Orlando Gramp’s Grenache 2006 Tuesday, Jan 29 2008
Tasting Notes and Australia and Barossa Valley and Variety and Red and grenache et al
I like Australian Grenache a fair bit and sometimes prefer it to Shiraz. This style of wine makes for a very jolly BBQ drink in my opinion. Goes well with a sausage sandwich (slice of white bread folded in half enfolding slightly burnt sausage squirted with sauce - BBQ, HP, Chilli or Tomato - I am not fussy) which is one of my very favourite foods.
A bit cosmetic but offers juicy red fruit, red licorice, pepper and a floral lift. On the palate medium bodied with sweet red fruit and more meaty peppery flavours. It has good shape courtesy of light dry raspy tannins and clean acidity. Finishes with a bit of grip and a red fruit and dried herb aftertaste. Good quaffing with a bit of character.
Rated : 88 Points
Tasted : Jan08
Alcohol : 15%
Price : $16.99
Closure : Screwcap
Drink : 2008 - 2011
Source : Winery Sample
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15 Responses to “Orlando Gramp’s Grenache 2006”
January 29th, 2008 at 5:33 pm
I think we share similar culinary tastes Gary (!), though I must confess to often being partial to an un-sauced sausage sandwich, in order to let the pure char tastes emerge.
January 29th, 2008 at 5:42 pm
stop it GW……you’re making me hungry. I’m really craving for a $3 Rotary Club sausage sizzle right now (with onions)…..and a glass of fine Gramps Grenache of course!
January 29th, 2008 at 5:53 pm
I think it was the evocative description. Sort of like Mills & Boon for people who care naught about their cholesterol. I’m still hungry too …
January 29th, 2008 at 6:57 pm
Nice work.
Are we talking hot snags or cold left overs? Where do you stand on the butter issue?
January 29th, 2008 at 7:04 pm
Hot snags. No butter. Ever. Unnecessary with an appropriately greasy snosso. I do like a cold sausage but not with bread..they are best plucked directly from the fridge and eaten covertly..preferably from someone else’s fridge where there is an element of Danger because you don’t know how long they have been there.
Onions are the Devil’s vomit…although marginally better cooked than raw.
GW
January 29th, 2008 at 8:06 pm
pffft, butter is a must in a nice crunchy roll.
Heathen.
However I have never liked sausages. They’re only useful at 8am when your strolling through bunnings.
So….are you excluding the entire onion family there GW?
January 29th, 2008 at 8:17 pm
I am talking sliced bread. Rolls are another story. Butter is acceptable there. Just.
No. I love garlic but hate leeks, spring onions, pickled onions etc. Everything but the noble garlic is just ghastly…to varying degrees. Leeks are about the worst of all.
GW
January 30th, 2008 at 9:40 am
Re sauces, don’t be limited by the option of tomato or bbq or chilli - try a mix.
Of course the finest sausage sandwich/roll is topped with mustard - the king of condiments.
January 30th, 2008 at 9:45 am
Mustard is surely the Devil’s snot…
Indian Mixed Pickle is the king of condiments (specifically Mida’s)
GW
January 30th, 2008 at 10:13 am
Here is my recipe for the ultimate sausage sandwich. (Gary, you will hate it)
-2 slices of multigrain bread (I like helgas, but just about any good multigrain will do)
-1 organic lamb & rosemary sausage (glorious stuff, even woolies sell these nowadays).
- 1 dollop of real butter - not margarine
- A generous salad spoon or two of well browned onions (must be well browned, with some blackened bits)
- Tomato Relish.
The secret is the two slices. This makes it much more civilised. It also means you can cut the sausage in half and not have it poking out the end, hinting at impending mess.
January 30th, 2008 at 10:22 am
Robbish. Yuk. I am glad you are not making wine because you would over do it and make something like Roxburgh…
GW
January 30th, 2008 at 11:14 am
Andrew G, that is the Grange of Sausage Sizzles. I think I will give it a go with a bottle of 2003 Phillip Shiraz in case it’s corked…mmmm….but need a new cylinder of gas……don’t you just hate it when you run out of gas and you have visitors over as I did on the weekend.
January 30th, 2008 at 12:57 pm
that’s why I own two bottles. it never happens anymore
January 30th, 2008 at 12:58 pm
oh, and burnt onion is only fit for compost. urk.
January 30th, 2008 at 8:25 pm
Can we have some sausage tasting notes added to this site please?