Inniskillin has become synonymous with Canadian Ice Wine and a common find on the shelves of travel retailers around the world. A sweet and sticky dessert wine, ice wine is a little different to Australia’s most common dessert wine style Read More
Again, the Osborn family reminds us all to not take wine so seriously with a name that will make the uninitiated blush. They are known for catchy, sometimes really weird, names for their wines and this one is no different. Of course, there is a totally sane reason for such a seemingly irreverent name. Botrytis cineria or Noble Rot is part of the Botryotinia genus and without this particular mould this wine would not have its characteristic marmalade twist, nor its viscosity. Fuckeliana is a tip of the hat to one Karl Fuckel, a German botanist and mycologist.
The BF is an Adelaide Hills blend of two of the white Sauternes powerhouses, Semillon and Sauvignon Blanc. And at 231 grams per litre of residual sugar, it is indeed a luscious little sweetie featuring intense apricot, marmalade, ginger spice, honeysuckle and honeyed orange. The fresh hit of acid does its job of balancing that sweetness and ensures Read More
Apparently Per Gli Angel = For Angels. I would not wait around for an Angel to come and drink it. I would want to keep it all for myself. Pizzini has created something special here from the workhorse grape Trebbiano (or Ugni Blanc from France). An after dinner treat or one to enjoy with a gooey sticky dessert.
The name refers to the evaporative nature of producing Read More
Steve Langham certainly knows his clientele & how to keep them happy!……..
The Piggs Peake cellar door is as quirky as the wines it nurtures and there never seems to be a slow day. Maybe it is the grunter greeter at the front door… Maybe it is that Steve and his team have a deft hand at keeping the atmosphere lively with visits out back to see what is in the tank or barrel a regular occurrence… Maybe it is that this wine maker is unashamed of making juicy reds that the term big still cannot encapsulate while still remaining true to his white winemaker roots producing fresh drinking whites that can also spend time in the cellar.
After the thrill of Easter eggs and frill of Easter baskets comes the meal to celebrate the spirit of new life. For some more orthodox religions, this also means the breaking of the fast in a traditional feast with all the trimmings. Where ever you live, whether Northern or Southern hemisphere the milder weather is welcomed. Like we just needed another reason to celebrate!
Easter menu’s range from traditional ham, roast pork or lamb with seasonal vegetables to more modern styles. Don’t forget the seafood/fish feasts for Good Friday (this, I confess, is when we aim to have fish and chips by the beach as a family). Dessert is always the height of anticipation on any celebratory menu and may well be a simnel cake or at least the last slices of it or a simple repast of hot cross buns. These never last long in my house for some reason and perhaps if they did, I would turn them into a bread and butter pudding with a Topaque or Liqueur Muscat sticky caramel sauce.
Whatever your plans, here are a few wine suggestions to make your Easter more memorable …… Read More