32

To the people who always seem to believe in me when I don’t: my one and

only Simon, and my dearest Ditta, Kara, Kimberley, Mark and Yvette. I’m

forever grateful to you in ways I can’t even say or explain. (And you know

that when I’m lost for words, it’s serious!) Without your support, this book

would never have happened.

To Fran Flynn, who more than anyone, was able to take my long-held and

imagined dream for this book and make it a reality. Fran, your patience and

ability to decipher what was in my head and put it on a page is nothing

short of miraculous. Thank you!

To the many, many amazing women (and men!) in the wine industry who

have supported and encouraged me. Who have continued to stick by me,

and who have shared in my belief for change. I honour and thank you! In

particular, I want to thank the 15 women who agreed to be part of this

book. If you hadn’t made that commitment, this would all still be a dream

waiting to happen.

And finally, to my three daughters Eloise, Sabrina and Josephine, who have shown me that it’s always worth standing up for what you believe in.

Because, the world is only ever improved by those who step into the arena

and immerse themselves in the action. As utterly terrifying as that is.

Of course, an enjoyment of wine is essential too.

With much gratitude,

All the women working in the Australian wine industry –

both past and present. I raise my glass to you.

And to all the women, right across the country, that have

become members (and friends!) over the last six years.

Thank you for showing up and, in doing so, showing the

world that we need The Fabulous Ladies’ Wine Society!

Here’s to many more years of sharing

fabulous wine together.

Finally, to women everywhere who love and

appreciate wine. This book is for you.

Acknowledgements

This book is dedicated to:

54

ContentsIntroduction 6

DRINKING IT

Varieties 10

- How Many Wine Grape Varieties are There? 11

- Straight Varietals Versus Blends 11

- So Why Blend? 12

18 Situations Where it’s OK to Drink Wine 13

Fabulous Lady of Wine: Judy Kelly, ArtWine 14

Rules of Wine 17

The Lowdown on Wine Varieties 18

- Top of the Charts 18

- Breakout Hits 20

- Unearthed 23

Only Champagne from Champagne Can Be Called Champagne! 25

How to Say ‘Cheers’ in 50 Languages 26

Fabulous Lady of Wine:Helen O’Brien, Kangarilla Road 28

Sauvignon Blanc:

Australia’s Favourite White Wine 31

The our Essential Items of the Wine Wardrobe 32

Shiraz: Australia’s Own Wine 35

How to Talk About Wine: A Few Choice Terms 36

Fabulous Lady of Wine: Emma aidis, aidis Estate 40

The Haunting Passions of Pinot Noir 43

Get a Wine Mouth: A Fun Game to Develop Your Wine Palate 44

How Should I Store My Wine? 47

How to Choose the Right Wine Glass? 48

Fabulous Lady of Wine: Clare alloran, Tarra Warra Estate 52

What’s the Deal with Wine Vintages? 56

What’s in my Wine? 58

Preservative Free Wine: Is it Better? 62

Fabulous Lady of Wine: Trina Smith, Jacob’s Creek 66

Wine Temperature Serving Guide 70

MATCHING IT

How to Match Food & Wine 74

The Fail-proof & Fabulous Guide to Matching Food & Wine 76

Top 5 Fabulous Tips for Matching Wine & Cheese 82

Fabulous Lady of Wine: Sarah Collingwood, Four Winds Vineyard 84

The Fabulous Guide to Ordering From a Wine List 88

How to Choose the Perfect Wines for Your Wedding (or other special event) 94

Sparkling Wines for the Festive Season 96

En oy The Sweet Life

Fabulous Lady of Wine: Katherine & Caroline Brown, Brown Brothers 100

- What Wine Goes with Pizza? 104

- What Wine Goes with Spaghetti Bolognese? 106 - What Wine Goes with Indian Food? 108

