I Like My Wine Shaken, Not Stirred

Before heading off to Cali, a friend of a friend hooked me up with the U.S.-based marketing and PR team for an Australian winery, Mollydooker. Once he'd gone to the trouble I didn't think it was right to back out of a Oz vino tasting, even though we were in the heart of Napa wine country.

So, Karen and I traipsed over to the Boon Fly Cafe at Carneros Inn with low expectations. There, we were inspired by the well-met and jubilant Jenny for a sip and swirl of Mollydooker's offerings.

Initially we were put off by the peculiar regimen required to drink these deep, dark Aussie reds. It seemed like a Ronco gimmick of the highest order.

Bottled with nitrogen gas as a natural preservative, in order to enjoy the wine's voluptous fruit and velvety texture, we were obliged to empty of bit of the drink from the stylishly screw-topped bottles. Then, placing the cap back on, we inverted the bottles and shook vigorously. Turning the bottles right side up, bubbles appeared and the red stuff was poured.

A bizarre ritual to say the least.

The outcome was a stupendous, jammy, fruit-filled explosion, with hints of dark cherry and aged leather.

We tried three in all -- The Boxer Shiraz, the Blue Eyed Boy Shiraz and the Enchanted Path Shiraz/Cabernet blend.

The "wow" factor of these wines was lusciously undeniable. So was the "wow" factor of Jenny's company.

Needless to say, I'll be ordering some bottles of Mollydooker in the near future. If only I could order up Jenny's company again so easily!