficult grape to grow & very difficult to make well. A tempermental grape that requires precise timing in harvesting & needs to be lovingly looked after during the winemaking process. This grape needs decent french oak behind it and it's from the meticulous wine making processes & the expensive oak treatment that contributes to the high cost of a decent Pinot. Well not this one!! That is, price wise.

A decent pinot will exhibit a slight raspberry hue and distinct notes of strawberry and cherries on the nose. The Sutherland Creek exhibits those traits. With 5 years already under it's belt, the wine is still fresh, contains a lot of fruit & drying tannins. If you want your wine to last a few years you need good fruit & decent tannins (makes your mouth feel dry sensation). As per the the blurb from the internet site, this wine does need time to display it's best characters. I poured a glass an hour prior to tasting and it has definitely opened up to reveal a smooth, integrated classy wine that has decent length on the palate (in other words it leaves a taste in the mouth longer than a second).

So the price you ask. Only $8.99 per bottle in doz lots. Normally about $25 if you can believe that!

Available from:-

wineboxwarehouse.com.au (http://www.wineboxwarehouse.com.au)

http://www.tooraktimes.com.au/image/jpg;base64,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
I have bought a fair amount of wine from this site & have never had a bad bottle or delivery problem.

BTW....this wine is sealed by diam....a cork type material that is used to make contact lenses & does remove the possibility of cork taint in the wine (this is a good thing!)

Robbo scores this wine 90/100

Robbo
29th September 2011, 08:19 PM
Taster’s Choice Cabernet Merlot, Clare Valley 2009

Western Australia have a monopoly on producing excellent Cab Merlot blends. But a decent one can cost some serious dollars.
I have literally stumbled across a Cabernet Merlot blend, made with grapes from the Clare Valley in South Australia. Which winery? Dunno! From all over the Clare I’d suggest.

Clean Skin, Taster’s Choice (Dan Murphy owned) Cabernet Merlot , Clare Valley, 2009 vintage.

420


A stunning vibrant maroon colour with a slight blue/purple edge entices me towards the glass. Sweet plums from the merlot and raspberry nuances from the cabernet fill my nostrils. Well one nostril, because the other is slightly blocked! A mouthful of sweet spice, aniseed envelops the palate all resting on a solid raft of grainy tannins. Now the idea of blending merlot with cabernet is to reduce the harshness of the cabernet grape. I’m glad to say the harshness is still there.

At about $8 from Dan Murphy’s this wine is a bargain buy. Did I mention the gold medal won at the Perth wine Show? Take note of medals won at Australian capital city wine shows….they actually mean something.

Robbo scores this wine a 92/100.

Mick Pacholli
29th September 2011, 08:53 PM
Hey Jordy, Sauv Blanc is a favourite of mine also

Robbo
17th October 2011, 03:58 PM
Not So Tasty Tasting Notes
http://www.tooraktimes.com.au/images/imported/2011/10/1.jpg

Just imagine the confusion when as a newbie to the wine drinking fraternity I first wandered into a retailer to purchase some wine. A drink that the only information fathomed is that it comes in red, white and sometimes that “pinky” style. It is usually still but the sparkling stuff is packaged in fancy looking bottles that don’t seem to fit in the esky as snugly as cans. Well at least the labels on the back can tell me a bit more about the contents that will be consumed (or do I have to look at it for a few years?). Let’s take a quick look at some of these bewildering tasting notes.

A sherbert & cream nose I read. Am I in the right store? No kids running around poking their noses against the glass of a lolly filled cabinet. Light fresh style (sounds OK), with soft zingy fruit and lively acidity tripping across the palate. I’m familiar with fruit, acid & tripping, but what does it taste like? Lots of lemon/lime/citrus notes but I don’t think I want something sour. I’ll put these tall bottles down and grab something else.

This is a more standard looking bottle and with absolute heaps of the same variety (either this stuff is real popular or it used to be popular and they can’t shift it). This wine has a soft buttery nose it reads. Good start ‘cos I hate the way hard butter wrecks the bread. Nose of bruised passionfruit leaf (that’s a definite on the to do list, just gotta find a passionfruit tree close by). Sweet round fat flavours (like looking in a mirror which doesn’t actually make me want to purchase). Integrated subtle oak characters (as hard as I try I can’t see any wood in the bottle so the characters must be subtle). Oh yeah….I don’t think I’ve ever seen a gooseberry let alone stuck my face in a bunch. Enough, enough…all the notes say much the same so I’ll move on to some red stuff.

Now this one says new oak aromas (Oh! You’re to smell the wood, not look for it), a lingering palate of eucalyptus, vanilla and fruits of the forest. I can understand vanilla and fruits of the forest, but, I haven’t yet seen yoghurt in eucalyptus flavour. Smoky, tobacco and cigar box notes (if I drink this will it be harmful to others and will I have to drink it outside?). Lots of mint mentioned and what the hell is a solid raft of tannin? I bet you if those guys in survivor had a solid raft made out of tannin they could go anywhere. Brambly cassis!!! I’m starting to lose it now. Back to reality with some plum pudding and fruit cake but spoiled somewhat with green peppers, capsicum and pencil shavings. Do I treat this stuff as desert, salad or use a more artistic approach?

The next range looks a tad softer and lighter in the bottle. Off to a great start with strawberry, black cherries on the nose (do they have to be black cherries?), followed by barnyard, earthy, forest floor and savoury undertones. Again I look around for a stable, the obligatory horse, a wide shovel standing in the corner, a yard of loam and a waiter carrying a tray of bacon puffs and pizza pinwheels!

