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Who knew matching Korean food with wine could be so challenging! It is; but with the right knowledge, you’ll be throwing back orange wines like a Korean pop star (disclaimer: unfortunately I don’t know any famous Korean people, other than Kim Jung Un of course, but I’m sure he doesn’t drink alcohol).
The crunchy nature of this cucumber kimchi with fresh nashi and perilla was a perfect foil to the textural feel found in this Brash Higgins Amphora Zibibbo.
Go on – admit it. At some point, we’ve all hugged the life out of a cheap box of goon and regretted it the next day. Regardless of that hangover – the humble cask holds a proud place in our nation’s history, it has been the training wheels for many of us who’ve gone on to become wine lovers. Including me.
The introduction of the cask wine saw an explosion of wine consumption in Australia
Tuesday 24 February 2015 will see this brilliant Aussie invention honoured with a 50th birthday party in the posh Sydney suburb of Vaucluse. The Wine Wankers have started the party early however, by tasting our way through 20 of the nation’s most premium cask wines. We wanted to know; has the quality of cask wine improved, and if so – what is Australia’s best cask wine? But before we get to the results – let’s get some background info out of the way, really quickly in bullet points!
I was lucky enough to be invited to the Australian Open Tennis in Melbourne recently as a guest of Jacob’s Creek. Although the evening tennis was a great way to finish off the experience, the day actually started early when we all met up around midday for a special lunch where we got to sample some great wine from Stoneleigh out of Marlborough in New Zealand. Continue reading →
The most important rule to remember when matching wine and desserts is that a sweeter wine is always better. Wine that doesn’t have ample sugar levels will invariably taste thin and tart.
Botrytis affected wines fit the bill nicely. Late harvest wines generally aren’t as sweet as their Botrytis cousins, but still offer excellent matching with lighter desserts.
Another wine you should consider is a Moscato. This fruity sweet semi-sparkling white wine is low in alcohol (around 5 per cent) and is heaven when drunk with fresh fruit and other light fruity desserts.
The ‘Chocolate’ – a crisp dark chocolate sphere filled with macerated cherries in cherry curd
The things we do for our readers! When Conrad and I tackled 15 bottles of sweet wine, 6 desserts and a cheese platter in one siting, well, let’s just say it was the adult equivalent Honey Boo Boo necking five Red Bulls laced with tequila and five shots of espressos; quickly followed by a Mountain Dew chaser! Eeek! Stop the room spinning!
Queenstown, in the bottom centre of the south island of NZ, is known to us Aussies as the party town. It’s where we love to go to ski, if we can afford it, but you never just ski in Party Town. For the wine lover it is also Pinot Town, being the largest centre near the Central Otago wine region. Party Town / Pinot Town… what lay ahead of me? Continue reading →
Today on Twitter I saw someone challenge the concept of sparkling red wine. I love a good red sparkler especially a really well made sparkling shiraz. And they go so well with pizza. Something about these wines cuts right through the fat and creates a beautiful blended taste of food and wine in your mouth.
I’ve been told that sparkling shiraz goes well with a bacon and eggs fry-up the morning after a big night. I still haven’t been brave enough to try that one yet but it is on the list of my food and wine pairing must-dos!
I still clearly remember the first time I actually enjoyed sparkling shiraz. It’s one of those moments etched into the crevices of my mind. I probably remember it so well not only because of the enjoyment I had but also because I was humbled. My approach to the subject of sparkling shiraz had been both arrogant and ignorant and I got pounded by the experience.