Wine Blog Australia

A Reminder Not To Take Wine Experts Seriously

2009-03-15T12:27:00.000+09:00

Make no mistake, it is this blogger's humble opinion that there is, too, something to wine and food pairings. Otherwise, there'd be a perfect wine to have with barbecue spareribs. But I'll nevertheless defend to the death Alder Yarrow's right to say that "Food and Wine Pairing is Just a Big Scam".

I say that, because all of us wine experts need to boot ourselves in the keister about once every six months or so and remember not to be so sure of ourselves.

Taste is subjective. Some people can't stand oaky wine, some people prefer it. Some people think "noble rot" is misnamed, others sing its praises. Some people dismiss Australian Yellowtail as being only a notch above plonk, but hanged if there aren't some passionate fans of the stuff. Even though it is particularly heavy and should be used only for hand-to-hand combat.

Of course, some stumble bums in alleys think Cisco or Mad Dog 20/20 is just the thing to go with their Hostess Twinkee and can of Spaghetti-Os, too. And you know what? More power to them!

Go ahead, wash down your chocolate mousse with Oloroso, sip a Cab with your breakfast omelet, and order a stiff Merlot with your cod fillet, returning the waiter's fiery glare with a cocky, smug grin. After all, without those adventurous rogues, none of us would be here!

Wine and the American Superbowl

2009-02-27T12:20:00.000+09:00

It's just so sweet that Americans would even consider having wine with their traditional Superbowl foods. This cute article goes into how to pair wine with the usual snack foods.

That's all well and good, but let me just address a point: Why is it so difficult to pair wine with American foods? In a word, American cuisine just isn't wine-friendly.

Here's a hint list to what foods don't make for good wine companionship. Not just for Americans, but for anybody getting into wine. Food will go better with wine if it isn't:

Swimming in sauce - Think "barbecue". What goes with barbecued ribs? Oh, I don't know, how about a drink of water from a firehose?

Loaded with spices - True, there's the South American influence going on with chili, tacos, burritos, and so on. But you have to realize that even true authentic Spanish cuisine doesn't pile on the peppers and hot sauce like Americans do.

Drowning in salt - "French fries" - see, right there, have you seen an American French fry? It's crusty with the salt. Pretzels, too. Chips, too.

All United States food seems to be like that. Hand an American a cracker, and they'll stack cheese and bacon and onion dip on it. Give them celery, and they have to pile peanut butter or cream cheese and raisins on it. Everything's smothered in ketchup and mustard and mayonnaise and nacho cheese and syrup...

So remember, Superbowl fans, if you're struggling to match a wine to spicy barbecue chicken, perhaps maybe you could just make that plain old broiled chicken and let the wine provide the taste?

Can I Get Red Wine Without a Prescription?

2009-02-25T12:08:00.002+09:00

As if there wasn't enough news about the heart-healthy benefits of red wine already, just days ago Newsweek broke a new story about four more health benefits that most people might not be aware of.

We're probably already familiar with item #3 indirectly, since red wine has been touted for years as a heart benefit, but now it's coming out that it does that partially by raising Omega-3 levels. Omega-3, though it sounds like a science-fiction TV series, is an unsaturated fatty acid which may reduce the risk of coronary heart disease. Additional Omega-3 benefits include fighting depression and reducing the risk of stroke.

On to the new findings on Newsweek:

1. Red wine can help prevent physical disabilities.

2. Red wine may help fight Alzheimer's disease.

3. Red wine may decrease the risk of lung cancer in men.

So, when will doctors start prescribing this stuff already? It seems to do everything but cure asthma these days. :)

United States President Barack Obama Celebrated His Inauguration With Wine

2009-02-15T12:14:00.001+09:00

Oooooh, let's play the American version of "gossip about the Royal Couple" - what does the president of the United States drink? This is a fun opportunity, for those of you who regularly plan fancy dinners, to see how a professional matches food and wine. The menu description is downright dishy:

2007 Sauvignon Blanc - To accompany seafood stew. Great start! This is the absolute by-the-book choice. We start with a young wine, a light, white wine, to accompany seafood. Remember, light before dark, white before red.

2005 Pinot Noir - That's to go with "pheasant and duck served with sour cherry chutney and molasses sweet potatoes". Now, that's a much more interesting choice. I don't know if that's the wine I would have picked, but then that meal choice would make any sommelier's hair stand on end. Duck - gamey and strong, sour cherry chutney - spicy and cloying, and molasses sweet potatoes - great, let's get drowned in sugar so that any light, sweet wine wouldn't stand a chance! I can picture the chef laughing fiendishly in the kitchen - match a wine to that, suckers!

Korbel Champagne - To go with the apple cinnamon sponge cake, which was hopefully light.

Of course, the event's menu was partly motivated to celebrate American products. They got the apple in there at the end, because, you know, it's "as American as apple pie". With such a convoluted agenda and the whole world watching, we can probably be relieved that the luncheon came off as well as it did.

Why Is Wine a Difficult Subject for Some?

2009-01-20T12:09:00.002+09:00

By the way, here's another nice beginner's guide to wine. It glosses over a few things, but it's another short, neat guide to learning to appreciate wine.

But it got me thinking: you see so many "beginner's guides" to wine. It seems almost as if it were a hard subject, like Latin or trigonometry. You almost picture school kids with thick textbooks, having to grind out an essay to pass a class. Is wine really all that difficult? There must be something going on with wine, because I don't see guides like "beginner's guide to milk" or "soda pop for dummies".

It is certainly a complex subject. There is so much variety in wine that it stands alone from every other beverage, with perhaps the exception of beer. But unlike beer, wine doesn't seem to be so easily domesticated. Wine has an actual science attached to it: An oenologist is one who studies the literal science of wine. And that's not even mentioning a viticulturist, which is a horticulturist who specializes in grape vines.

But the laymen needn't be concerned with all that, should they? All you need to do to enjoy wine is to uncork a bottle and have a drink. Perhaps there are things we could do to make wine more "beginner friendly". Maybe a commenter or two can offer a suggestion?

You Don't Have To Be Crazy To Be A Winemaker, But It Sure Does Help

2009-01-15T12:29:00.000+09:00

Just thoroughly enjoyed this hilarious post about the more colorful personalities in the winemaking world. Who knew that there's a wine-maker fermenting wine in clay amphorae buried in the ground? Or that an Italian prince spent his whole life teaching himself to make wine, but refused to sell a single bottle while he was alive? Lots of curious oddities here.

Alder ends up by pondering whether there's a connection between the eccentric personalities attracted to the winemaking craft. Is the insanity inherent, or does the monk-like life of a winery tend to bring out the crackpot in people?

I suspect that the answer may be pointed to in the work of another eccentric (though a brilliant one!), Clifford A. Pickover's book Strange Brains and Geniuses. Within its pages, the lives of many eccentric legends are explored, examining those who danced at the edge of the boundary separating brilliant from balmy.

Yes, maybe being smart makes you nuts. In this world, anyway.

MAGNUM-ficant Christmas

2008-12-18T23:46:00.004+09:00

You will be pleased to know that your vintage wine club membership NOW also entitles you to some great discounts on food purchases. Every Monday and Tuesday evening you will have the opportunity to receive a 50% discount for you and your guests when dining at Deco Restaurant at The Raffles Hotel.

