Comments about the Nicholson River included, “A unanimous choice for our tasting panel, and ‘a wine of a different level, with great oak use and freshness of fruit, golden apple, pineapple and vanilla notes’, according to team leader Laurent Richet MS, with Tate Catering’s Hamish Anderson noting ‘lemon peel, wax and honey, an old school feel with toast and cream, depth of flavour and generosity’. Agustin Trapero of Avenue found ‘complex ripe mango and mandarins, with white chocolate notes and yoghurt texture’. ‘Huge depth and intensity, such a lovely mouthfiller, fab wine,’ concluded Richard Brooks of Caroline Catering.”
Words on Wines / Wine
May 30, 2017
- December 08, 2015
January 08, 2014
This 'Course' is about a shift from mouthfeel (traditional) to the new aroma / flavour-based wines mixed with some sensible consumer information.
The following is a list of exercises that will enable the reader to make the transition and benefit more from their wine experience.
Take a bottle of dry white or red wine, a small and a large wine glass, a tumbler of water, a spittoon and even some plain water biscuits.
January 08, 2014
It seems to me that wine style and wine quality are often confused, not only in the minds of wine consumers but more importantly in those of wine judges. The added complication is that ‘style’ is related to ‘fashion’.
When Brian Croser became president of the Winemaker’s Federation of Australia and also Chief Judge of the Adelaide Wine Show during the 1990’s, he commented that ‘exhibits are increasingly cloned to meet … style preferences of the judges’. He went on to state that ‘the broad objective … should be to create the opportunity of a greater diversity of style representation’ for the wine entries in the shows.