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Message in the bottle.....

How to host an awesome wine tasting 3 of 3....

September 28, 2014

We've done the why, the how much and the what....now if we look at the what food? What foods (if any) should serve with it, and why?   This can be simple or complex depending on whether or not it is a focus for your event. It is important not to let the food overpower the wine, but if you are looking for more than cheese and crackers the simplest and most effective way is to consider the wine from a country and region perspective first of all. Cheese is the perennial favourite, as is charcuterie which both work for the same reasons because the fatty proteins in the cheese or meat work to lubricate the mouth and tongue against...

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Meet Your Maker

September 15, 2014

This month we continue to meet small and boutique winemakers from around the country by chatting with Yarra Valley doctor and wine maker Graham Stephens.  Graham produces wonderful hand made wines which reflect the regions characteristics of fruity Pinot Noir and crisp Chardonnay. Here is what we found out!  RFW: Graham, can you briefly describe your winery, and what you create? Graham:      We are a small hands on winery aiming to make the best chardonnay and pinot noir the season will permit. RFW: In a couple of sentences, how would you describe your wine makingphilosophy. Graham: We try and make wine with minimal interference. The high quality of our wine determined by selecting and producing wine from the best...

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