By Gal Zohar
Wines of California
One of the biggest problems in the wine world is preconceptions. Once a large group of people assume a wine taste a certain way it is almost a fact. Strolling through Wine of California I discovered how wrong some of these assumptions can be. I always thought Californian could only …
By Brett Jackson
I was going to delegate this task to one of our winemakers for the update of our harvest advance. Though after contemplating it a little, with the circumstances of this year, this vintage is really not only the most intense experience for winemaking but also the most intense experience I have lived and I want to try and …
By David Bolomey, http://bordoverview.blogspot.com
Burgundy is expensive. Even simple Burgundy – AC Bourgogne – can still be quite expensive, at least when compared to other regional French appellations. And it is easy to be disappointed: there’s plenty of meagre and spineless stuff out there. So what do we have to look at when choosing a Burgundy? The answer is as simple as difficult. What we need to …
By Vinos Ambiz, http://vinosambiz.blogspot.com/
Barrica
Last Wednesday 10 March, our new American oak barrel arrived from Tonelería Victoria, based in Haro, La …
By Luke Tyler
We have now broken the back of vintage, ticking over the half way mark this week with Adelaide Hills Chardonnay destined for the Lucky Lizard. 2010 has been a compressed vintage so far with an early start and a lot of varieties ripening at similar times. Overall quality is excellent, particularly for reds owing to consistent temperatures with mild to …
By Gal Zohar
Restaurateurs are a strange breed. While some enjoy the spotlight and will do just about anything to let us know they exist, others are MI5 agents. They live amongst us but we won’t even know it. They can be anywhere at any given moment, possibly having lunch right next to us, listening to every comment we make. Their invisibility is somehow their strength.
Bijan is …
By Dan Coward
hand-picking at the Hanlin Hill vineyard
Nothing about bringing the grapes in at Petaluma’s Adelaide Hills winery at 6am lends itself to thoughts of global warming. It’s bloody freezing! The Adelaide Hills region is always full of surprises and the diurnal temperature swing can really catch you …
By Dan Coward
Old vine shiraz
I’m at Knappstein and it’s time for Chief winemaker, Julian Langworthy to get me into some real action. Riesling and Shiraz are moving along okay and both will be jostling for centre stage in the winery in coming days. Overall, as at Friday 26th Feb Knappstein was halfway through overall. After the last four years, the …
By Michael Coupar
Many years ago, back when a TV still cost a week’s wages, red was a colour to be feared, and China was something you drank tea out of rather than flew to for a spot of shopping, I backpacked in that distant country. While out there I sampled a few of their ‘rice wines’, getting a little inebriated along the way. I liked what I drank, and also what I saw – many …
By Denise Medrano, http://winesleuth.wordpress.com
wine flight menu
I lived in Buenos Aires for 3 years back in the day so I know a bit about Argentine cuisine, even if I was a vegetarian for 2 of those 3 years. Yes, I know, how could I, was I mad, etc… One thing I can say is that I’m a pretty good judge of Argentine …
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