C
Captain Nemesis
I find that a great many Aussie red wines taste like boiled-up wine gums.
What are you drinking tonight?
- Thread starter Mottie
- Start date
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Cotés De Gazza tonight. 11.5%. Glug it like lemonade. 
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C
Captain Nemesis
1) Zalze S.A. Chenin Blanc. OK. Not a lot of character, but fresh and quaffable. Glad I only paid £5.99. Offer price - would buy again at that but not full price £8.99.
2) Diablo Dark Red - Chile - A bit too jammy for my taste.
2) Diablo Dark Red - Chile - A bit too jammy for my taste.
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A lot of people pooh-pooh Australian table wines. This is a pity as many fine Australian wines appeal not only to the Australian palate but also to the cognoscenti.
Black Stump Bordeaux is rightly praised as a peppermint flavoured Burgundy, whilst a good Sydney Syrup can rank with any of the world's best sugary wines.
Château Blue, too, has won many prizes; not least for its taste, and its lingering afterburn.
Old Smokey 1968 has been compared favorably to a Welsh claret, whilst the Australian Wino Society thoroughly recommends a 1970 Coq du Rod Laver, which, believe me, has a kick on it like a mule: eight bottles of this and you're really finished. At the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour.
Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in it, and the message is 'beware'. This is not a wine for drinking, this is a wine for laying down and avoiding.
Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.
Quite the reverse is true of Château Chunder, which is an appellation contrôlée, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.
Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuvee Reserve Château Bottled Nuit San Wogga Wogga, which has a bouquet like an aborigine's armpit.
Not my work, courtesy of Monty Python.
Black Stump Bordeaux is rightly praised as a peppermint flavoured Burgundy, whilst a good Sydney Syrup can rank with any of the world's best sugary wines.
Château Blue, too, has won many prizes; not least for its taste, and its lingering afterburn.
Old Smokey 1968 has been compared favorably to a Welsh claret, whilst the Australian Wino Society thoroughly recommends a 1970 Coq du Rod Laver, which, believe me, has a kick on it like a mule: eight bottles of this and you're really finished. At the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour.
Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in it, and the message is 'beware'. This is not a wine for drinking, this is a wine for laying down and avoiding.
Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.
Quite the reverse is true of Château Chunder, which is an appellation contrôlée, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.
Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuvee Reserve Château Bottled Nuit San Wogga Wogga, which has a bouquet like an aborigine's armpit.
Not my work, courtesy of Monty Python.
Popped out for a meal tonight and I had a couple of Gin Mare's. Spanish gin with Mediterranean fever tree tonic and a sprig of rosemary. Nice.
C
Captain Nemesis
Ever tried Mahon gin? https://www.mahongin.com Made from wine, not grain alcohol.
I think I may have brought a bottle or two of it home from Menorca as gifts many, many years ago probably in the late eighties. I seem to remember loads of shops selling it in the harbour area. I don’t think I was into gin in my younger days. I’ve probably been a gin drinker for the last 20 years but when I go to the supermarket nowdays, I’m amazed at the number of different gins available. There’s dozens of different types. I think it was either Beefeater or Gordon’s when I first started!
C
Captain Nemesis
I think the plethora of different gins is now getting over the top.
One of the spoof Ladybird books a few years ago hit the nail on the head:
But Id much rather have too many strange ideas on the shelves than go back to the beefeater and gordons days.
Apparently we have Sipsmiths to thank for the explosion in micro-distilleries. The cost of getting a licence to operate a still used to be enormous, and it meant it only made financial sense for big companies making it by the tanker-load. Sipsmiths lobbied HMRC (probably HMC&E back then) to drop the price so that smaller distillers could operate.
One of the spoof Ladybird books a few years ago hit the nail on the head:
But Id much rather have too many strange ideas on the shelves than go back to the beefeater and gordons days.
Apparently we have Sipsmiths to thank for the explosion in micro-distilleries. The cost of getting a licence to operate a still used to be enormous, and it meant it only made financial sense for big companies making it by the tanker-load. Sipsmiths lobbied HMRC (probably HMC&E back then) to drop the price so that smaller distillers could operate.
Dinner in the garden tonight. It was like being on holiday. A nice prawn, chicken and Avocado salad, washed down with a bottle of Californian Rosé.
C
Captain Nemesis
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Have you tried having a week off the booze?!!
It's OK, I have sent a link of this thread, to motties liver specialist...........
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