To take advantage of this great offer the following conditions apply:
- You must arrive no later than 6:30pm and have your order taken before 6:45pm
- The maximum number that the discount will apply to is eight per member
- The 50% is on food with your normal discounts being applied to wine purchases

For those who are looking for some Christmas gift suggestions please have a look at the large range of Magnums available on the Liquor Merchant Website.

This month I have listed the latest vintage of the Saint Clair Wairau Reserve Sauvignon Blanc. This is about as good as this style gets but its availability is limited. The Chardonnays listed are all great, with the Leeuwin Estate Art Series, the Eileen Hardy and the Moss Wood all rating 95 points.

In the red wine section there are some outstanding vintages with my personal favourites being the Izway Bruce Shiraz, the Mitolo Serpico Cabernet Sauvignon and the Trevor Jones Dry Grown Shiraz. I know that you will enjoy these and all the other exceptional wines listed.

Ian Love
Wine Online

The United States is Becoming the Largest Wine Consumer?

2008-12-15T12:16:00.000+09:00

I am not sure what to make of it yet, but according to MSNBC, wine is becoming so popular in the United States that it may become the biggest consumer of wine by 2012. What a surprise that the U.S. is going to out-drink the European countries.

I consider the findings suspect, however. By pointing to how consumption of wine per capita increased by one liter from 2003 to 2008, they then conclude that it will go up by the same amount over another five years. Yes, but there's a limit to how much anyone can glug, isn't there? Surely somewhere you'd expect the numbers to taper off at some point, say around 2060.

Red wine is expected to grow the most, bolstered no doubt by the hope that it will head off heart disease, according to medical findings. This wouldn't have anything to do with obesity in the states, would it?

Die, Goon Sacks, Die!

2008-11-25T12:23:00.000+09:00

In America they're called "box wines" and in Australia and New Zealand they're called goon sacks (for the bag inside the box). And everywhere we look, it seems to be not only not fading away, but gaining ground. Look, let's get some things straight about this stuff right now.

It is not "environmentally friendly". Who knows where this "going green" nonsense first started, but common sense should tell you that if you have a plastic silver bag inside a printed cardboard box, that's at least two industries that got involved just to make one package. Glass and cork are both biodegradable and glass is 100% recyclable. They've been making glass since the first century B.C., and it hasn't caused nearly the environmental problems that plastic has.

I've tasted wine, and what comes out of a goon sack is not wine. It is at best a kind of fruit punch. Goon sacks have no quality to recommend them at all. Their purpose in life is to get young students drunk fast, end of the line. Wine in a sack or box has no storage shelf life to speak of.

Goon sacks are an insult to wine. By definition, they contain "cheap wine", usually of the "wine cooler" formula, which is to say it's flavored, colored, and has added alcohol.

Now, I'm fine with goon sacks and box wines having their place. People want to get smashed on junk, they'll do that anyway. But when respectable Italian companies start eying goon sacks and thinking, "Oh, we have to start doing that!"... what is the world coming to?

Chris Isaak at Leeuwin Estate Winery

2008-11-12T23:41:00.004+09:00

For the next three months we will be running the Leeuwin Estate concert competition. To be in the running to win one of two VIP double passes to the annual concert featuring Chris Isaak, simply purchase any bottle of Leeuwin Estate wine from either the Liquor Merchants store and you will be in the draw. Winners will be VIP’s at the 09 concert and the prize will include accommodation and all transfers.

In the white wine section are some great new wines that will impress. From James Irvine the 08 Albarino is a crisp lively fruit-driven wine with an exquisite complex structure. This is the first Albarino produced in the Eden Valley in South Australia and it is world class. The SC Pannell Sauvignon Blanc is from the Adelaide Hills and was rated by James Halliday at 95 points-another excellent wine for the summer months.

In the red wine section, listed for the first time, is the 04 Mitolo Serpico Cabernet Sauvignon. This wine is certainly as good as the Shiraz that members have been raving about for the past few months. Also making its first appearance is the 03 Wirra Wirra RSW Shiraz, rated at 93 points, another top wine from McLaren Vale.

Ian Love
Wine Online Store

Adding Zap to Wine

2008-11-02T12:24:00.000+09:00

Have you tried spiced wine? Or wine made from something besides grapes? Or wine coolers?

Well, that doesn't make a difference, because the title if this post is actually referring to literally electrifying wine.

Yes, apparently, we've all been wasting our time all these years aging our bottles and turning them just so, when we could have taken any plonk off the bottom shelf, zapped a few volts through it, and be sipping 1787 Chateau Lafite in a matter of minutes.

Why does this remind me of a Mythbusters episode? Ah, yes, the one where they bust the myth that you can filter a bottle of cheap vodka to make it taste like expensive vodka. Yes, that's an old favorite. And if you drop this pill into a gallon of water, it'll become high-octane petrol.

"Made in China".

October Wine News

2008-10-25T23:33:00.002+08:00

For those who have not yet tried the wines from Marchand and Burch, I strongly suggest you do so before they sell out. Both the Chardonnay and the Pinot Noir are available. On the Coco’s list this month I have listed the Mount Mary Triolet. This exceptional wine is a blend of Sauvignon Blanc, Semillon and Muscadelle and rates at 95 points. Also returning to the white wine section is the new vintage Sauvignon Blanc from Cloudy Bay.

In the red wine section the 04 Trevor Jones dry grown Shiraz from the Barossa is a wine produced in limited quantities; hand-selected fruit from low yielding fifty-year-old vines has resulted in a wine of excellent quality. The 03 Cullen and the 99 Eileen Hardy are both standout vintages and rate at 95 and 96 points respectively.

This month we are featuring some great wines from the cellar along with some new wines from Margaret River and the Great Southern. The Elderton Ashmead Cabernet Sauvignon and the Pertaringa ‘Over The Top’ Shiraz are both standouts in the red wine section. In the white wine section the new vintage Mount Mary Chardonnay rates at 95 points and is another great wine from this renowned producer.

Flametree Wines has just been awarded the trophy for the best new winery in Western Australia with their Cabernet Merlot being awarded gold at the Perth Royal Show.

Montefalco is a small producer from the Great Southern specialising in the production of preservative-free wine made from hand-picked fruit selected from organically grown vines - the 06 Sangiovese is a great value wine.

Ian Love
Fine Wine Online

Straight Dope Answers Questions on Wine

2008-10-15T12:30:00.001+08:00

Cecil Adams, author of the world-renowned newspaper column "The Straight Dope", has been answering questions that nobody else can for decades now, so I thought I'd go there and find out what he's had to say about wine. Sure enough, I found some gems...

Why do some wine bottles have indented bottoms? - So they can stack together cork-to-punt in the rack when they tip them, which settles the lees into the neck for removal.

Why do people clink their glasses together after a toast? - I like the 'spirits' explanation myself. I remember people in the middle ages used to ring bells to ward off evil spirits. Does not the striking of wineglasses sound like a ringing bell?

Do fancy glasses improve the flavor of wine? - Of course not; they improve the experience in aroma and observing the legs, blah blah. And dixie cups? You've got to be kidding!

Were champagne glasses modeled on the breasts of Madame de Pompadour? - Regretfully, we have no definite answer, but my, what a Hedonistic thought we have here! And what a great pick-up line that would make: "Your endowment would make the perfect champagne glass!"

What did the Catholic church use for altar wine during Prohibition? - The answer is that they used the same wine, because they were exempt. But check out how doctors wrote prescriptions for whiskey under other loopholes of the law.

