OK, so I thought I'd get my first real post under my belt (I hate that term, but can't think of anything better at the moment so 'under my belt' it is)


Anyway, we had a friend over for dinner last night and, despite the fact that the last time she visited we served something that resembled something you usually associate with the long term positioning of wallpaper, it was all a bit rushed. Begs the question why she came back at all. Must be my rakish charm and boyish good looks.

Anyway, we kicked off with Coldstream Hills Sparkling Pinot Noir/Chardonnay 2001. I didn't have any notes of substance, other than it was pleasant enough and I managed to do a couple of glasses in the time its taken you to read this. I was surprised though to find that it was only bottle fermented, and wasn't theTraditional Method.
I was going to say something relevant here about why I think Coldstream Hills should be using The Traditional Method for all their sparkling wines, but it's gone.

Anyway, the main course was chili and garlic prawns with couscous. Now, for no other reason than I'm a peanut, I picked something red, light and inoffensive and ended up with a Kinloch Merlot 2005. Now, a quick note about Kinloch; they're a small winery near Jameson in the Upper Goulburn Valley region of Central Victoria, who don't really set world alight and have the celebrated Delatite winery as their nearest neighbours (Delatite make some delicious Kabinett style Riesling, as well as, in good years, some of Australia's best Gewurztraminer). However, the 05 Merlot is, if you like Merlot, not a bad wine at all. Well balanced with soft varietal fruit, soft tannins, but a little bit of something else going on to make it more than just a quaffer. Also stood up, not surprisingly, well to the strong flabours in the dish. http://www.kinlochwines.com.au/

Anyway, that's it. And please don't quote Sideways. Merlot isn't that bad.