"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 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.
"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.
“Ken Helm is no Mr Bumble; his pronouncements are more Joycean stream-of-consciousness than 19th century social commentary. But he is a heck of a talented winemaker," writes wine columnist RICHARD CALVER.
"No matter how you celebrate or what you celebrate with family and friends, make sure that you have at least one toast to your fellow man, to the centrality of love," writes RICHARD CALVER
"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.
"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
"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.
"Such was my outrage at the time that I boycotted all French wine and food; illogically, I even stopped ordering French food at restaurants," writes 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.
"Age had certainly taken what I bought years ago as a middle-order wine into something quite extraordinary, where smooth hung out like an old hipster," says wine writer RICHARD CALVER
Wine writer RICHARD CALVER looks at the news that there is little likelihood of a 2020 vintage for Canberra wineries.
"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
"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 coupe glass is out of favour because it just doesn’t do justice to fizz. The large surface area of coupe glasses means the bubbles pop off far too quickly so the better choice is a flute," says wine writer 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
"As I sipped on the Pennyweight 2014 Beechworth Pinot Noir, with its lingering red fruit finish, I agreed with James Halliday that this place is a vinous El Dorado," writes wine columnist RICHARD CALVER
"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.
"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.
"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.