- What Wine Goes with Middle Eastern Food? 110

- What Wine Goes with Bacon? 112

- What Wine Goes with Chocolate? 114

- What Wine Goes with Anzac Biscuits? 117

- What Wine Goes with Mother’s Day Breakfast? 118

- Why Have a Drink with the Girls? 119

Fabulous Lady of Wine: Emma Norbiato, Calabria amily Wines 120

Dry White Wine for Cooking – Which One? 124

The Fabulous Ladies’ Guide to Collecting Wine 127

Match Your Favourite Jeans to Their Perfect Wine 128

Top 7 Best Wines for Cold Weather 130

What Wine Goes with Sport? 132

Fabulous Lady of Wine: Christie Schulz, Turkey Flat 134

How to Cook a Christmas Turkey 137

Christmas Wine Guide 138

VISITING IT

Global Overview 142

- Old World 144

- New World 146

- Australia 148

Fabulous Lady of Wine: Lyndsay Sharp, Jack Rabbit Vineyard 152

Flagship wine Regions of the World 156

- France 158

- Italy 160

- New Zealand 162

- Spain & Portugal 163

- Germany & Austria 164

- The Americas 165

How to Visit a Cellar Door 166

Fabulous Lady of Wine: Corrina Wright, Oliver’s Taranga 170

Australian Wine Regions 173

• Regions: The Biggies 175

- Barossa 176

- Coonawarra 178

- Hunter Valley 180

- Margaret River 182

- McLaren Vale 184

- Tasmania 188

- Yarra Valley 190

Fabulous Lady of Wine:Leanne De Bortoli, De Bortoli 192

• Regions: On Your Radar 195

- Adelaide Hills 196

- Canberra District 198

- Clare Valley 200

- Great Southern 202

- King Valley 204

- Langhorne Creek 206

- Mornington Peninsula 208

- Riverina 210

- Rutherglen & Beechworth 212

Fabulous Lady of Wine: Katrina Pizzini, Pizzini Wines 214

• Regions: Emerging 217

- Alpine Valleys 218

- Geelong & the Bellarine 220

- Orange 222

- Riverland 224

MAKING IT

Fabulous Lady of Wine: Leanne Rogers, The Lake House 228

The Magical Art of Turning Grapes into Wine 232

The 5 Basic Steps to Making Wine 235

- Harvest 235

- Crush & Press 239

- Fermentation 241

- Clarification & Filtration 242

- Ageing & Bottling 244

Fabulous Lady of Wine: Wendy Killeen, Stanton & Killeen 248

You’re Hot & You’re Cold:

Warm Climate vs Cool Climate Wines 251

A Rosé by Any Other Name 254

Sweet and Sparkling 256

76

IntroductionSix years ago, I had a crazy idea. It was, funnily enough,

inspired after a lovely afternoon sipping wines with a few

good girlfriends. Why not create a society for women who

love wine?

As a wine lover, I’d been frequently frustrated over many years by wine

events and wine communications (in magazines, newspapers and the like)

that often left me feeling either like a total outsider or just plain dumb. But

I knew that I was neither, so why did I feel this way? And if I felt this way,

then maybe others did too?

And how come almost all the wine event hosts, wine writers and

winemakers we heard about - and from - were male? Women are the major

buyers of wine in Australia, yet there was a significant lack of female voices

and female perspective in wine communications directed at consumers.

Additionally, the visibility of women actually working in the wine industry

was miniscule. How come we rarely saw or heard about them?

So, I took a leap of faith and I began The Fabulous Ladies’ Wine Society

(FLWS) in 2012 – to provide fun and fabulous wine information and events

for women. At the same time, I sought out women in wine to work with, to

showcase their wines and their stories to our new and growing membership.

However, I quickly discovered that one of the reasons we heard so little

about women in wine, was because the number of women working in

winemaking and viticulture is not only below 10% but actually also in

decline. This is despite the fact that men and women are graduating from

leading oenology and viticulture degree programs in equal numbers.

Advocating for women in wine has, and continues to be, a very important

part of what we do at the FLWS. And in 2015 we even went one step

further and created the Australian Women in Wine Awards, which is the

world’s first and only awards platform for women in wine.

Fast forward to today, and I’m pleased to say that in the last six years

significant progress is being made. Women in wine are starting (albeit

slowly) to get the attention and equality they deserve, and women who love

wine are being provided with an ever-increasing number of opportunities

to extend their interest.

This book aims to continue the objectives of the FLWS by providing female

wine consumers with wine information that’s fun, fresh and fabulous, while

also showcasing and focusing on the women who make it.

How to use this book:

• ick it up, put it down, ick through it, or devour it from cover to cover. Like a glass of wine, it can be sipped or gulped depending on your

preference.

• eading into a wine region se the ‘ isiting It’ section as your guide for which cellar doors to stop in and taste from.

• Doing a spot of cooking se the ‘Matching It’ section to instantly up your food and wine game.

• eel like getting your winemaker on The ‘Making It’ section will give you a summary of how those clever clogs in the know turn grapes into

liquid gold.

• Just wanna sit down and rela with a glass of something fabulous The ‘Drinking It’ section will give you the lowdown on all your favourite

varietals as well as which new ones you should be looking out for.

Peppered throughout the book are the stories, secret recipes and favourite

food and wine matches from 15 of this country’s most fabulous women in

wine. These are women I personally admire and enjoy both sipping from

and talking to. I hope that by being introduced to them it will inspire you to

start supporting them and buying their wine!

It’s important to note that this book is not meant to be an exhaustive text on

wine education, or an in-depth guide to the intricacies of vino production.

Instead it has been designed to provide the essentials in a way that – I

hope – is fun, easy to read, and has a ‘stickiness’ factor. That each time

you pick it up, a new part will stick in your mind and keep you increasing in

confidence with every wine choice you make.

Grab your glass and let’s get started!

98

HAVE TO DISCUSS WHAT THESE CHAPTER BREAKS ARE GOING TO LOOK LIKE....

Drinking itr

1110

Shiraz30%

CabernetSavignon

18%

Merlot 6%

Sauvignon Blanc 5%

Chardonnay16%

Are you an ABC (Anything But Chardonnay) gal? Perhaps

you’ll drink whatever is white – but only as long as it’s

sauvignon blanc or pinot grigio.

Or maybe you’re like my dear friend, and self-confessed

wine lover, who obsesses over shiraz but will never touch

pinot noir. Won’t go near the stuff, no matter how much I

beg him!

Despite the enormous in uence of terroir and winemaking techni ue

on how a finished wine smells and tastes there’s ust no getting past

our obsession with wine varieties as the biggest identifier of whether

we like a wine – or not.

In ‘Old World’ wine regions, like France and Italy, they are far less caught up

in varietals than we are here in Australia. In fact, much of the time you won’t

even find the variety on the label – only the geographic location where the

wine was produced.

One reason for this is because, culturally, they value terroir (how and where the wine is produced) over variety. To drinkers in these countries, it’s far

more important where the wine comes from than which variety it’s made of.

