Three oak alternatives
Oak barrel benefits may be successfully mimicked with the use of oak chips, barrel inserts or inner staves together with micro-oxygenation.
Three of a Kind
Three winter warmers
Australia’s fortified winemakers are scandalously overlooked. To show solidarity with them, we should have a fortified wine dinner at least once a winter.
Three Asian travel-food guides
City guides based on 12 must-try dishes is a concept that’ll appeal to those of us who consider the food at a destination ahead of anything else.
Three obscure wine descriptors
When I started running wine classes over 30 years ago, I used the Wine Aroma Wheel designed by Dr Ann C Noble to help kick-start student’s wine vocabulary.
Three great partners for chocolate
What wines can you drink with chocolate? It’s a question that often comes up.
Three good sorts
Grape selection can be a life-saver in such conditions. Three different, widely-used sorting methods can dramatically increase wine quality.
Three sisterhoods of wine
Here are three pairs of sisters making their mark in wineries.
Three brunches with a twist
The word’s a portmanteau of breakfast and lunch, and the meal’s appeal is said to lie in its licence to booze before midday.
Three Riverina restaurants
A visit to the vast irrigated plains of the Riverina might be to taste wines from industry giants like Calabria or McWilliams, but food will be required for stamina.
Three wine industry entrepreneurs
Entrepreneurs in the wine industry are not always winemakers or even ‘wine people’.