My gorgeous friend and fellow wine clubber Ash has just created a new blog with her friend Axel, and guess who they wrote about in their most recent entry??? Little old me :)
Check out her blog at axelandash
Thursday 20 December 2012
Friday 14 December 2012
AlexMacWine Club Schedule 2013
So it is nearly the end of the year which means lots of festivities, but also lots of preparation for 2013. To give you an idea what goes on at wine club I am publishing our schedule for 2013.
Why not create your own wine club and use some of these ideas to get you started? One of our fabulous wine clubbers Laura Jonsson has just written and published her first book titles '52 weeks of fun'. It gives you 52 great ideas of things to do with your girlfriends throughout the year. You can check it out at amazon or on her facebook page. I am pleased to say that AlexMacWine Club gets a mention and Mrs Jonsson was the one who suggested that I publish the secrets of Wine club for the world to enjoy.
Let me know if you have any questions or ideas.
As always, lots of love Alex Mac xx.
Wednesday 12 December 2012
Tasmanian Devils
It is nearly the Christmas break and I have to admit I am very much looking forward to my holiday to Tasmania with a group of new friends. Normally I wouldn't have picked the island at the bottom of our great country as holiday destination but through a little research I have discovered that it is quite a wonderous little place with some seriously good wine.
About the Region
Tasmania has a cool climate with a mild summer and long autumn days. In this type of environment the grapes ripen slowly and surely and therefore offer crisper/drier characteristics. The climate is similar to that of the famous European wines and therefore if you are interested in trying the European styles without the price tag then you don't have to go far!
The Southern Wine Region
This region is made up of three different areas; the Coal River Valley which is a about 15 minutes by car north east of Hobart, Derwent Valley is a 35 minute drive and the Huon Valley/D'Entrecasteaux Channel region is around 30 minutes away. The climate is known as a maritime climate due to the proximity to the water which creates authentic cool climate wines. This would make an ideal day trip from Hobart where you can visit the historic villages of Richmond, New Norfolk, Huonville and Cygnet which have vineyard restaurants and cellar doors.The Puddleduck vineyard looks super cute, The Richmond Tasting House has both Whisky and wine tasting which is sure to be a crowd pleaser and for the true enthusiast like moi there is Pooley Wines with a guided tour and lessons.
The North West Wine Route
This area is near cradle mountain and is home to lesser known towns and village sides. This region is closer to Davenport and sports a similar climate. Vineyards to visit here include Ghost Rock vineyard which is just 10 minutes drive from Davenport. You can sit outside and relax on the terrace whilst sipping delicious wines, nibbling on local produce and taking on the ocean and mountain views... sounds like heaven right! Lake Barrington Estate is very close as well and has a range of wines called Alexandra, clearly a must try. This area actually has a ton of lovely places to visit and is definitely worth getting lost in. Hawley House is one that I will definitely be checking out, take a peek at the link.Launceston, Tamar and the North
Again, close to a city, I must admit the locations of the wineries in Tasmania are very convenient! A few to check out here include Pipers Brook Vineyard which has an architecturally-acclaimed cellar door offers tastings and sales of
Kreglinger sparkling, Pipers Brook and Ninth Island wines, Three Wishes Vineyard because we all need a little luck sometimes and of course saving the best until last Jansz... Begin and end with bubbles!
Until next time, have a glass for me. Alex Mac xx
Thursday 29 November 2012
Drinking wine at Christmas time
As those of you who live at the bottom of the world along with me know, Christmas time is generally quite hot and therefore requires a very different wine list to our friends in the Northern Hemisphere.
Here are a few of my favourites to drink at Christmas time:
Bubbles, Fizz, Sparkling, Champagne
It is really all the same thing and in my opinion is something that can really be enjoyed all year round and on any occassion (except maybe a wake), however there is truly all the more reason to celebrate when everyone is getting on their festive cheer.
As a self proclaimed francophile I can definitely say that the French Champagne is close to my heart with some of my favourite brands consistently producing quality champagne including Veuve Cliquot, Moet Hennessy, Taittinger and Piper. These can be a little expensive though and are nice to keep for that special occassion or the first bottle for the evening. That said, when I was in Dan Murphy's recently I did purchase a few bottles of Piper for $35 per bottle which was a pretty incredible price!
They have some great specials on at the moment, so if you can't go past the French stuff I recommend taking your car and stocking up. Dan Murphy's Champagne
For those of us who can only afford one special bottle never fear, local Aussie and other new world wine producers make some delicious bubbles that you won't even notice is not the original stuff. Some goodies include Jansz from Tasmania, Chandon - the little sister of Moet, and Grant Burge. Dan Murphy's Sparkling
White stuff
The Christmas parties are definitely in full swing now and the weekday lunches are beginning to fill up which is one of the best parts of the year. But what to drink? Generally I try to keep it light when eating out at a restaurant, especially when I have to go back to my desk and attempt to be productive in the afternoon. As a basic rule I usually pair light food with a light wine to try and make the flavour balance equal.
Wines that always come back in when summer comes knocking include a young Riesling such as the Pewsey Vale from the Eden Valley. This is a seriously easy drinking wine that subtly demonstrates the flavours without being too overpowering as I can sometimes find Riesling. I had this one last Friday at the new Merivale hot spot Mr Wong. It went superbly with our steamed ginger fish. I have also always loved a Pinot Gris but it is something that I am finding is becoming more and more brutalised as every Tom, Dick and Harry gets on the Pinot Gris train for a ride. Be careful when choosing this one and make sure that you get some advice if you don't have an idea of what you want. Some of the poor quality versions can taste watered down and tasteless.
Slurpable Red
The 'slurpable red' is a favourite term of my boyfriend who pretty much calls any resaonably priced tasty wine by this name. I quite like it myself as it says to me that I can have more than one glass when I am out without fear that I look like I am from the Twilight movies with blood-sucking teeth. No favourite brands at the moment but definitely feeling the medium bodied slurpable-ness of my friend Merlot.
Enjoy the festive season and until next time have a glass for me. Alex Mac!
Wednesday 21 November 2012
Wine Etiquette - Drinking it right
Etiquette is generally something that you learn in school or from your parents that speaks to how one should behave in certain social occasions. However over time these become skewed and it can sometimes be difficult to decipher what is actually good manners, what is completely pretentious and then what is just plain silly. I thought it would be fun to do a little research and make sure that my wine etiquette skills are up to scratch before frequenting the parties of the silly season. This is what I found out...