But also, it’s because their wine growing history is so lengthy that they

have already learned long ago about which wine grapes grow well in which

locations. So, that’s ALL they grow there, and often it’s all they’re allowed to

grow due to strict regulations.

In New World regions like Australia, variety is far more important to us

culturally because we have only more recently started to develop a deep

understanding and appreciation of our own terroir and the strengths of

each wine region.

HOW MANY WINE GRAPE VARIETIES ARE THERE?According to leading wine guru Jancis Robinson MW, wine is commercially

made around the world from over 1,300 different grape varieties. (Are you

already thinking about how many of those you can actually name?!)

Here in Australia, our wine production is not quite so diverse. In

fact, it’s dominated by the big five – shiraz (30 ), cabernet

sauvignon (18%), chardonnay (16%), merlot (6%) and

sauvignon blanc (5%) (Source: Wine Australia, 2017).

However, the number of wine grape varieties we

produce each year is increasing fast, as more

growers experiment with newer and more alternative

grape types.

In 2017, there were a surprisingly large 155 wine grape

varieties used by winemakers in commercial production.

(Source: The Australian & New Zealand Wine Industry Directory.)

So if you’re still stuck sipping the big five let’s ust say that you’ve

got a L T of catching up to do

STRAIGHT VARIETALS VERSUS BLENDSThe other thing about our strong focus on varietals here in Oz, is that we

tend to prefer wines made from one single variety, and scoff at or – at the

very least – be a little wary of blends. That is, wines made from two or

more varieties.

There’s a tendency to assume they’re some kind of lesser offering, slapped

together by a winemaker because they had a bad year with their shiraz

and had to mix it with a bit of grenache or merlot to make it sing. Or the

semillon was a bit rough so they added sauvignon blanc to pull it into line.

The thing is this couldn’t be further from the truth Some of the world’s

best and most sought-after wines are blends. Bordeaux, for example,

VarietiesAustralia

1312

fetches some of the highest prices in the world, and is a blend of cabernet

sauvignon, merlot, cabernet franc, malbec, petit verdot, and (sometimes)

carménère. Chianti, the famed red from Tuscany, is predominantly

sangiovese which is then combined with one or more of the local red or

white grapes such as canaiolo nero or trebbiano.

And then, of course, there is champagne The world’s favourite fizz is

commonly made from a blend of chardonnay, pinot noir and meunier.

Plus, if you’re already an SSB or a Cab Shiraz lover, then I know you’re

nodding in agreement about all this right now.

SO WHY BLEND? It’s like putting together the perfect outfit. Winemakers are always seeking to make a wine that is balanced, and

creating a wine is a bit like putting together an outfit. Sometimes, you’re

happy to just go with all black. (Yes, I’m looking at you Melbourne.) Black is

always stylish, and can be absolutely outstanding. Nothing else is needed,

or it may detract from the perfect blackness of it all.

But sometimes, a splash of colour is exactly what’s required to make your

ensemble pop. Black pants with a hot pink top. An LBD (Little Black Dress)

with red shoes. Or adding some texture with black lace or velvet for a

classy evening edge.

When wine varieties are blended together, they can create an altogether

different wine that is well balanced and appealing – and just as fabulous

as any single variety. Blending can balance acidity, tannins, alcohol level,

sweetness and fruit avours.

While there are some well-known, tried and tested wine blends to look

out for, there is some serious fun to be had in seeking out lesser known

combinations and ‘field blends’ – that is, a blend of several or all of the

varieties being grown within a particular vineyard. Winemakers are often at

their most innovative and creative when making blended wines.

18 Situations whereit’s to drink wine

We all live with them.

The ‘rules’ we give our-

selves for when we can

and can’t pop open a

bottle and listen content-

edly to the glug, glug,

glug, glug as it goes

lovingly into the glass.

Do we wait for 5pm? Yes, but

only from Monday to Friday,

on the weekend it’s whatever

goes. What about at lunchtime?

Sure, but only when there’s

three or more of us, or when it’s

someone’s birthday. Mimosas for

breakfast are OK, but only when

we’re on holidays. Or it’s Sunday.

Or...

See ules. They may be e ible, or totally breakable, but they’re

there toying with our conscience

whenever the desire for wine

strikes.

Here are 18 situations in which

it’s perfectly fine to throw all your ‘rules’ out the window and

just open the damn wine. You’re

welcome.

1. After a school C meeting If white is your thing, have it

chilling before you even leave

the house.

2. efore you open your credit card statement

Three zeros look like two after

chardonnay has done its work.

3. Car broke down and you’re late for work and you missed your deadline

Why make a bad situation

worse by turning up at all? Just

sit down and open the wine.

4. Your pet goldfish budgie ferret died.

So anytime that week really...

5. Before your in-laws visit

6. During your in-laws’ visit

7. After your in-laws have left

8. At a Junior Netball Final Forget the coffee cart, they

should just have a wine bar

set up...

9. t’s a bit hot outside

10. t’s a bit cold outside

11. There’s two months to go until your island cruise

But right NOW is when you

need that holiday. Open the

wine.

12. Skinny eans feel tight Start the diet tomorrow.

En oy the wine now.

13. Skinny eans feel loose It’s time to reward yourself!

14. All children grandchildren are down for a nap at the same time

This in itself is a miracle worthy

of wine.

15. They had one pair left and they were your size and they were 50% off

Put your feet up so you can

look at those babies and pour

another glass!

