Spring is here, and with it a whole new season of outdoor entertaining. Tyson Stelzer lines up the perfect tipple to enjoy on the deck or around the BBQ.
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When it’s time to warm up on the inside, it’s time to crack a bottle of fortified, explains Tyson Stelzer.
readAccording to the Guinness Book of Records, the world record for the fastest Champagne cork is held by our very own University of Queensland.
readWhen was the last time you got a nasty surprise by the cost of a wine at a restaurant? Tyson Stelzer explains how to know if you’re getting what you paid for.
readGrab your glass, throw a French stick and a lump of cheese in your knapsack, it’s time to hit the wine trail! Tyson Stelzer lines up the hot spots to visit when you’re on the wine hunt.
readWhat do you do when you come up against a wine that you can’t pronounce?
read“Flavour” may be the buzz word in the food and wine world at the moment, but “structure” is just as important.
readStephen George’s 1982 planted vines and his two neighbouring growers comprise the oldest pinot noir plantings in the Piccadilly Valley, the coolest pocket of the Adelaide Hills. These vineyards are the source of his entry-level pinot noir, a wine of supple fruit drive, soft approachability, alluring rose petal perfume and ripe strawberry/cherry purity. A small […]
readStephen George likens the climate at Ashton to that of Alsace, and his “Tardy” reference to late harvest is a cheeky reflection of Alsace’s “Vendange Tardive” styles. There are few places in the world able to achieve such a beautiful interplay of textural structure, generous sweetness, succulent fruit presence and finely mineral acidity. Impeccably handled […]
readAdelaide Hills meets the Mosel and Alsace in an enticingly, mouth-wateringly zesty style that epitomises the secret of the great sweet rieslings of the world: high-tensile acidity leading sweetness. It’s fragrant, focused and pure, with aromas of golden delicious apple, lemon zest, ripe peach and cane sugar. The palate harmonises succulent sweetness with the natural […]
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