Wine Club News - September 2008

2008-09-15T23:14:00.007+08:00

Making their appearance for the first time at the Raffles Liquor Merchants are two new wines from Marchand & Burch. Pascal Marchand, wine maker and regisseur from De La Vougeraie and Jeff Burch, vigneron and owner of Howard Park Wines, have combined centuries of Burgundian experience along with the very best West Australian fruit to craft a range of exquisite new wines. The Chardonnay and Pinot Noir that are listed are, in my opinion, two of the most exciting wines to come out of the South West region of Western Australia, and their quality is a reflection of the dedication that these two men have displayed in their desire to produce the very best.

The Schloss Vollrads Riesling and Victory Point Chardonnay are also making an appearance for the first time and are both worth a try.

In the red wine section the 02 Henschke Cyril Cabernet Sauvignon is the highest rating in the past twenty years and is one that I know you will enjoy. Two great Cabernet blends from Alkoomi and Parker Estate and plenty of award winning Shiraz will provide members with a very interesting selection.

The Liquor Merchants are featuring some outstanding vintages from the cellar, along with two new wines from Mitolo in South Australia. Their Jester Cabernet Sauvignon and Rosé are both excellent wines and amazing value.

Ian Love
Wine Online

Wine Club News - August 2008

2008-08-28T15:13:00.002+08:00

New at Coco’s Riverside Bar & Restaurant is the ’06 vintage Cullen Chardonnay, one of the best ever vintages from this renowned producer. A new wine to the list is the ’04 Lucien Albrecht Pinot Gris. It is expensive but is also very good.

Listed for the first time on our wine list is the ’04 Fernando Wrattonbully Cabernet Sauvignon. This is the wine that was awarded the trophy by Winestate Magazine for best Cabernet of the year. For those who like Shiraz, we have some great vintages from Eileen Hardy, Henschke, E & E and Grant Burge.

At the Raffles Liquor Merchants this month I have listed the ’04 vintages of Penfolds 407 and 389. These vintages are their highest rating ever and are a must for those who are prepared to cellar them for a couple of years. If your preference is for wines that are ready to drink, we have from our cellar some excellent vintages from Howard Park, Devil’s Lair, Vasse Felix and Katnook Estate. The Smythe Road Barossa Shiraz is also highly recommended.

Look forward to seeing you soon.

Ian Love

A Wine for Every Occasion

2008-07-18T14:35:00.001+08:00

As a wine lover, you know that there is a wine for every occasion and you enjoy discovering new and fresh ideas about which wines are fun and exciting for every occasion. Food is the high calling for enjoyment of wine yet wine drinking for the enjoyment of a wine is also highly appreciated by most wine connoisseurs.

A dessert wine is a prime example of a wine that can often best be enjoyed without the benefit of food. Indeed, many connoisseurs believe that the best attitude about dessert wine is that the dessert wine is the dessert, not an accompaniment to the dessert. A fortified Port or Sauternes make fine dessert wines that need no sweet dessert dish to detract from their own sweetness.

Full bodied, yet smooth red wines such as a Shiraz or a Merlot can also stand on their own merits without the accompaniment of food. You can sip a smooth full-bodied glass of red wine such as this because it does not need any enhancements to make it as enjoyable as it can get. More often, though, people wish to pair their wines with foods because their meals are not as good without wine. A simple spaghetti dish is a dish that you can enjoy without the benefits of wine, but once you pair a great Sangiovese with an ordinary spaghetti dish, you will never want to go back to spaghetti without it.

Likewise, appetizers are great on their own, but add Champagne, as an aperitif and you will probably never be satisfied with the tiny snacks again without it. Whether your aperitif is a pre-lunch or pre-supper drink, you can find a wine or Champagne that will serve as a tantalizing accompaniment to your appetizer.

On the same note, you can find a wine to accompany any meal as well. Are you planning a light, sophisticated luncheon for your book club members? Perhaps such an occasion calls for a cool, light sophisticated un-oaked Chardonnay. Are you planning neighborhood association Sunday afternoon meeting? After the business of the meeting is over, perhaps you should serve a hearty lunch of burgers and grilled foods. A Southern Australia Cabernet Sauvignon would accompany such a meal perfectly.

If you want to plan an elegant dinner party with five courses, you will want different wines for different courses. If you do this, you will want to begin with lighter bodied wines to match the lighter style of the first two courses. Usually, the appetizer courses of such meals include selections of Chardonnay, Pinot Blanc, Sauvignon Blanc or Pinot Grigio.

The third and fourth courses of a five-course meal usually call for red wines. For the third course, a lighter bodied Pinot Noir is usually good and for the fourth course, usually the main course, you will often want to select a heavy-bodied, full and well rounded Cabernet Sauvignon or Merlot.

The fifth course, the dessert, as discussed above can be all about the wine if you so choose. On the other hand, if you prefer to have food with your last course, you could serve cheese or nuts with your dessert wine.

A Brief history of Australian wine

2008-06-18T14:41:00.001+08:00

In 1788 Governor Arthur Phillips brought grape cuttings with him to New South Wales, a newly formed British penal colony. The journey from Portsmouth to Australia was long and arduous, and when the First Fleet, led by Governor Phillips, stopped in Cape of Good Hope in Africa for the final provisions they needed to settle in Australia, Phillips procured vine cuttings from some of the best vines in Africa to plant in Australia.

Governor Phillips’ first attempts at producing grapes in Australia were unsuccessful, largely due to strange climate conditions. With the arrivals of the Second and Third Fleets and then the arrival of free colonists, more and more people tried their hand at viticulture in Australia.

Spreading out from the coast of New South Wales, people found that if they worked with the weather in Australia instead of trying to grow grapes just as they had in Europe, that they could produce very fine wines. In 1833, James Bushby arrived in Australia with quite a few Spanish and French grape cuttings from which he was able to produce fine wines.

He also brought with him a good selection of vines that were perfect for making fortified wines. These cuttings proved to be very useful later in history.

By 1873, Australian winemakers were winning international awards for their wines. Wine makers had discovered by then that the perfect grapes for their climate are Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon and Riesling. Between 1873 and 1889, the Australian wine making industry steadily increased in quality. Several wines per year earned gold medals at various international wine competitions and people from around the world enjoyed the wine that Australia had to offer them.

Unfortunately, a great phylloxera epidemic shattered the production of wine in Australia from the 1890s through the early 20th century. Phylloxera, a pest similar to aphids, laid waste to Australia’s wine industry and the only wines that Australia produced from 1890 through the late 20th century were sweet wine and fortified wine.

In the late 1970s, Australia rose from the ashes of winemaking and began once again to produce the wines for which it had once been famous. Utilizing hybridization and resistant rootstock, Australians were able again to produce the Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon and Riesling for which they had once gained notoriety.

While Australia still produces a fine selection of sweet and fortified wines, they export over forty million liters of dry and unfortified wines each year and they sell over forty million liters to locals each year. Even old wine producing countries such as France and Italy import Australian wines.
Australia’s most famous wine, Shiraz, was formerly known as Syrah in France and other wine growing regions, but Australia has made it such a famous grape under the name Shiraz, that most winemakers have followed their lead and begun calling their Syrah grapes Shiraz.

Today, Australia is the fourth largest wine exporting country in the world. Australia’s wine production is a major factor in Australia’s economy because of employment, export and tourism.

