| This is our second review of Australian wine in just a | | | | with some chocolate when it met the white meat. |
| few weeks. You may realize that Australia is a major | | | | When it faced the chicken leg it was somewhat too |
| wine exporter especially to the United States and the | | | | acidic. On the upside, this wine was chewy and |
| United Kingdom. While this wine was bottled in the | | | | mouth filling. Once again there was tobacco and no |
| Hunter Valley region of New South Wales in | | | | tannins. |
| Australia's southwest, the grapes come from the | | | | The next meal centered around a middle-eastern |
| Geographical Indication of Beechworth in New South | | | | specialty called as kube, ground beef in crushed |
| Wales neighbor, Victoria. Beechworth was once a | | | | bulgar jackets in a slightly sour, delicious broth |
| great place to dig for gold and is now considered a | | | | containing lots of Swiss Chard. This Pinot Noir was |
| fine wine region, in particular for Chardonnay and | | | | thick. I even got a taste of tar and black licorice. |
| fortified wines. If money is no object look for | | | | There was a lot of body but, at the risk of repeating |
| Giaconda's wines, including their Pinot Noir. | | | | myself, there were no tannins. They didn't seem to |
| OUR WINE REVIEW POLICY All wines that we taste | | | | be missing. I tasted dark fruit, especially black |
| and review are purchased at the full retail price. | | | | cherries. I finished the meal with some smoked |
| Wine Reviewed | | | | almonds and tasted tobacco and some earth. |
| Pinot Noir New South Wales (Brokenwood Winery) | | | | Then I went to fatty beef ribs that had been slowly |
| 2005 14.0% alcohol about $20 | | | | cooked with soft wheat kernels. There was a side of |
| There were no marketing materials so I'll quote the | | | | moderately spicy guacamole. The Pinot Noir was |
| back label. This Pinot Noir is sourced from Victoria's | | | | round and thick with a lot of oak and a good length. |
| exciting Beechworth region, in the lower region of | | | | Its acidity worked well with the meat's grease. Not |
| the Alpine Valleys. A very hot, dry season giving | | | | only the meat was chewy and it presented black, |
| concentrated flavors... This is a ripe style with | | | | black cherries. The wine retained some of its power |
| background French Oak and sappy/cherry Pinot fruit. | | | | and all of its length when paired with the guacamole. |
| The palate has strawberry flavors and lingering soft | | | | With some Matjes herring the wine was long, |
| tannins. Drink over the short term with duck and | | | | balanced, and mouth filling. The herring didn't get in |
| Asian dishes. Our wines are now sealed with screw | | | | the way. A local Provolone actually weakened this |
| cap to guarantee quality and consistency. | | | | Pinot Noir at first its acidity became slightly harsh. A |
| Re screw caps: I want to mention that when I used | | | | tastier Swiss slightly weakened the wine but it was |
| adjustable pliers the bottle opened nicely. And now | | | | still powerful and long, oaky with the taste of |
| for my review. | | | | tobacco. |
| At the first sips the wine was quite powerful with | | | | Final verdict. This wine is definitely worth buying again |
| good length and tobacco but no tannins. I first paired | | | | and again. Next time I won't waste it on the cheese. |
| this wine with a dry barbecued chicken breast and a | | | | And maybe someday I'll try Giaconda's offerings. |
| tastier chicken leg. This Pinot Noir was very present | | | | You'll be the first to know. |