"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
Steve Kurtz is a Barossa winemaker who knows how to make full-bodied wine. Wine writer RICHARD CALVER says his favourite is the 2016 Lunar Block shiraz, which is Steve's flagship wine.
The Victorians have produced fine examples of Italian-inspired wines, writes expert RICHARD CALVER
"I think that even though semillon is unloved by the market I am going to keep looking for bargains where there is the potential to have a truly excellent wine," says wine columnist RICHARD CALVER
"The quality of a wine can be linked to the place or circumstances where you drank it," writes wine columnist RICHARD CALVER in an experiment in taste that starts beside a river in the NT and ends in Tathra.
"It is sharing moments of good food, good wine but above all good friends that marks the best in life." We find wine columnist RICHARD CALVER in a mellow mood.
"The degree of milling apparently makes all the difference to the sake. The drink is made with certain varieties of rice that is stripped of the bran in order to remove the protein and oil that the grain contains," writes RICHARD CALVER
"The whole idea of being amusing or insouciant about a NZ and Australian wine comparison in fact left me feeling as if I was entirely missing the point," writes a distracted RICHARD CALVER in this week's wine column.
Canberra wine week starts on April 5, but last night wine columnist RICHARD CALVER was lucky enough to join an exclusive dinner to get things started.
Sarah Collingwood, the CEO of Four Winds, says their riesling was designed to be food friendly. “Yes, we went for a light, citrusy, refreshing flavour, a little sweet but with a bit of an acid bite," she tells wine columnist RICHARD CALVER
"When is a bicycle not a bicycle? When it turns into a winery. Which we did a lot of, responsibly, sadly spitting out a lot of the wine once tasted. True, officer!" writes RICHARD CALVER
"We pitted a Canberra district rosé against one from SA. Both were pinot derived and from the 2018 vintage," writes RICHARD CALVER, setting the scene for battle of the rosés.
Wine columnist-cum-lawyer RICHARD CALVER offers a little free legal advice to surviving Christmas parties...
"Hey, I remember watching Michael Jackson when he was black and I remember dancing disco style in a hectic but unco-ordinated way. I’m sure if I drank enough Sable I could do the same right now.
"At Monster in New Acton there was a fine vegan feast that featured wines from Lark Hill. The combination was superb," writes wines writer RICHARD CALVER
"You decant for two basic reasons: to give wine a chance to breathe and to see off any deposits that might clag up the taste. It’s reds you decant; whites rarely benefit," writes RICHARD CALVER
"Prosecco is as Aussie as lamb chops because it comes from grapes formerly known as prosecco and is grown here, mostly from the King Valley in Victoria," says wine writer RICHARD CALVER