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<blockquote data-quote="The It's Man" data-source="post: 587429" data-attributes="member: 19"><p><strong>Australian Table Wines by Monty Python</strong></p><p></p><p></p><p>A lot of people in this country pooh-pooh Australian table wines. This is a pity, as many fine Australian wines appeal not only to the Australian palette, but also to the cognoscenti of Great Britain.</p><p> </p><p><em>Black Stump Bordeaux</em> is rightly praised as a peppermint flavoured Burgundy, whilst a good <em>Sydney Syrup</em> can rank with any of the world's best sugary wines. </p><p></p><p><em>Chateau Bleu</em>, too, has won many prizes; not least for its taste, and its lingering afterburn. </p><p></p><p><em>Old Smokey, 1968</em> has been compared favourably to a Welsh claret, whilst the Australian wino society thouroughly recommends a 1970 <em>Coq du Rod Laver</em>, which, believe me, has a kick on it like a mule: 8 bottles of this, and you're really finished -- at the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour. </p><p></p><p>Of the sparkling wines, the most famous is <em>Perth Pink</em>. This is a bottle with a message in, and the message is BEWARE!. This is not a wine for drinking -- this is a wine for laying down and avoiding. </p><p></p><p>Another good fighting wine is <em>Melbourne Old-and-Yellow</em>, which is particularly heavy, and should be used only for hand-to-hand combat. </p><p></p><p>Quite the reverse is true of <em>Chateau Chunder</em>, which is an Appelachian controle, specially grown for those keen on regurgitation -- a fine wine which really opens up the sluices at both ends. </p><p></p><p>Real emetic fans will also go for a <em>Hobart Muddy</em>, and a prize winning <em>Cuiver Reserve Chateau Bottled Nuit San Wagga Wagga</em>, which has a bouquet like an aborigine's armpit.</p></blockquote><p></p>
[QUOTE="The It's Man, post: 587429, member: 19"] [b]Australian Table Wines by Monty Python[/b] A lot of people in this country pooh-pooh Australian table wines. This is a pity, as many fine Australian wines appeal not only to the Australian palette, but also to the cognoscenti of Great Britain. [i]Black Stump Bordeaux[/i] is rightly praised as a peppermint flavoured Burgundy, whilst a good [i]Sydney Syrup[/i] can rank with any of the world's best sugary wines. [i]Chateau Bleu[/i], too, has won many prizes; not least for its taste, and its lingering afterburn. [i]Old Smokey, 1968[/i] has been compared favourably to a Welsh claret, whilst the Australian wino society thouroughly recommends a 1970 [i]Coq du Rod Laver[/i], which, believe me, has a kick on it like a mule: 8 bottles of this, and you're really finished -- at the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour. Of the sparkling wines, the most famous is [i]Perth Pink[/i]. This is a bottle with a message in, and the message is BEWARE!. This is not a wine for drinking -- this is a wine for laying down and avoiding. Another good fighting wine is [i]Melbourne Old-and-Yellow[/i], which is particularly heavy, and should be used only for hand-to-hand combat. Quite the reverse is true of [i]Chateau Chunder[/i], which is an Appelachian controle, specially grown for those keen on regurgitation -- a fine wine which really opens up the sluices at both ends. Real emetic fans will also go for a [i]Hobart Muddy[/i], and a prize winning [i]Cuiver Reserve Chateau Bottled Nuit San Wagga Wagga[/i], which has a bouquet like an aborigine's armpit. [/QUOTE]
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