"The [yellow tail] 'Reserve Shiraz' has intense concentrated fruit flavors with aromas of ripe cherries, blackberries, chocolate and mocha. Delving deeper into this complex wine, cracked pepper and spice fragrance are apparent with with sweet French oak aromas always present. The vanilla softness on the nose takes you into a full palate crammed with ripe fruits reminiscent of a basket of sweet summer berries. Seamless and well structured tannins complete this full bodied red wine."I want some of whatever those Australians are smoking. My own well-trained palate, on the other hand, detects notes of bitterness, anxiety, frustration, loneliness, and American Spirit cigarettes. Delving deeper into this colourful yellow bottle, a bouquet of sour grapes and alcohol marks a smooth transition to bleary, fleeting relief. Goes well with an undercooked grilled cheese sandwich.
RATING: $3 more than the other shiraz.
(Image from www.wjdeutsch.com. And just how is one supposed to delineate "ripe cherries [and] blackberries" from a "basket of sweet summer berries," anyway?)
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33 comments:
When I read the first paragraph I was thirsty.
Then I read yours and was nauseous.
Thanks
You got something against grilled cheese sandwiches?
To me the way people talk about wine is the second most fake thing in the world, next to the way people talk about poetry. Maybe our resident wine expert, Bryan, can toss in his two cents on the matter?
that dued shouldnt use the passive voice yo
Weird! I just poured half a bottle of this stuff down the drain. Back when I could drink the whole bottle in one sitting, I loved it. However I corked it for 2 days and then it had the consistency of syrup. Ick. We can do better than an $8.99 bottle, surely?
I've never bothered to pay the extra $3 for this because the wine clerk at Publix once told me it wasn't worth it. *sigh* I really miss Publix.
Also, if I want to drink shitty Shiraz, I'll just buy $3 chuck from Trader Joe's like a normal person.
When I come up to Dallas remind me to buy you a glass of wine instead of liquor or beer, John.
this wines reserved for inducing vomiting
For the price, I really like this stuff. Or maybe I just like it because when I drink it I am reminded of the happy day I found it at the 7/11 by my apt. in Mokdong. My fond memories of the time I spent in SK are few, so I hold on tight to the ones I do have.
Yellow Tail Shiraz is my congregation's preferred sacramental wine. With its heavenly aromas, sweet cheery and blackberry flavors, it is modest yet praiseworthy. It's a pleasurable accompanyment to the Body of Christ, steak or fish, but also enjoyable on its own and makes a great party wine. I give it 89 points. We go through a case of this every Sunday
lol
yall crazy yall com up w/ som crazy ass fakeposters
So my horoscope said my comic enthusiasm might be perceived as aggression today. Fucked if I know what they're talking about. I'm gonna go shave my head.
As usual, I agree with Glenn - though it's totally possible to talk about the flavors of wine in a way that's legitimate (after doing some experiential tasting - you CAN get different flavors/textures/aromas) - trusting the description on the label is like trusting Glenn Beck to give you a good description of a current event (Oh yeah! Topical!)
That having been said, I wouldn't touch Yellowtail with YOUR tongues, dear readers. My experience with the wines produced by them is that they're wines for people who don't like wine - overoaked, jammy to the point of ridiculous, and (usually) without a balanced structure (alcohol/acidity) to make up for the big, fake flavors.
You can talk about wine without making up ridiculous flavors from whole cloth, or without sounding like a jerkface, it just seems improbable that the wineries themselves would do that.
(Also, having never tried this wine, maybe I'm totally off with my opinions - but also, maybe not.)
I like shiraz, and [yellow tail] doesn't bother me. Then again, I like just about anything as long as it hasn't been fortified with antifreeze and ethanol.
I don't know wine but I do know pipe tobacco. I think it's important to remember that the subtle flavours identified by the connaisseur are the product of a complex interaction between the wine/'backy/whatever, the body chemistry of the taster, the age and handling of the product, and the Proustian (*snoot snoot*) interaction between the taster's sense-memory and imagination. The line between creative imagination and phony bullshit isn't always clear in such endeavors, but when you factor in motivation (trying to sell a product, trying to sound "cool," sincere, amateur enthusiasm, etc.) can usually spot a phony.
"you can," I mean.
holy fuck look at all those words
can someone read that and tell me wat i. jon said
Basically, every taster is inventive, but there's a line between someone whose creative taste buds "bestow" flavour through sense-memory association and liars who just make stuff up to sound cool.
I wish you weren't so stupid, nBNL.
to be fare i didnt read brians post iether
Where's Lipstickmom123 these days, anyway?
she died
or mabe she went on a cruise w/e wat am i her bf
I bet she's drinking mai-tais at 3 in the afternoon and hitting on cabin boys. She'll probably come back with a horrible tan.
It occurs to me that I use far too many hyphens.
i mistook your comic enthusiasm for aggression
enthusiwhat?
Brian can you advise me on cheese pairings? Or is that a whole other ball of wax?
Parmesan, straight, in thumb sized chunks. Big plate of sauteed asparagus. Doesn't matter what whine.
Sure - I'm not an expert-expert, but I know a couple of things about wine/cheese. Fire away.
Ha ha "whine." And here I am dissing Freud 8 posts up.
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