8/3/2023 0 Comments Best non dry red wine![]() Brisk and lively acidity in the mouth, it is loooong and finishes with mineral crunch. “Fresh raspberries are the primary fruit flavour here and there are lots in aromatic form. “This has a vivacious aromatic purity that’s bursting with fresh fruit,” wrote Kubis. It appeals to me and I’m confident it would illicit a few ‘what is this wine!?’ from my friends.” Kubis and Reid also gave it a top-six finish. It was good cold, it was good warmer, and probably would be fine on a hot summer’s day in the park. One of the few aromatic reds in the line-up with huge florals and blossom coming out of the glass even straight out of the fridge. “As a gentleman with a prominent nose, I do often gravitate to wines that impress aromatically and this one did so. “I didn’t have to deliberate much on this one, as it charmed immediately and continued to impress even retesting it an hour later,” wrote Sokolin, giving it his top spot for the tasting. Pure, uplifting refreshment!”Ģ021 Edan Wines Red Muscat, Mudgee RRP $24 ![]() I love this wine for its sheer drinking pleasure, wearing the chill extremely well. Medium in body and displaying seamless texture, it is silky and supple, filling the whole mouth with forest fruit flavour supported by a subtle savoury frame. “Lots going on straight away, aromatically expressing just-ripe strawberry, potting mix and a wet earth meets crushed rock character. “The savoury red fruit flavours combine with a crunchy blood orange acidity and creamy tannins. “Lured in by the attractive magenta tinged haze and beads of condensation lacing the glass, this doesn’t disappoint, with lifted red flowers, satsuma plums, black olives and pomegranate – increasing and unfolding as the wine warms,” wrote Purser. This was the wine of the day for both Purser and Kubis. Super smashable.” Purser wrote, “herbaceous spice and watermelon combined with a salivating finish equals a very tasty chilled red.”Ģ021 Defialy ‘Controlled Chaos’, Heathcote/Bendigo RRP $35 ![]() Super light and just enough to be a red wine rather than a rosé. Crunchy red fruits (raspberries, cherries and strawberries) but dry and a hint of savoury. “Bright, bold but super light and drinkable, a little bit of crunch, lovely and dry but generous. End of story.” “Bright and pretty enticing fruits, a bit of floral as well,” wrote Scarcebrook. Most of all, this wine was simply delicious to drink. Chilling the wine brought out the vibrant fruit but also a firm, yet subtle, brick-dust tannin that was both savoury and refreshing and complemented the blood orange like- acidity. The bright fruits and red floral notes were tempered by a cola root mineral character and a crunchy wild thyme herbed edge. “It showed good fruit quality of damson plum, quandong, watermelon and red-fruit roll up with a lovely juiciness. “This was my wine of the day,” wrote Vercoe. This was Vercoe’s top wine of the tasting, coming one spot back for Scarcebrook and also featuring in Purser’s top-six list. The Wines 2021 Vinteloper ‘Park Wine’ Red, Riverland RRP $28 Our panel: Meg Brodtmann MW, head of Education and Global Outreach at Rob Dolan Wines James Scarcebrook, Winemaker Vino Intrepido Nicola Reid DipWSET, Manager The Spanish Acquisition James Vercoe DipWSET, Sourcing Manager Wine Coles Liquor Group Nicky Riemer, Head Chef Bellota Lyndon Kubis owner of several wine bars and DITC online retailer Justin Purser, Chief Winemaker Stonier Mitch Sokolin, Winemaker Eleven Sons and Owner Manager Gray and Gray, Northcote. Below are the wines that made the panellists’ top-six selections from the tasting. All wines were tasted blind, and each panellist named their top six wines. We gathered every Australian purpose-built chillable red that we could find and set our expert panel the task of finding the wines that compelled the most. With more reds in the fridge at wine bars, restaurants and progressive retailers, it’s clear that a Deep Dive was called for! Some are wines that drink well at (a mild) room temperature and also properly cold, and some are purposely built to chill. Today, not only is a quick chill seen as a sensible thing for any red that has broached the 20☌ mark, but there is an ever-growing category of red wines that are substantially improved at half that temperature, or even colder. It was a time when white wine was tannin free and proper red wine was robust and served at room temperature, which during an Australian summer or in a well-heated winter room did the wines no favours. It’s not that long ago that putting a red in the fridge was seen as the height of unsophistication, unless you lived in the tropics, and then it was somewhat of a necessity.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |