WhiskyWineSake Journals
The old rule says never cook with a wine you wouldn't drink. It's half right, and the half that's wrong costs you money. What heat actually does to wine, why the alcohol doesn't burn off, and the bottle restaurant kitchens reach for instead.
Albarino, Fiano, Vermentino, Barbera and Nero d'Avola are going into Hunter Valley soil. Why Mediterranean grapes suit Australia's most difficult wine region, who is planting them, and the identity mix-up sitting behind the front runner.
Two shelves, one labelled by region, one labelled by grape, and no clue which bottle actually matches what you feel like drinking tonight. Here's what the split really means, and where it quietly breaks down.
Same grape, same village, different price. The difference between Chablis and Petit Chablis comes down to 45 million years of geology, here's what that means in the glass, and which one to buy.
Australia is sitting on 2.06 billion litres of wine and 262 million litres of genuine surplus. Here's why the glut happened, what it means for growers and how smart drinkers can capitalise before the window closes.