The Health Benefits Of Wine

2008-05-15T14:43:00.000+08:00

Australia is a beautiful country, with beautiful landscapes. The Aussies are known for their warm country and warm nature, and that is not all. How can we forget their ability to make some of the best wine, which is not only found in their country but all over the globe! And now it has been declared that your health is actually benefited from the consumption of wine.

So many people, who drink wine on a regular basis, have started smiling. It is a good feeling to find out that something you enjoy very much is actually good for you. It was the French that went ahead and medically proved that wine drinking was not detrimental, but actually beneficial for your health. They did this by trying to find out earnestly why the French people did not suffer from heart disease or attacks, even though their diets were so high in fats, specifically cheese.

It was found that the right amounts of wine on a regular basis reacted on the intake of fatty foods. The arteries were actually kept clear because of polyphenols present. Initially they found anti-oxidants like resveratrol, only in red grapes which was produced in red wine. They found anti-aging properties too. Red wine also has the ability to kill cancerous cells present in the body. It also aids weight loss without any extra effort. It helps in the reduction of Type II Diabetes. There is proof that it can prevent or reduce the chances of obtaining dementia.

But recently they have started finding the benefits in white wine too. Both wines have an effect on the mortality rate by almost 30%. The antioxidants in white wine are known to improve the functions of your lungs. Both wines are said to make the blood cells healthier in elderly people. All bacteria that cause ulcers are reduced considerably. In women, there is a lower risk of acquiring ovarian cancer. In some there is seen an improvement in the strength of their bones.

Anything in excess is bad. Moderation is the key my friend. It is safe to say that you can have a glass or two a day. But don’t think you can pile it all up and have a bottle at the end of the week. Absolutely not! Too much in a day or in a week can have an adverse effect on your health and your body. Instead of keeping disease away, you will actually land up with one. These people should clearly stay away from even wine, especially those suffering from liver disease, breast cancer, heart failure, or alcohol abuse, as the consumption of wine will not only raise their levels of triglycerides, but also send their high blood pressure spiraling. In some cases, it could increase levels of depression.

Health wise, red is better than white wine, as it is fermented with the grape skins. This means it contains higher amounts of polyphenols, resveratrol and procyanidins. These amounts are determined by the breed of grape, season and condition. The more severe the climate is, the more of any of the three chemicals will you find. Organic wines are said to have the highest levels. So, go pour yourself a glass and stay healthy.

Sparkling Reds – A Taste Of Australian Wine

2008-04-13T14:44:00.002+08:00

What happens to a Champagne style wine made from a Shiraz? You get an Australian Sparkling Red wine! They were also called the Sparkling Burgundies on account of their red color. It is made in exactly the same way as the Champagne, bottle fermentation and aging on lees and liqueuring and then, resting in the bottle to mature. The difference however is in what else goes into the base of the Sparkling Red that distinguishes it from the ‘traditional’ Sparkling wines.

This style of making this kind of wine comes from the French regions of Loire and Burgundy. The Beaujolais region of Burgundy which is in the south, close to the Rhộne valley region, is home to fruity red wines. But these are made solely from grapes and are drunk young. However, the Australians are a breed apart where doing things in their own style is concerned.

So in the Sparkling Reds of Australia, instead of the usual base wines used in the Champagnes or Burgundies of France, the Chardonnay and the Pinot Noir, quality Australian reds like Shiraz are used. Some vintners are also making them from Cabernet, like the Yalumba. Others make them from Sparkling Merlot, especially the Irvine. McWilliams makes a more traditional sparkling Pinot Noir and Tatachilla a bright colored Sparkling Malbec and D’Arenberg a Sparkling Chambourcin. But by far the best are made with Shiraz as the base wine and just about everything red that you can think of.

The wine has very interesting characteristics. It has a bouquet that is a very fruity with hints of oak, spice and chocolate. It has a palate that has a very rich mixture of fruits, all the reds and vivid purples and violets that you can think of; blackcurrants, blackberries, cherries and strawberries, and the underlying taste of the Shiraz with a touch of chocolate and spice. All in all, a sensual experience that seduces you into falling in love with it.

The Sparkling Reds are extremely versatile. These wines are best served slightly chilled. They should be served at just the right temperature. Not too chilled and never warm. They can be served with a variety of meats, with the ubiquitous pizza and of course barbeques. Have them along with grilled duck or grilled fish and you will not be disappointed. Try them with the Turkey dinner and it will turn into an unforgettable Christmas. They make for very good Aperitifs on cold nights. However, as mentioned earlier you can experiment with the taste.

Picture a cool autumn evening, with the barbecue pit ready to grill and barbeque the meats and the aroma of a fruity, chocolaty, spicy and slightly acidic Sparkling wine, frothing in a beautiful big Riedel burgundy glass! A taste of that wine and some barbecue would be my definition of Paradise on earth.

Some of the Sparkling Reds are listed here. Lower to middle range of wines are - Andrew Garret, Mt Prior Sparkling Durif, Hardys Sparkling Shiraz, Tatachilla Sparkling Malbec and Rumball. In the premium range are –Great Western, Rockford Black Shiraz, Charles Melton Sparkling Shiraz, Irvine Sparkling Merlot Leasingham Classic Clare and Henrys Drive Sparkling Shiraz.

Howard Park Wines 2008 Vintage Update

2008-03-11T14:56:00.001+09:00

Interview with Senior Winemaker, Tony Davis
11th March 2008

How is the 2008 vintage shaping up?

• At the moment it is fast and hard, with everything starting to come in at once.
• The whites are nearly all picked, with only the Porongorup fruit left to come in.
• The reds are just about to start coming in.
• Good flavours are being shown at low baume’s, meaning the whites will have very good acid retention and will show above average length and finesse.
• Acidity levels are looking to be higher than average this vintage.

What are your first impressions on the 2008 Howard Park Riesling?

• Thanks to a long and moderate ripening period, we have seen Riesling with good flavour development at 9 & 10 baume.
• The result should be a fine, delicate and limey Riesling with good acidity, length and an alcohol level of about 11.5%.
• The 2008 Riesling is expected to deliver above average ageing potential.

Which areas are presenting the best Riesling fruit this vintage?

• Riesling is looking good all across the Great Southern region.
• Fruit from Mount Barker is being processed as we speak and fruit from the Porongurups is a little over a week away.

What are your first impressions on the 2008 Howard Park Sauvignon Blanc?

• The 2008 Sauvignon Blanc is also looking great thanks to a long slow ripening period.
• Expect crisp and clean flavours, especially from the Pemberton and southern Margaret River fruit, which will be blended with fruit from Frankland River showing riper tropical fruit characters.

What are your first impressions on the 2008 Howard Park Chardonnay?

• We are looking forward to an outstanding 2008 Chardonnay.
• Once again the long slow ripening is the key, giving us a combination of powerful fruit characters and acidity which will give the wines great structure and length.
• Barrel fermentation, some wild yeast ferments and whole bunch pressing will allow us to build extra interest and complexity.

Are you handling the fruit any differently this year?

• We have some new sorting equipment and elevators in our Denmark winery this vintage.
• We have a draining receiving bin which will enable quicker separation of the juice from the skins. This will result in less phenolic pick up in all the Riesling.

How are the yields looking relative to previous years?

• We had a cold snap in spring which affected fruit set in some areas. The result being a lighter fruit set, and therefore lower yields.
• Compared to 2007, the yields are slightly higher, but 2008 yields are still below average.