1. Fill 'er up!
When pouring yourself a glass of wine it is proper to fill a red wine glass 1/3 full, a white wine glass 1/2 full and a champagne flute 3/4 full. You can always go back for more... I know what you are thinking!
2. Glass grabber
Hold the glass by the stem for all types of wine. This prevents you warming white wine that should be served chilled and also stops you leaving smudgy fingerprints at the top of your glass. I learnt this one the hard way, having to change a smudgy glass half way through a business lunch. Eeek. Let's just say whatever the reason it is always better to hold by the stem.
3. Too many wines, what to drink first?
When drinking wine it is always best to start with the lightest wine first starting from the lightest of whites to the heaviest reds. If you don't know which variety is lighter then go by the colour of the wine. Generally speaking the lighter the colour in both white and red the lighter the wine will be. The reason you do this, is because as the wines become heavier so do the flavours and it will be very difficult to go backwards to taste the subtler flavours.
4. Hostess with the mostess
It is the host's job to make sure that the glasses of all the guests stay full, so grab that bottle and mingle with those party goers!
5. Would you like to try the wine?
The waiter will generally pour a small amount of wine into the glass of the person who ordered the bottle. This is so you can make sure that the wine is not corked, NOT for you to taste it and see if you don't like it. Wine that is stored under screw cap is almost never corked (because there is no cork) so you can just tell the waiter that it will be fine if you prefer not to go through the motions.
6. Merci beaucoup!
When someone brings an expensive bottle of wine to a dinner party you are hosting it is bad manners to put it on your wine rack and keep for your self. It is much better to graciously accept the wine and say how well it will go with whatever dish it best matches. If you are concerned about the wine that your guests bring match the wine why not let them know that you will be cooking?
7. You don't know what you don't know...
When you are at a restaurant ask the sommelier their advice. It is their job to create a wine list that specifically goes with the menu. They have tasted every wine on the list and will be able to help you find something that will suit what you are going to eat to your taste in wine.
I hope these little tips help you through the party season with a spring of confidence in your step.
Until next time. Have a glass for me. Alex Mac x
Other blogs to check out about Wine Etiquette:
A CUP OF JO - Super fun blog
Winery2U - First time here but some interesting tips and wineries to visit
Saturday 1 September 2012
A spring in our step
Finally Spring is here bringing us a refreshed outlook on life as the gloom of winter dissipates behind us. While we are not yet ready to put all of our coats and stockings away, it is definitely time to put our toe in the water and start exploring new wines to match our sunny disposition and enjoy that glorious ride into the lazy summer days.
Just as I am ready to park my parker, I am also ready to leave those big reds on my wine rack and start enjoying the lighter side of life. Moving from a big red to the lightest of whites is clearly a process though, I will need to adapt my wine selection to the weather and warm up to summer where I foresee myself sipping Marlborough Sauvignon Blanc at a picnic in the park, relaxing with a Rose at an afternoon BBQ or bubbling away with the festivities of Champagne in the lead up to Christmas. But what lies in between? Well, I will have you know that there is an assortment of wines to sample in white and red that will tempt your taste buds in this beautiful interim season.
On a Spring day where the sun is shining, yet there is a chill in the air you may still need something soothing, a quality which I find mostly in red wine. A medium bodied version that I have recently taken notice of is Merlot. It is an interesting grape dark blue in colour. It is widely planted throughout the world as it can be used on its own to create a single variety wine (known as a varietal), or it can be blended with other grapes to create a multitude of wines differing in complexity and flavours. It is a grape that ripens quickly and is best produced in cool climate regions.
The best quality Merlot is grown in Australian vineyards in the cooler areas of Adelaide Hills, Eden Valley, Orange and the Limestone Coast. As recommended on the Australian Good Food and Travel Guide some Merlots worth trying this Spring are recommended below. Try one of the ones suggested or speak with the shop assistant at an independent local bottle shop to get some advice on a good wine. One I really like is the Wolf Blass Yellow Label Merlot. It is very affordable at $15.99 and is a really easy wine to drink.
Enjoy the first days of Spring and until next time, have a glass for me. Alex Mac
Just as I am ready to park my parker, I am also ready to leave those big reds on my wine rack and start enjoying the lighter side of life. Moving from a big red to the lightest of whites is clearly a process though, I will need to adapt my wine selection to the weather and warm up to summer where I foresee myself sipping Marlborough Sauvignon Blanc at a picnic in the park, relaxing with a Rose at an afternoon BBQ or bubbling away with the festivities of Champagne in the lead up to Christmas. But what lies in between? Well, I will have you know that there is an assortment of wines to sample in white and red that will tempt your taste buds in this beautiful interim season.
On a Spring day where the sun is shining, yet there is a chill in the air you may still need something soothing, a quality which I find mostly in red wine. A medium bodied version that I have recently taken notice of is Merlot. It is an interesting grape dark blue in colour. It is widely planted throughout the world as it can be used on its own to create a single variety wine (known as a varietal), or it can be blended with other grapes to create a multitude of wines differing in complexity and flavours. It is a grape that ripens quickly and is best produced in cool climate regions.
The best quality Merlot is grown in Australian vineyards in the cooler areas of Adelaide Hills, Eden Valley, Orange and the Limestone Coast. As recommended on the Australian Good Food and Travel Guide some Merlots worth trying this Spring are recommended below. Try one of the ones suggested or speak with the shop assistant at an independent local bottle shop to get some advice on a good wine. One I really like is the Wolf Blass Yellow Label Merlot. It is very affordable at $15.99 and is a really easy wine to drink.
Enjoy the first days of Spring and until next time, have a glass for me. Alex Mac
Taylors Clare Valley Merlot 2006
This wine is one of substance with fleshy fullness of flavour. The palate has an abundance of red be...
RRP: $19.99 |
Bliss Vineyard Merlot 2005
With optimal temperatures for a unprecedented growing season, 2005 afforded us the perfect weather f...
RRP: $21.00 |
Printhie Orange Merlot 2006
A complex bouquet of earthy, blackberry aromas. This Merlot continues onto a round and soft palate d...
RRP: $19.00 |
Saturday 4 August 2012
Crash course in colour
We already know that the aromas found in the wine give us hints about what type of grape the wine is made from and depending on the ripeness of the fruit present what region that might be. But what about the colour?
Personally, I find that my eye sight is far more acute than my sense of smell. This is because we spend our entire lives training our eyes to recognise the subtle differences between teal, aqua and sky blue. It is for this reason that I find that it is easier to get more accurate hints about the wine from the colour when first learning.
