The shake-out of newspaper wine columns continues apace as 2017 kicks off.
Four Hunter Valley restaurants won hats in the Sydney Morning Herald Good Food Guide, 2017.
Pinot gris is the wine phenomenon of the moment. It’s the fastest growing wine category at retail level. It’s growing at 12.8 per cent a year, according to A.C. Nielsen market research. And yet it’s generally unpopular with wine writers, sommeliers, retailers and other opinion leaders. It’s mocked,
With the Turnbull Government’s first Federal Budget coming up and much discussion about taxes, there is once again intense debate about whether the wine tax should be changed. And if so, how.
Organic grape growers and winemakers are upset at the abuse of the words “organic” and “biodynamic” in relation to wine. They are concerned that wine producers are using these descriptions as a tool to sell wine in a market that is increasingly congested and favouring sustainably produced wines over the more conventional.
The Sydney International Wine Competition, the first wine show in the world to judge wine in the presence of food, has new owners. After 36 years, founders Warren and Jacquie Mason (pictured) have sold the business and moved aside to allow the new owners, Brett and Michaela Ling, to take over.
Driving into Rioja from France, I encountered thick fog. With the encroaching darkness of evening, the fog made driving hazardous and finding a destination chancy. The locals all said, “It’s been like this for 10 days. It’s normal. It’s because of the river.”
I’m sure we’ve all been at dinner tables where wine is being discussed, and one person (usually a man) voices the loudest opinions. He dominates the discussion, and if the group tacitly acknowledges his expertise on the subject of wine, it’s often apparent that his opinions are adopted by the group.
If it has feathers, it probably goes well with pinot noir. Chicken, turkey, duck, pheasant, goose, pigeon, quail, spatchcock, etc.
There’s not a huge difference between chicken and turkey when it comes to wine matching, although there is certainly a step up in flavour and gaminess the darker the flesh of the bird. Then, of course, there’s the farmed versus wild argument: there’s no doubt the intensity and flavour and gaminess are much higher with wild duck and quail, to match the darker colour of the meat. Most of us will be eating the farmed product, but if you are lucky enough to have wild, just step up the flavour of the wine accordingly.
Roast turkey If it has feathers, it probably goes well with pinot noir. Chicken, turkey, duck, pheasant, goose, pigeon, quail, spatchcock, etc. There’s not a huge difference between chicken and turkey when it comes to wine matching, although there is certainly a step up in