32
To the people who always seem to believe in me when I don’t: my one and
only Simon, and my dearest Ditta, Kara, Kimberley, Mark and Yvette. I’m
forever grateful to you in ways I can’t even say or explain. (And you know
that when I’m lost for words, it’s serious!) Without your support, this book
would never have happened.
To Fran Flynn, who more than anyone, was able to take my long-held and
imagined dream for this book and make it a reality. Fran, your patience and
ability to decipher what was in my head and put it on a page is nothing
short of miraculous. Thank you!
To the many, many amazing women (and men!) in the wine industry who
have supported and encouraged me. Who have continued to stick by me,
and who have shared in my belief for change. I honour and thank you! In
particular, I want to thank the 15 women who agreed to be part of this
book. If you hadn’t made that commitment, this would all still be a dream
waiting to happen.
And finally, to my three daughters Eloise, Sabrina and Josephine, who have shown me that it’s always worth standing up for what you believe in.
Because, the world is only ever improved by those who step into the arena
and immerse themselves in the action. As utterly terrifying as that is.
Of course, an enjoyment of wine is essential too.
With much gratitude,
All the women working in the Australian wine industry –
both past and present. I raise my glass to you.
And to all the women, right across the country, that have
become members (and friends!) over the last six years.
Thank you for showing up and, in doing so, showing the
world that we need The Fabulous Ladies’ Wine Society!
Here’s to many more years of sharing
fabulous wine together.
Finally, to women everywhere who love and
appreciate wine. This book is for you.
Acknowledgements
This book is dedicated to:
54
ContentsIntroduction 6
DRINKING IT
Varieties 10
- How Many Wine Grape Varieties are There? 11
- Straight Varietals Versus Blends 11
- So Why Blend? 12
18 Situations Where it’s OK to Drink Wine 13
Fabulous Lady of Wine: Judy Kelly, ArtWine 14
Rules of Wine 17
The Lowdown on Wine Varieties 18
- Top of the Charts 18
- Breakout Hits 20
- Unearthed 23
Only Champagne from Champagne Can Be Called Champagne! 25
How to Say ‘Cheers’ in 50 Languages 26
Fabulous Lady of Wine:Helen O’Brien, Kangarilla Road 28
Sauvignon Blanc:
Australia’s Favourite White Wine 31
The our Essential Items of the Wine Wardrobe 32
Shiraz: Australia’s Own Wine 35
How to Talk About Wine: A Few Choice Terms 36
Fabulous Lady of Wine: Emma aidis, aidis Estate 40
The Haunting Passions of Pinot Noir 43
Get a Wine Mouth: A Fun Game to Develop Your Wine Palate 44
How Should I Store My Wine? 47
How to Choose the Right Wine Glass? 48
Fabulous Lady of Wine: Clare alloran, Tarra Warra Estate 52
What’s the Deal with Wine Vintages? 56
What’s in my Wine? 58
Preservative Free Wine: Is it Better? 62
Fabulous Lady of Wine: Trina Smith, Jacob’s Creek 66
Wine Temperature Serving Guide 70
MATCHING IT
How to Match Food & Wine 74
The Fail-proof & Fabulous Guide to Matching Food & Wine 76
Top 5 Fabulous Tips for Matching Wine & Cheese 82
Fabulous Lady of Wine: Sarah Collingwood, Four Winds Vineyard 84
The Fabulous Guide to Ordering From a Wine List 88
How to Choose the Perfect Wines for Your Wedding (or other special event) 94
Sparkling Wines for the Festive Season 96
En oy The Sweet Life
Fabulous Lady of Wine: Katherine & Caroline Brown, Brown Brothers 100
- What Wine Goes with Pizza? 104
- What Wine Goes with Spaghetti Bolognese? 106 - What Wine Goes with Indian Food? 108
- What Wine Goes with Middle Eastern Food? 110
- What Wine Goes with Bacon? 112
- What Wine Goes with Chocolate? 114
- What Wine Goes with Anzac Biscuits? 117
- What Wine Goes with Mother’s Day Breakfast? 118
- Why Have a Drink with the Girls? 119
Fabulous Lady of Wine: Emma Norbiato, Calabria amily Wines 120
Dry White Wine for Cooking – Which One? 124
The Fabulous Ladies’ Guide to Collecting Wine 127
Match Your Favourite Jeans to Their Perfect Wine 128
Top 7 Best Wines for Cold Weather 130
What Wine Goes with Sport? 132
Fabulous Lady of Wine: Christie Schulz, Turkey Flat 134
How to Cook a Christmas Turkey 137
Christmas Wine Guide 138
VISITING IT
Global Overview 142
- Old World 144
- New World 146
- Australia 148
Fabulous Lady of Wine: Lyndsay Sharp, Jack Rabbit Vineyard 152
Flagship wine Regions of the World 156
- France 158
- Italy 160
- New Zealand 162
- Spain & Portugal 163
- Germany & Austria 164
- The Americas 165
How to Visit a Cellar Door 166
Fabulous Lady of Wine: Corrina Wright, Oliver’s Taranga 170
Australian Wine Regions 173
• Regions: The Biggies 175
- Barossa 176
- Coonawarra 178
- Hunter Valley 180
- Margaret River 182
- McLaren Vale 184
- Tasmania 188
- Yarra Valley 190
Fabulous Lady of Wine:Leanne De Bortoli, De Bortoli 192
• Regions: On Your Radar 195
- Adelaide Hills 196
- Canberra District 198
- Clare Valley 200
- Great Southern 202
- King Valley 204
- Langhorne Creek 206
- Mornington Peninsula 208
- Riverina 210
- Rutherglen & Beechworth 212
Fabulous Lady of Wine: Katrina Pizzini, Pizzini Wines 214
• Regions: Emerging 217
- Alpine Valleys 218
- Geelong & the Bellarine 220
- Orange 222
- Riverland 224
MAKING IT
Fabulous Lady of Wine: Leanne Rogers, The Lake House 228
The Magical Art of Turning Grapes into Wine 232
The 5 Basic Steps to Making Wine 235
- Harvest 235
- Crush & Press 239
- Fermentation 241
- Clarification & Filtration 242
- Ageing & Bottling 244
Fabulous Lady of Wine: Wendy Killeen, Stanton & Killeen 248
You’re Hot & You’re Cold:
Warm Climate vs Cool Climate Wines 251
A Rosé by Any Other Name 254
Sweet and Sparkling 256
76
IntroductionSix years ago, I had a crazy idea. It was, funnily enough,
inspired after a lovely afternoon sipping wines with a few
good girlfriends. Why not create a society for women who
love wine?
