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Golf Australia Express : Issue 13
Amadio Pinot Grigio Rated: 93 Points by James Halliday “The Australian Wine Companion 2011” Pink-bronze; an almost startlingly perfumed and aromatic bouquet of pear, lychee and musk is reflected on the palate, although less intensely; has good balance and mouth feel. Amadio Sangiovese Rated: 91 Points by James Halliday “The Australian Wine Companion 2011” Has a considerable volume of aroma and flavour, with cherry stone, multi-spice and sour cherry all intermingling and strongly expressive of the variety. Amadio Reserve Block 2a Shiraz Rated: 94 Points by James Halliday “The Australian Wine Companion 2011” Has retained excellent hue; the bouquet and palate live up to the promise of the colour, providing bright fruit flavours, dark berry and chocolate nuances. Quality cork, properly inserted. 101011_41068 “To buy online or view our local stockist map, simply go to www.amadiowines.com/shop” LAST WEEK I discussed the value of sports drinks, but it is time that, with open and honest eyes we examine the role that alcohol plays in sport. Because let’s face it, on first specs sport and drinking go hand-in- hand. A long day with the hot sun beating down and the clubhouse will have some cold ones next to those previously examined coloured cordials. In such a manner the dark hand of temptation reaches through time and stashes a chilled six-pack into the bag and it’s 35 degrees in the shade—ball’s bouncing like an athlete on amphetamines and there’s a beer in there, but it won’t stay cold forever. What do you really want to drink? Grog on the course has a long and distinguished history. The game started in Scotland where I’m pretty sure hip-flasks were invented and patented as the original must-have golf accessory and in Scotland that makes a lot of sense—the weather is, after all, British—we all saw their Open. I don’t think there is a golfer who wouldn’t appreciate a wee dram or two in the beating mist of Highland Rain. But in Australia we deal with a different climate. Where a near constant drizzle is not the norm. Every Australian golfer knows what it’s like to play on a really hot day when you can see heatwaves shimmer down the yellowed par-5 fairway and kangaroos don’t move from the shadows. At times such as these a cold beer is quite possibly the most magnificent thing in the world. In some ways it’s a bit like having anti-alkalite superplus rehydration crystals (registered trademark), and you know there’s a tap on the way to the next tee. As such The Question raises its tortured head: water or sustenance? Where water will quench, beer will satisfy, and that’s got to count for something. There is no science to resolve this dilemma—it all comes down to the moment. John Daly led the charge for beer. Tiger Woods had his own Gatorade. Countless others drink water to carry the course. I think it all comes down to circumstance. In Scotland they have water for thirst and whiskey for warmth. We have water for showers and beer for thirst. In the end, it’s wise to save the rehydration crystals for tomorrow morning when you are really going to need them. Meanwhile, consider this: beer is generally 95 per cent water. If it’s cold, it’s gold. In the heat, that’s all that counts—so long as it comes in a glass bottle. OTG WHEN YOU’RE OUT PLAYING IN THE HEAT, WHAT REALLY QUENCHES YOUR THIRST? IT ALL COMES DOWN TO PERFORMANCE OR PLEASURE, WRITES WILL HONE. FROTHING AT THE MOUTH with Will Hone IN HONING