When you look at a white wine the first thing that you probably notice is the colour. Is it so pale that you can barely see the colour? If so, you can draw two general conclusions. Firstly, the wine is likely to be a young wine, probably harvested within 24 months of when you are consuming it at your table. So, if it is 2012 now, then the wine that you are drinking is likely to be 2011 or 2010. This is a pretty good party trick for those interested in such childish games like moi ;).
Secondly, the wine is likely to have been produced in a cool climate. If you can think logically for one moment go with me here, when you are in a place that is known to be colder you always take a jacket with you for the evening. In summer in this cold place, the days can be nice when you are standing in the sunlight and you can warm yourselves. However, when the sun goes behind a cloud or sets earlier in the evening you need to put your jacket on. It is hard to imagine that luscious fruit would have the opportunity to ripen in this environment isn't it?
Well, for that reason exactly grapes grown in a cool climate don't ripen like their sunnier counterparts. The fruit remains tight with flavours and acidity, never having enough sun to obtain a richer colour. The ripeness of the fruit used to make the wine then has a direct correlation to the colour of the wine made. For example if you juice an under ripe orange you will get light watery coloured orange juice with a much more subtle orange flavour. If the orange was however perfectly ripe with a bright orange skin and scent that permeated through, the juice you get from this orange will be brightly coloured with a strong flavour and smell.
On the flip side, if your white wine is a deeper gold colour then you can draw the conclusions that it is grown in a warmer climate and is likely to have some age. The wines that are the lightest in colour and are best consumed in the first two years after bottling are called 'Aromatics' and include Sauvignon Blanc, Pinot Gris, Gewurtztraminer, Riesling and Viognier. Then there are some white wines that change their colour depending on where they are produced. The best example of this is Chardonnay. If the chardonnay grape is produced in the classic Burgundy style it is grown in a cool climate and creates a crisp and clean wine, with a light colour. A Chardonnay from sunny South Australia would have a much brighter disposition and be a deeper golden colour.
So white wines go from pale to dark as they age but red wines do the opposite. When red wines are young a vibrant they have a red/purple colour. As they age they lose the purple and gain brown hints. The best thing to do when you first get to try the wine is tilt the glass at about a 45 degree angle and look at the colour. If it has elements of purple in it then it is likely to be a younger wine. If it is simply a red colour then it is probably a few years old, and if it is somewhat brown then it probably has a few more years again.
This is of course an initial guideline as with red wine the grape variety also has a lot to do with the colour. This is because with red wine the colour is determined by the skin of the grape and its contact with the juice. But that is a longer more complicated story for next time. I hope that has been helpful. Shoot me through any questions that you have and I will do my best to answer them.
Until next time, have a glass for me. Alex Mac.
Personally, I find that my eye sight is far more acute than my sense of smell. This is because we spend our entire lives training our eyes to recognise the subtle differences between teal, aqua and sky blue. It is for this reason that I find that it is easier to get more accurate hints about the wine from the colour when first learning.
When you look at a white wine the first thing that you probably notice is the colour. Is it so pale that you can barely see the colour? If so, you can draw two general conclusions. Firstly, the wine is likely to be a young wine, probably harvested within 24 months of when you are consuming it at your table. So, if it is 2012 now, then the wine that you are drinking is likely to be 2011 or 2010. This is a pretty good party trick for those interested in such childish games like moi ;).
Secondly, the wine is likely to have been produced in a cool climate. If you can think logically for one moment go with me here, when you are in a place that is known to be colder you always take a jacket with you for the evening. In summer in this cold place, the days can be nice when you are standing in the sunlight and you can warm yourselves. However, when the sun goes behind a cloud or sets earlier in the evening you need to put your jacket on. It is hard to imagine that luscious fruit would have the opportunity to ripen in this environment isn't it?
Well, for that reason exactly grapes grown in a cool climate don't ripen like their sunnier counterparts. The fruit remains tight with flavours and acidity, never having enough sun to obtain a richer colour. The ripeness of the fruit used to make the wine then has a direct correlation to the colour of the wine made. For example if you juice an under ripe orange you will get light watery coloured orange juice with a much more subtle orange flavour. If the orange was however perfectly ripe with a bright orange skin and scent that permeated through, the juice you get from this orange will be brightly coloured with a strong flavour and smell.
On the flip side, if your white wine is a deeper gold colour then you can draw the conclusions that it is grown in a warmer climate and is likely to have some age. The wines that are the lightest in colour and are best consumed in the first two years after bottling are called 'Aromatics' and include Sauvignon Blanc, Pinot Gris, Gewurtztraminer, Riesling and Viognier. Then there are some white wines that change their colour depending on where they are produced. The best example of this is Chardonnay. If the chardonnay grape is produced in the classic Burgundy style it is grown in a cool climate and creates a crisp and clean wine, with a light colour. A Chardonnay from sunny South Australia would have a much brighter disposition and be a deeper golden colour.
This is of course an initial guideline as with red wine the grape variety also has a lot to do with the colour. This is because with red wine the colour is determined by the skin of the grape and its contact with the juice. But that is a longer more complicated story for next time. I hope that has been helpful. Shoot me through any questions that you have and I will do my best to answer them.
Until next time, have a glass for me. Alex Mac.
Sunday 15 July 2012
Once a month
As you have probably noticed the frequency of my blogs has become less in the last few months. Without being apologetic I wanted to let those who support my blog know that the lack of writing has not been from a diminishing interest in wine, quite the contrary actually! A few months ago my family received some life changing news and there has been less time to write and even less time to spend researching things that might somehow enrich your day, which is what I always try to do.Rather than abandon my post during this time, my wonderful boyfriend suggested that I just write once a month enabling me to uphold my responsibilities to my family but also to my supporters and to my passion.
I promise to continue bringing you tales of wine from the secret world of Alex Mac on a monthly basis. Once through this difficult period I fully intend to get back on that horse and bring you weekly tales about my wonderful wine adventures and discoveries.
Thank you for supporting my blog. Love always Alex Mac.
Monday 18 June 2012
Sydney Wine Bars to check out
Things have been a little hectic lately in the life of Alex Mac and the spare time that I would normally use to research all things wine seems to have evaporated just as wine does from my glass. Something that I can talk about without having to do further research is wine bars in Sydney.
Since the liquor laws changed and licences became more affordable for cafes and the like, it seems that there is a wine bar popping up on every corner. The transformation provides the late twenties, early thirties crowd somewhere to go where they can still enjoy drinking the evening away, without the hassle that accompanies monster bars like The Sheaf or the Ivy.
Some of my favourite wine bars in Sydney are as follows in alphabetical order.