While my head slows to a manageable spin I’ll have one last try at finding something I can understand and then maybe enjoy later. This looks interesting, a big, sleeping monster, dark inky in colour with heavy tannins and deep black fruits. See what I mean? So I have to wake it before I can drink it, it’s obviously dark but at least I can refill the Parker, it weighs a ton with those heavy tannins and has the fruit to match. Imagine what all that would be doing to my insides. Here’s another. Showing an earthy rubbery nose with white pepper (again with the colours) emerging on the mid palate. Hey It’s the rubbery nose that gets me, how does that work? They seem to get more ludicrous with this snippet: Nicely crafted New World style (I haven’t read of Old World style yet so how is it different?). Blackcurrant pastille flavour with a long silky finish. I hope the pastille is covered in sugar because they’re my fave. And that long silky finish, for some reason I’m picturing a silk scarf protruding from my mouth!

What an experience. I’m not sure if I can go through that again. Are these guys for real that write that stuff? Are they marketers or wine makers that have a thesaurus of wine terms and they have some sort of competition between themselves on who can write the most uninspiring, confusing and bewildering crap? A great idea is to get a few friends together, kick in ten bucks each & buy a few different wines from different price ranges. It does help if one of your friends has some knowledge about wine, unlike someone I know that tried to open the champers with a waiters friend. Then you can enjoy the wine with your friends discussing together what you all see, smell & taste. Until then, hang back for the scratch’n’smell labels to hit the stores, because at it stands now, what I have read on the back of many bottles can only be classified as not so tasty tasting notes.

Mick Pacholli
17th October 2011, 05:12 PM
Not So Tasty Tasting Notes

Just imagine the confusion when as a newbie to the wine drinking fraternity I first wandered into a retailer to purchase some wine. A drink that the only information fathomed is that it comes in red, white and sometimes that “pinky” style. It is usually still but the sparkling stuff is packaged in fancy looking bottles that don’t seem to fit in the esky as snugly as cans. Well at least the labels on the back can tell me a bit more about the contents that will be consumed (or do I have to look at it for a few years?). Let’s take a quick look at some of these bewildering tasting notes.

A sherbert & cream nose I read. Am I in the right store? No kids running around poking their noses against the glass of a lolly filled cabinet. Light fresh style (sounds OK), with soft zingy fruit and lively acidity tripping across the palate. I’m familiar with fruit, acid & tripping, but what does it taste like? Lots of lemon/lime/citrus notes but I don’t think I want something sour. I’ll put these tall bottles down and grab something else.

This is a more standard looking bottle and with absolute heaps of the same variety (either this stuff is real popular or it used to be popular and they can’t shift it). This wine has a soft buttery nose it reads. Good start ‘cos I hate the way hard butter wrecks the bread. Nose of bruised passionfruit leaf (that’s a definite on the to do list, just gotta find a passionfruit tree close by). Sweet round fat flavours (like looking in a mirror which doesn’t actually make me want to purchase). Integrated subtle oak characters (as hard as I try I can’t see any wood in the bottle so the characters must be subtle). Oh yeah….I don’t think I’ve ever seen a gooseberry let alone stuck my face in a bunch. Enough, enough…all the notes say much the same so I’ll move on to some red stuff.

Now this one says new oak aromas (Oh! You’re to smell the wood, not look for it), a lingering palate of eucalyptus, vanilla and fruits of the forest. I can understand vanilla and fruits of the forest, but, I haven’t yet seen yoghurt in eucalyptus flavour. Smoky, tobacco and cigar box notes (if I drink this will it be harmful to others and will I have to drink it outside?). Lots of mint mentioned and what the hell is a solid raft of tannin? I bet you if those guys in survivor had a solid raft made out of tannin they could go anywhere. Brambly cassis!!! I’m starting to lose it now. Back to reality with some plum pudding and fruit cake but spoiled somewhat with green peppers, capsicum and pencil shavings. Do I treat this stuff as desert, salad or use a more artistic approach?

The next range looks a tad softer and lighter in the bottle. Off to a great start with strawberry, black cherries on the nose (do they have to be black cherries?), followed by barnyard, earthy, forest floor and savoury undertones. Again I look around for a stable, the obligatory horse, a wide shovel standing in the corner, a yard of loam and a waiter carrying a tray of bacon puffs and pizza pinwheels!

While my head slows to a manageable spin I’ll have one last try at finding something I can understand and then maybe enjoy later. This looks interesting, a big, sleeping monster, dark inky in colour with heavy tannins and deep black fruits. See what I mean? So I have to wake it before I can drink it, it’s obviously dark but at least I can refill the Parker, it weighs a ton with those heavy tannins and has the fruit to match. Imagine what all that would be doing to my insides. Here’s another. Showing an earthy rubbery nose with white pepper (again with the colours) emerging on the mid palate. Hey It’s the rubbery nose that gets me, how does that work? They seem to get more ludicrous with this snippet: Nicely crafted New World style (I haven’t read of Old World style yet so how is it different?). Blackcurrant pastille flavour with a long silky finish. I hope the pastille is covered in sugar because they’re my fave. And that long silky finish, for some reason I’m picturing a silk scarf protruding from my mouth!

What an experience. I’m not sure if I can go through that again. Are these guys for real that write that stuff? Are they marketers or wine makers that have a thesaurus of wine terms and they have some sort of competition between themselves on who can write the most uninspiring, confusing and bewildering crap? A great idea is to get a few friends together, kick in ten bucks each & buy a few different wines from different price ranges. It does help if one of your friends has some knowledge about wine, unlike someone I know that tried to open the champers with a waiters friend. Then you can enjoy the wine with your friends discussing together what you all see, smell & taste. Until then, hang back for the scratch’n’smell labels to hit the stores, because at it stands now, what I have read on the back of many bottles can only be classified as not so tasty tasting notes.


Rubbery eucalyptus nose sounds more like Marx Brothers Neil!

Great story mate!