Joined: Fri Jan 12 2007, 04:38am
Location: Florida
Posts: 687
I didn't know where to post this since there isn't a "beverage" section (and we don't need one) - but knowing many peeps in the Food Service Industry I have had the chance to taste a-many-a-fine-a-wine....
Being a whiskey (Bourbon) drinker myself - I am obviously Impartial. I do have to say though I like more of the Australian reds then any from the US or Europe. Not so much the top notches either - tonight I am drinking the Yellow Tail Shiraz from SE Aussie (Yenda)? not that I know where that is, but it's FOOKIN GOOD!! Goes well with cheese and fruit. Not so much with hot wings and ribs though.
OK, when you see SE Australian on a wine bottle, it means that it could come from one of 3 states... Yenda is in New South Wales, middle of nowhere, population 1067.
That wine is just as likely to have come from Mildura, or Renmark.
Joined: Fri Jan 12 2007, 04:38am
Location: Florida
Posts: 687
Thrash and his multi-posting. Funny shtuff. Any other suggestions for Aussie Reds? I have tried a few but it can get kinda expensive just randomly buying and trying.