Bambini Wine Room 185 Elizabeth St, Sydney
This is a truly stunning wine bar where the decor is fit for a French royalty of days gone by. The wine bar is a small room near the restaurant where more formal dining takes place. There are chandeliers hanging from the beautifully decorated ceiling, deeply enticing wall paper which creates a comfort and sophistication to the room. The wines are good and there are lovely little nibbles to accompany many different types of wine. Value for money is not really the point here though. The extra money you pay on your glass of wine and food goes to maintaining a superb ambience which is why I keep going back.
Bar H 80 Campbell Street Surry Hills
You must know by now that Bar H is one of my all time favourites. Other than the fact that it is literally two blocks from my front door, there is a calmness and elegance of this place that lures me time and time again. The walls are ingeniously decorated with steel frames filled with wine bottles from floor to ceiling. You can sit at the bar and nibble away on some chilli nuts as the lovely sommelier lets you taste some interesting and ever changing wines until you find something you like, have a full meal at one of the cosy booths or watch the world go by from the window. The light is low and warm, and the employees welcome you as if you were an old friend. Perhaps I have become one though...
Bootleg 175 Victoria Street Potts Point
This is a great little bar that I have met friends for a pre-dinner glass of wine. They do serve Italian food and the restaurant is very popular however to date I have not eaten here. The novelty of Bootleg is that they have an enormous wine list and are constantly changing it around. Each week or so they open several white varieties and several red varieties. Customers are encouraged to try some different types of wine to expand their wine knowledge and excite the taste buds with something a little different. I think that this is a pretty cool concept as it forces people out of their comfort zone and enables them to delve just a little deeper into their wine appreciation.
DeVine 32 Market Street, Sydney CBD
This is a little gem in the middle of the bustling CBD. I have again frequented this place. It was here that I discovered the wonderful world of wine from Alsace. It was like a ray of sunlight shone through the window and onto my heavenly glass of wine. There is a wine bar at the front but this becomes absolutely packed after work so you had better get in early to get a seat. The restaurant in the back is also nice but much less social. They have a great selection and the staff know what they are talking about when it comes to wine. Finally the food is definitely value for money. The antipasto plate offers a large assortment of goodies and not just a small piece of parmesan, two olives and some shaved parma ham (hello Felix!).
I have just realised that I am only up to D yet have filled a page more than I expected. I guess it is easy to see where my evaporated spare time goes. We will have to continue with the wine bars in later blogs, as we have only just begun! Until next time, have a glass for me. Alex Mac :)
Since the liquor laws changed and licences became more affordable for cafes and the like, it seems that there is a wine bar popping up on every corner. The transformation provides the late twenties, early thirties crowd somewhere to go where they can still enjoy drinking the evening away, without the hassle that accompanies monster bars like The Sheaf or the Ivy.
Some of my favourite wine bars in Sydney are as follows in alphabetical order.
Bambini Wine Room 185 Elizabeth St, Sydney
This is a truly stunning wine bar where the decor is fit for a French royalty of days gone by. The wine bar is a small room near the restaurant where more formal dining takes place. There are chandeliers hanging from the beautifully decorated ceiling, deeply enticing wall paper which creates a comfort and sophistication to the room. The wines are good and there are lovely little nibbles to accompany many different types of wine. Value for money is not really the point here though. The extra money you pay on your glass of wine and food goes to maintaining a superb ambience which is why I keep going back.
Bar H 80 Campbell Street Surry Hills
You must know by now that Bar H is one of my all time favourites. Other than the fact that it is literally two blocks from my front door, there is a calmness and elegance of this place that lures me time and time again. The walls are ingeniously decorated with steel frames filled with wine bottles from floor to ceiling. You can sit at the bar and nibble away on some chilli nuts as the lovely sommelier lets you taste some interesting and ever changing wines until you find something you like, have a full meal at one of the cosy booths or watch the world go by from the window. The light is low and warm, and the employees welcome you as if you were an old friend. Perhaps I have become one though...
Bootleg 175 Victoria Street Potts Point
This is a great little bar that I have met friends for a pre-dinner glass of wine. They do serve Italian food and the restaurant is very popular however to date I have not eaten here. The novelty of Bootleg is that they have an enormous wine list and are constantly changing it around. Each week or so they open several white varieties and several red varieties. Customers are encouraged to try some different types of wine to expand their wine knowledge and excite the taste buds with something a little different. I think that this is a pretty cool concept as it forces people out of their comfort zone and enables them to delve just a little deeper into their wine appreciation.
DeVine 32 Market Street, Sydney CBD
This is a little gem in the middle of the bustling CBD. I have again frequented this place. It was here that I discovered the wonderful world of wine from Alsace. It was like a ray of sunlight shone through the window and onto my heavenly glass of wine. There is a wine bar at the front but this becomes absolutely packed after work so you had better get in early to get a seat. The restaurant in the back is also nice but much less social. They have a great selection and the staff know what they are talking about when it comes to wine. Finally the food is definitely value for money. The antipasto plate offers a large assortment of goodies and not just a small piece of parmesan, two olives and some shaved parma ham (hello Felix!).
I have just realised that I am only up to D yet have filled a page more than I expected. I guess it is easy to see where my evaporated spare time goes. We will have to continue with the wine bars in later blogs, as we have only just begun! Until next time, have a glass for me. Alex Mac :)
Tuesday 5 June 2012
Wine Club - Oh what a joy!
As avid supporters of Alex Mac Wine Blog you will know that two weeks ago was the second instalment of wine club for the year and boy did we make up for lost time. I was joined by the usual suspects and a few new additions to the fun. We changed things around a little this time and tried to explore wines from different countries that are increasingly becoming apparent on wine lists. As a serious chill has hit the Sydney air we decided to warm ourselves with three different reds and loud belly laughter. Our victims of the evening were Pinot Noir, Sangiovese and Tempranillo.
To give you a little background: Pinot Noir is a light style of red wine that is particularly fussy in its growing requirements. I was informed by my friend at the Oak Barrel bottle shop that contrary to my initial thoughts that Pinot Noir is quite different to Sangiovese and Tempranillo which can be used interchangeably. However when I delved deeper into the discussion his opinion of this was primarily based on the growing conditions of Pinot Noir. A Pinot is somewhat like an Eastern suburbs metro sexual. He is sophisticated and elegant almost to the point of being feminine. With his slim appearance he fits in with the stylish crowd and complements dinner party festivities well. On the flip side though he is a little light weight and lets just say in a fight with Sangiovese or Tempranillo he would come out black and blue. While he can offer discussions of culture and history his view is somewhat narrow as his experience of life is limited to the Eastern Suburbs, Burgundy, Tasmania, Central Otago and a few others.