The Art of Wine Tasting

2008-03-06T15:47:00.003+09:00

A professional wine taster is a sommelier, but you do not have to be a sommelier to enjoy the art of wine tasting. If you develop a refined palate for wine, you will find that you will enhance your enjoyment of wine drinking.

You will first notice a distinct line between wine tasting and wine drinking. Wine drinking is what people do with meals and at social parties when they want to relax. Wine tasting is a serious means of discovering which wines people enjoy drinking the most and why they enjoy drinking them.

When you taste wine, you should always take notes on the wine you taste. If you are at a wine tasting event, even a wine tasting party, your host should provide note cards and writing implements so that every guest can take notes on the wines offered for tasting.

On your note card, you should make note of three main categories, sight, smell and flavor. First, in good light, hold your wine up against a white surface and jot down the color of the wine in the glass. Is the wine transparent and light red in colored or is the wine opaque and dark red in color?

Second, swirl the wine around in the glass to all oxygen to release some of its aroma, bring the glass right up to your nose and smell it. Does it have a strong aroma? Is it flowery or fruity? Does the wine have any nuance aromas? If you think you smell odd aromas, such as mint, green olives, musty mushrooms, chocolate, skunk or cabbage, do not be alarmed and do not think there is something wrong with your smelling or the wine.

If you smell nuances of such odd odors, you will notice that they are wafting odors that enhance rather than detract from the overall aroma of the wine. Commonly, people find nuance odors of all of the above listed aromas in wines and in addition, they often find nuance odors such as old leather, wet wool, cut green grass, horsiness, mousiness, butterscotch, butter, soy sauce or canned, coked green beans in wines.

When you smell the wine, first write down the obvious aromas of the wine and then take a moment to identify any nuance aromas that the wine emits and write that down. If you are having difficulty placing an aroma, perhaps someone at the wine tasting event can pinpoint what you are smelling if he or she smells it as well.

After making note of the wine’s aroma, take enough of a sip of it to swish it around in your mouth and saturate your taste buds. You could perhaps even draw breath of air over the wine while you are holding it in your mouth to bring out even more of its flavor. Ask yourself how it feels in your mouth. Does it feel smooth? What kind of flavor does it have? Does it taste sweet or does it taste bitter?

Being able to express your answers to all of these questions will determine your artistry in wine tasting.

Cheers.

Ian Love

Wine & Food - A Good Pair

2008-02-21T23:59:00.003+09:00

The general rule of food and wine pairing is that lighter foods go with lighter wines. The stronger the flavor of food, the stronger the flavor of your wine needs to be in order to balance and enhance the flavor of both the food and the wine.

Of course, you should pair whatever food you like with whatever wine you like if it tastes good to you. So what if you like Merlot with Sole. Sole is a very light and delicate fish, and Merlot is a heavy, rich and strong flavored wine. If you prefer the taste of Merlot with your Sole, it simply means that you prefer to taste Merlot than to taste Sole, because Merlot will be all you taste of the pair.

On the other hand, if you prefer Pinot Grigio with a thick hearty steak, you simply do not care whether you can taste your wine. A hearty beefsteak will completely overpower the flavor of a delicate, crispy and light Pinot Grigio.

However, if you would like to develop a refined palate for pairs of wine and food that enhance the flavor of both the food and the wine, you might wish to start with the general rule of pairing lighter foods with lighter wines. As you drink more wines with different types of food, you will develop your own personal tastes that will probably fall in line with the normal tastes of the human palate.

The key to learning which specific wines you like with which specific foods is to pair a lot of food with a lot of wine. The more often you try different wines with different foods, the more you will develop a refined palate and understand how food and wine can enhance each other.

If you really need to prove to yourself that you like red with fish, go ahead and pair the two together a couple of times. Conversely, be sure to try a crisp white wine with your Sole once or twice as well. Probably, the more often you try any type of wine within the general rule of reds with dark heavy meats and whites with light delicate meats, the more you will discover the nuances of flavor in both the wine and food if you take the time to savor each wine with the food.

When you open your bottle of wine at the dinner table (or when you bring your decanted bottle of wine to the dinner table), you should take the time to savor the taste of a sip of the wine in your glass before you taste your food.

After examining the glass of wine for color and appearance, smell the wine. Take a deep whiff of the wine and ask yourself of what the smell reminds you. Then take a sip of the wine into your mouth and swish it around to saturate your taste buds before you swallow the sip of wine.

After tasting a sample of the wine, take a bite of food and another sip of wine. Does the taste of the wine improve the food’s flavor? Does the food improve the wine’s flavor? If you answer yes to both questions, you have a good pair.

A Brief history of Australian wine

2008-02-15T22:21:00.003+09:00

In 1788 Governor Arthur Phillips brought grape cuttings with him to New South Wales, a newly formed British penal colony. The journey from Portsmouth to Australia was long and arduous, and when the First Fleet, led by Governor Phillips, stopped in Cape of Good Hope in Africa for the final provisions they needed to settle in Australia, Phillips procured vine cuttings from some of the best vines in Africa to plant in Australia.

Governor Phillips’ first attempts at producing grapes in Australia were unsuccessful, largely due to strange climate conditions. With the arrivals of the Second and Third Fleets and then the arrival of free colonists, more and more people tried their hand at viticulture in Australia.

Spreading out from the coast of New South Wales, people found that if they worked with the weather in Australia instead of trying to grow grapes just as they had in Europe, that they could produce very fine wines. In 1833, James Bushby arrived in Australia with quite a few Spanish and French grape cuttings from which he was able to produce fine wines.

He also brought with him a good selection of vines that were perfect for making fortified wines. These cuttings proved to be very useful later in history.

By 1873, Australian wine makers were winning international awards for their wines. Wine makers had discovered by then that the perfect grapes for their climate are Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon and Riesling. Between 1873 and 1889, the Australian wine making industry steadily increased in quality. Several wines per year earned gold medals at various international wine competitions and people from around the world enjoyed the wine that Australia had to offer them.

Unfortunately, a great phylloxera epidemic shattered the production of wine in Australia from the 1890s through the early 20th century. Phylloxera, a pest similar to aphids, laid waste to Australia’s wine industry and the only wines that Australia produced from 1890 through the late 20th century were sweet wine and fortified wine.

In the late 1970s, Australia rose from the ashes of wine making and began once again to produce the wines for which it had once been famous. Utilizing hybridization and resistant rootstock, Australians were able again to produce the Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon and Riesling for which they had once gained notoriety.

While Australia still produces a fine selection of sweet and fortified wines, they export over forty million liters of dry and unfortified wines each year and they sell over forty million liters to locals each year. Even old wine producing countries such as France and Italy import Australian wines.

Australia’s most famous wine, Shiraz, was formerly known as Syrah in France and other wine growing regions, but Australia has made it such a famous grape under the name Shiraz, that most wine makers have followed their lead and begun calling their Syrah grapes Shiraz.

Today, Australia is the fourth largest wine exporting country in the world. Australia’s wine production is a major factor in Australia’s economy because of employment, export and tourism.

Wine Club News - February 2008

2008-01-31T10:46:00.001+09:00

At Liquor Merchants this month I have featured some great new vintages. In the white wine section the 05 vintage Vasse Felix Heytesbury Chardonnay has just been awarded Chardonnay of the year by Winestate and represents outstanding value for members this month.

Also in the white wine section a new Sauvignon Blanc from the great southern region is the 07 vintage from Eastbrook, a perfect summer wine.

