I Love Australian Wine – A Chardonnay From The Margaret River Region-restorator

Food-and-Drink We have reviewed several Australian wines recently. Today’s offering comes the Margaret River area south of Perth in Western Australia. Many experts consider this area to be Australia’s best wine region. Its warm, maritime climate is cooled by ocean breezes and the loam soil is often sandy or gravelly. Margaret River obtained Australia’s first Appelation of Origin in 1978. The producer is part of the McWilliams Wine Group that received a GREEN rating in Greenpeace’s inaugural Australia Pacific Guide to Alcoholic Drinks in 2009. For example, they grow grasses between vineyard rows. They have also developed a special wine closure for sparking wine, making it easier to open the bottle and to keep the bubbles if the wine isn’t consumed immediately. Look for it under the name Evans & Tate Zamphire wine closure. Today’s companion wine is a $10 Chardonnay from South Australia. OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed Evans & Tate Chardonnay 2005 14.5% alcohol about $17. Let’s start by quoting the marketing materials. Description : Real Steal. A classic Margaret River Chardonnay that is rich in stone fruit, pineapple and melon characteristics and enhanced by delicate oak treatment. It has a long sustained finish that lasts and lasts. Excellent wine, incredible value. And now for my review. At the first sips this wine was slightly sweet and lemony but there was enough oak to make me start to worry. The initial meal was a commercial chicken pot pie that intensified the oak which took over during the meal. The lemon did try to fight back. When I added Louisiana cayenne pepper sauce the wine’s acidity perked up and caramel tried to break through the oak. My next meal was a boxed eggplant parmiagiana. The Chardonnay was sweet and lemony with good acidity and guava or some other tropical fruit. It was quite long. Dessert was a frozen custard pie containing wild blueberries and a buttery crust. This was a good combo of acidity and sweetness with light fruit. My final meal had many components. I started with vegetable pancakes (potatoes, string beans, onions, and more). The wine was somewhat sweet and tasted of grapefruit. When I doused the pancakes with a mild tomato, white corn, and black bean salsa, the oak became more pronounced, in fact, objectionable. When this Chardonnay faced homemade roasted eggplant brimming with garlic, it became sweet, round, and oaky but the oak was under control. Next came the tomatoey barbecued chicken wings and now all I got was oak, oak, and oak. The meal’s final element was potatoes roasted in chicken fat. The Chardonnay was long, quite long, acidic, lemony, and tasted of you know what. The first cheese was a bland brick cheese. The wine’s acidity was a bit much; it overwhelmed the fruit. With a Muenster, this wine was round; its acidity was tamed and there was some caramel. Final verdict. I would not buy this wine again, on far too many occasions the oak took over. Now if you like an oaky Chardonnay, this might be a wine for you. Sooner or later I’ll come back to taste the Margaret River again. About the Author: 相关的主题文章: