Grenache vs Mourvèdre: The G and the M in Your GSM
Grenache and Mourvèdre are two-thirds of a GSM, the Grenache Shiraz Mourvèdre blend that is South Australia’s answer to the ...
Read moreSyrah vs Shiraz: Same Grape, Two Names, Two Styles
Syrah and Shiraz are the same grape. Not cousins, not clones, not a blend: one grape, two spellings. Syrah is ...
Read moreThe Best South Australian Wine Regions, Explained in Plain English
South Australia makes almost half of all the wine in Australia, and nearly every famous Australian bottle you can name ...
Read moreWhat Is Verjus? The Kitchen Acid That Does Not Fight Your Wine
Verjus is the juice of unripe grapes, pressed before it can ferment. It is sour without the sting of vinegar, and it is the one acid that leaves your wine alone.
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 moreWine Pairing With Lamb Burgers: What to Pour (and What to Avoid)
Lamb burgers need juicy fruit and soft tannin, not a big grippy red. Here is what to pour, what to avoid, and one stock-checked Barossa GSM to try tonight.
Read moreBarossa Valley Wine Region: Old Vines, Big Shiraz and Where to Start
The Barossa has the oldest vines on earth, and a charter that sorts them into four tiers by age. What the region tastes like, five cellar doors and one bottle.
Read morePerfect Pairings: Discover Which Wine Pairs With Pasta Dishes
Crack open the right drop to match your pasta dish! Learn which wine pairs with pasta to elevate your dining experience to gourmet levels.
Read moreTiramisu and Wine: What to Pour (and What to Avoid)
Tiramisu needs a wine sweeter than it is. Here are the styles that work with coffee, cocoa and mascarpone, the ones to avoid, and one Barossa sticky to try.
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