FOOD ROSES
byFOOD ROSES FROM SOUTH OF FRANCE and a NEW STAR FROM PORTUGAL There is almost as much diversity in Rosé as in red or…
Vintages Picks
A Pair of Jacks
byRegular readers will know that I’m a huge Bruce Jack fan. He’s totally committed to his wines, his county and to telling us to…
WINE FOR ASPARAGUS
bySauvignon and asparagus are springtime high energy soulmates. Santa Rita nails the experience with its zingy Sauvignon. A little richness tempers the wildness creating…
MOST DELICIOUS RED!
byMost wine drinkers tend to belong to either the ‘easy drinking’ or the ‘give me something interesting’ camp, with little cross-over. However, every now…
CLASSIC CHIANTI IS BACK
byA decade ago, I was critical of Italian red wines as they appeared to be crafting for the North American audience. As in overly…
MEET SAVOURY SEMILLON
byWhile the rest of the world offers Sauvignon Blanc straight-up, the Bordelaise like to blend with the Semillon grape. With the wine below, the…
REVISITING VALPOL
byRemember when Valpolicella was a popular go-to red? It added a hit of Italy to our Italian foods. Nobody ever raved about the wine…
ANOTHER SUMMER STOCK
byRegular readers will know of my fondness for native Italian white grape varieties. Grapes that almost became extinct in the Chardonnay era. This week’s…
FOR YOUR SUMMER STOCK
byLast year I was away when Vintages released Picpoul, so I missed out. But not this year as the wine arrived early. So, what’s…