Yalumba FDR1A Cabernet/Shiraz 2009
Match with char-grilled T-bone steak, chunky fries and hollandaise.
Medium crimson-purple; a wine with a long and proud history dating back to the 1970s; a totally harmonious blend of the two varieties, blackcurrant, blackberry, plum and black cherry woven together with fine tannins and quality oak. A perfect example of a medium-bodied red wine.
Medium to deep garnet-purple colored, 2009 FDR 1A Cabernet Sauvignon Shiraz presents an earthy / meaty / savory character with notes of game, soy, damp loam and yeast extract over a core of black cherries and blackberries with touches of white pepper, Mediterranean herbs and cloves. Concentrated and taut in the mouth, it offers a solid backbone of medium to firm level grainy tannins and crisp acidity, finishing long and savory.
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One of the most popular and versatile white wine grapes...
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.
Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.