There’s a time, and place, for colloquial wine terms. Fine dining is not one of them.
I was recently served a Shanghai soup dumpling as a canapé. They are the culinary equivalent of a roadside bomb.
Esoteric wine lists are very common in Sydney restaurants today. Indeed, I would venture that it has become the norm.
Vinosity is one of the most important aspects of good wine, in addition to flavour, length, weight and balance.
Bottled water can be more expensive than a bottle of wine. But what exactly are you paying for, and is it worth the money?
We’ve all had them. A flight from hell. Mine was Qantas QF147 Sydney to Auckland just over a week ago.
I take a look at the recent Sydney Royal Wine Show winners at the Wine Communicators of Australia luncheon and put forward some observations.
If you’re a regular Vintage Cellars shopper, you’ve probably noticed that once a year they promote a collection of wines as their picks of the best wines of their type for the preceding year.
The recent use of my review for the amazing AUD $20 Epsilon 2016 Shiraz, by online retailer My Wine Guy, is questionable in several ways.
Travel is about the exploration of the new, and wine is a large part of the journey.