16. You get a ight upgrade Sure, it’s a 6am departure,

but it’s 5pm somewhere.

17. New neighbours pop in And you want to be friendly,

right? And coffee is NOT the

new wine. K?

18. t’s Tuesday And you are still closer to

Sunday than you are to Friday

night. Wine.

PRODUCER PROFILE14 PRODUCER PROFILE 15

“As a busy woman - aren’t we all? - I am always looking for dishes that are

quick and delicious. This one pot chuck-in-the-oven style dish becomes

my go to and I love the Moroccan avours in this version.

I often vary the theme, you can make the avours Italian or reek – make it up as you go depending what ingredients you have available. The mainstay

is always the chicken and I find the chicken chops the best to work with (skin on bone in chicken thighs).

This dish takes only a few minutes to put together yet looks fabulous

and tastes delicious. All this dish needs is a simple green salad or green

beans and a glass of graciano and you are done!”

Oh, and the art? “Art and wine are my two great passions,” says Judy.

“So, our cellar door is also a permanent art gallery, and we regularly have

an artist in residence.”

Cheers to that!

Judy Kelly

JUDY’S FOOD & WINE PAIRING

ARTWINEPart of Judy’s “misspent youth” as a young Pom was

travelling to France regularly as a Ship’s Purser on the

cross channel ferry It was here that wine first came onto her radar, and she was fortunate to taste some of

the best.

But Judy took her time getting into wine, and instead started her career in

International Marketing, which saw her living and working in Hong Kong,

Sydney and New York before moving to Adelaide. It was during this time

she got her nicknames of “Patsy” and “Bubbles”! Yes, sweetie darlings

she did!

After a few years in Adelaide, she decided to hang up her stilettos, swap

them for RM’s and move to the Clare Valley to start a wine business with

her husband Glen, pursuing their joint passion for alternative varieties.

“Yes, it was hard being early innovators, but I knew we could do it. We

could see it was the sustainable future of Australian wine,” says Judy.

After several years of growing and selling fruit, they started their own

label – ArtWine in 200 with ust two wines. In 200 they won their first

medal and then two trophies in 2011 – despite a difficult vintage. They

then purchased a vineyard in the Adelaide Hills, a cooler climate site, to

build a home and a Cellar Door, which in 2017 won the ‘Best Cellar Door’

award at the Adelaide Hills Wine Show.

ArtWine now make 18 wines, from 15 estate grown varieties, and have

won 12 Trophies (11 for alternative varieties), including the 2016 Winestate

Magazine Best Red Alternative of the Year for the Montepulciano and

have been awarded 265 Medals to date.

Recipe overleaf>

1716 PRODUCER PROFILE

The Fabulous Ladies’ Wine Society’s

Rules of WineThere are ust three rules you need to remember when it comes to wine

Wine is a drink. And while it is completely fabulous and wonderful and complex and

interesting and takes significant skill and e perience to make well, and a lifetime of learning to grasp all of its nuances and attributes, it is still a drink.

It is NOT a cure for cancer or a world saving alternative to fossil fuels.

Like art, its value and appreciation is based on a combination of opinion and

education. And the creators of it require considerable talent and ability. But

just like art, you don’t have to be an ‘expert’ to enjoy it.

Your opinion is ust as valid as anyone else’s. Also – and here’s the big one – there are no wine police.

Want to drink shiraz with chicken schnitzel? Chardonnay with beef stew?

Sticking with sauv blanc no matter what’s for dinner? Go right ahead!

You won’t be issued with a ticket or have to report to a court to

be issued with a good behaviour bond.

The rules of wine? Pfffft.

There are no rules of wine.

Wine is to be enjoyed.

And you have every right to en oy the wine you like without udgement.

1There are no rules. 3

Refer to rule number one.2

There are only general guidelines, which are about helping you get the most out of your wine experience.

IN EDIENTS230g basmati or long grain rice

1 large onion, roughly chopped

1 aubergine cut into cubes

¼ of a small butternut pumpkin cut into cubes

3-4 garlic cloves, crushed

1 tsp ground ginger

3 tsp ground cumin

4 tsp harissa

8 chicken chops

16 dried dates or prunes chopped and pitted

600ml hot chicken stock

Zest and juice of 1 orange

Sea salt akes and pepperOlive oil

Chopped pistachios With its origins in Spain, Graciano is derived from the Roman Gratianus meaning

race or Emminence.

The Grace Graciano, estate grown and single vineyard is an intense garnet colour resonating

with its ‘eminence’ meaning.

The palate shows an abundance of Morello cherries with hints of five spice and a delicious trade mark touch of white pepper. Good acidity

makes this an outstanding food partner to ‘grace’ any table.

The delicious nose and palate of spice and berry fruits will

have you wanting more.

raciano is a perfect match to strong avoured and spicy foods such as this Moroccan inspired dish creating

a wonderful spicy “heaven made” match – Cheers!

MET D

1. Rinse the rice thoroughly under running water until clear – do not miss

this step or you will have gluggy rice.

2. Add this and all other ingredients except the oil, pistachios and salt

to an ovenproof dish (I use a heavy based stainless steel 30cm shallow

dish).

3. Toss around a bit to mix all the ingredients, ensuring the chicken is skin

side up and in a single layer on the top.

