* I reckon viognier is a very underutilised wine grape variety. You can barely find it in a lot of liquor outlets, but it has distinctive characteristics which I like.
* Speaking of wine grape varieties that don't get a fair go - I remember drinking Australian made verdelho back in the 1980's, and now I don't think I have seen it for many years. It was fine. Why did it go out of style?
* More about wine in the 1980's: the Hunter Valley used to be hugely into making semillon. I think they still do, but again, I doubt that it has the sales that it used to. I thought it was OK, especially if older, but I was never the biggest fan. Hunter Valley wineries also always made a chablis style of wine, and I used to always dislike it for being extremely dry and (to my mind) acidic. It always used to give me indigestion, like no other wine. I'm glad you don't see that one around anymore.
* On to food: I really like the frozen Scottish kippers you can buy. I get the feeling they don't sell many in Australia, and they do stink up the kitchen when you grill them, but a very pleasing, salty treat, if you ask me.
* My son has taken to making mojitos for himself, but he prefers using dark rum over white. I presume he is following a similar trajectory to me - the first spirit I remember buying was Southern Comfort, which I think I drank with soda; but I used to enjoy cheap brandy with (don't know how common this is) dry ginger ale. Scotch and dry was fine too. I still like scotch and dry, sometimes, from a pub. I presume it's a common thing that young drinkers most often do not have a taste at first for bitterness, or overly dry characteristics, in their alcoholic drinks. That usually develops later. Or it did with me, over my 20's.
go to fruity reislings.
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