We had a few Pinots to try and they were all delicious. The challenge this time was to match the chosen wine with a suitable plate. We tried Ninth Island Pinot Noir from Tasmania which was super light that cost around $30 and was incredibly easy to drink. Matched with this Ali brought a French brie with black truffle suggested by the assistant at the great little cheese shop on Bourke St, Uccello.
Lovely Lilliana brought a 2009 Pinot Noir from Rabbit Ranch in Central Otago, NZ. We paired this with roasted kangaroo and pesto pasta. This wine had a little more depth and was strong enough to pair with the strong game flavours of the kangaroo. Our final Pinot was from the home of Pinot itself, Burgundy. Laura again brought cheese, some crackers and a little dark chocolate to finish off. The chocoholic in me was duly impressed at her foresight!
Knowing a little bit more about the three varieties we moved onto the Sangioveses. We had two versions of this too and both were again delicious. Sangiovese is a medium bodied grape that is more liberal in the regions that it will inhabit. Sangiovese is the smooth talking Italian who is happy to travel abroad and share the joys of Italy, however he maintains a tight knit allegiance with his home country.
Chloe and Laura (number 2) were the wine clubbers who were seduced by Sangiovese. We tried the 2010 Chapel Hill McLaren Vale Sangiovese which was quite rich and dark in colour. It was a delicious wine, but something that you would more try with food in my opinion. The 2006 Montrose Sangiovese from Mudgee was a real delight. Apparently the earliest plantings in Australia of the Sangiovese grape were by Mr Montrose in Mudgee, who would have thought? To go with this little treat that only cost $26 we had traditional Italian antipasti with parma ham, olives and sun dried tomatoes. Yummo!
Finally it was poor little Tempranillos turn and as fate would have it Phillipa and I brought exactly the same bottle. From my last blog you know that Tempranillo is the Spanish grape that defines wine from the Rioja region. From the wine that we tasted, the Calo 2009 Rioja Tempranillo it is easy to understand the confusion on the shop assistants face at the Oak Barrel when I said that we were going to compare Tempranillo and Pinot Noir. The spanish grape is clearly a medium to full bodied wine and will do the flamenco on your taste buds if you are not careful. I matched this wine with some chorizo fried haloumi with lemon.
Wine club was a smashing success once again. Thank you to my lovely clubbers who make learning about wine such a joy.
Until next time, have a glass for me. Alex Mac :)
 |
| Ali, Phillipa & Laura J |
We had a few Pinots to try and they were all delicious. The challenge this time was to match the chosen wine with a suitable plate. We tried Ninth Island Pinot Noir from Tasmania which was super light that cost around $30 and was incredibly easy to drink. Matched with this Ali brought a French brie with black truffle suggested by the assistant at the great little cheese shop on Bourke St, Uccello.
Lovely Lilliana brought a 2009 Pinot Noir from Rabbit Ranch in Central Otago, NZ. We paired this with roasted kangaroo and pesto pasta. This wine had a little more depth and was strong enough to pair with the strong game flavours of the kangaroo. Our final Pinot was from the home of Pinot itself, Burgundy. Laura again brought cheese, some crackers and a little dark chocolate to finish off. The chocoholic in me was duly impressed at her foresight!
 |
| Chloe and her Sangiovese |
Knowing a little bit more about the three varieties we moved onto the Sangioveses. We had two versions of this too and both were again delicious. Sangiovese is a medium bodied grape that is more liberal in the regions that it will inhabit. Sangiovese is the smooth talking Italian who is happy to travel abroad and share the joys of Italy, however he maintains a tight knit allegiance with his home country.
Chloe and Laura (number 2) were the wine clubbers who were seduced by Sangiovese. We tried the 2010 Chapel Hill McLaren Vale Sangiovese which was quite rich and dark in colour. It was a delicious wine, but something that you would more try with food in my opinion. The 2006 Montrose Sangiovese from Mudgee was a real delight. Apparently the earliest plantings in Australia of the Sangiovese grape were by Mr Montrose in Mudgee, who would have thought? To go with this little treat that only cost $26 we had traditional Italian antipasti with parma ham, olives and sun dried tomatoes. Yummo!
Finally it was poor little Tempranillos turn and as fate would have it Phillipa and I brought exactly the same bottle. From my last blog you know that Tempranillo is the Spanish grape that defines wine from the Rioja region. From the wine that we tasted, the Calo 2009 Rioja Tempranillo it is easy to understand the confusion on the shop assistants face at the Oak Barrel when I said that we were going to compare Tempranillo and Pinot Noir. The spanish grape is clearly a medium to full bodied wine and will do the flamenco on your taste buds if you are not careful. I matched this wine with some chorizo fried haloumi with lemon.
Wine club was a smashing success once again. Thank you to my lovely clubbers who make learning about wine such a joy.
Until next time, have a glass for me. Alex Mac :)
Sunday 20 May 2012
Pinot Noir, Sanviovese and Tempranillo
It is 2:39 on Saturday afternoon 19th May and I am hosting only the second wine club of the year in two and a half hours. I have swept and mopped the floor, cleaned the balcony and bought the food, yet still I have not chosen my wine which is a worry.
As we are almost in winter again, we decided that it would be a good idea to try some reds. Generally reds that are common in Australia are Pinot Noir, Merlot, Cabernet Sauvignon and Shiraz, however more and more often interesting varieties are appearing in our bottle shops and on wine lists. In an attempt to help my fellow winos meet the daunting challenge of facing a wall full of words one can't pronounce at the bottle shop, we decided to do something different this time. Each Wine Club member will choose a bottle of either Pinot Noir, Sangiovese or Tempranillo. With each bottle each member must also do a little research and bring a plate that matches the food. I am super excited about this one as I think that we are really going to learn something from each other.
Now you may already know that Pinot Noir is originally from the French region of Burgundy and has been in grown in Australia for many years now. The typical regions that are particularly good for Pinot Noir are Tasmania or in Southern Victoria as the climate is cool and allows for a long growing season. In New Zealand the place to get a Pinot from is Central Otago.
Sangiovese and Tempranillo are newer additions to the Australian palate, however equally as exciting and both offering a great experience. Tonight though, I am sharing a Tempranillo - so I had better get researching so not to disappoint my guests.
Tempranillo is a Spanish grape that is blended in many Spanish wines especially reds from the Rioja region. Tempranillo is to Spain, what Shiraz is to Australia and what Bordeaux is to France. It is the most prized red wine and is at home in a variety of climates.