As a wine lover, I’d been frequently frustrated over many years by wine
events and wine communications (in magazines, newspapers and the like)
that often left me feeling either like a total outsider or just plain dumb. But
I knew that I was neither, so why did I feel this way? And if I felt this way,
then maybe others did too?
And how come almost all the wine event hosts, wine writers and
winemakers we heard about - and from - were male? Women are the major
buyers of wine in Australia, yet there was a significant lack of female voices
and female perspective in wine communications directed at consumers.
Additionally, the visibility of women actually working in the wine industry
was miniscule. How come we rarely saw or heard about them?
So, I took a leap of faith and I began The Fabulous Ladies’ Wine Society
(FLWS) in 2012 – to provide fun and fabulous wine information and events
for women. At the same time, I sought out women in wine to work with, to
showcase their wines and their stories to our new and growing membership.
However, I quickly discovered that one of the reasons we heard so little
about women in wine, was because the number of women working in
winemaking and viticulture is not only below 10% but actually also in
decline. This is despite the fact that men and women are graduating from
leading oenology and viticulture degree programs in equal numbers.
Advocating for women in wine has, and continues to be, a very important
part of what we do at the FLWS. And in 2015 we even went one step
further and created the Australian Women in Wine Awards, which is the
world’s first and only awards platform for women in wine.
Fast forward to today, and I’m pleased to say that in the last six years
significant progress is being made. Women in wine are starting (albeit
slowly) to get the attention and equality they deserve, and women who love
wine are being provided with an ever-increasing number of opportunities
to extend their interest.
This book aims to continue the objectives of the FLWS by providing female
wine consumers with wine information that’s fun, fresh and fabulous, while
also showcasing and focusing on the women who make it.
How to use this book:
• ick it up, put it down, ick through it, or devour it from cover to cover. Like a glass of wine, it can be sipped or gulped depending on your
preference.
• eading into a wine region se the ‘ isiting It’ section as your guide for which cellar doors to stop in and taste from.
• Doing a spot of cooking se the ‘Matching It’ section to instantly up your food and wine game.
• eel like getting your winemaker on The ‘Making It’ section will give you a summary of how those clever clogs in the know turn grapes into
liquid gold.
• Just wanna sit down and rela with a glass of something fabulous The ‘Drinking It’ section will give you the lowdown on all your favourite
varietals as well as which new ones you should be looking out for.
Peppered throughout the book are the stories, secret recipes and favourite
food and wine matches from 15 of this country’s most fabulous women in
wine. These are women I personally admire and enjoy both sipping from
and talking to. I hope that by being introduced to them it will inspire you to
start supporting them and buying their wine!
It’s important to note that this book is not meant to be an exhaustive text on
wine education, or an in-depth guide to the intricacies of vino production.
Instead it has been designed to provide the essentials in a way that – I
hope – is fun, easy to read, and has a ‘stickiness’ factor. That each time
you pick it up, a new part will stick in your mind and keep you increasing in
confidence with every wine choice you make.
Grab your glass and let’s get started!
1110
Shiraz30%
CabernetSavignon
18%
Merlot 6%
Sauvignon Blanc 5%
Chardonnay16%
Are you an ABC (Anything But Chardonnay) gal? Perhaps
you’ll drink whatever is white – but only as long as it’s
sauvignon blanc or pinot grigio.
Or maybe you’re like my dear friend, and self-confessed
wine lover, who obsesses over shiraz but will never touch
pinot noir. Won’t go near the stuff, no matter how much I
beg him!
Despite the enormous in uence of terroir and winemaking techni ue
on how a finished wine smells and tastes there’s ust no getting past
our obsession with wine varieties as the biggest identifier of whether
we like a wine – or not.
In ‘Old World’ wine regions, like France and Italy, they are far less caught up
in varietals than we are here in Australia. In fact, much of the time you won’t
even find the variety on the label – only the geographic location where the
wine was produced.
One reason for this is because, culturally, they value terroir (how and where the wine is produced) over variety. To drinkers in these countries, it’s far
more important where the wine comes from than which variety it’s made of.
