Mint Simple Syrup: The Easy Recipe, Without the Bitterness
Sugar, water and mint leaves in ten minutes. The trick is taking the pan off the heat before the mint goes in, which is where most batches go wrong.
Read moreRed Wine With Soda Water: How Spain Actually Drinks in Summer
Half red wine, half fizz, over a lot of ice with a slice of lemon. Tinto de verano takes seconds, and the only thing to get right is which fizzy thing you use.
Read moreAdelaide Hills Wine Region: Cool Climate, Half an Hour From Town
The closest wine region to Adelaide, and the coolest. What the Adelaide Hills tastes like, five cellar doors worth the drive, when to go and one bottle to try at home.
Read moreEden Valley Wine Region: The High Country Above the Barossa
Eden Valley sits in the ranges above the Barossa, between 219 and 632 metres up. What the region tastes like, five small cellar doors and one bottle for comparison.
Read moreRiedel Cabernet Decanter Review: Is It Worth the Hype?
About $73, machine-made crystal, dishwasher safe and built around one bottle. What the Riedel Cabernet Decanter does well, and what it does not.
Read moreHow to Dry a Decanter Without Water Spots or Streaks
Drain it, rinse with filtered water and stand it upside down on a rack. Here is how to dry a decanter properly, and why hard water leaves those white spots.
Read moreCoravin Timeless Three+ Review: Worth It in Australia?
The Coravin Timeless Three+ costs $449.95 and works beautifully on natural cork. In Australia, that is the catch worth knowing before you buy.
Read moreIs Prosecco the Same as Champagne? No, and Here Is Why
Different country, different grapes, different bubbles. How Prosecco and Champagne actually differ, which to buy for what, and what Australian Prosecco is.
Read moreBucks Fizz vs Mimosa: What Is the Difference?
Same two ingredients, different ratio. A Bucks Fizz is champagne-forward, a Mimosa is equal parts. Here is the history, the taste and what to pour.
Read moreClam Chowder and Wine: What to Pour (and What to Avoid)
Crisp unoaked whites for the creamy New England bowl, something sharper for Manhattan. The three chowder styles and the wine each one wants.
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