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
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...
"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
"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
"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
"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 plump grape bunches are ready to pluck. Prayers are said to the weather gods, as Bacchus awaits his lusty play (I live in hope, obviously)," 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
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.
"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
"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.
"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
"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 tasting notes on the Burge rear label show the winemaker’s frustration with stereotypical winespeak and the hyperbole that seems to abound when wine is being described," 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 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
"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
"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
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