Speaking of high Alcohol content

they were closing out some Grateful Palate wines a few months back so I picked up in addition to ones, I knew like Boarding Pass and First Class, 2 bottles of Chris Ringland Shiraz 2008 Barossa.
talk about big and jammy with a lot of backbone, but hidden behind all that wine (about as jammy as I can handle) was a whopping 16.5% alcohol. This one would overpower a lamb meal as well. I was thinking atfirst a great steak wine, but on second thought it was sort of one of those drink it with strong cheddar and crackers and hope you don't have to drive for about a week.
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Joseph Coulter
Your description reminds me of a few of the 1970's California wines that were huge monsters in every way. Some of the David Bruce and Martin Ray wines from that era are good examples. I remember that a critic said that one such monster red might be the perfect match for mastodon steak. I tasted one of Bruce's Rieslings that was fermented dry and had over 16 percent alcohol. In Germany the grapes used to make this wine likely would have been made into a sweet Auslese or BA wine. Bruce's dry Riesling had very high acid content as well as high alcohol content. I did not drink much, as it nearly seared your tonsils on the way down.
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That kind of alcohol content (which legally could even be higher by a %) is port without the port benefits. I think that is poor wine making and a symptom of Australian wine making today. I don't enjoy that type of wine.
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