Sommelier Samantha Payne swills her way through nine glasses of red ‘chateau cardboard’, and uncovers aromas of ‘the Gold Coast in the 80s’ and ‘overcooked rhubarb’
swills her way through nine glasses of red ‘chateau cardboard’, and uncovers aromas of ‘the Gold Coast in the 80s’ and ‘overcooked rhubarb’
oon sack, goon bag or, simply, goon. Cask wine is deeply ingrained in the Australian ethos and vernacular , long associated with “two-buck chuck”, cheap wine for cooking or uni students on a budget. But its negative reception usually has nothing to do with the wine itself and more to do with the mistaken belief that price is an indicator of quality.
Now don’t mistake me, there are a lot of nondescript or terrible-tasting cask wines out there. But with the spotlight on theFor this taste test, I selected nine Australian-made red-wine casks with two important criteria: they had to be readily available online or at major bottle shops, and they had to come from existing wine labels or wineries – no supermarket “private labels”.Bar, and Lily Horneman, the head sommelier of restaurant and bar Martinez.
While other casks from them may be fresher, wine-judging rules dictate that we have to judge what’s in the glass. Unfortunately, this means the wine presents with a murky brown colour and oxidation characters that look like bitter herbs and overcooked cherries. There are red cherry fruit hints hanging on for dear life in this wine but have mostly all faded away.
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