But also, it’s because their wine growing history is so lengthy that they
have already learned long ago about which wine grapes grow well in which
locations. So, that’s ALL they grow there, and often it’s all they’re allowed to
grow due to strict regulations.
In New World regions like Australia, variety is far more important to us
culturally because we have only more recently started to develop a deep
understanding and appreciation of our own terroir and the strengths of
each wine region.
HOW MANY WINE GRAPE VARIETIES ARE THERE?According to leading wine guru Jancis Robinson MW, wine is commercially
made around the world from over 1,300 different grape varieties. (Are you
already thinking about how many of those you can actually name?!)
Here in Australia, our wine production is not quite so diverse. In
fact, it’s dominated by the big five – shiraz (30 ), cabernet
sauvignon (18%), chardonnay (16%), merlot (6%) and
sauvignon blanc (5%) (Source: Wine Australia, 2017).
However, the number of wine grape varieties we
produce each year is increasing fast, as more
growers experiment with newer and more alternative
grape types.
In 2017, there were a surprisingly large 155 wine grape
varieties used by winemakers in commercial production.
(Source: The Australian & New Zealand Wine Industry Directory.)
So if you’re still stuck sipping the big five let’s ust say that you’ve
got a L T of catching up to do
STRAIGHT VARIETALS VERSUS BLENDSThe other thing about our strong focus on varietals here in Oz, is that we
tend to prefer wines made from one single variety, and scoff at or – at the
very least – be a little wary of blends. That is, wines made from two or
more varieties.
There’s a tendency to assume they’re some kind of lesser offering, slapped
together by a winemaker because they had a bad year with their shiraz
and had to mix it with a bit of grenache or merlot to make it sing. Or the
semillon was a bit rough so they added sauvignon blanc to pull it into line.
The thing is this couldn’t be further from the truth Some of the world’s
best and most sought-after wines are blends. Bordeaux, for example,
VarietiesAustralia
1312
fetches some of the highest prices in the world, and is a blend of cabernet
sauvignon, merlot, cabernet franc, malbec, petit verdot, and (sometimes)
carménère. Chianti, the famed red from Tuscany, is predominantly
sangiovese which is then combined with one or more of the local red or
white grapes such as canaiolo nero or trebbiano.
And then, of course, there is champagne The world’s favourite fizz is
commonly made from a blend of chardonnay, pinot noir and meunier.
Plus, if you’re already an SSB or a Cab Shiraz lover, then I know you’re
nodding in agreement about all this right now.
SO WHY BLEND? It’s like putting together the perfect outfit. Winemakers are always seeking to make a wine that is balanced, and
creating a wine is a bit like putting together an outfit. Sometimes, you’re
happy to just go with all black. (Yes, I’m looking at you Melbourne.) Black is
always stylish, and can be absolutely outstanding. Nothing else is needed,
or it may detract from the perfect blackness of it all.
But sometimes, a splash of colour is exactly what’s required to make your
ensemble pop. Black pants with a hot pink top. An LBD (Little Black Dress)
with red shoes. Or adding some texture with black lace or velvet for a
classy evening edge.
When wine varieties are blended together, they can create an altogether
different wine that is well balanced and appealing – and just as fabulous
as any single variety. Blending can balance acidity, tannins, alcohol level,
sweetness and fruit avours.
While there are some well-known, tried and tested wine blends to look
out for, there is some serious fun to be had in seeking out lesser known
combinations and ‘field blends’ – that is, a blend of several or all of the
varieties being grown within a particular vineyard. Winemakers are often at
their most innovative and creative when making blended wines.
18 Situations whereit’s to drink wine
We all live with them.
The ‘rules’ we give our-
selves for when we can
and can’t pop open a
bottle and listen content-
edly to the glug, glug,
glug, glug as it goes
lovingly into the glass.
Do we wait for 5pm? Yes, but
only from Monday to Friday,
on the weekend it’s whatever
goes. What about at lunchtime?
Sure, but only when there’s
three or more of us, or when it’s
someone’s birthday. Mimosas for
breakfast are OK, but only when
we’re on holidays. Or it’s Sunday.
Or...
See ules. They may be e ible, or totally breakable, but they’re
there toying with our conscience
whenever the desire for wine
strikes.
Here are 18 situations in which
it’s perfectly fine to throw all your ‘rules’ out the window and
just open the damn wine. You’re
welcome.
1. After a school C meeting If white is your thing, have it
chilling before you even leave
the house.
2. efore you open your credit card statement
Three zeros look like two after
chardonnay has done its work.
3. Car broke down and you’re late for work and you missed your deadline
Why make a bad situation
worse by turning up at all? Just
sit down and open the wine.
4. Your pet goldfish budgie ferret died.
So anytime that week really...
5. Before your in-laws visit
6. During your in-laws’ visit
7. After your in-laws have left
8. At a Junior Netball Final Forget the coffee cart, they
should just have a wine bar
set up...
9. t’s a bit hot outside
10. t’s a bit cold outside
11. There’s two months to go until your island cruise
But right NOW is when you
need that holiday. Open the
wine.
12. Skinny eans feel tight Start the diet tomorrow.
En oy the wine now.
13. Skinny eans feel loose It’s time to reward yourself!
14. All children grandchildren are down for a nap at the same time
This in itself is a miracle worthy
of wine.
15. They had one pair left and they were your size and they were 50% off
Put your feet up so you can
look at those babies and pour
another glass!
