re: #1174 aussiemagpie

Having tasted the sweet, watery, almost sickening German wines while wine tasting along the Rhine in Germany, I must disagree with you

Nothing beats a good Aussie white from the Hunter Valley, or Mudgee or Margaret River

I thought Australian wines were bad, at least according to Monty Python.

A lot of people pooh-pooh Australian table wines. This is a pity as many fine Australian wines appeal not only to the Australian palate but also to the cognoscenti.

Black Stump Bordeaux is rightly praised as a peppermint flavored Burgundy, whilst a good Sydney Syrup can rank with any of the world’s best sugary wines.

Chteau Blue, too, has won many prizes; not least for its taste, and its lingering afterburn.
Old Smokey 1968 has been compared favorably to a Welsh claret, whilst the Australian Wino Society thoroughly recommends a 1970 Coq du Rod Laver, which, believe me, has a kick on it like a mule: eight bottles of this and you’re really finished. At the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour.

Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in it, and the message is ‘beware’. This is not a wine for drinking, this is a wine for laying down and avoiding.

Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.

Quite the reverse is true of Chteau Chunder, which is an appellation contrle, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.

Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuvee Reserve Chteau Bottled Nuit San Wogga Wogga, which has a bouquet like an aborigine’s armpit.