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PakLab Reserve du Chateau

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  • PakLab Reserve du Chateau

    Cost £15.66, started 17 March 2012, bottled 27 May 2012 - review based on tasting several bottles 26 May 2013.

    A waste of £15.66

    ABV 11.5% - though I added 650g sugar to get there.
    A very nasty wine indeed, awful smell of something akin to acetone and just a very unpleasant taste that had the most tenuous relationship to wine of any I've experienced. On a par with my runner-bean and elderberry experience and i wonder if this has seen about the same exposure to grape.

    Passed-off at a picnic after decanting the night before into muslin covered bottles to try and get rid of the stink. Fortunately the guests had been warmed up on beed and ginger-beer.

    One saving grace. The smell disappears on cooking. This is the only use to which I can suggest it is appropriate.
    Now bottling 20DJs of 2013 red and making room to rack 5 carboys of 2014 red to the DJs where they can wait for another winter.
    Thank goodness for eBay! (local cache of DJs)

  • #2
    Mmm, mine all ended up ok. Nothing to write home about but pleasant enough for the cost... Certainly no funny smells or tastes... In fact not a great deal of taste but I've paid £12 for the house bottle in a restaurant which was worse than this stuff...

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    • #3
      I did one too, (rude not to at that price) Seems ok. Nothing special, but no off smells.

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      • #4
        Yep, mine was ok too - just about to bottle a Beaverdale Cab Sauv (Never done one before)

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        • #5
          Originally posted by woody1962 View Post
          Yep, mine was ok too - just about to bottle a Beaverdale Cab Sauv (Never done one before)
          It's pretty good. I quite liked it.
          Dutch Gunderson: Who are you and how did you get in here?
          Frank Drebin: I'm a locksmith. And, I'm a locksmith.
          -Police Squad

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          • #6
            I made one of these when they were on amazon at silly money. To be honest, I can see why they were dumping them. Mine ended up like an insipid red wine vinegar which was a bit low on the acid. It ended up as spag bol and beef bourguignon!

            I am with you on this one Le Plot.

            http://markblades.com
            Bebere cerevisiae immodoratio
            These days I'm drinking in Charcot's Joint.

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            • #7
              I tried a pinot grigio kit and a barolo kit, the pinot is as good as any shop bought i've tried. The barolo has improved with a bit of "cellar rat effect" 2 months micro oxygenation with some oak chips, still needs some more aging though
              Abervin - mouth of the river wine!

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              • #8
                I need to get this off my chest. These are the cheapest and the worst kit wines I have made to date, including attempts to fortify the reds with raisins !!!!. I have left bulk batches for over a year, and to me they are still undrinkable. You get what you pay for, however I'm glad I'm not a poor sucker who bought at Amazons full price. Luckily I know an alcoholic farmer who was glad of a free wine stock. Unbelievably he found the stuff palatable and filled my freezer with butcher meat. I have cooked with the white wines whenever a recipe suited a fruity wine and got rid of them too, so I am now free to put all my DJ's to a far better use.
                Sorry to anyone who thought they were getting quality wine at bargain prices. Somebody has to try them out, and I have given them more time than they deserved.

                Alan
                Last edited by bigshug1960; 26-09-2013, 12:38 AM.

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