On Sat, 28 Oct 2006 15:51:43 GMT, Ed Rasimus
> wrote:

>On Fri, 27 Oct 2006 17:09:07 -0700, miles > wrote:
>
>>Ed Rasimus wrote:
>>
>>> Since it doesn't sound like a grand formal meal, but rather a social
>>> munch/sip gathering, I'd suggest a couple of 1.5 bottles of Yellowtail
>>> reds
>>
>>People keep recommending YellowTail. I have tried their Shiraz and
>>thought it was best described as rotgut wine! I've tried it a few times
>>and it just doesn't get better. What am I missing or are their low end
>>and higher end Yellowtail wines?
>
>Yellowtail is a very fruit forward style of wine. Like a lot of OZ
>wines it isn't subtle in the slightest. It tends toward sweetness and
>usually shows a heavy, viscous mouthfeel. It's a style that is
>appealing to some and abhorrent to others. It definitely isn't Euro.

And they definitely are NOT the true Aussie style. The sweetness
induced wines sent to the USA are exactly that...made specifically for
the export market, and do not resemble mainstream aussie wines. Most
aussies prefer less sweet and more grunt in their reds...:>)

hooroo....
>
>There is a high end Yellowtail series, the Reserve bottlings. They
>aren't as readily available as the basic line.
>
>I don't particularly like the YT Chard, but the Cabernet Sauvignon and
>the Grenache-Shiraz usually can be found in my kitchen cabinets for
>everyday applications.
>
>Lest I be considered a crass consumer of plonk, let me drop in that
>last night's canneloni with Mornay and Marinara sauce was accompanied
>by a 1998 Beni di Batasiolo Barolo--dark brown, notes of leather,
>smoke and dark chocolate. Drinkable now and probably good for another
>dozen years.
>
>
>Ed Rasimus
>Fighter Pilot (USAF-Ret)
>"When Thunder Rolled"
> www.thunderchief.org
> www.thundertales.blogspot.com