R Wines-Chris Ringland-Ebenezer-Shiraz-Barossa Valley-Australia-2006-$14.99-A nose of dark fruit and smoke, purple and black in color. A smooth, big wine, with blackberry, blueberry, licorice, allot of depth for this price point. R Wines is a recently formed wine company that makes some great wines most with interesting labels, Chris Ringland is the winemaker. RP-93 CR-4-4.5 Good with chicken, pasta, ribs.
Southern Flinders Rangers Estate Pty Ltd-Flinders Run-Shiraz-Australia-2006-$15.99-A big nose of roasted meats, very interesting. Very dark almost purple in color. Smooth, spicy,blueberry, chocolate, creamy, a very enjoyable different Shiraz. RP-92 WS-91 CR-4.5 Good with meats, pasta, chicken.
Mollydooker Wines-The Boxer-Shiraz-Sarah and Sparky Marquis-McLaren Vale-South Australia-2006-$24.99-A big fruit bomb nose of dark and spicy fruit, very dark purple color. A smooth, big wine, blueberry and blackberry, spice, earth. Mollydooker makes some great wines, The Boxer has been great since it first came out in 2005. RP-94 WS-90 CR-4.5-5 Good with meats, pasta and chicken.
Cimicky & Son Winemakers-Cimicky-Trumps-Shiraz-Barossa Valley-Australia-2007-$15.99-A good nose of spicy fruit, very dark in color. Black cherry, raspberries, plum, white pepper flavors, a enjoyable Shiraz. Cool label. WS-90 CR-4 Good with burgers, chicken, pasta.
Tait Wines-The Ball Buster-Shiraz-Cabernet Sauvignon-Merlot-Barossa Valley-Australia-2004-$18.00-A big nose of dark spicy fruit, purple, black in color. Big but smooth, blackberry, cassis, spicy oak, a very good wine. RP-93 CR-4.5 Good with steak, ribs, chicken, pasta.
Rocland Estate-Chocolate Box-Dark Chocolate-Shiraz-Barossa Valley-Australia-2007-$14.99-An interesting nose of dark fruit and chocolate. Very dark in color. Blackberry, chocolate and brown sugar on the back end. A bit different from some of the other Australian Shiraz fruit bombs. WS-86 WE-90 CR-4 Good with pasta, meats, chicken.
First, you need real rice. Not the stuff you cook at home, but the stuff you plant to make more rice! Moisten the rice seed and allow the rice to germinate. This is the malting process. After malting the rice, pour into a large vat and add lots of water. Boil for an hour, then reduce heat to below 80 degrees. Add yeast and sugar (same amount as rice, measured before malting) and allow to ferment for 3 days. Increase heat to 160 degrees and distill into seperate container.
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