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Johnmoonlight,

Yes! Let's do. Say, wouldn't it be fun if the NY contingent could get together for dinner while you're here?

At the moment I'm drinking Casa Lapostolle, Merlot, 2003 (Chile). It's smooth and lacks the strong raisiny flavor that I associate with Merlot. It is very peppery though--something I've noticed about more than one Chilean wine. Not too dry--It sort of glides across the tongue. I like it.

Ripple mixed with grape juice. It is called gripple.

Ripple mixed with Vodka.

It's called Cripple.

See my dinner post.

jf

Okay, I want to speak with some of you about your down under wines. I can't recall ever having any New Zealands, but every Australian wine I have ever had has been inferior. I don't mean that they were undrinkable, but that they have uniformly been inferior to their European counterparts. I can only speak for the German varieties (I have no idea if they mimic French wine). And the big problem comes in when they, as an inferior wine, cannot undercut their European counterpart in price. So what's the advantage in drinking it? To pay more for something that leaves an aftertaste (poor finish) you'd rather not have?

Gryphon, interesting. I can't really contribute regarding Australian wines because I don't think I've ever tried them. On Andrea Immer's show, Simply Wine, she gave Penfolds a glowing report.
My brother and his wife pretty much exclusively drink wines from Australia. Australian Shiraz seems to be the big wine to drink right now. Penfolds, Alice White, Yellow Tail are some of the more popular ones.
I just opened that bottle of New Zealand Riesling last night. It was good but not great.
I enjoyed the Chateau Ste Michelle from Columbia Valley much more.
I'll have to pick up an Australian wine soon and let you know what I think. Which ones have you tried?

Can't remember, nothing that sells at the gorcery store like Yellow Tail (not that that makes it bad, I regularly purchase from there). But a few different German grape whites from our local high-end winemonger. It's been a few years. Oh, and what ever Australians Outback Steakhouse sells.

Tonight, to go with the pasta, a 2002 Tenuta Garetto Tra Neuit e Dì Barbera d'Asti. Barbera makes a light, but still dry red wine, not too heavy on tannins. Easy to enjoy young, it relies more on its fresh fruitiness than any deep complexity.

Gryphon, if you're ordering Australian Riesling or Gewürztraminer wines at Outback, well, then, we need to have a little talk... Seriously, though, I wouldn't expect these varietals, which normally require a severe cooling at the end of the season, to be very successful in Australia, owing to the growing conditions. Since they are likely produced in small amounts, I wouldn't expect that they would be any cheaper here than their European counterparts.

Matt, I am a German wine whore. I have spent my kid's inheritance on everything but Eiswein. (I moved out of my parent's house at 17, I think every kid should). Talk to me. PM, Frank does have standards, you know.

I am going to have Matt pick my next case...and I am sick of Yellow Tail Cabernet, which I did like at first.

Check out the New Zealand Sauvignon Blanc mentioned earlier if you like SB.

jf

I won't dismiss all Australian wines, not by a long shot, but I will admit to trying many that don't cut it...something missing, like not enough acid or enough body...but these were mostly reds from big-volume producers like Jacob's Creek, etc.

OTOH, had an awfully fetching Aussie Shiraz or Cab...Swan's Flight? Discreet yellow label, circa $11. Wanted a case, but it was all gone when I went back.

I'm having a very boring night. N/A beer.

Jodi

Something white with alcohol content. It is in a brown bottle. Does that help?

Jodi - you need to go find some Mack and Jacks African Amber which I can't get down here.

Oh, is this about wine?

I'm drinking one of my everyday wines: Woodbridge, by Robert Mondavi, 2001, Cabernet Sauvignon.

It's not expensive, not extraordinary, but just a nice everday wine. The label says they keep the "flavor-rich grape skins with the newly ferminted wine for several weeks prior to barrel aging." This is very evident, and very nice.

Here is a good link for wines under $20 with excellent ratings(90 or above!!):
TOP WINES UNDER $20

There are a bunch from Australia that you may want to try, Gryphon. I've only tried one from the list and that was the Robert Mondavi Fume' Blanc.

I don't drink and surf.

Notice the Graham's Port from Portugal with a rating of 91...and for under $20! I'm gonna see if I can find me some of that stuff. Good Port for that kind of price is pretty rare. Any Port drinkers out there?

Isn't it a little early for wine?