It is primarily found in the cooler climate of Rioja in the North Central Spain, slightly further south in Ribera del Duero and more and more often it is found crossing oceans in a world wide boom. As a thick skinned black grape it is relatively durable and grows best in cool climates at high altitudes. This type of environment allows the variety to obtain acidity and elegance.
Tempranillo is similar to Shiraz in some circumstances as the thickness of the skin of the grape also requires heat to acquire a level of fruity ripeness. These conditions therefore lend the variety to a mediterranean climate. This variety shows versatility for growing conditions and therefore means that many different styles of Tempranillo can be made simply depending on the Terroir.
Tonight I bought a Spanish Tempranillo from Rioja so the club can taste what a typical Spanish variety tastes like. My friend at my local bottle shop 'The Oak Barrel' was particularly helpful in picking out this particular wine. The bottle cost $21.95 and has a pretty groovy label. I am serving it with Spanish tapas of chorizo, fried haloumi and stuffed bell peppers. I will let you know that the verdict is.
Until then, have a glass for me. Alex Mac
Sunday 13 May 2012
A Taste for Investment
There are a number of characteristics of wine as an asset
class that make it perform differently from other alternative assets, which
makes it an interesting topic to explore. As I have mentioned in previous blogs, the investment grade wines that offer the most consistent returns are
those from the French region of Bordeaux. The reason for the superiority of the
Bordeaux wines dates back to 1855 when Napoleon requested a classification be
drawn up detailing the all of the best wines in France.
The Expoisition Universalle de Paris classified
the red wines of Medoc and the wines of Sauternes as quality products. The 1855
classification came to dominate Bordeaux wine and now remains with us to this
day. There is no regular review of the list and today there remain 61 chateaux
listed, all in Medoc except for Haut-Brion which is the sole Graves estate.
The region is broken down into five categories:
- Medoc Premiers Crus Classes (Class A) – First Growths
- Medoc Deuxiemes Crus Classes (Class B) – Second Growth
- Medoc Deuxiemes Crus Classes (Class C) – Third Growths
- Medoc Deuxiemes Crus Classes (Class D) – Fourth Growths
- Medoc Deuxiemes Crus Classes (Class E) – Fifth Growths
In 1855, classifying 61 wineries as ‘quality’ probably would
have covered a significant proportion of the wines available in France.
However, 157 years later we have a global population of 6,840,507,003 (World
Bank 2010) and 26,216,967 tonnes of wine being produced by the top ten wine
producing countries in the world (Food and Argiculture Organisation, 2012). All
of a sudden it appears that the 61 humble Chateaux in Bordeaux may not be able
to produce enough wine to keep up with the demand. It is this simple supply and
demand phenomenon that causes many wines to be destined to an inflationary
future.
Peter Lunzer, CEO and CIO of Lunzer Wine Investment recalls
that “During the past 30 years I have been involved in the wine industry, it
has become evident that one factor which regularly caused wine prices to rise
was limited supply against a backdrop of sustained demand”. He says that from an investment
perspective Lunzer Wine Investments have always steered their clients toward
the famed five famous Chateaux in the Premier Crus classification, and also the
2nd, 3rd, 4th and 5th growths.
Although diminishing in prestige numerically, the most interesting thing about
investment grade wine is that as the best wines of the best vintages become
scarcer, prices rise in value.
The rising middle class in China will affect this scenario
greatly, with an estimated $1.3Bn middle class consumers predicted by 2030
(Forbes, 2011). While many investors take the business of wine seriously and
get their hands on cases of premium wine ‘en primeur’ (before they have been
harvested and bottled), there are many more who want simply one or two bottles
to represent their status in society. In 1855 this would not have really been a
problem, however today with our growing population, the pool of desired stock
seems to be getting smaller and smaller every day.
Despite all this talk of the doom of supply of the
historical greats, Peter Lunzar says that investors can still make money, you
just have to be smart. For a consistent pathway with steady growth he suggests
a generous helping of 2nd – 5th Growths, with a carefully
selected pinch of right bank wines (St Emilion and Pomerol). As a novice wine
investor myself I asked him to explain this is greater detail to which he
replied “There are many wines costing $200 today which we believe will be $400
in five years time. However, if they cost $3000 today, will there be someone
willing to pay $6000 for them in the future? While there will always be rare
gems who fetch a ravishing price, they will be few and far between. Why run the
risk when you can make consistent returns from wines which start at $200 and
sail well past $400.”
Investing in wine today, compared to previous decades or
centuries, we can see a greater correlation being established between the
returns and major economic themes. Wine, however remains the only commodity
with an inverse supply curve – the further you get from the harvest, the less
wine there is available for the market. This is a particularly good reason to
argue that wines will continue to create great investment returns.
Until next time, have a glass for me. Alex Mac.
Sunday 29 April 2012
Just a little bit about loving wine...
As the cool weather sets in and we replace bikinis and kaftans with stylish scarves and coats, so to does our taste in wine generally move from the crisp aromatics to something a little more smooth and comforting. Almost like Day and Night I have turned back into my red blooded wine loving self and see a few more red tainted blogs coming this way.
I just noticed the change last night as the cold snap of wind gushed around my bare neck. Jumping from the bus and hurrying along to the front door all I could think was that there was a lovely soft red to embrace me when I finally got inside. The sheer thought of the comfort a lovely glass of wine will bring when braving the weather, is almost as intoxicating as the drink itself. It occurred to me yesterday that there is just something so comforting about escaping the cold to warm up with a vino, and considering that Europe is so cold there is no wonder why they produce some of the best reds in the world.
Not only is the wine itself comforting but the premature conjuring of images about food and wine is a delight. The whole event in France begins with deciding what one will eat, followed by a spirited trip to the market to fetch the freshest of ingredients, the anticipation then builds as delicious complementary flavours permeate the air and whet the palate. Of course someone must bring the wine, but you can bet your bottom dollar that those guests have subtly acquired this information from the host and have selected a wine to match the meal perfectly. The actual meal itself is the icing on the cake as by this stage all the senses have been evoked through the preparation. Ahhh, such is the bliss of the delights of common day practices in France! Those foodies and winos among us can take heed from their practices though and add a modern twist.
Tonight I sit here drinking a delicious glass of Marlborough Pinot Noir from a label called Fox by John Belsham which retails for around $20. It is aged three years and has a slight brown tinge to the red colour. The palate is also more developed and the flavours last on my tongue for longer than I am able to resist another scrumptious sip.
