Wine Asylum

The Wine Asylum, the leading Internet destination devoted to the enjoyment of wine.

Use this form to submit comments directly to the Asylum moderators for this forum. We're particularly interested in truly outstanding posts that might be added to our FAQs.
You may also use this form to provide feedback or to call attention to messages that may be in violation of our content rules.

You must login to use this feature.

Inmate Login

By default, logging in will set a session cookie that disappears when you close your browser. Clicking on the 'Remember my Moniker & Password' below will cause a permanent 'Login Cookie' to be set.

Moniker/Username: The Name that you picked or by default, your email. Forgot Moniker?	Examples "Rapper", "Bob W", "joe@aol.com".
Password:	Forgot Password?
	Remember my Moniker & Password ( What's this?)

If you don't have an Asylum Account, you can create one by clicking Here.

Our privacy policy can be reviewed by clicking Here.

Inmate Comments

From:
Your Email:
Subject:

Message Comments

Original Message

Thanks for the reply

Posted by Grover on March 26, 2005 at 11:57:43:
I had a friend in town perhaps 12 years ago who owned a small liquor store. In addition to the inexpensive beer he kept for the college kids, he had a pretty good sandwich deli and a very nice selection of wines. He introduced me to South African wines as he was a big fan, and always kept four or five various ones on hand. That was extremely rare and very special - that a small town California liquor store would have a selection of South African wines 12 to 15 years ago.
I definitely developed a fondness for Pinotage, and I find that this varietal is getting increasingly ignored by South African wine producers - at least for export into California. Do you find that Pinotage is less produced now than in the past?
Agree with you on the aging potential of Australian and California wines. They were meant to drink young. In my experience, the whites and Pinot Noirs within four years of vintage is the best. California Cabernet Sauvignons can last much longer, especially ones out of Napa. Our area (Paso Robles) makes some wondeful Cabernet Sauvignons. But I find that they drink really well four to six years after vintage, and decline after that.
Well heck. Next time you're in the area feel free to stop by. I'll crack open a couple good bottles. :-)