We have already reviewed three wines from this very major Australian wine producer. Casella wines. In 1957 the Casella family left Sicily for New South Wales, Australia. Eight years later they purchased land and by 2003 they were producing 5 million cases of Yellow Tail wines yearly. A good friend of mine claims that his wife would be happy to drink only Yellow Tail wines. I won’t judge. Actually, I will judge this wine. And compare it to another Australian Cab, one coming from what is often a considered a great Australian wine area instead of just somewhere… And it will cost you about twice the price.
Let’s start by quoting the marketing materials. “Tasting Note : Deep purple with intense aromas of currant and oaky vanilla. The palate is rich with confectionary black fruit and wood spice. The finish is rich and mellow. Serving Suggestion : Grilled red meats, spicy sausages, hearty stews and hard cheeses.” And now for my review.
At the first sips this wine was sweet and slightly grapey. It offered some acidity and no tannins. Japanese rice crackers with Wasabi cut its acidity but increased the grapeyness. In the presence of slow cooked chicken meatballs swimming in a tomato sauce this purple liquid became fairly thin and short, but it was pleasant. The accompanying potatoes lengthened our Australian friend and reduced its sweetness. A medley of mixed beans and chickpeas continued this transformation. Fruit juice candy cut off the sweetness in my glass and just about everything else.
The next meal centered on slow cooked beef. This libation presented good acidity but was excessively sweet. I tasted plums and almost no tannins. The side dish of black beans, peas, and onions stepped up the drink’s acidity and gave it some chocolate. Another side of eggplants and mushrooms in a tomato sauce lengthened the wine and brought out plums. Chinese chili sauce on the meat proved to be too powerful for the Cab. In the presence of fresh strawberries I noted sugar and some caramel in my glass.
The final meal main dish was a spicy barbecued chicken breast. On the positive side the wine was round and long, refreshing with a tinge of tobacco. On the negative side I tasted salt. If there is one thing that I hate in my wine it’s salt. Potato salad with carrots, peas, and pickles rendered the liquid dark and fairly long. Zesty guacamole brought out the plums but muted the wine. Dessert consisted of fresh blueberries. In response the wine was dark and woody with a tiny bit of sugar.
Final verdict. At $7 you could do worse, or you could do better. At $12 there is no reason to ask any question with respect to any future purchase.Access the companion wine A McLaren Vale Australian Cab.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
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