16. You get a ight upgrade Sure, it’s a 6am departure,
but it’s 5pm somewhere.
17. New neighbours pop in And you want to be friendly,
right? And coffee is NOT the
new wine. K?
18. t’s Tuesday And you are still closer to
Sunday than you are to Friday
night. Wine.
PRODUCER PROFILE14 PRODUCER PROFILE 15
“As a busy woman - aren’t we all? - I am always looking for dishes that are
quick and delicious. This one pot chuck-in-the-oven style dish becomes
my go to and I love the Moroccan avours in this version.
I often vary the theme, you can make the avours Italian or reek – make it up as you go depending what ingredients you have available. The mainstay
is always the chicken and I find the chicken chops the best to work with (skin on bone in chicken thighs).
This dish takes only a few minutes to put together yet looks fabulous
and tastes delicious. All this dish needs is a simple green salad or green
beans and a glass of graciano and you are done!”
Oh, and the art? “Art and wine are my two great passions,” says Judy.
“So, our cellar door is also a permanent art gallery, and we regularly have
an artist in residence.”
Cheers to that!
Judy Kelly
JUDY’S FOOD & WINE PAIRING
ARTWINEPart of Judy’s “misspent youth” as a young Pom was
travelling to France regularly as a Ship’s Purser on the
cross channel ferry It was here that wine first came onto her radar, and she was fortunate to taste some of
the best.
But Judy took her time getting into wine, and instead started her career in
International Marketing, which saw her living and working in Hong Kong,
Sydney and New York before moving to Adelaide. It was during this time
she got her nicknames of “Patsy” and “Bubbles”! Yes, sweetie darlings
she did!
After a few years in Adelaide, she decided to hang up her stilettos, swap
them for RM’s and move to the Clare Valley to start a wine business with
her husband Glen, pursuing their joint passion for alternative varieties.
“Yes, it was hard being early innovators, but I knew we could do it. We
could see it was the sustainable future of Australian wine,” says Judy.
After several years of growing and selling fruit, they started their own
label – ArtWine in 200 with ust two wines. In 200 they won their first
medal and then two trophies in 2011 – despite a difficult vintage. They
then purchased a vineyard in the Adelaide Hills, a cooler climate site, to
build a home and a Cellar Door, which in 2017 won the ‘Best Cellar Door’
award at the Adelaide Hills Wine Show.
ArtWine now make 18 wines, from 15 estate grown varieties, and have
won 12 Trophies (11 for alternative varieties), including the 2016 Winestate
Magazine Best Red Alternative of the Year for the Montepulciano and
have been awarded 265 Medals to date.
Recipe overleaf>
1716 PRODUCER PROFILE
The Fabulous Ladies’ Wine Society’s
Rules of WineThere are ust three rules you need to remember when it comes to wine
Wine is a drink. And while it is completely fabulous and wonderful and complex and
interesting and takes significant skill and e perience to make well, and a lifetime of learning to grasp all of its nuances and attributes, it is still a drink.
It is NOT a cure for cancer or a world saving alternative to fossil fuels.
Like art, its value and appreciation is based on a combination of opinion and
education. And the creators of it require considerable talent and ability. But
just like art, you don’t have to be an ‘expert’ to enjoy it.
Your opinion is ust as valid as anyone else’s. Also – and here’s the big one – there are no wine police.
Want to drink shiraz with chicken schnitzel? Chardonnay with beef stew?
Sticking with sauv blanc no matter what’s for dinner? Go right ahead!
You won’t be issued with a ticket or have to report to a court to
be issued with a good behaviour bond.
The rules of wine? Pfffft.
There are no rules of wine.
Wine is to be enjoyed.
And you have every right to en oy the wine you like without udgement.
1There are no rules. 3
Refer to rule number one.2
There are only general guidelines, which are about helping you get the most out of your wine experience.
IN EDIENTS230g basmati or long grain rice
1 large onion, roughly chopped
1 aubergine cut into cubes
¼ of a small butternut pumpkin cut into cubes
3-4 garlic cloves, crushed
1 tsp ground ginger
3 tsp ground cumin
4 tsp harissa
8 chicken chops
16 dried dates or prunes chopped and pitted
600ml hot chicken stock
Zest and juice of 1 orange
Sea salt akes and pepperOlive oil
Chopped pistachios With its origins in Spain, Graciano is derived from the Roman Gratianus meaning
race or Emminence.
The Grace Graciano, estate grown and single vineyard is an intense garnet colour resonating
with its ‘eminence’ meaning.
The palate shows an abundance of Morello cherries with hints of five spice and a delicious trade mark touch of white pepper. Good acidity
makes this an outstanding food partner to ‘grace’ any table.
The delicious nose and palate of spice and berry fruits will
have you wanting more.
raciano is a perfect match to strong avoured and spicy foods such as this Moroccan inspired dish creating
a wonderful spicy “heaven made” match – Cheers!
MET D
1. Rinse the rice thoroughly under running water until clear – do not miss
this step or you will have gluggy rice.
2. Add this and all other ingredients except the oil, pistachios and salt
to an ovenproof dish (I use a heavy based stainless steel 30cm shallow
dish).
3. Toss around a bit to mix all the ingredients, ensuring the chicken is skin
side up and in a single layer on the top.
. Sprinkle the chicken with the sea salt akes (this ensures a delicious browning), dribble with olive oil and pop into pre heated oven at 200°C
for approx 45 mins until chicken is golden and the juices run clear.