Another trophy winner by Winestate is the 05 vintage Bogan Shiraz from Kaesler. This wine won Shiraz of the year when judged against the best in the country. We have a limited amount of this vintage which is only available to members, an absolute must for the serious collector. Also in the red wine section are the two new vintages from Leeuwin Estate. They are both great wines and the Shiraz is ready to drink now.

The two new white label vintages from Pirramimma have both been rated very highly by James Halliday and I highly recommend them to you. The other Shiraz that I have again featured is the Laughing Jack. If you haven’t tried this wine you should before it runs out of vintage. It is outstanding value for a Shiraz of this quality.

On the Coco’s Wine Club list I have again featured the 02 vintage James Irvine Grand Merlot. This producer has won best Merlot in the world several times and this vintage is a great example of what a world class Merlot is all about. Listed for the first time is the 02 Saltram Number One Shiraz, rated at 95 points this wine will not disappoint.

Another outstanding Shiraz from the Barossa Valley is the 99 Yalumba Octavius, a really big wine that has just started to drink very well. Some excellent Cabernet from our renowned producers in the Margaret River Region including Sandalford, Pierro, Woodside Valley Estate, Howard Park and Houghtons are all great examples of this style.

A Wine for Every Occasion

2008-01-14T00:17:00.004+09:00

The fifth course, the dessert, as discussed above can be all about the wine if you so choose. On the other hand, if you prefer to have food with your last course, you could serve cheese or nuts with your dessert wine.

Wine Club News - January 2008

2008-01-01T10:38:00.000+09:00

This month is the last opportunity for you to enter the Leeuwin Estate promotion. Every time you make a purchase at either Coco’s, Deco or our Liquor Merchants store you will go in the draw to win tickets to the famous Leeuwin Estate Concert. Prizes will include entry tickets entitling you to VIP seating, invitation to the formal dinner, accommodation and transfers.

In the red wine section I have listed some great vintages. From the Barossa Valley the Laughing Jack Shiraz is simply outstanding. Produced by the Kalleske family at the vineyard they established in 1855 this is another example of one of the many award winning wines from this producer.

Listed for the first time is the 99 vintage Lake’s Folly Cabernets. This exceptional wine is a blend of Cabernet Sauvignon, Petit Verdot, and small quantities of Shiraz and Merlot. For those who enjoy a straight Merlot, the 02 vintage James Irvine Grand Merlot is another example from a renowned producer that has won international awards for his Merlot. These along with some great whites from the Margaret River region, will make the New Year the perfect time to try some new vintages.

Australian Wine Regions

2007-12-12T00:23:00.001+09:00

Australia is the forth-largest wine exporting country in the world. Most of Australia’s wine production occurs in the southern regions of Australia. Four Australian States contain major wine growing regions, Western Australia, New South Wales, Victoria and South Australia.

In Western Australia, you can find the Margaret River region, the Swan Valley region and the Great Southern region. Margaret River is home to Brookland Valley Wines, Swan Valley is home to Houghton Wines and Great Southern is home to the Porongorup Winery.

In New South Wales, you can find famous wine regions such as the Hunter Valley wine region, the Mudgee wine region and the extensive Riverina wine region. Because Hunter Valley is in such close proximity to the large city of Sydney, it is a major tourist stop for wine lovers and it is home to many great wineries, including Rosemount while Mudgee is home to Frog Rock Wines and Riverina is home to West End Estate Wines.

In Victoria, there are several high producing wine regions. Some Victorian wine regions include Alpine Valley, Henty, Goulburn Valley, Grampians, Heathcote, Mornington Peninsula, Pyrenees, Rutherglen, King Valley and Yarra Valley. Since Yarra Valley is in such close proximity to Melbourne, it probably receives the most visitors to its wineries in Victoria. However, Yarra Valley is a comparatively new wine region that is barely coming up to par with the other wine regions in Victoria. Recently, though, wines from Yarra Valley have begun to win some medals in national competitions.

In South Australia, you will find the most famous and notorious wine regions of Australia. Some of the major wine regions of South Australia include Barossa Valley, Coonawarra, Adelaide Hills, Clare Valley, Eden Valley, Langhorne Creek, McLaren Valley, Padthaway, Riverland and Wrottenbully.

Penfolds Winery is in Barossa Valley. The great 1955 vintage of Penfold’s Grange was submitted to competitions beginning in 1962 and over the years has won more than 50 gold medals. The vintage of 1971 won first prize in Shiraz at the Wine Olympics in Paris. The 1990 vintage was named ‘Red Wine of the Year’ by the Wine Spectator magazine in 1995, which later rated the 1998 vintage 99 points out of a possible 100.

Penfolds alone would make Barossa Valley and South Australia a notable wine region, but it is not the only winery of note in the area. Other notable wineries in Barossa Valley include Yalumba, Jacob’s Creek, Peter Lehman and Seppelt as well as 14 other wineries. In McLaren Valley, you will find 30 wineries including D’Arenberg. In Adelaide Hills, you will find 33 wineries including Tillbrook Estate and Abbey Rock. In Coonawarra, you will find 14 wineries including Wynns Coonawarra Estate and Penley Estate.

Although most vineyards and wineries in Australia are located in the above-mentioned states, Queensland and the island of Tasmania have endeavored to begin wine industries in recent years as well. Queensland already has established over 100 vineyards and Tasmania has produced medal winning Chardonnays and Pinot Noirs.

As you can see, Australia’s wine regions are expansive and prolific. Australia exports forty-million liters of wine per year and Australians consume forty-million liters of wine per year.

Wine Club News - December 2007

2007-12-01T10:12:00.000+09:00

This month we have some great Champagne specials to help you celebrate the festive season and featured for the first time is the Ruinart Blanc de Blanc, which in my opinion is one of the best ever non-vintage Champagnes.

The name Cullen is synonymous with premium wine of exceptional quality and this month I have featured the 05 Chardonnay and the 02 Diana Madeline Cabernet Sauvignon Merlot, both outstanding vintages.

In the red wine section you will see listed the Platinum Shiraz from Wolf Blass and The Eighth Maker from Saltram. These are certainly two of the best in the super premium range.

If you want to celebrate New Year’s Eve in style we still have a limited number of tables available at Deco at the Raffles. Phone our office on (08) 9474 3010 to make a reservation.

I would like to take this opportunity of thanking you for your custom during the year and to wish you and your family a prosperous 2008 and a very happy Christmas.

The Flavours of Varietals

2007-11-20T01:50:00.002+09:00

While many people try to pigeonhole the taste of varietals in ways such as “Pinot Noir tastes flowery and are light”, it is possible to produce several types of wine from one grape. Often, wines can be described by their flavors more than just the varietals or geographical location from which they came.

For instance, Chardonnay varietals can fit into three or four different flavor categories depending on how the grape is processed and made in to wine. Wine makers can make Chardonnay grapes into wines that are clean, crisp and light bodied or they can make Chardonnay grapes into wines that are smooth, round and medium bodied or they can make Chardonnay grapes into wines that are rich and full-bodied.

Different techniques of wine making, such as using oak for aging or not using oak for aging, allow wine makers to make Chardonnay grapes in to all of these different types of flavors. While the Chardonnay grape is probably the most versatile grape for making it into different flavors, most varietals are open to some leeway in flavor.

Pinot Blanc and Pinot Grigio both lend themselves to wines that taste clean, crisp and light bodied or that taste smooth, round and medium bodied. Pinot Blanc is also possible to make into a style that is rich and full-bodied while Pinot Grigio is also possible to make into a style that is off dry or aromatic dry.

