Tried this last night w/ my caramel/Butterfinger bread pudding w/ salted caramel ice cream:
1. PeterLehmann Semillon Sauternes BarossaVlly (SaH: 32-34 Brix; 11.0%; RS: 13.0 Brix; "AwardWinningWine") Tanunda/SouthAustralia 1985: Very dark brown/golden color; very intense botrytis/canned peach syrup/apricotty/peachy some pencilly/toasted/butterscotchy/Fr.oak ripe figs/FigNewtons slight earthy quite complex nose; quite sweet bit soft/fat very lush/rich rather pencilly/tobaccoy quite sweet/bit cloying/butterscotchy/caramel intense botrytis/peachy/apricotty/canned peach syrup very figgy/FigNewtons slight tangy rather complex flavor; very sweet soft/fat/lust ripe figs/FigNewtons intense botrytis/apricotty/canned peach syrup very stronk butterscotchy/caramel/Fr.oak/tobaccoy complex finish; would never be confused w/ a 30-yr old Sauternes but an excellent example of an Oz botrytis Semillon. $4.95/hlf
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A wee BloodyPulpit:
1. This wine is so wrong on so many counts. There is only one "Sauternes" in the world and that comes from the Bdx region in France. GollyGee (Kansas colloquialism for "Holy$hit")...what will it be next??? "Champagne" or "Port" from Calif, "SparklingBurgundy" from Australia, "Zinfandel" from Apulia, "Sherry" from the SanJoaquinVlly, "Chablis" from Gallo...to cite a few of the more egregious examples. It is so wrong for these various regions to appropriate names from famous regions in order to promote the sale of their swill. There outghta be a law against this practice.
While I'm still in an irritable mood, I should also rail against sweet wines who state their RS in degreesBrix. That is a density measurement, whereas % by weight of RS is what we actually taste w/ our palate. Brix is easy to measure w/ a hydrometer, % by weight takes a lab analysis. Somewhere out there is a nomograph the has degreesBrix/% alcohol/% RS by weight. Given two of those measures, you can interpolate the third. But it's a pain to have to dig out that nomograph.
End of today's rants.
Tom