"Sparkling shiraz is the quintessential Australian wine to drink in the summer… just right for a barbecue where it has the capacity to cut through fatty meats and clean the palate in the best possible way," writes wine columnist RICHARD CALVER.
"Dull and boring, I’m afraid, has been my experience with a number of pinot gris: they are anodyne. But..." wine columnist RICHARD CALVER tries to keep an open mind.
"The evening was punctuated by various exclamations of praise for this intense and complex shiraz." Wine columnist RICHARD CALVER waxes lyrical about a Mitolo shiraz.
"Wine Australia says that the fastest growing segment of the wine market was the $6-$9.99 a bottle market with the value of sales in that segment growing 31 per cent in the month to early April," writes wine columnist RICHARD CALVER.
"In 2016 the Preece brand returned and it would have been good to wet the whistle to see how memory and current reality compared about this part of the Mitchelton offering," writes wine columnist RICHARD CALVER.
Wine columnist RICHARD CALVER gets a trifle nostalgic about sherry.
"The viscosity issue is fun to observe and one way to talk about a wine that disappoints in not being as 'big' as you had hoped is to say it lacks legs," writes wine columnist RICHARD CALVER.
"I wanted something spectacular. On the wine list were a couple of Barolo’s, the Italian wine from the Piedmont region made entirely from the varietal Nebbiolo," writes wine columnist RICHARD CALVER stepping out for the first time in a while.
"Seeing the movie 'Sideways' again got me thinking about how unfair the insecure hero is towards merlot and how I now want to slap him," writes our normally passive wine columnist RICHARD CALVER.
"Shiraz is often thought to be Australia’s premium grape variety. That is certainly my opinion," writes our hibernating wine columnist RICHARD CALVER.
Wine writer RICHARD CALVER shares some funny sides of fungi and the mixed results of using red and white wine when cooking mushrooms.
"I went to the bar and asked to see the bottle: it was a 2018. I asked for the 2016 as advertised, which was poured with a nod of apology and the wine was a different creature," writes wine writer RICHARD CALVER, remembering the days of sharing a drink with a friend... at a bar.
Wine writer RICHARD CALVER looks at the news that there is little likelihood of a 2020 vintage for Canberra wineries.
"My concern, and one that becomes a daily personal reality with my increasing reliance on computers at work and at home, is that we are in danger of disconnecting from any form of community," writes wine columnist RICHARD CALVER, imbued by a night at a local bottle shop.
"The food was ordered: my friend a rump steak and me swordfish. This was a dilemma. What wine could suit both dishes? He wanted to order a red. I wanted to order a white. So, it was either wine by the glass or a compromise," writes wine columnist RICHARD CALVER.
"The sommelier admitted his abrupt and rude behaviour and shouted us the wine. It was doubly good not paying the $70 price tag and tasting what a finely made chardonnay should reflect." rejoices wine columnist RICHARD CALVER.
"There are a large number of elements that I look for in a wine, some everyday but objective, others more subjective," writes wine columnist RICHARD CALVER.
Wine columnist RICHARD CALVER wonders what's the meaning or rationale for the Old Testament Biblical names for varying bottle sizes
"A popular restaurant full to the brim, ended up offering me a free bottle because of the five wines I ordered sequentially, none of them were in stock," writes wine columnist RICHARD CALVER
"The wine was opened and the gorgeous ripe blackcurrant flavours with a firm but very smooth finish needed no food to induce a vindication of my purchase," writes wine columnist RICHARD CALVER