Favorite Dessert Wine
Jun 9, 2010 | 9:05 am
#31
Join Date: Dec 2001
Location: SNA, LAX
Programs: AA EXP
Posts: 1,294
Australia's De Bortoli Noble One is a pretty epic botrytis semillion. Nothing subtle about it (it's Australian after all) but it possesses amazing complexity. There are quite a number of really excellent botrytis affected wines produced in Australia. Most from the Griffith region in New South Wales.
In heavier, leaning towards more port-ish styles, the best fortified wines from Australia's Rutherglen region on the Victorian/New South Wales border, are undoubtedly some of the finest fortified wines produced anywhere in the world bar nowhere. And most people outside of Australia would never have come across them. Most people only know Australia for overblown (and often nasty) Chardonnay and blockbuster Shiraz. And the makers of Yellow Tail should be prosecuted for bringing the Australian wine industry into disrepute.
In heavier, leaning towards more port-ish styles, the best fortified wines from Australia's Rutherglen region on the Victorian/New South Wales border, are undoubtedly some of the finest fortified wines produced anywhere in the world bar nowhere. And most people outside of Australia would never have come across them. Most people only know Australia for overblown (and often nasty) Chardonnay and blockbuster Shiraz. And the makers of Yellow Tail should be prosecuted for bringing the Australian wine industry into disrepute.
CHAMBERS RUTHERGLEN MUSCAT
Jun 24, 2010 | 11:49 am
#34
Join Date: Oct 2009
Location: YVR
Programs: AC 75K
Posts: 828
Silver Sage's 'The Flame'
A late harvest Gewurztraminer, peach/apricot fruit and a hot pepper. Really good.
http://www.silversagewinery.com/profiles.php#
A late harvest Gewurztraminer, peach/apricot fruit and a hot pepper. Really good.
http://www.silversagewinery.com/profiles.php#
Jul 2, 2010 | 7:40 pm
#35
Original Member
Join Date: May 1998
Location: Portland OR Double Emerald (QF and AA), DL PM/MM, Starwood Plat
Posts: 19,593
The hot pepper is marinated inside the bottle -- giving a new meaning to aging wine. Clever idea to make a cheap wine worth 10x the price. Brilliant, but not competitive with real Gewurz (which I love dearly). Of course the winery's suggested uses for this wine is to mix it with clamato juice (I kid you not!), or use it in a Martini. Not quite my idea of favourite dessert wine.