5. Sprinkle with the pistachio’s and serve with a green salad or fresh green
beans.
Prep 10 mins Cook 45 mins Serves 4 - 6
JUDY’S ONE POT MORROCAN STYLE CHICKEN DISH
Artwine The Grace Graciano
1918
Here’s some of the more commonly seen wine varieties in
Australia. Go on and get familiar with as many of them as
you can!
TOP OF THE CHARTS The most popular grape varieties.
Chardonnay
The number one most popular white wine on the planet, chardonnay is
a white grape with green skin that originated in the Burgundy region of
France, and can be made into a medium bodied still or sparkling wine. It’s
a bit of a winemaker favourite as it can e press a range of avours from tart
green apple, to stone fruits and melon depending on where it is grown and
the winemaking methods applied.
Shiraz
The classic Australian red! Originally known as ‘syrah’ in its homeland of
France, only here in Australia do we call this red grape ‘shiraz’, a name
given to distinguish the distinctive style we produce it in. Shiraz grapes
make a medium to full bodied red, rich in avours of red and black fruits,
aniseed and white pepper. It’s the most planted red varietal in Oz.
TheLowdownWINE Varieties
on
Cabernet Sauvignon
Cabernet sauvignon grapes prefer a moderate climate and rich soil,
which is why they’re so happy growing in places like Coonawarra and
Margaret River. This red skinned grape produces a medium to full-bodied
red wine with avours of mulberry, blackcurrant, mint and dark chocolate.
Often also blended with shiraz to produce what’s regarded as the classic
Aussie red.
Merlot
Merlot is the third most planted variety in Australia, and while popular on its
own it also often appears in blends such as cabernet merlot. Merlot grapes
make a medium bodied velvety red wine with soft tannins with avours
of plum and blueberry. While many people only know it as a plush, fruity
wine, it actually can (and does!) make wines of extraordinary structure and
depth, particularly when grown in cooler climate areas.
Sauvignon Blanc
We’ve watched this starlet rise in popularity over the last decade, and she’s
now Australia’s highest selling white wine. Sauvignon blanc makes a light-
bodied, aromatic, crisp wine with an abundance of tropical fruit avours
– like passionfruit – balanced out by herbs and freshly cut grass. It is also
frequently blended with semillon.
Pinot Grigio
You can thank fabulous lady of wine Kathleen Quealy in Victoria’s
Mornington Peninsula for pioneering pinot grigio in Australia, a variety that
has skyrocketed in recent years, proving she’s no one hit wonder. This
Italian varietal with grey (‘grigio’) skin, makes white and sometimes lightly
blushing wines, which are light bodied, dry, fruity and crisp with avours of
green apple, crunchy pear and nectarine.
Riesling
Originating from Germany, riesling is famously aromatic, delivering heady
aromas and avours of uicy fresh lime, green apple, white orals and stone
fruit. Riesling grapes make a light-bodied white wine with natural fruitiness
and clean, crisp acidity. They can be made in a bone dry, off-dry or sweet
2120
style, and well-made rieslings can age for decades. Still considered to be
a little dated or retro by some, riesling lovers know the classics never really
go out of style.
Pinot Noir
inot noir is a tricky grape to grow, but it’s precisely this difficult and
demanding demeanour that drives its fans wild. This deep purple, almost
black (‘noir’) skinned grape makes a light to medium-bodied pale-red
wine with avours and aromas of cherry, plum, strawberry and earth. The
white juice, lying beneath the dark skins, can also be used to make white
sparkling wines, or the skins added brie y to make still or sparkling ros .
BREAK OUT HITSSmashing their way into your glass with ever increasing frequency
Pinot Gris
Pinot gris and pinot grigio are actually exactly the same grape variety!
Grapes for pinot grigio wines are picked earlier for lighter body, high
acidity and fruity oral notes, while grapes for pinot gris wines are often
picked later for higher sugar levels, lending more body to the wine as well
as more luscious fruit avours. It’s the style – rather than the variety – that
determines which name they’re given on the bottle.
GrenacheGrenache (or ‘garnacha’ in Spanish) is one of the most widely planted grapes
in the world. Grenache grapes make a bright, vibrant and medium bodied
red wine with avours of cherry, raspberry, earth and spice. renache also
contributes to wonderful blends – often with shiraz and mataro/mourvèdre
- and can be used to produce a lovely, delicate rosé.
Sangiovese
Originating from Tuscany, sangiovese grapes make a medium-bodied red
wine with avours of strawberry, plum, cherry and herbs, with some plucky
acidity and dry tannins. Sangiovese is a great wine for tomato-based Italian
dishes like osso buco or pizza.
Viognier
A white grape from the Rhône region in France, viognier grapes make
aromatic white wine that is full-bodied and full-textured, with medium
acidity. It is prized for its luscious apricot avours and sometimes a small
percentage is blended into shiraz (a red) to add depth and interest.
Verdelho
A golden grape originating from Portugal, verdelho is traditionally used
to make fortified wines. owever, in Australia it is used to produce
medium bodied, aromatic and fruity white wine, with rich avours of
peach and lime.
Semillon
Another goldie, this time from Bordeaux, semillon makes a light-bodied,
crisp and dry white wine with lashings of lemon zest and searing acidity.
owever, as it ages it develops more comple avours of herbs, honey, fig
and toast. Often blended with sauvignon blanc to make the famous ‘SSB’
or ‘SBS’ (depending on which dominates).