Unfortunately I do not have the luck of being invited to a dinner party with lavish courses this evening (or any evening that I can remember in recent history) however, as I walked home from yoga the crisp air hit my face and I was delighted by the thought of my Marlborough Pinot Noir that was going to greet me in my cosy apartment. The beauty of wine for me comes in so many different forms, from sharing with friends and family, to enjoying Sunday evening solitude with a glass all to myself. Perhaps I see the whole industry with rose tinted glasses, however as they say 'ignorance is bliss'.
This evenings blog may be a little more self indulgent rather than academic, however occasionally I think it is necessary to reassert why we do what we do, and why we love what we love. A life without passion is a sad life indeed and I am pleased to say that with a vino in my hand, or a lovely one waiting for me when I get home this will never be me. Decide what it is you love and make sure you have a little bit of it a lot of the time. Tonight I truly feel in a state of utter bliss.
Enjoy whatever you are drinking tonight and be grateful for the company you have sharing it with you. Tonight I don't need you to have a glass for me, I am having one for myself. Alex Mac.
Tuesday 17 April 2012
The Southern Highlands - NSW
Recently I had the pleasure of being taken away for the weekend to the Southern Highlands and discovered one of the true treasures of NSW's wine country. With the McGuigan family hailing from the Hunter Valley it has always been the first place that my mind goes to when wine regions come up in conversation. Over the last 30 years the Hunter Valley has developed beautifully and it is a fantastic place to go for a weekend away. There are however some other regions in NSW that aren't quite as mature as the Hunter that are producing beautiful wines and offer a weekend getaway at a fraction of the price.
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| Centennial Winery |
In a large city like Sydney the seasons blend smoothly and are difficult to distinguish rather than a cold chill one day that tells you the sunshine has gone for a while. Whereas in the Southern Highlands the vibrancy of the changing colours of the leaves in all shades of orange from a gold to auburn act as curtains down the streets and into the distance. It is truly like driving through a painting, and this is just the beginning.
The main area in Bowral has charming shops and cafes filled with delicious treats for a mid morning stop after the drive from Sydney. Only an hour and a half from Sydney, you can be in Bowral driving through the tree lined streets before you know it.
The wineries are a little further out but are a delight to find. I was taken by a local to visit the Centennial winery which is the first five star winery in the Southern Highlands. It is an absolutely beautiful place to visit with gorgeously manicured gardens that lead up the driveway to the winery itself.
The Southern Highlands is a cool climate region with about 60 vineyards and 10 wineries. Cool climate wines generally have a long growing season where the warmth of the day is minimal. This means that the grapes take a longer time to ripen than in warmer climates and therefore elegant wines with finesse can be produced. Personally I prefer wines from regions like this as they are light and easy to drink without food as an aperitif.
In the tasting room at Centennial there we were greeted by lovely knowledgeable staff who helped us taste through a number of wines on offer. Among the ones we tried were the Pinot Chardonnay Sparkling which is a delicious crisp sparkling made in the traditional French method; the Brut Rose, which was light pink in colour and a little sweeter to taste with a bit of a berry essence. Of the two sparklings we preferred the Pinot Chardonnay and bought a bottle for $27.99.
 |
| Pinot Grigio |
Of the whites I tried the chardonnay and the Pinot Grigio which were both delicious and easy to drink. They both sell for $21.99 and are definitely worth trying at some point. Finally the reds were lovely. Centennial are definitely innovators in their attempt to try new and different varieties including Sangiovese and Tempranillo. Out of these reds personally I prefer the spice and hot Spaniard that the Tempranillo grape offers. This variety is light like a pinot noir but has a hint of spice like Shiraz without the Dracula affect on ones teeth. Tempranillo is another story all together though, one deserving its own blog.
In summary, for those looking for a weekend getaway that is close to Sydney, not too expensive and offers plenty of culinary and viticultural delights the Southern Highlands is the place to go. Check out the tourism link below for more ideas.
Until next time, have a glass for me. Alex Mac.
Saturday 7 April 2012
Investing in wine - what you need to know
When it comes to investing, knowledge is power and it pays to do your research. As the old adage goes ‘there is no free lunch’ and you must run as fast as you can from anyone silly enough to suggest that there is, especially when it comes to an unregulated asset class such as the fine wine market. While it might be romantic to think that the bottle of wine which you bought whilst travelling through the French countryside 20 years ago will now be worth a pretty penny, this is most likely not the case and there is more to investing in wine than biding your time.
Before we even enter the realm of parting with money for investment in wine there are a number of things to be considered and researched by the investor. To have the greatest possibility of a reasonable return it is imperative to understand the market and factor these elements into the investment. Now to say that there is no free lunch is not to say that there is not money to be made, however one must be extremely frugal in such an environment and trust only well respected wine merchants.
The investment should focus on the top wines from the top vintages. Just as it is likely that the first investment one would make in equities would be in a company listed on the ASX, the FTSE 100 or the Dow Jones, when investing in Fine Wine it is advisable to begin with Bordeaux. Dating back to 1855 Bordeaux wines have been classified into five categories ranking from the cream of the crop known as the ‘first growths’, closely followed by the ‘super seconds’, and then on to the third, fourth and fifth growths. The wine is classified on its ability to mature, the longer life of the wine to maturity, the better the quality. Wines in the ‘first growths’ category generally take 15-20 years to mature, if not more. The track record of Bordeaux wines demonstrates a consistent product from the region that investors can see as a benchmark. While there is always risk involved in investing, with Bordeaux wines there is at least a history, which can help the investor to understand the product more intimately.
Fine Wine is generally sold through an auction house directly to a wine merchant. Throughout the USA investment grade wines are almost exclusively sold at auction in Chicago. The prices set for the rest of the world take place at London auctions, which are used as the benchmark worldwide. To determine the appropriate price one should pay for a case of a particular vintage of Bordeaux it is important to research the prices obtained at these auctions as well as the current retail pricing for the most popular wines. As all markets fluctuate, to truly understand the value of the product it is advisable to follow the prices on the market. Auction Fine Wine Prices can be found at a number of sources including WinePrices.com (http://wineprices.vinfolio.com).
Storing the wine correctly is imperative to retaining the value of your investment. Wine must be stored at 14 degrees Celsius and constant which is generally not possible in a home cellar. Storing the investment wine at home also runs the risk of a very expensive dinner party, especially if you have thirsty friends. The ability to prove the storage history of the wines will be advantageous on price when it comes time to make a profit. Professional storage however is an additional cost and should be considered in the entire investment as a whole, so not to erode ROI unknowingly. If the wines are purchased in Europe and stored ‘in bond’ or in a professional warehouse they are considered to be ‘wasting chattel’ (something that will ultimately deteriorate in value) and therefore you will not have to pay capital gains tax.
