The definitive guide to Australian Wines
Publish Date: 14 Nov 2014
Authored by: James Halliday
A half bottle of a 33-year-old (cork-finished, of course) Riesling? Surely long past its best? There was some ullage, too. But the colour seemed bright and light, even making allowance for the bright green glass bottle. The cork came out with a reassuring pop, no fragments staying in the bottle, and in a few seconds the wine poured into the glass was showing a bright green-gold colour.
From then on it was cruising, a glorious mix of fresh and dried citrus, a slurp of honey, and then bright acidity on the finish. Why did I choose such an unlikely bottle? Well, it was at home, so a replacement wasn't far away if needed. And the reason I went to Alsace in the first instance was Suzanne's home-made Choucroute.
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Wines considered to offer special value for money.