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

Looking for the lovely legs of a good wine

"The viscosity issue is fun to observe and one way to talk about a wine that disappoints in not being as 'big' as you had hoped is to say it lacks legs," writes wine columnist RICHARD CALVER.  

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

Wine / With nary a word of contention

"The range and depth of the proffered wines at tasting didn’t disappoint but I doff my cap to the rieslings," writes wine columnist RICHARD CALVER

Bacon, eggs and a glass of fiano, anyone?

"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 / 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

When a decent sherry was just the job

Wine columnist RICHARD CALVER gets a trifle nostalgic about sherry. 

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.

Wine / Oh, that first time, seeing who you are

"To determine the best way to review the wine and make it relevant to Canberra I chose one of the fundamental characteristics of journalism: conflict. So, I decided to compare the WA wine against a Canberra classic," writes wine columnist RICHARD CALVER

Bottle shop turns on the wine and cheese

"My concern, and one that becomes a daily personal reality with my increasing reliance on computers at work and at home, is that we are in danger of disconnecting from any form of community," writes wine columnist RICHARD CALVER, imbued by a night at a local bottle shop. 

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

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.

Wine / The big larrikin meets a sissy aristocrat

"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

Mission accomplished when it comes to chardonnay

"The sommelier admitted his abrupt and rude behaviour and shouted us the wine. It was doubly good not paying the $70 price tag and tasting what a finely made chardonnay should reflect." rejoices wine columnist 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

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.

Wine / Spare the stupor and raise a glass to love

"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

Meat and fish.. what wine to order?

"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. 

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

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.

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