. Sprinkle the chicken with the sea salt akes (this ensures a delicious browning), dribble with olive oil and pop into pre heated oven at 200°C

for approx 45 mins until chicken is golden and the juices run clear.

5. Sprinkle with the pistachio’s and serve with a green salad or fresh green

beans.

Prep 10 mins Cook 45 mins Serves 4 - 6

JUDY’S ONE POT MORROCAN STYLE CHICKEN DISH

Artwine The Grace Graciano

1918

Here’s some of the more commonly seen wine varieties in

Australia. Go on and get familiar with as many of them as

you can!

TOP OF THE CHARTS The most popular grape varieties.

Chardonnay

The number one most popular white wine on the planet, chardonnay is

a white grape with green skin that originated in the Burgundy region of

France, and can be made into a medium bodied still or sparkling wine. It’s

a bit of a winemaker favourite as it can e press a range of avours from tart

green apple, to stone fruits and melon depending on where it is grown and

the winemaking methods applied.

Shiraz

The classic Australian red! Originally known as ‘syrah’ in its homeland of

France, only here in Australia do we call this red grape ‘shiraz’, a name

given to distinguish the distinctive style we produce it in. Shiraz grapes

make a medium to full bodied red, rich in avours of red and black fruits,

aniseed and white pepper. It’s the most planted red varietal in Oz.

TheLowdownWINE Varieties

on

Cabernet Sauvignon

Cabernet sauvignon grapes prefer a moderate climate and rich soil,

which is why they’re so happy growing in places like Coonawarra and

Margaret River. This red skinned grape produces a medium to full-bodied

red wine with avours of mulberry, blackcurrant, mint and dark chocolate.

Often also blended with shiraz to produce what’s regarded as the classic

Aussie red.

Merlot

Merlot is the third most planted variety in Australia, and while popular on its

own it also often appears in blends such as cabernet merlot. Merlot grapes

make a medium bodied velvety red wine with soft tannins with avours

of plum and blueberry. While many people only know it as a plush, fruity

wine, it actually can (and does!) make wines of extraordinary structure and

depth, particularly when grown in cooler climate areas.

Sauvignon Blanc

We’ve watched this starlet rise in popularity over the last decade, and she’s

now Australia’s highest selling white wine. Sauvignon blanc makes a light-

bodied, aromatic, crisp wine with an abundance of tropical fruit avours

– like passionfruit – balanced out by herbs and freshly cut grass. It is also

frequently blended with semillon.

Pinot Grigio

You can thank fabulous lady of wine Kathleen Quealy in Victoria’s

Mornington Peninsula for pioneering pinot grigio in Australia, a variety that

has skyrocketed in recent years, proving she’s no one hit wonder. This

Italian varietal with grey (‘grigio’) skin, makes white and sometimes lightly

blushing wines, which are light bodied, dry, fruity and crisp with avours of

green apple, crunchy pear and nectarine.

Riesling

Originating from Germany, riesling is famously aromatic, delivering heady

aromas and avours of uicy fresh lime, green apple, white orals and stone

fruit. Riesling grapes make a light-bodied white wine with natural fruitiness

and clean, crisp acidity. They can be made in a bone dry, off-dry or sweet

2120

style, and well-made rieslings can age for decades. Still considered to be

a little dated or retro by some, riesling lovers know the classics never really

go out of style.

Pinot Noir

inot noir is a tricky grape to grow, but it’s precisely this difficult and

demanding demeanour that drives its fans wild. This deep purple, almost

black (‘noir’) skinned grape makes a light to medium-bodied pale-red

wine with avours and aromas of cherry, plum, strawberry and earth. The

white juice, lying beneath the dark skins, can also be used to make white

sparkling wines, or the skins added brie y to make still or sparkling ros .

BREAK OUT HITSSmashing their way into your glass with ever increasing frequency

Pinot Gris

Pinot gris and pinot grigio are actually exactly the same grape variety!

Grapes for pinot grigio wines are picked earlier for lighter body, high

acidity and fruity oral notes, while grapes for pinot gris wines are often

picked later for higher sugar levels, lending more body to the wine as well

as more luscious fruit avours. It’s the style – rather than the variety – that

determines which name they’re given on the bottle.

GrenacheGrenache (or ‘garnacha’ in Spanish) is one of the most widely planted grapes

in the world. Grenache grapes make a bright, vibrant and medium bodied

red wine with avours of cherry, raspberry, earth and spice. renache also

contributes to wonderful blends – often with shiraz and mataro/mourvèdre

- and can be used to produce a lovely, delicate rosé.

Sangiovese

Originating from Tuscany, sangiovese grapes make a medium-bodied red

wine with avours of strawberry, plum, cherry and herbs, with some plucky

acidity and dry tannins. Sangiovese is a great wine for tomato-based Italian

dishes like osso buco or pizza.

Viognier

A white grape from the Rhône region in France, viognier grapes make

aromatic white wine that is full-bodied and full-textured, with medium

acidity. It is prized for its luscious apricot avours and sometimes a small

percentage is blended into shiraz (a red) to add depth and interest.

Verdelho

A golden grape originating from Portugal, verdelho is traditionally used

to make fortified wines. owever, in Australia it is used to produce

medium bodied, aromatic and fruity white wine, with rich avours of

peach and lime.

Semillon

Another goldie, this time from Bordeaux, semillon makes a light-bodied,

crisp and dry white wine with lashings of lemon zest and searing acidity.

owever, as it ages it develops more comple avours of herbs, honey, fig

and toast. Often blended with sauvignon blanc to make the famous ‘SSB’

or ‘SBS’ (depending on which dominates).

