If you ask me why I love red wine, I think the best answer is that I love the different flavors of fruit brewing all over the world, and I've always felt that "taste" is the best thing in the world, food, fruit, Wine and so on we can completely distinguish, or we can perfectly combine them together, and they are like humans, there are regions, there are ages, there are grades, and maybe that's why, Every time I taste it, I feel more than just the taste, you get a scene through the taste, and when the taste nerve and the brain nerve are connected, you get an extraordinary sense of experience.
This (Barossa) trip to Barossa is something I've been looking forward to, and even if I've been here before, I can't stop looking forward to visiting again. As most wine enthusiasts know, Barossa's (Barossa) region has the powerful Sira (Shiraz), light and sour Riesling (Riesling), famous for its far-flung Pembo wineries. But that's the only thing that won't make many wine lovers and experts so passionate about it. I want to attract people to the old rattan, the old wine and the old shops!
Barossa (Barossa) began growing grapes widely only in the late 19th century, and its history is short-lived compared with many countries in Europe. But as there was no invasion of root nodule disease, there were hundreds of years of old vines, some of which were still in the hands of the families that had planted them, some of which had passed on to the sixth generation.
In CirilloEstate, for example, in 1850 there was Gohina (Grenache), in a vineyard called Freedom at Lamay (Langmeil) Vineyard, and in 1843 the Sira (Shiraz) of Hill Of Grace, the (Shiraz), Hancoe (Henschke) winery, dates back to the 1860s. These old vines, which have experienced countless storms and generations of care, are still contributing to the family's fine wines. Although the yield of grapes grown on the vines is low, the fruit concentration is much higher than that of the vines growing in the young adults. The extraordinary fruit concentration of these vines, coupled with the unique climate of Barossa (Barossa), makes the vintage fine wine.
Strictly speaking, the development of Australian catering wines, which began after World War II, was preserved in the 1950s and 1960s and is now a very old wine in Australia.
Every bottle of old wine records a period of history. I had a chance to taste some of the old wines from the (Saltram) Chateau Solais:
1. 1964 SaltramBin38,Shiraz,Tokay;
2. 1968 SaltramBin51,Shiraz,CabernetSauvignon,Tokay;
3. 1969 SaltramBin52;
4. 1972 Shiraz (Hydraulic Pressing);
5. 1969 Saltram Vintage Port;
6.Saltram Sweet White Show。
The feeling of tasting these old wines, much older than me, is that I have to pay tribute to the aging potential of these wines and to the winemakers of that year.
The wines were re-plugged into (recork), by David Franz Lehmann in January 2015, and in order to keep the wine alive, some fresh wine was added, then nitrogen was added to isolate the oxygen. The label and bottle of the wine were not changed. 1968's Saltram Bin51, Shiraz (Shiraz), Cabernet Sauvignon (CabernetSauvignon), Tokay, is marked with a large "Claret". So, "Claret" originally meant dark red, and long ago it specifically referred to French Bordeaux red wine (and now there are not many people using the word to refer to Bordeaux red wine), when "Claret" was placed on the wine label. Probably because Bordeaux's main variety of Cabernet Sauvignon (CabernetSauvignon), and the color of Bordeaux red wine are similar in color, the word can also catch the eye of consumers. In addition, in 1969, there was a word "Burgundy" on (Saltram) Bin52 in Solae, which is very similar to "White Burgundy" printed on the wine label in the 1970s and 1980s in the United States, in order to let consumers know that the grape variety in the bottle is Chardonnay. It implies that it is of the same taste or quality as the white wine of Burgundy, France. The "Burgundy" on the wine may be for the same reason. In 1972, the size of the Sila bottle was only 738ml, rather than the current standard bottle of 750ml, an example only seen in the book, where the object was seen.
If you ask how these old wines taste? It can be said that its liquid in the cup has no fresh fruit flavor, occupied all the taste buds are Hawthorn and leather flavor. So, what kind of dish can be used to match these old sprinklers? I searched my mind for past experience. Despite the Hawthorn-like fruit flavor, the acidity was not enough. I happened to have the chance to taste old wine with classic Australian foods like fresh oysters, roast oysters, and Augus beef burgers. When it comes to fresh oysters, old wine generally improves the smell of oysters, and grilled oysters have a layer of grilled cheese, which tastes like two identical nuclei and is completely incompatible with each other. What's more, the beet root sauce with the Angus beef burger and hamburger seems to work well with these old wines. It's like adding Hawthorn juice to the beef burger in the mouth, and it feels like it can also help digest.
The other harvest could be said to be a local restaurant from snacks to big bakeries-Apex Bakery, who was founded in 1924. The bakery's oven has only stopped twice since its opening, and generations of bosses are a real model worker. Every day there will be different flavors of pie (pie), the skin crisp, thin and suitable, filling juicy, and large pieces of meat, and chewy, salty and suitable, not juicy when not adding tomato juice; Add tomato juice, eat more refreshing and sweet. Only in terms of delicious to describe, appear to be a little inadequate, fast eating is the truth.
These old rattan, old wine and old shops, accompanied by generations of winemakers, witnessed the rise of Barossa (Barossa). No one mentioned them, they were there; others mentioned them, and they were proud here. On this trip, I learned more about the wine here in Barossa (Barossa), the grapes here, the people here.