Date: 24-Sep-2005 14:53
Author: Paul B., Ontario, Canada Email
Subject: "hot, rough and tart"
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I get the exact same impression of so many Australian wines in that spectrum that I have simply stopped buying them altogether and avoid them entirely. That prickly sourness coupled with high alcoholic heat seems like a sign to me of acidification. Such wines taste like a chemistry experiment, not something I want to drink at the dinner table. I feel your pain!

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