Chenin BlancA white grape variety originating in France's Loire Valley, chenin blanc is

popularly grown in Western Australia to produce a fruit forward white wine

with avours of pear and green apple with high natural acidity. It can also

be made into sparkling wine, as well as sweet and botrytis styles.

MalbecA purple grape with avours of plum, blackberry, raspberry and cherry,

and sometimes leather and tobacco. Argentina grows 75% of the world’s

malbec, and in Australia it is most at home in Langhorne Creek, Clare Valley

and Margaret iver. Malbec wines have firm tannins and good cellaring

potential. Malbec is often used in red blends with cabernet and shiraz.

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Durif

This late-ripening dark purple, almost black, variety is happy in Rutherglen

and Riverina where autumn is mild, giving it more time on the vine. Durif

wines are full-bodied, black-red, often with high alcohol content. Flavours

of plum, chocolate and coffee grounds. Can also be blended, most

commonly with shiraz.

Cabernet Franc

Blue black grapes with avours of currants, strawberry, violet, roast

capsicum and spices. Cabernet franc wines have high acidity and crunchy

tannins that mellow as they age. It has a smooth mouth feel that makes it

a useful ingredient for red blends.

Mataro/MourvèdreA dark purple grape with thick skins, which leads to strong tannins and

structure. When harvested late and sweet, it can make high alcohol wines.

While it can stand alone, mataro/mourvèdre is most often used as part of a

‘GSM’ blend along with grenache and shiraz.

Marsanne

Originating from France, marsanne grapes were made famous in Australia

by Tahbilk in the 20th century. Marsanne wines have avours of pear,

spices, citrus, and honeysuckle when aged. Marsanne is often blended

with roussanne and viognier.

Muscat

Moscato is a low alcohol, bubbly wine made from muscat blanc. Liqueur

muscat is a high alcohol sweet, sticky fortified wine usually made from

muscat rouge à petits grains (muscat with little red berries). To make the

fortified wine, the muscat grapes are left on the vine until they are super

sweet and almost like shriveled raisins.

UNEARTHED These varieties are making their mark, demanding more time in the spotlight

ArneisA white Italian grape variety originating from Piedmont, Italy. Outside

Italy, Australia has the next highest planting of arneis. Flavours of

citrus, almonds, peach, pear and honey. Arneis makes an interesting,

textural and dry white wine, best drunk young and fresh.

AlbariñoAn aromatic white variety from Spain with avours of citrus, nectarine,

melon, grass and pear. Its high acidity makes it clean and crisp on

the palate, and is best drunk young as it loses its fruitiness with age.

Savagnin

A late ripening white variety whose home is the Rias Baixas and

Galician wine regions of North West Spain and Portugal. In Australia

in the early 2000s savagnin was accidentally planted and mistaken

for albariño. Turns out, savagnin is fabulous anyway! Crisp and light-

bodied, with avours of pear, honeysuckle and citrus (very similar

avours to albari o so you can see how the error happened )

MontepulcianoBoth a town in Italy AND a variety of red wine (confusingly the

grape variety does not come from the town!) A dark purple grape

that produces a medium bodied, uicy red wine with fruity avours

of sour cherry, boysenberry, red plum and oregano. Montepulciano

is relatively new to Australia with the first plantings occurring only

around 10 years ago.

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Nebbiolo

A black skinned grape from Italy that produces red wines with a brown

tinge. Flavours of tar, rose petal, blackberry, bitter chocolate and anise or

licorice. Notoriously fussy about climate and terroir, and very difficult to

grow. Think of her as a demanding diva who insists on white roses in the

dressing room, but rarely fails to impress on stage.

Vermentino

An aromatic white grape from Italy, making wines with firm acidity.

ermentino is light bodied and easy drinking with crisp, fresh avours of

citrus, apple, herbs, and peach. Best drunk young and fresh.

Fiano

Another up and coming young Italian, fiano has been in Australia for less

than 20 years. This white grape produces wines that have high acidity with

a nutty or toasty avour, as well as honey and ripe pears.

Gewürztraminer

A rosy pink grape originating from Germany and also now grown in cooler

climates in Australia. Flavours of rose, lychee, grapefruit and pineapple.

Gewürztraminer is usually (but not always!) made in an aromatic, low acid,

off-dry style, and can also be used to make sweet dessert wines.

Petit VerdotIt’s been grown in Australia since the mid-1800s as a red blending variety,

but only recently making a name for itself as a single variety wine. An inky-

purple grape it produces a red wine with dark fruit avours of black cherry,

plum, lilac, violet and sage. Its firm tannins come from its thick skins and

large seeds.

can be called champagne

There are few things in this life more joyous than the sound of a cork popping.

But, just because a wine is sparkling doesn’t mean it can be called champagne.

Champagne is a very special type of sparkling wine and should never be confused with other bubbly.

Just as we don’t call pinot noir from Yarra Valley a ‘Burgundy’ neither should we call a sparkling wine

from Tasmania – or from anywhere else for that matter – a ‘champagne’. All other wines with bubbles

should simply be called sparkling wine.

The two things that make champagne uni ue

1. The terroir – the geographic location, climate

and soils of this very marginal, 34,000 hectare

wine growing region, which is located about

an hour’s drive north-east of Paris. It is

unlike anywhere else on earth, and the wines

produced here re ect that uni ueness.

