Life Begins At.....
Issue link: http://ebook.aprs.com.au/i/23233
WINES “You can’t go wrong with that Starve Dog Lane Pinot Chardonnay 2003(2) (approx $25 and it’s an Adelaide Wine Show a trophy winner), and my Welsh mate showed me a beaut Geoff Hardy’s Hand Crafted Sparkling Red NV (for around $19). And blow me down, it tastes like a Black Forrest Cake.” I was on a roll. But Millie was staring at me as if to say, “How come you tasted all these without me!” Then she was quick to add, “I see Oddbins Wine Auctions are selling that plump Sevenhill Inigo Riesling 2009 for less than $10 a bottle. Wasn’t that $17 a bottle only early this year?” I’ll save a dollar or two with that suggestion. Then for mains: I was thinking traditional fare of baked ham, turkey breast, seasonal vegetables and a nice bit of pork. So I’ll grab some of that Mike Press Cabernet Sauvignon 2009 (at $14 per bottle it drinks like at $25 per bottle) and a couple of bottles of that exquisite Clonakilla Hilltops Shiraz 2009(3) (approx $29 with Halliday giving it 95pts). That should shut them up. I was feeling smug now. Now for the Christmas pudding, all steaming and gooey with that excellent brandy sauce which I know has a good swig of Cognac in it. “I’m going to do a PX Sherry to finish with, should work well with a steaming hot pud, that massively rich and sweet Alvear 1927 PX (around $37) should do the trick,” I was yelling over the din of the door bell, dogs and Millie going off. Rupert and Sandie had arrived. Graham Wright is director of The Odd Whiskey Coy, Australia’s only specialist importer and retailer of fine, rare, hard to find and downright drinkable single malt whiskies. To get in touch with Graham, visit www.theoddwhiskeycoy. com.au or call (08) 8365 4722. “I’m doing the pud this year!” Millie declared. “You are?” I questioned. “Yep, it’s an ice-cream pud,” she happily replied. “Ice-cream!?” What happened to my traditional lunch? What goes with ice-cream? I now desperately needed a drink. Domaine Sébastien Dampt Chablis 2009 Vine: 100% Chardonnay Vineyard: 3,50 Hectares Date of crop: End of September Pressing: The grape berries are crushed in a pneumatic press, then the must rest during 12 hours at a temperature form 12 to 15°C in broad tanks specially done to accelerate the natural sedimentation and which reduce the quantity of SO2 used. Yeast: Selected yeast Fermentation: 15 days at 20 °C in stainless tanks Malolactic Fermentation: 100%. Ageing: 4 to 6 months on lees in stainless tanks Bottling: Filtration and bottling at a low pressure in order to preserve the character of the wine Dégustation Colour: Deep Yellow Noze : Net, fesh and minéral In mouth: Fresh, mild and harmonious with notes of pear and apple Freshness and vivacity are making the elegance of this wine of pleasure with these sensations of green apple. It is a wine all in potential and in fineness, typical of his appellation. THE RETIREE SUMMER 125