Chenin BlancA white grape variety originating in France's Loire Valley, chenin blanc is
popularly grown in Western Australia to produce a fruit forward white wine
with avours of pear and green apple with high natural acidity. It can also
be made into sparkling wine, as well as sweet and botrytis styles.
MalbecA purple grape with avours of plum, blackberry, raspberry and cherry,
and sometimes leather and tobacco. Argentina grows 75% of the world’s
malbec, and in Australia it is most at home in Langhorne Creek, Clare Valley
and Margaret iver. Malbec wines have firm tannins and good cellaring
potential. Malbec is often used in red blends with cabernet and shiraz.
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Durif
This late-ripening dark purple, almost black, variety is happy in Rutherglen
and Riverina where autumn is mild, giving it more time on the vine. Durif
wines are full-bodied, black-red, often with high alcohol content. Flavours
of plum, chocolate and coffee grounds. Can also be blended, most
commonly with shiraz.
Cabernet Franc
Blue black grapes with avours of currants, strawberry, violet, roast
capsicum and spices. Cabernet franc wines have high acidity and crunchy
tannins that mellow as they age. It has a smooth mouth feel that makes it
a useful ingredient for red blends.
Mataro/MourvèdreA dark purple grape with thick skins, which leads to strong tannins and
structure. When harvested late and sweet, it can make high alcohol wines.
While it can stand alone, mataro/mourvèdre is most often used as part of a
‘GSM’ blend along with grenache and shiraz.
Marsanne
Originating from France, marsanne grapes were made famous in Australia
by Tahbilk in the 20th century. Marsanne wines have avours of pear,
spices, citrus, and honeysuckle when aged. Marsanne is often blended
with roussanne and viognier.
Muscat
Moscato is a low alcohol, bubbly wine made from muscat blanc. Liqueur
muscat is a high alcohol sweet, sticky fortified wine usually made from
muscat rouge à petits grains (muscat with little red berries). To make the
fortified wine, the muscat grapes are left on the vine until they are super
sweet and almost like shriveled raisins.
UNEARTHED These varieties are making their mark, demanding more time in the spotlight
ArneisA white Italian grape variety originating from Piedmont, Italy. Outside
Italy, Australia has the next highest planting of arneis. Flavours of
citrus, almonds, peach, pear and honey. Arneis makes an interesting,
textural and dry white wine, best drunk young and fresh.
AlbariñoAn aromatic white variety from Spain with avours of citrus, nectarine,
melon, grass and pear. Its high acidity makes it clean and crisp on
the palate, and is best drunk young as it loses its fruitiness with age.
Savagnin
A late ripening white variety whose home is the Rias Baixas and
Galician wine regions of North West Spain and Portugal. In Australia
in the early 2000s savagnin was accidentally planted and mistaken
for albariño. Turns out, savagnin is fabulous anyway! Crisp and light-
bodied, with avours of pear, honeysuckle and citrus (very similar
avours to albari o so you can see how the error happened )
MontepulcianoBoth a town in Italy AND a variety of red wine (confusingly the
grape variety does not come from the town!) A dark purple grape
that produces a medium bodied, uicy red wine with fruity avours
of sour cherry, boysenberry, red plum and oregano. Montepulciano
is relatively new to Australia with the first plantings occurring only
around 10 years ago.
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Nebbiolo
A black skinned grape from Italy that produces red wines with a brown
tinge. Flavours of tar, rose petal, blackberry, bitter chocolate and anise or
licorice. Notoriously fussy about climate and terroir, and very difficult to
grow. Think of her as a demanding diva who insists on white roses in the
dressing room, but rarely fails to impress on stage.
Vermentino
An aromatic white grape from Italy, making wines with firm acidity.
ermentino is light bodied and easy drinking with crisp, fresh avours of
citrus, apple, herbs, and peach. Best drunk young and fresh.
Fiano
Another up and coming young Italian, fiano has been in Australia for less
than 20 years. This white grape produces wines that have high acidity with
a nutty or toasty avour, as well as honey and ripe pears.
Gewürztraminer
A rosy pink grape originating from Germany and also now grown in cooler
climates in Australia. Flavours of rose, lychee, grapefruit and pineapple.
Gewürztraminer is usually (but not always!) made in an aromatic, low acid,
off-dry style, and can also be used to make sweet dessert wines.
Petit VerdotIt’s been grown in Australia since the mid-1800s as a red blending variety,
but only recently making a name for itself as a single variety wine. An inky-
purple grape it produces a red wine with dark fruit avours of black cherry,
plum, lilac, violet and sage. Its firm tannins come from its thick skins and
large seeds.
can be called champagne
There are few things in this life more joyous than the sound of a cork popping.
But, just because a wine is sparkling doesn’t mean it can be called champagne.
Champagne is a very special type of sparkling wine and should never be confused with other bubbly.
Just as we don’t call pinot noir from Yarra Valley a ‘Burgundy’ neither should we call a sparkling wine
from Tasmania – or from anywhere else for that matter – a ‘champagne’. All other wines with bubbles
should simply be called sparkling wine.
The two things that make champagne uni ue
1. The terroir – the geographic location, climate
and soils of this very marginal, 34,000 hectare
wine growing region, which is located about
an hour’s drive north-east of Paris. It is
unlike anywhere else on earth, and the wines
produced here re ect that uni ueness.