2. The winemaking method – which is incredibly

strict, and highly regulated by the Comité

Interprofessionnel du vin de Champagne

(which is the local governing body).

A few champagne facts

• Champagne undergoes two separate fermentations. It is the second fermentation

involving sugar and yeast, which occurs

inside the already bottled wine, that creates

the bubbles (which are just carbon dioxide, a

byproduct of the fermentation process).

• This second fermentation happens in Champagne’s famous, deep underground cellars

• Non intage (N ) champagnes must spend at

least 15 months in the bottle before release.

• intage champagnes must spend at least 3

years in the bottle before release.

• In practice, these times are usually much longer

(2–3 years NV and 4–10 years vintage).

• All that time in the bottle keeps the wine in

contact with the lees (the sediment produced

by the yeast eating the sugar), which creates

avour and comple ity in the wine.

• There are 6 bars (atmospheres) of pressure in

one bottle of champagne. That’s a lot of bang

for your buck. More people around the world

die each year from ying champagne corks

than from shark attacks

Think this name protection thing is all a bit over

the top? Think again.

Champagne producers created and pioneered

this method of creating sparkling wine over

many centuries. Why should they not get the

credit they deserve? We would be just as

demanding if some other region abroad starting

producing a wine called Hunter Valley shiraz or

McLaren Vale grenache wouldn’t we?

Only champagne from Champagne

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How to say “Cheers!”in 50 languages

When you next raise your glass and say “Cheers!” you can take pride in the fact

that a toast to the health and prosperity of those near and dear was originally

offered only to women!

Yup. ‘A Toast’ – as in ‘the toast of the town’ – was offered to a woman to whom the assembled men

raised their glasses. The name comes from the toasted spiced bread that, during the 17th Century in

Britain, was popularly oated in the brew and gave avour to the drink.

However, the tradition of toasting has spread far and wide across the globe. So here’s how to say

Cheers in 50 languages!

Language Spelling honetic ronunciationAfrikaans Gesondheid Ge-sund-hate

Albanian Gëzuar Geh-zoo-ah

Arabic (Egypt) (literally good luck) :كتحص ىف Fe sahetek

Armenian (Western) Կէնաձդ Genatzt

Azerbaijani Nu olsun Nush ohlsun

Bosnian iv eli Zhee-vi-lee

Bulgarian Наздраве Naz-dra-vey

Burmese Aung myin par say Au-ng my-in par say

Catalan Salut Sah-lut

Chamorro (Guam) Biba Bih-bah

Chinese (Mandarin) 干杯g n b i Gan bay

Croatian iv eli Nazdravl e Zhee-ve-lee /Naz-dra-vlee

Czech Na zdravi Naz-drah vi

Danish Skål Skoal

Dutch Proost Prohst

Estonian Terviseks Ter-vih-sex

Filipino/Tagalog Mabuhay Mah-boo-hay

Language Spelling honetic ronunciationFinnish Kippis Kip-piss

French Santé /A la votre Sahn-tay /Ah la vo-tre

Galician Salud Saw-lood

German Prost /Zum wohl Prohst /Tsum vohl

Greek ΥΓΕΙΑ Yamas

Hawaiian Å’kålè ma’luna Okole maluna

Hebrew םייחל L’chaim

Hungarian Eg szs gedre (to your health) en kig (until the bottom of the glass)

Egg esh ay ged reh ehn eh keg

Icelandic Skál Sk-owl

Irish Gaelic Sláinte Slawn-cha

Italian Salute /Cin cin Saw-lutay /Chin chin

Japanese 乾杯 Kanpai (Dry the glass) Kan-pie

Korean 건배 Gun bae

Latvian riek rosit Pree-eh-ka /Proh-sit

Lithuanian į sveikatą Ee sweh kata

Macedonian На здравје Na zdravye

Mongolian Эрүүл мэндийн төлөө /Tulgatsgaaya Er l mehdiin toloo Tul gats gA ya

Norwegian Skål Skawl

Polish Na zdrowie Naz-droh-vee-ay

Portuguese Saúde Saw-OO-de

Romanian Noroc /Sanatate No-rock /Sahn-atate

Russian Будем здоровы/На здоровье Budem zdorovi/Na zdorovie

Serbian živeli Zhee-ve-lee

Slovak Na zdravie Naz-drah-vee-ay

Slovenian Na zdravje (literally on health) Naz-drah-vee

Spanish Salud Sah-lud

Swedish Skål Skawl

Thai Chok dee Chok dee

Turkish erefe Sher-i-feh

kranian будьмо Boodmo

Vietnamese Dô /Vô /Một hai ba, yo (one, two, three, yo)

Jou // DzoMoat hi bah, yo

Welsh Iechyd da Yeh-chid dah

Yiddish Sei gesund Say geh-sund

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the Four

Wine people often like to talk about wine with big words,

and orid, important sounding language.

The problem is, a lot of this language is often completely

lost on the rest of us – the normal wine drinker. Hearing a

wine expert extol the virtues of a wine can leave many of us

feeling like we don’t know a thing.

But what if I told you that the essence of tasting a wine is built on ust

four building blocks Just like getting dressed in the morning, these are

the four non negotiable items that are re uired to complete an outfit. As

soon as you know what these are you can pretty much talk about wine as

well as anyone.