One of the most highly respected wine critics in the world is Robert Parker Jnr. The US wine commentator gives wine scores out of 100. Anything that is scored above 90 is likely to be worthy of considering as an investment grade wine. His website is at www.erobertparker.com.
Have a happy Easter and until next time have a glass for me! Alex Mac
Sunday 18 March 2012
Around Town, 2012 so far...
The last few weeks have been rather social and it is no wonder why with everything that has been going on in Sydney. I hadn't actually realised just how many wine events that there always on for the humble lady who enjoys a vino or two with friends.
January/February
The year began with Riesling Rampage which was based at cute little wine bar Fix St James on Elizabeth St, just near St James Station. Early on in January Fix had a number of different Rieslings to be tasted and poured by the glass. It was a great opportunity to show wine enthusiasts the variety of different styles that Riesling can be produced. To complement the event at Fix, Gourmet Traveller Wine Magazine hosted an event on the 6th February that showcased many different producers of the variety and they way that they interpreted grape.
I took papa Guigs along to this event and although we were clearly not the most educated wine buffs, after two hours of trying different styles and speaking with the winemakers we were able to identify three distinct styles. The first was my favourite which is a young Riesling from a cool climate. The best ones that we tastes were from the Eden Valley and Clare Valley in South Australia. The cool climate means that there is a long growing season which means that the grape ripens slowly. This then creates a crisp, dry and refreshing white wine of the most delicate form. The best wine I tried by far at this event was the 2011 Pewsey Vale Riesling which is very reasonable in price at $17 per bottle.
The second style of Riesling is one from the regions mentioned above, but with a little bit of age on it. Most white wines don't mature very well, however Riesling is the exception. After its first stage being young, aromatic and crisp the wine goes into a period of hibernation. After several years the wine has gone through a change in composition and becomes drinkable again as an aged wine. There is a distinct aroma to this wine of limes. This particular type of wine is not to my personal taste, however there can be some very good aged Rieslings.
The third notable style to the Riesling grape is the traditional sweet version from Germany. This type of wine is commonly what people think of when trying Riesling, however it makes up only a small part of what is available. Even if it is too sweet to drink at a bar, this style goes really well with spicy food.
March
March in Sydney has most notably been referred to as Parched March. The three year old festival is the antidote to Feb Fast and promotes 30 of Sydney's best bars in 30 days to raise money for charity and encourage drinking responsibly. March into Merivale was one of the month long events where the Merivale group put on great deals at many of its venues which encouraged people of all income levels to enjoy the great food and venues that Sydney has to offer. For a Friday lunch two weeks back my girlfriends and I had a glass of wine and main meal at Sushi-e on George St for $33. The service was pretty slow, but the maitre-d gave us a little something extra to make up for the wait with which we were perfectly satisfied. In fact we really appreciated the gesture.
Coming up
April will show the inaugural celebration of Wine Australia’s A+ Australian Wine Celebration being held for the first time from 12 to 29 April 2012. The launch party will be held on 4th April at the Ivy Ballroom and showcase 150 wines from 25 wine regions in NSW. The events will continue for 17 days from Mudgee to Murrumbateman. This is a fantastic way for wine enthusiasts to see the different regions in NSW as all to often people think that the Hunter Valley is the main area however there are some great wines being produced all through the state.
To find out more about the activities that are taking place throughout April click on the link below or drop me a line below and I will be happy to post more information.
Wine Australia's A+ Wine Celebration
Until next time, have a glass for me. Alex Mac
January/February
The year began with Riesling Rampage which was based at cute little wine bar Fix St James on Elizabeth St, just near St James Station. Early on in January Fix had a number of different Rieslings to be tasted and poured by the glass. It was a great opportunity to show wine enthusiasts the variety of different styles that Riesling can be produced. To complement the event at Fix, Gourmet Traveller Wine Magazine hosted an event on the 6th February that showcased many different producers of the variety and they way that they interpreted grape.
I took papa Guigs along to this event and although we were clearly not the most educated wine buffs, after two hours of trying different styles and speaking with the winemakers we were able to identify three distinct styles. The first was my favourite which is a young Riesling from a cool climate. The best ones that we tastes were from the Eden Valley and Clare Valley in South Australia. The cool climate means that there is a long growing season which means that the grape ripens slowly. This then creates a crisp, dry and refreshing white wine of the most delicate form. The best wine I tried by far at this event was the 2011 Pewsey Vale Riesling which is very reasonable in price at $17 per bottle.The second style of Riesling is one from the regions mentioned above, but with a little bit of age on it. Most white wines don't mature very well, however Riesling is the exception. After its first stage being young, aromatic and crisp the wine goes into a period of hibernation. After several years the wine has gone through a change in composition and becomes drinkable again as an aged wine. There is a distinct aroma to this wine of limes. This particular type of wine is not to my personal taste, however there can be some very good aged Rieslings.
The third notable style to the Riesling grape is the traditional sweet version from Germany. This type of wine is commonly what people think of when trying Riesling, however it makes up only a small part of what is available. Even if it is too sweet to drink at a bar, this style goes really well with spicy food.
March
March in Sydney has most notably been referred to as Parched March. The three year old festival is the antidote to Feb Fast and promotes 30 of Sydney's best bars in 30 days to raise money for charity and encourage drinking responsibly. March into Merivale was one of the month long events where the Merivale group put on great deals at many of its venues which encouraged people of all income levels to enjoy the great food and venues that Sydney has to offer. For a Friday lunch two weeks back my girlfriends and I had a glass of wine and main meal at Sushi-e on George St for $33. The service was pretty slow, but the maitre-d gave us a little something extra to make up for the wait with which we were perfectly satisfied. In fact we really appreciated the gesture.
Coming up
April will show the inaugural celebration of Wine Australia’s A+ Australian Wine Celebration being held for the first time from 12 to 29 April 2012. The launch party will be held on 4th April at the Ivy Ballroom and showcase 150 wines from 25 wine regions in NSW. The events will continue for 17 days from Mudgee to Murrumbateman. This is a fantastic way for wine enthusiasts to see the different regions in NSW as all to often people think that the Hunter Valley is the main area however there are some great wines being produced all through the state.
To find out more about the activities that are taking place throughout April click on the link below or drop me a line below and I will be happy to post more information.
Wine Australia's A+ Wine Celebration
Until next time, have a glass for me. Alex Mac
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