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My Love AffairI'm continuing to pursue my love affair with Riesling with my latest 'happy accident', Sticky Tea Riesling. Not quite a classical sticky, it makes a delicious chilled aperitif, or matches well with decadent foods like foie gras, chicken liver paté, ripe cheese etc. The fruit and sweetness of the wine cut through the rich foods and the lemon and tea notes from the tannins clean up the palate. Beautiful! It's exciting as a winemaker to try something a bit different and get a great result. Stay tuned for my 'Scandalous' Riesling in the next newsletter. It has been smokin' hot in Orange, well not by Australian standards but 36c is rare for Orange. We had good rain in the spring and no hard frosts so the vines look great. Everyone knows it's what's on the inside that counts (especially the winemaker), but the beautiful shaped bottles and elegant labeling on the Sticky Tea and the Grand Old Tawny help make them great gifts for the holidays. Cheers, Gerald Naef 
Patina Club Christmas ReleaseThe Christmas release holds an enticing range of Patina wines to enjoy during the holidays.
The Pre-selected Patina Club Dozen is $210 - a saving of $70. For further information on these wines click here ORDERING: Click here to join the Patina Club and receive the Christmas Dozen I will include a copy of the Tasting Notes with the above Club Dozen and you can click here to see them on the website. 
Another exciting & eventful Orange Wine WeekFor those that joined us during Wine Week and had our traditional “Waffles with the Winemaker", we hope that you enjoyed the waffles, the gardens, the gorgeous views and of course our wines. We tasted some delicious cheeses at the cellar door during Wine Week and I’ve included a list of the cheeses so you can keep an eye out for them at your favorite deli. Jannei Goats Cheese, Lidsdale: Buche Noir, Fetta, Bent Back. High Valley Cheese, Mudgee: Pesto Fetta, Caerphilly, Stefan Blue. WC Fields"Some weasel took the cork out of my lunch" WC Fields The long dry finish: TanninsTannins are a natural substance found in many fruits and bark of trees and are felt via our tactile senses rather than tasted. Most people are familiar with the tannins of over steeped tea or young red wines designed for long ageing. Tannins in wine are derived from skins, seeds, stems (vegetative material) and oak. Depending on the molecule shape it can be astringent (drying) or bitter. In red wine tannin combines with pigment molecules to form larger molecules and feels astringent. In white wine tannin molecules are smaller and often appear bitter. Tannins are extracted from the vegetative material over time by acid of the juice and alcohol of the fermenting wine. For this reason white grapes are rarely fermented in contact with any of the vegetative parts of the vine. Red wines become “softer” with age as it takes time for the tannin molecules to randomly bump into pigment molecules and form larger less bitter polymers. Mature tannins are responsible for that wonderful velvety mouth feel of favourite red wines. In red wine we refer to bitter tannins as young, green, hard, coarse, aggressive, grainy (oak)… and astringent tannins as soft, silky, smooth, supple, dry, mature… When fresh juice is aerated some of the molecules causing bitterness are oxidized and precipitate to the bottom of the tank this can be a useful method in white varieties. Fining of wines with additions of skim milk, egg whites, isinglass (ground up fish bladder), gelatin etc. selectively removes some of the tannin because tannins react with protein molecules. Laboratory trials are conducted to determine the fining agent and rate to be used. The protein of isinglass reacts with a different size molecule in the wine than say skim milk and if the wrong size molecule is removed or if too many molecules are removed the wine will appear harsher than the starting sample. When the correct amount of fining agent is used it all settles to the bottom of the tank and no traces remain in the wine. If you have made it this far I’m not sure whether to congratulate you or suggest you get a life, try golfing, fishing or some therapeutic shopping. |
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In this issue
Patina Sauvignon Blanc 2008
"The fragrant bouquet foretells the vibrant and lively palate, with its delicious mix of passionfruit and citrus; excellent line and length." Patina Sauvignon Blanc 2007
"A lively and precise wine on both the clean bouquet and palate, with a mix of passionfruit, apple and tropical fruit; still pale in colour, and very fresh." Patina Riesling 2008
WINEWISE MAGAZINE: Patina Club
CLUB MEMBERS automatically receive the Winemaker preselected dozen in June and December each year at 25% discount!
Click here to become a new Patina Club Member. Orange's Slow Summer 2010
Orange's SLOW SUMMER is on during February next year (5th to the 14th). For more information on Slow Summer, visit the Taste Orange website here. Sydney Cellar DoorPatina will join the NSW winemakers during NSW Wine Week for the 2010 Sydney Cellar Door at Hyde Park. Be sure and mark 14 March 2010 on your calendar! Patina Photo GalleryClick here to check out our new Photo Gallery, with the views, gardens and winemaking at Patina. Join us on FacebookWe've started up a Facebook page for our fans. Click here to join up in order to find out the latest, up to date news and reviews from Patina. Pass it onUnsubscribe
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