These four elements are

Acidity Tannins

Sweetness Alcohol

All wines are defined by these things. et to know them by going through

the descriptions below, and then taste as many different wines as you can

with these four elements in mind.

Fabulous Tasting Tip: When tasting wines, make sure you take your time. Let the wine roll around your mouth so it touches all the parts of your tongue and cheeks.

wine essential items

wardrobe ofthe

1. ACIDITY – THE UNDERWEARIt feels sort of like… Acidity is the va-va-voom of freshness

and zing in your mouth. It’s a sensation most often felt on both sides of

the tongue. Often, the acid creates a rush of saliva and gets your appetite

going (which is why a fresh, acidic wine is so wonderful as an aperitif). The

acid in wine can be super racy, or it can be dull.

It tastes like… Once you can correctly identify acidity, then try

and focus on the tastes inside that element. For white wines, you may taste

citrus fruits like lemon, orange and grapefruit. Red wines with higher acidity

– like pinot noir and sangiovese – may have avours like sour cherries or

tart raspberries.

2. TANNINS – THE DRESS It feels sort of like… You feel the texture of tannins all over

your mouth, and the right level and type of tannins can make or break a

wine. They create a puckering or dryness in the mouth, similar to the feeling

you can experience after taking a big gulp of black tea. When tannins are

strong they can completely dry out your mouth and make your teeth feel

furry. When they’re just right they add interest, texture and structure, either

a raspy texture or a more polished, creamy feel.

Tannins also act as antioxidants, and help preserve wine (this is why reds,

which have more tannins, tend to cellar better than whites). As wine ages,

the tannins soften. Old reds tend to be less harsh than young ones.

It tastes like… Tannins can contribute two characteristics to wine

– astringency and bitterness. Bitterness results when the tannins are unripe

(too young). When tannins are nice and ripe they taste smooth, round and

velvety. The key to tasting tannins is to focus on the feeling in the mouth

rather than the taste on the tongue.

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3. SWEETNESS – THE JEWELLERY It feels sort of like… The sweetness in wines comes naturally from

the grapes, and so tends to have a fruity, grapey avour (as opposed to a

caramel or fairy oss type sweetness). It’s most prominently tasted on the tip

and middle of the tongue. But there’s more avour than ‘feel’ for sweetness.

It tastes like… Even when a wine is dry, there is perceived

sweetness which comes from the fruit avours present in the wine – so

we use avour descriptors like stone fruit (nectarine, peach), tropical fruit

(passionfruit, pineapple), citrus (orange, grapefruit) or autumn fruit (apples,

pears, uince). ed wines have red and blue fruit avours like raspberries,

blueberries, plums, cherries and blackberries.

4. ALCOHOL – THE JACKETIt feels sort of like… When a wine is high in alcohol (like a

big, gutsy Barossa shiraz) you can feel a warmth in your mouth – mostly

on the middle and back of your tongue. If you’ve ever taken a nip or two of

whisky or vodka, then you’ll know that burning sensation all too well: that’s

the alcohol. The higher the alcohol, the higher the burn.

It tastes like… It doesn’t really have a taste and therefore no

avour words used to describe it. owever, alcohol and sweetness are

connected. The more alcohol that is in a wine the sweeter it can be

perceived on the palate.

Every outfit needs balanceWinemakers use their skills and creativity to try and produce wines where

all four of these elements are are in balance.

And as individuals we all have our own unique palate and preferences. Our

mood, the occasion in which we’re drinking the wine, and the sort of food

we’re eating with it can also affect our perception of each of these elements.

Australia’s own wine

Tirza was a burlesque dancer in the early years of the 20th century, and was

famous for her signature show ‘Tirza’s Wine Baths’. The finer details of her show have been all but forgotten, but the one and only irrefutable fact is that

the climax of the performance occurred when Tirza herself was – you guessed

it – immersed in a bathtub full of red wine.

If she’d been Australian, it’s likely those famous

baths would have been filled with shiraz. It’s long

been Australia’s most popular red wine. More

than of all red grapes produced here are

shiraz, and the world’s love affair with Australian

shiraz has been building to a frenzy over the last

couple of decades.

It’s not hard to see why. Shiraz’s big, generous

curves are hard to resist. And like any quality

performer, she can really turn it on. Seductive

avours of deep, dark berries, stewed plums

and chocolate, vanilla and oak – with high kicks

of black pepper – have left many a wine lover

panting for more.

The big, fruit forward, juicy, knock-out shiraz

wines that have taken the world by storm tend

to come from warmer climate producing regions

like the Barossa and McLaren Vale. And while

few would argue that big, buxom shiraz wines

will always have their place, times are starting to

change for Australia’s highest profile wine.

It’s the leaner, tighter and more structured

styles from cool climate regions that are

beginning to take centre stage. Areas like

the NSW Central Ranges, the Yarra Valley,

Canberra and the Adelaide Hills are now

producing shiraz that offers altogether more

finesse and comple ity and far less in your

face bare esh.

Recent success at national and international

wine shows for cool climate shiraz has declared

that, while the show ain’t over, the new style

is certainly giving our more traditional Aussie

shiraz a run for its money.

While the big Aussie shiraz is the perfect foil

to avour packed meat dishes, the tighter,

slightly more acidic cooler climate versions are

more reserved, less showy and less likely to

overpower your food. So you can happily enjoy

them with lighter style dishes. Think oregano

and lemon grilled lamb chops with Greek salad,

or beef carpaccio.

Shiraz