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Tweet A wallaby in Tasmania feeling cool. The other day, we came across a wine column in the New York Times which made the startling point, for us anyway, that Australian red wines “are all heavy-bodied and high octane, overwhelming combinations of thick fruit flavors, oak and alcohol,” and it is a shame that 
Tweet Our next several posts — oh, oh, now we are committed — will cover some ideas to incorporate in your wine experiences in 2013. First up, acidity. Acid is truly vital to wine and here are some reasons why. Acids in wines are chemical compounds giving rise to those wonderful sharp or sour 
Tweet Ata Rangi Vineyards We recently read an article in the WSJ concerning the disappearance of New Zealand Pinot Noir from wine shops and restaurants. Predictably, the article transitioned into a tasting report with the ultimate pronouncement that many of the wines were not so great. It got us thinking again both about the 
Tweet Old Australian Bush Vine. Real Australian Wine. Australia produces some of the best wine in the world. Cellar-worthy old vine Shiraz, Western Australian Cabernet, and dry Riesling and Semillon — together with Brunello which we can’t omit — are, in our humble view, some of the best wines in the world. And yes, 
Tweet “Dear SoLa … All of my friends laugh at me when I bring my nice Australian wines to dinner. They ask if I’ve brought Ripple, just because it has a screw cap. Actually it’s never Ripple, and this particular time it was the 2005 Henschke Hill of Grace for which I paid only $599 |
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