A few weeks ago I had lunch at my favourite restaurant in Singapore, Jade Palace Seafood Restaurant with the Reverent Tim Kirk, proprietor and winemaker of Clonakilla vineyard in Canberra, Australia. Read More >
There are no duds in the Rolf Binder range of wines, writes Curtis Marsh, who tracks the rise and rise of the South Australian business.
Having recently unearthed some possessions from storage in Australia, not sighted for some eight years, I am rather pleased to be reacquainted with my comprehensive collection of old wine books. When I say old, they are not antiquities, but largely from the 60s, 70s and 80s, an era of prolific wine-book authoring and publication.
Self-taught winemaker David Powell is responsible for some of the most revered wines to come out of the Barossa Valley.
Among the first English colonists to arrive in South Australia in 1836, Colonel William Light was tasked with seeking a north-eastern route to the Murray River, then the strategic artery of subsistence in the vastness of terra Australis.
Reuters Life! – When it comes to enjoying wine with bold Asian cuisines there really are no rules – and certainly no room for the traditional notion of whites with seafood and reds with meat.
Show me any wine and I will find an element of spice or herb infused within it. That is my unequivocal reply to the incessantly recurring question I am asked, “Does wine go with Asian food?”
Indeed, most grape varieties intrinsically display a multitude of spice nuances in aroma or flavor, some more than others.