"I’d never serve a sauvignon blanc with smoked fish. Rarely is this varietal 'sour' and often, especially if French, is not fruit forward," writes wine columnist RICHARD CALVER, who has a weakness for food flavoured by smoke.
Richard Calver
Richard Calver walks, talks, thinks, drinks and writes passionately about wine, especially the wines of the Canberra region.
"It is intriguing that there should be a fight over the name vampire that, I would suppose, has long been in the public domain," writes wine columnist RICHARD CALVER.
"The wines I tried with friends in the lead up to the festive season mark the wines that I love best," says wine columnist RICHARD CALVER.
Even wine columnists can be surprised. RICHARD CALVER was: "This feeling, the opposite of déjà vu, was triggered by my tasting the Saperavi varietal for the first time."
"Perversely, the Italians now appear to have the right to register the name prosecco as coming exclusively from north-east Italy," writes wine writer RICHARD CALVER.
Lisa Halgren is an assistant winemaker at award-winning Eden Road Wines. Wine writer RICHARD CALVER is curious about the 32-year-old's journey from bottle shops in Sydney to barrels at Murrumbateman.
Winer writer RICHARD CALVER feels he was inexorably led, by an almost supernatural force, to write about Nero d’Avola.
"There's been a muted cheer about the announcement that agreement had been reached to suspend the current World Trade Organization dispute while Beijing undertakes an 'expedited review' of duties on wine," writes columnist RICHARD CALVER.
Wine writer RICHARD CALVER attended a wine dinner on the Kingston Foreshore that he describes as "memorable".
The 22nd Canberra International Riesling Challenge evaluated around 370 wines from 154 wineries, reports wine columnist RICHARD CALVER.
Lawyer RICHARD CALVER is a specialist in industrial relations. Here he outlines some fundamental misgivings around Labor's so-called "Closing Loopholes" bill. He has a word for it…
"With most wines, a challenge with the process of removing alcohol is the loss of much of its essence: the flavour, aroma, balance and mouthfeel. This is because the alcohol carries a lot of the flavour," writes wine writer RICHARD CALVER.