While winemakers usually make Sauvignon Blanc to taste clean, crisp and light bodied or smooth, round and medium bodied, they sometimes stretch the boundaries and make it taste rich and full-bodied. However, when a wine maker makes a Sauvignon Blanc in a style that tastes rich and full-bodied, the winemaker usually calls it Fume Blanc rather than Sauvignon Blanc.

Wine makers also have plenty of leeway in what style they will make red grapes taste. Wine makers can make red wines taste fruity and light-bodied, smooth and medium-bodied or rich, hearty and full bodied. The most versatile of the red grapes is the Merlot.

It is common for wine makers to make Merlot grapes in styles that taste fruity and light, smooth and medium or rich and full. Shiraz and Cabernet Sauvignon usually taste rich, hearty and full-bodied or smooth and medium bodied. Pinot Noir is usually a fruity, light-bodied wine or a smooth, medium-bodied wine.

The difference in how wines are processed makes a difference in how they are going to taste. Any time wine makers leave crushed grapes in a vat with skin and seeds longer, the wine will have more acid or tannins in the flavor whether they are making wine from Pinot Noir grapes or Cabernet Sauvignon grapes. Any time a wine spends aging in oak will make it taste a little bit richer and add flavors similar to toasty vanilla whether they are making wine from Chardonnay grapes or Sauvignon Blanc grapes.

Therefore, if you are looking to be able to decide if you like a wine just by what type of grape is in the wine, you might end up being disappointed. While one wine maker might insist on making Chardonnay wine only though oak aging, another wine maker might believe that the Chardonnay grape stands on its own and does not need oak aging to taste good.

Wine Club News - November 2007

2007-11-01T10:06:00.000+09:00

For the next two months we will be running the annual Leeuwin Estate promotion. Not only will you have the opportunity to enjoy their award winning wines at heavily discounted prices but every time you make a purchase at either Coco’s, Deco or our Liquor Merchants store you will go into the draw to win tickets to the famous Leeuwin Estate concert. Prizes will include entry tickets entitling you to VIP seating, invitation to the formal dinner, accommodation and transfers.

On the list this month I have listed a Pinot Noir that would be new to most members, the Hurley Vineyard Garamond from the Mornington Peninsular in Victoria is an outstanding limited release wine that rates at 98 points and is certainly worth trying. Also returning to the list is the Houghton Museum Release Cabernets. This multi award winning wine is amazing quality for the price and drinking exceptionally well. The two merlots listed, the James Irvine Grand and the Brown Brothers Patricia are both full bodied wines and are in my opinion amongst the best.

In the white wine section we have the new vintage of the St. Clair Wairau Reserve Sauvignon Blanc. This is a limited release wine and is one of New Zealand’s best. The ’03 Leeuwin Estate Art Series Chardonnay is another world class wine from this exemplary producer.

On Friday 16th November at the Raffles Liquor Merchants store we will be hosting a Moet Hennessy wine tasting on the following wines:

- Mr Riggs Shiraz Viognier and Tempranillo
- Mitolo Shiraz and Cabernet Sauvignon
- Green Point Reserve Chardonnay
- Cape Mentelle Chardonnay
- Ruinart Blanc de Blancs NV Champagne

The Language of Wine

2007-10-15T15:57:00.003+08:00

When you attend a wine tasting party, you might be surprised when people smell their wine and then say things like, “old leather” or “tar on the road.” If you were to compare any other food to old leather or tar on the road, it would be insulting, but with wine, it is all part of the language.

When wine tasters say that a wine tastes like tar on the road, freshly mown grass or wet dog, they do not mean that there is an overpowering or even semi-strong smell of these elements in the wine. The wine tasters that talk about smelling these aromas in wine mean that they get a hint of such aromas as undertones or nuances mixed in with the fruity or flowery smells that are obvious aromas of wine.

With the right combination of nuance odors balanced with the initial aroma of the wine, you will have a wine that not only smells nice, but also tastes nice. What you should remember about tasting is that a great deal of what people taste depends upon what they smell.

Consider that the tongue has taste buds only for salty, sweet, sour and bitter flavors. You have tasted many things that do not necessarily fit into those categories, yet your tongue is incapable of tasting more. Your sense of smell makes up for what your tongue cannot taste, so about half of what you taste when you drink wine is actually, what you smell. This is why wine tasters describe so much of their impression of how a wine tastes as what they smell when they drink it.

It can be difficult for you to place the aromas that you smell when you first begin wine tasting. You might get a whiff of a nuance aroma but before you can figure out what it reminds you of, the aroma is gone. To help people place the common aromas that people smell when they are wine tasting, the scholars at University of California, Davis, long ago came up with what they call an aroma wheel.

The aroma wheel simply categorizes and names smells that you commonly smell in different varietals. If you taste a wine and you recognize an aroma or a flavor, but you cannot pinpoint the thing of which the aroma reminds you, you can look on the aroma wheel for common aromas that people find in the wine you are drinking and you will probably see the aroma for which you are searching your memory.

After all, who would sip a wine and think to him or herself, “yummy, this tastes like kerosene!” Especially if you like a wine, you do not jump in your mind to such answers. Yet, sometimes the wines that people enjoy drinking have nuances of flavors that those same people would not normally enjoy.

If you are interested in learning more about what aromas people commonly find in wine, you should speak to your wine merchant about obtaining an aroma wheel.

Ian Love

Wine Club News - October 2007

2007-10-01T09:57:00.000+08:00

Moss Wood of Margaret River has, since 1985, consistently produced great wines of exceptional quality and this month I have included two of their best vintages ever, the ’05 Chardonnay and the ’02 Cabernet Sauvignon, both wines that I know you will enjoy. New to the list is the ’02 Casa Freschi Profondo Cabernet Shiraz, a wine produced by David Freschi at his Langhorne Creek Vineyard in South Australia from old low-yielding vines that are all harvested by hand. The Profondo is his premium label and having recently tested this vintage, I can assure you that it is drinking perfectly.

Another new wine this month is the Brown Brothers Patricia Merlot. The Patricia label is only produced in years where the vintage is of exceptional quality and this is one of their best. It is certainly not the typical Merlot, but rather a full-bodied wine that would be appreciated by those who would normally only drink Cabernet or Shiraz.

For those who have not yet tried the Saltram Eighth Maker you should do so before the vintage runs out. If you enjoy Shiraz then this is about as good as it gets.

Wine 101

2007-09-10T16:05:00.002+08:00

You can drink wine on a picnic, you can drink wine at a restaurant, you can drink wine on a jet, you can drink wine on a cruise ship, you can drink wine with lunch, you can drink wine with supper, you can drink wine at a party or you can drink wine at home with your spouse. In fact, the only truly inappropriate time to drink wine is if you are driving.

With so many reasons for wine, would it not behoove you to know as much about wine as possible? For instance, you should know the proper temperature to store and drink wine. If you want to store wine, you should store it between 55 and 60 degrees Fahrenheit.

The refrigerator is too cold for wine storage and room temperature is too warm for wine storage. Therefore, if you do not have a wine cellar under your house, you will probably need to purchase an appliance that holds wine in a case at the proper temperature. Such wine cases are plentiful and easy to find.

You should keep your wine storage box in a dark place because UV rays also break down important molecules in wine. Consequently, if you plan to keep wine for more than a month, you should plan to keep it stored in a dark cool place.

