"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
"In Canberra, no sooner do I taste a wine these days than I find myself pontificating to see whether or not it is 'good' and whether and why I like it," writes wine columnist RICHARD CALVER
"Port is the preferred drink of clubby English gentlemen and deros who want a quick, cheap fix. That dichotomy tells you a lot about the quality range of this fortified wine," writes RICHARD CALVER
"On went my hat of pretension as I cleaned my palate with water, alas no bread or crackers to ensure I started fresh with neutral flavours," writes wine columnist RICHARD CALVER
IT was a friend’s birthday. She puts up with my lame jokes. The joke of the night was told amidst the usual groan. “Hey, did...
"The Italian soft reds went well with a bowl of value-for-money pasta in a dimly lit café that offered romance based on the affinity between chianti and tomato-based dishes," writes wine columnist RICHARD CALVER
"Food with a good matching wine is lifted out of the ordinary and, goodness knows, we all need to step out of the daily quagmire of our lives whenever we can," writes wine columnist RICHARD CALVER
For Frank Arnold, when it comes to reds, it has to a blend, writes wine columnist RICHARD CALVER, who turns up with a shiraz!