Bottoms Up

Beer and wine in the Bay Area and beyond

Can I be an Aussie too?

By Jessica Yadegaran
Thursday, September 14th, 2006 at 12:38 pm in Uncategorized.

I’ve got Australia on the brain. And wine not? They are the number two supplier of imported wines to the US. Their wines are complex without being over-the-top. You can always spot a Barossa Valley Shiraz for its velvet luxury. Aussies make the best sparkling roses and their Reislings are dry enough to pass for Sauvingnon Blanc. An Aussie’s wit is even drier. They’ve never taken themselves too seriously. And they keep their prices just as accessible as their wines. Here are some of my favorites:

Yellowglen "Yellow" or "Pink" Southeastern Australian Sparkling NV. Get it at BevMo for around $10.

Jacob’s Creek Sparkling Rose NV. Have it with salmon or  something garlicky.

Hardy’s South Australian Sparkling Shiraz NV. Deep purple and berry delicious. Usually runs under $20.

Cullen Margaret River Cabernet Sauvignon 2003. Big enough to be a Shiraz but smooth enough to be an aged California Cabernet. A really unbelievable wine.

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