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9月29日 The Australian Wine CriticI have to confess: I enjoy a good bottle of wine shared with friends, but I cannot claim to identify a particular vintage, much less the year in which it was bottled without looking at the label. I clearly lack the subtle palate and nose that allow the cognoscenti to describe a wine as containing hints of blackberry, with perhaps just a bit of artichoke thrown in. Frankly, I don't really care. I can tell you if the wine is red, rose or white, probably the type of grape from which it is made, and most importantly (and the only criterion important to me) whether I like it or not. If you have friends who consider themselves wine experts, you might enjoy the following classic Monty Python routine (best if imagined read in a clipped British accent, and enjoyed with a glass of your favorite grape extract.)
The Australian Table Wines A lot of people in this country pooh-pooh Australian table wines. This is apity, as many fine Australian wines appeal not only to the Australian palette,but also to the cognoscenti of Great Britain. "Black Stump Bordeaux" is rightly praised as a peppermint flavouredBurgundy, whilst a good "Sydney Syrup" can rank with any of the world's best sugary wines. "Chateau Bleu", too, has won many prizes; not least for its taste, andits lingering afterburn. "Old Smokey, 1968" has been compared favourably to a Welsh claret,whilst the Australian wino society thouroughly recommends a 1970 "Coq duRod Laver", which, believe me, has a kick on it like a mule: 8 bottlesof this, and you're really finished -- at the opening of the SydneyBridge Club, they were fishing them out of the main sewers every half anhour. Of the sparkling wines, the most famous is "Perth Pink". This is abottle with a message in, and the message is BEWARE!. This is not awine for drinking -- this is a wine for laying down and avoiding. Another good fighting wine is "Melbourne Old-and-Yellow", which isparticularly heavy, and should be used only for hand-to-hand combat. Quite the reverse is true of "Chateau Chunder", which is an Appelationcontrole, specially grown for those keen on regurgitation -- a fine winewhich really opens up the sluices at both ends. Real emetic fans will also go for a "Hobart Muddy", and a prize winning"Cuiver Reserve Chateau Bottled Nuit San Wogga Wogga", which has abouquet like an aborigine's armpit.
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