2. The winemaking method – which is incredibly
strict, and highly regulated by the Comité
Interprofessionnel du vin de Champagne
(which is the local governing body).
A few champagne facts
• Champagne undergoes two separate fermentations. It is the second fermentation
involving sugar and yeast, which occurs
inside the already bottled wine, that creates
the bubbles (which are just carbon dioxide, a
byproduct of the fermentation process).
• This second fermentation happens in Champagne’s famous, deep underground cellars
• Non intage (N ) champagnes must spend at
least 15 months in the bottle before release.
• intage champagnes must spend at least 3
years in the bottle before release.
• In practice, these times are usually much longer
(2–3 years NV and 4–10 years vintage).
• All that time in the bottle keeps the wine in
contact with the lees (the sediment produced
by the yeast eating the sugar), which creates
avour and comple ity in the wine.
• There are 6 bars (atmospheres) of pressure in
one bottle of champagne. That’s a lot of bang
for your buck. More people around the world
die each year from ying champagne corks
than from shark attacks
Think this name protection thing is all a bit over
the top? Think again.
Champagne producers created and pioneered
this method of creating sparkling wine over
many centuries. Why should they not get the
credit they deserve? We would be just as
demanding if some other region abroad starting
producing a wine called Hunter Valley shiraz or
McLaren Vale grenache wouldn’t we?
Only champagne from Champagne
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How to say “Cheers!”in 50 languages
When you next raise your glass and say “Cheers!” you can take pride in the fact
that a toast to the health and prosperity of those near and dear was originally
offered only to women!
Yup. ‘A Toast’ – as in ‘the toast of the town’ – was offered to a woman to whom the assembled men
raised their glasses. The name comes from the toasted spiced bread that, during the 17th Century in
Britain, was popularly oated in the brew and gave avour to the drink.
However, the tradition of toasting has spread far and wide across the globe. So here’s how to say
Cheers in 50 languages!
Language Spelling honetic ronunciationAfrikaans Gesondheid Ge-sund-hate
Albanian Gëzuar Geh-zoo-ah
Arabic (Egypt) (literally good luck) :كتحص ىف Fe sahetek
Armenian (Western) Կէնաձդ Genatzt
Azerbaijani Nu olsun Nush ohlsun
Bosnian iv eli Zhee-vi-lee
Bulgarian Наздраве Naz-dra-vey
Burmese Aung myin par say Au-ng my-in par say
Catalan Salut Sah-lut
Chamorro (Guam) Biba Bih-bah
Chinese (Mandarin) 干杯g n b i Gan bay
Croatian iv eli Nazdravl e Zhee-ve-lee /Naz-dra-vlee
Czech Na zdravi Naz-drah vi
Danish Skål Skoal
Dutch Proost Prohst
Estonian Terviseks Ter-vih-sex
Filipino/Tagalog Mabuhay Mah-boo-hay
Language Spelling honetic ronunciationFinnish Kippis Kip-piss
French Santé /A la votre Sahn-tay /Ah la vo-tre
Galician Salud Saw-lood
German Prost /Zum wohl Prohst /Tsum vohl
Greek ΥΓΕΙΑ Yamas
Hawaiian Å’kålè ma’luna Okole maluna
Hebrew םייחל L’chaim
Hungarian Eg szs gedre (to your health) en kig (until the bottom of the glass)
Egg esh ay ged reh ehn eh keg
Icelandic Skál Sk-owl
Irish Gaelic Sláinte Slawn-cha
Italian Salute /Cin cin Saw-lutay /Chin chin
Japanese 乾杯 Kanpai (Dry the glass) Kan-pie
Korean 건배 Gun bae
Latvian riek rosit Pree-eh-ka /Proh-sit
Lithuanian į sveikatą Ee sweh kata
Macedonian На здравје Na zdravye
Mongolian Эрүүл мэндийн төлөө /Tulgatsgaaya Er l mehdiin toloo Tul gats gA ya
Norwegian Skål Skawl
Polish Na zdrowie Naz-droh-vee-ay
Portuguese Saúde Saw-OO-de
Romanian Noroc /Sanatate No-rock /Sahn-atate
Russian Будем здоровы/На здоровье Budem zdorovi/Na zdorovie
Serbian živeli Zhee-ve-lee
Slovak Na zdravie Naz-drah-vee-ay
Slovenian Na zdravje (literally on health) Naz-drah-vee
Spanish Salud Sah-lud
Swedish Skål Skawl
Thai Chok dee Chok dee
Turkish erefe Sher-i-feh
kranian будьмо Boodmo
Vietnamese Dô /Vô /Một hai ba, yo (one, two, three, yo)
Jou // DzoMoat hi bah, yo
Welsh Iechyd da Yeh-chid dah
Yiddish Sei gesund Say geh-sund
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the Four
Wine people often like to talk about wine with big words,
and orid, important sounding language.
The problem is, a lot of this language is often completely
lost on the rest of us – the normal wine drinker. Hearing a
wine expert extol the virtues of a wine can leave many of us
feeling like we don’t know a thing.
But what if I told you that the essence of tasting a wine is built on ust
four building blocks Just like getting dressed in the morning, these are
the four non negotiable items that are re uired to complete an outfit. As
soon as you know what these are you can pretty much talk about wine as
well as anyone.
