| A lot of people in this country pooh-pooh Australian table wines.
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| This is a pity, as many fine Australian wines appeal not only to the
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| Australian palette, but also to the cognoscenti of Great Britain
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| «Black Stump Bordeaux» is rightly praised as a peppermint flavoured Burgundy,
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| whilst a good «Sydney Syrup» can rank with any of the world’s best sugary
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| wines
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| «Chateau Bleu», too, has won many prizes; |
| not least for its taste,
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| and its lingering afterburn
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| «Old Smokey, 1968» has been compared favourably to a Welsh claret,
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| whilst the Australian wino society thouroughly recommends a 1970 «Coq du Rod Laver», which, believe me, has a kick on it like a mule:
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| 8 bottles of this, and you’re really finished -- at the opening of the Sydney
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| Bridge Club, they were fishing them out of the main sewers every half an hour
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| Of the sparkling wines, the most famous is «Perth Pink». |
| This is a bottle with
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| a message in, and the message is BEWARE! |
| This is not a wine for drinking --
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| this is a wine for laying down and avoiding
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| Another good fighting wine is «Melbourne Old-and-Yellow», which is particularly
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| heavy, and should be used only for hand-to-hand combat
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| Quite the reverse is true of «Chateau Chunder», which is an Appelachian
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| controle, specially grown for those keen on regurgitation -- a fine wine which
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| really opens up the sluices at both ends
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| Real emetic fans will also go for a «Hobart Muddy», and a prize winning «Cuiver Reserve Chateau Bottled Nuit San Wogga Wogga», which has a bouquet like
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| an aborigine armpit |