Wine / Steve knows how to make a big Barossa red

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.

Wine / Comfort of a King Valley tasting

The Victorians have produced fine examples of Italian-inspired wines, writes expert RICHARD CALVER

Wine / Feeling the love, but it takes 10 years

"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

There was something in the air that night…

"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.

A termite walks into a bar…

"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.

So, what the heck is sake?

"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

Inner-self aches over a couple of pinots

"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.

Strike me lucky, it’s almost wine week

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’s sweet riesling has an acid bite

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

Wine / Near miss from the wheel of fortune

"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

Wine / Dinner table battle of the rosés

"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.

Parties / Don’t get blasted, focus on the quality

Wine columnist-cum-lawyer RICHARD CALVER offers a little free legal advice to surviving Christmas parties...

Calver / A glass of nostalgia brings back bad taste

"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.

Wine / Taken in a peaceful, vegan conquest

"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

Wine / Airs, graces and decanting

"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

Wine / Prosecco, it’s as Aussie as lamb chops

"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

Wine / Tempranillo and what the heck?

"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

Wine / At home with the power of port

"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

Wine / Everything’s coming up rosés

"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

Wine / Half dry does a full job with spicy food

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...

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