These four elements are
Acidity Tannins
Sweetness Alcohol
All wines are defined by these things. et to know them by going through
the descriptions below, and then taste as many different wines as you can
with these four elements in mind.
Fabulous Tasting Tip: When tasting wines, make sure you take your time. Let the wine roll around your mouth so it touches all the parts of your tongue and cheeks.
wine essential items
wardrobe ofthe
1. ACIDITY – THE UNDERWEARIt feels sort of like… Acidity is the va-va-voom of freshness
and zing in your mouth. It’s a sensation most often felt on both sides of
the tongue. Often, the acid creates a rush of saliva and gets your appetite
going (which is why a fresh, acidic wine is so wonderful as an aperitif). The
acid in wine can be super racy, or it can be dull.
It tastes like… Once you can correctly identify acidity, then try
and focus on the tastes inside that element. For white wines, you may taste
citrus fruits like lemon, orange and grapefruit. Red wines with higher acidity
– like pinot noir and sangiovese – may have avours like sour cherries or
tart raspberries.
2. TANNINS – THE DRESS It feels sort of like… You feel the texture of tannins all over
your mouth, and the right level and type of tannins can make or break a
wine. They create a puckering or dryness in the mouth, similar to the feeling
you can experience after taking a big gulp of black tea. When tannins are
strong they can completely dry out your mouth and make your teeth feel
furry. When they’re just right they add interest, texture and structure, either
a raspy texture or a more polished, creamy feel.
Tannins also act as antioxidants, and help preserve wine (this is why reds,
which have more tannins, tend to cellar better than whites). As wine ages,
the tannins soften. Old reds tend to be less harsh than young ones.
It tastes like… Tannins can contribute two characteristics to wine
– astringency and bitterness. Bitterness results when the tannins are unripe
(too young). When tannins are nice and ripe they taste smooth, round and
velvety. The key to tasting tannins is to focus on the feeling in the mouth
rather than the taste on the tongue.
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3. SWEETNESS – THE JEWELLERY It feels sort of like… The sweetness in wines comes naturally from
the grapes, and so tends to have a fruity, grapey avour (as opposed to a
caramel or fairy oss type sweetness). It’s most prominently tasted on the tip
and middle of the tongue. But there’s more avour than ‘feel’ for sweetness.
It tastes like… Even when a wine is dry, there is perceived
sweetness which comes from the fruit avours present in the wine – so
we use avour descriptors like stone fruit (nectarine, peach), tropical fruit
(passionfruit, pineapple), citrus (orange, grapefruit) or autumn fruit (apples,
pears, uince). ed wines have red and blue fruit avours like raspberries,
blueberries, plums, cherries and blackberries.
4. ALCOHOL – THE JACKETIt feels sort of like… When a wine is high in alcohol (like a
big, gutsy Barossa shiraz) you can feel a warmth in your mouth – mostly
on the middle and back of your tongue. If you’ve ever taken a nip or two of
whisky or vodka, then you’ll know that burning sensation all too well: that’s
the alcohol. The higher the alcohol, the higher the burn.
It tastes like… It doesn’t really have a taste and therefore no
avour words used to describe it. owever, alcohol and sweetness are
connected. The more alcohol that is in a wine the sweeter it can be
perceived on the palate.
Every outfit needs balanceWinemakers use their skills and creativity to try and produce wines where
all four of these elements are are in balance.
And as individuals we all have our own unique palate and preferences. Our
mood, the occasion in which we’re drinking the wine, and the sort of food
we’re eating with it can also affect our perception of each of these elements.
Australia’s own wine
Tirza was a burlesque dancer in the early years of the 20th century, and was
famous for her signature show ‘Tirza’s Wine Baths’. The finer details of her show have been all but forgotten, but the one and only irrefutable fact is that
the climax of the performance occurred when Tirza herself was – you guessed
it – immersed in a bathtub full of red wine.
If she’d been Australian, it’s likely those famous
baths would have been filled with shiraz. It’s long
been Australia’s most popular red wine. More
than of all red grapes produced here are
shiraz, and the world’s love affair with Australian
shiraz has been building to a frenzy over the last
couple of decades.
It’s not hard to see why. Shiraz’s big, generous
curves are hard to resist. And like any quality
performer, she can really turn it on. Seductive
avours of deep, dark berries, stewed plums
and chocolate, vanilla and oak – with high kicks
of black pepper – have left many a wine lover
panting for more.
The big, fruit forward, juicy, knock-out shiraz
wines that have taken the world by storm tend
to come from warmer climate producing regions
like the Barossa and McLaren Vale. And while
few would argue that big, buxom shiraz wines
will always have their place, times are starting to
change for Australia’s highest profile wine.
It’s the leaner, tighter and more structured
styles from cool climate regions that are
beginning to take centre stage. Areas like
the NSW Central Ranges, the Yarra Valley,
Canberra and the Adelaide Hills are now
producing shiraz that offers altogether more
finesse and comple ity and far less in your
face bare esh.
Recent success at national and international
wine shows for cool climate shiraz has declared
that, while the show ain’t over, the new style
is certainly giving our more traditional Aussie
shiraz a run for its money.
While the big Aussie shiraz is the perfect foil
to avour packed meat dishes, the tighter,
slightly more acidic cooler climate versions are
more reserved, less showy and less likely to
overpower your food. So you can happily enjoy
them with lighter style dishes. Think oregano
and lemon grilled lamb chops with Greek salad,
or beef carpaccio.
Shiraz