Chardy 101: Kettmeir ‘Maso Reiner’ Chardonnay

Wine Wine Reviews | 13 September 2018

From time to time you still get a shock when you come across a wine that should in it’s own merits burn a hole in your pocket, however you discover that the price you paid for the wine you just tried was an absolute steal! This is the case with this wine, Kettmeir, ‘Vina Maso Reiner’ Chardonnay from…

Pinot Files: Domaine Collotte

Wine Wine Reviews | 3 September 2018

For all the die hard Pinot Noir tragics out there, don’t spend all your cash in one go for top end Burgundy. In recent times, Burgundy prices have come down and quality per value ratio has gone up considerably, even with our terrible exchange AUD/EURO rate. For somewhere around the mid-$60 dollar mark, Domaine Collotte…

Drink what you like, yes, but

Wine Wine Reviews | 4 June 2018

When it comes to drinking wine there’s no real set rule to follow. Wine can be subjective and at the same time objective. If it tastes right to you and you enjoy what you are drinking then it should be good. It may also have nothing to do whether the wine is good or not…

Tannins vs Acidity

Wine Wine Education | 3 June 2018

Tannins are a complex group of phenolic compounds which occur from the pips, skins and stems of grapes and to a lesser effect from oak. They play an important role in the ageing of wine, especially red wines where quality and character are enhanced. Tannins are crucial to colour and sensory evaluation. On the palate…


Wine Wine Education | 2 June 2018

Astrigency Particulate =  Talc/Clay/Powder/Plaster/dusty/Grainy/Chalky/sawdust Surface Smoothness = Furry/fine Emery/Velvet/Suede/Silk/Chamois/Satin Complex = Soft/Supple/Fleshy/Mouth/Rich Drying = Numbing/Parching/Dry Dynamic = Pucker/Chewy/Grippy/Adhesive Harsh = Aggressive/Hard/Abrasive Unripe = Green/Sappy/Resinous Flavour = Lift/Activity/Concentration Acidity = Metallic/Steely/Sour/Soapy Feel Weight = Watery/Thin/Full/Viscous Texture = Syrup/Creamy Heat = Warm/Hot Irritation = Spritz/Prickle/Tingle/Pepper/Chili  

Wine Aromas

Wine Wine Education | 1 June 2018

Fruity Citrus = Grapefruit/Lemon/Lime Berry = Blackberry/Raspberry/Strawberry/Black Currant (cassis) Tree Fruit = Cherry/Apricot/Peach/Apple (Tropical) Fruit = Pineapple/Melon/Banana (Dried) Fruit = Strawberry Jam/Raisin/Prune/Fig Other = Artificial Fruit/Methyl Anthranilate Vegetative Fresh = Stemmy/Grass, Cut Green/Bell Pepper/Eucalyptus/Mint Canned-Cooked = Green Beans/Asparagus/Green Olive/Black Olive/Artichoke Dried = Hay/Straw/Tea/Tobacco Nutty Nutty = Walnut/Hazelnut/Almond Caramelized Caramelized = Honey/Butterscotch/Diacetyl(Butter)/Soy Sauce/Chocolate/Mollasses Woody Phenolic = Phenolic/Vanilla Resinous = Cedar/Oak Burned = Smoky/Burnt Toast/Charred/Coffee Earthy Mouldy = Mouldy Cork/Musty (Mildew) Earthy =…

What to look for when approaching a wine

Wine Wine Education | 1 June 2018

Without complicating things it’s important to understand wine before assessing it. The wine tool section of this website has many tables that can help you evaluate wine. Some basic qualities to look for when determining how good the wine is: a) Distinct Varietal Character: Each variety represents itself in a unique way. If a wine…

I know what I can smell & taste, but I can’t describe it

Wine Wine Education | 1 June 2018

I hear this a lot when we are tasting wine with friends. Do yourself a favour and get a fruit chart or write descriptors down when you’re tasting wine. It’s a lot easier to recognise something when you can see it on paper rather than thinking about the descriptors in your head. In time you…

Wine Tasting Table

Wine Wine Education | 16 March 2018

Earthy Earthy = Mushroom / Dusty Mouldy = Mouldy / Mouldy Cork Woody Burned = Smokey / Burnt Toast / Coffee Phenolic = Medicinal / Bacon/ Phenolic Resinous = Oak / Cedar / Vanilla Caramel Caramel = Honey/Butterscotch/Diacetyl(Butter)/Soy Sauce/ Chocolate/Caramel Nutty Nutty = Walnut/Hazelnut/Almond Herbaceous or Vegetative Fresh = Cut Green Grass/Bell Pepper/ Eucalyptus/ Mint Canned/Cooked = Green Beans/Asparagus/Green Olive/ Black Olive/ Artichoke Dried =…

Cellaring / Decanting / Aerating / Glassware

Wine Wine Education | 16 March 2018

CELLARING: Without getting carried away or spending thousands of dollars in a wine cellar just remember 3 basic rules when it comes to cellaring wine. 1.  Keep wines in a cool environment – with little or no fluctuation in moisture or temperature – Reason been, it can affect wine maturity and bottle pressure, hence, if…

Celebrations and Champagne

Wine Wine Regions | 16 February 2018

Celebrating a special occasion isn’t the same without a glass of bubbly in your hand, but not just any bubbly, sorry other sparkling makers and regions, but style, unique region and history prevail here. The wines from Champagne have automatically become the ones we use to mark the most important moments in life, when a…

Common Wine Faults

Wine Wine Education | 26 January 2018

This table is a quick way to recognise faults when smelling and tasting wine: Fault Substance Smells Causes Sulfides               Hydrogen Sulfide Boiled Eggs Lack of amino acids (nitrogen) in fermenting juice or must Mercaptans Onion, Garlic, Burnt Rubber Dimethylsulfide Tinned Corn, Cooked Veg Brettanomyces  4-ethyl phenol Band-aid Low SO2 /Elevated Storage Temp. Infection during barrel…

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