When it is time to drink your wine, you should know what temperature to serve your wine. If you are serving white wine, the best temperature is between 60 and 68 degrees. Many people prefer white wine at cooler temperatures than the best temperature for white wine but in drinking the wine too cold, you will cover many of the flavors of the wine with coldness.

If you are serving red wine, you should serve the wine starting at 70 degrees. If you are serving wine that you have properly stored at 55 to 60 degrees, be sure to allow enough time for the wine to warm up to the proper temperature before serving it.

When you serve your wine, you will want to know what kind of glass will enhance the flavor of the wine the most. If you are serving white wine, your glasses should be narrow, with the bowl barely wider than the rim of the glass. Just remember that you want less air warming up the white wine, so the opening to the wine is narrow.

When you are serving red wine, your glasses should have a wider bowl. For full-bodied Cabernets and Merlots, your glass should be taller than your glass for a lighter and fruitier Pinot Noir. The Pinot Noir glass should be wide but short.

While it might not seem like it would make very much difference to most people whether you serve their white wine at 50 degrees in a wide rimmed glass or if you serve their Shiraz in a narrow rimmed, tall wine glass at 63 degrees, it does make a difference. You do not have to make a big deal out of it, but if you serve the proper wines at the proper temperatures and in the proper glass ware, you will be amazed at how many extra compliments you get about how good the wine you serve is.

Wine Club News - September 2007

2007-09-01T09:20:00.000+08:00

The Wynns and Lindemans wine dinner is on Thursday September 6 and we have a very small number of tables still available. This will be an outstanding evening with both wine makers in attendance and the opportunity of trying all the premium labels. The cost is $125.00 per person all inclusive and the reservations can be made through the office on 9474 3010.

On the Coco’s list this month I have listed three great wines from that iconic South Australian producer Henschke; the ’01 Cyril Cabernet Sauvignon, the ’97 Hill of Grace Shiraz (the price is below cost on current vintage) and the ’04 Euphonium Shiraz Cabernet. Some other excellent vintages from South Australia that you should try include the ’00 Fox Creek Reserve Shiraz, the ‘02 Elderton Cabernet Shiraz and the ’99 Katnook Estate Odyssey Cabernet Sauvignon.

From Western Australia the Vasse Felix Heytesbury Cabernets is hard to beat and in the white wine section the ’05 Pierro Chardonnay is, in my opinion, their best vintage ever. For something a bit different the two Viognier that I have listed, the ’04 from Chapoutier and the ’05 from Petaluma are both world class wines that I know you will enjoy.

The first 12 club members to purchase wine (min 6 bottles) during September will receive a magnum of Petaluma Riesling, and don’t forget 15% off all other wine purchases.

The WA Chamber of Commerce

2007-08-05T17:45:00.001+08:00

From The Chamber of Commerce and Industry - Western Australia

Ian Love - Coco's, The Raffles Hotel & Liquor Merchants

Q: What significant factors do you attribute to success?

Quality of product and service. At the end of the day this is a retail business. People want value for money and an enjoyable experience. If these fundamental basics aren't right, people won't come back.

Personal presence. Be there - don't expect your business to run on its own because it won't. In any small business the owner's presence and input on a daily basis is very important. Identify WHO your customers are - deliver what THEY WANT.

Always talk to your customers. They are the most important factor in any business.
Focus on your existing customer base - the rest will happen naturally. If existing customers keep coming back, they'll bring in new customers with them.

Q: What should business owners look out for?

Keeping control of overhead expenses. In this business particularly, it's very easy to make the mistake of spending your cash flow, and not your profit. In today's market we have very high labour costs, and very high product costs. It's imperative to closely monitor expenditure.

Q: How has the skills shortage affected your business?

All businesses are affected by the skills shortage. Over the past two years we've seen a 25 per cent increase in staff wages. Both our labour costs and produce costs have gone up, so retail prices will soon be forced up also to absorb this expense.

Temporary migrant visas. We are currently sponsoring some staff members from both South Africa and the UK.

Q: What does the future hold for you?

Raffles has been an exciting, though challenging project. Due to building with the heritage complexities, this has been a long project, which I first started on 15 years ago. In essence Raffles is the same target market we drew on when Coco's first opened - just 18 years younger, and our original Coco's crowd is still with us!

Wine Club News - August 2007

2007-08-01T09:14:00.000+08:00

With the Howard Park wine club dinner at the Raffles, selling out so quickly we made the decision to hold one more wine dinner for the year. For this final dinner we have brought together two of Australia’s oldest and most iconic producers, Lindermans and Wynns Coonawarra Estate, for one exceptional evening on Thursday 6th September 2007.

Reservations can only be made through our office on 9474 3010. Tickets are $125.00 per person and all inclusive but as numbers are strictly limited be early to avoid disappointment.

On the Coco’s member list this month I have listed some outstanding Shiraz from some of the oldest producers in the country. The Saltram No. 1, the Grant Burge Meshach and the Jasper Hill Georgia’s Paddock are all producers whose origins date back to the eighteen hundreds and between them have won more gold medals than I care to mention.

In the white wine section some of the new and very interesting wines, an exceptional Pinot Gris from Gibbston Valley, New Zealand and a Reserve Semillon from Wills Domain, Margaret River are both good examples of their respective styles. In the chardonnay section there are some exceptional vintages with the Mount Mary being my personal favourite.

Wine Club News - July 2007

2007-07-01T08:58:00.000+08:00

On Monday 13th August we will be holding a wine club dinner for members and their guests at our new Deco restaurant in the Raffles Hotel.

There will be a fantastic four-course menu that will be complemented by some exceptional vintages from Howard Park Wines. Tickets are $100.00 per person all inclusive, but numbers are strictly limited. Reservations can be made through our office. Please phone 9474 3010 but be early to avoid disappointment.

On the Coco’s member list this month we have some great new vintages for you to try.

The ’01 Moss Wood Cabernet is the highest rating (97 points) since 1985 and will not disappoint.

Another classic Margaret River Cabernet is the ’01 Houghton Gladstones. From Henschke we have the ’03 Tappa Pass Shiraz, like the last vintage, simply outstanding.

Another two very good Shiraz that are worth trying are the Schild Estate limited release Moorooroo and the Eighth Maker from Saltram. Although on the expensive side, this wine is world class and I would have no hesitation in comparing its quality alongside the famous Grange.
For those who enjoy Pinot, the Gibbston Valley Reserve and the Moss Wood are both very good examples of this style.

Wine Club News - June 2007

2007-06-01T08:53:00.000+08:00

This month I have listed the 00 Houghton Museum Release Cabernet Sauvignon. A wine that was produced from fruit that was sourced from thirty year old vines from the Frankland River region in WA. This Cabernet, a winner of one trophy and four gold medals is a great wine that I know you will enjoy.

Over the last couple of months we have featured some wines from Mitolo and this month I have listed their 02 Gam Shiraz, another sensational wine from this premium South Australian producer.

The 02 E and E Black Pepper Shiraz is outstanding, although at the super premium end of the market, the 02 Eighth Maker Shiraz from Saltram was a Jimmy Watson Memorial Trophy winner and in a class of its own.

In the white section, the 05 Giesen Reserve Sauvignon Blanc is another outstanding New Zealand wine. In the Chardonnay selection the 03 Leeuwin Estate Art Series rates 97 points. The Eileen Hardy and Yering Station Reserve, both at 95 points make, these three about as good as it gets.