One minor correction, on a comment regarding brown coloring of white wines indicating that the wine “is on its way to vinegar”. Rather “on its way to sherry” is more correct.

The bacteria that turns wine into vinegar produces gas and also makes the wine cloudy and full of sediment. Oxydation alone will not produce acidulation nor make the wine more prone to it. Remember Lois Pasteur.

Bruce – we’ll try to include Sparkling Shiraz over the next few weeks.

Ian – the sound will hopefully be fixed soon, once we get hold of regular equipment.

I live in the Hunter and found your region review most interesting.

A technical criticism: the volume seems to wax and wane a lot, perhaps as you turn your heads away from a fixed microphone(?). I find myself straining to hear some comments whilst others come through loud and clear. Head / lapel mics might solve the problem.

Anyway, a quality “boutique” podcast, great “cellaring potential”. I wish you continued “line and length”.

Ian

i listen to it in Toronto, i like your style and format – the bring-a-bottle-to-your-next-podcast-listen, for tasting is inspired!
except I couldn’t find Mountadam.

how about a show on Black Champagne (Sparkling Shiraz if you will)?

Bruce

this is turning out to be a who’s who of independent wine buffs on the net. Cam runs Appellation Australia, a great Oz wine blog. http://www.camwheeler.com/wine

Enjoying the show, keep up the good work.

For those who don’t know, Tim hosts his own wine podcast (at WineCast.net). Check it out.

Cheers!