Riesling is Australia’s favourite white, according to a recent survey, which also revealed 7% of its population use the oven to heat up their wine.
Barossa Valley winemakers need to break free from the region’s “default setting” and revisit the lighter expressions of its past, believes one winemaker.
This week’s wine picks in Asia include a “sumptuously flavoured and deeply layered Chardonnay,” a “deliciously crisp and elegant” sparkler and a “very seductive” red.
This week’s Asian media recommendations include a “beautifully mature” red, a “elegant and lively” Champagne and a white with “delicately delivered” flavours.
Here is a range of November’s new products including Champagnes, wines, chocolate liqueur and a product designed to help “unlock the hidden flavours” in wine.
This week’s recommendations in the Asian media include a white wine with “wonderful balance and freshness”, and a red with a “smooth and velvety palate” that is “rather addictive”.
Matthew Jukes makes his “first-ever” Macedonian wine recommendation, Olly Smith picks out a “legendary wine for the money” and Terry Kirby recommends a “full bodied red for cooler-weather drinking.”
Producers shouldn’t moan about the price of their wines being slashed in supermarkets, because they are in control of the situation, according to one key Australian producer.
Champagne house Moët & Chandon has launched two sparkling wines made from grapes grown in Nashik in northwest India, onto the market.
Will Lyons and Dave McIntyre recommend “warming” wines for autumn, while Michael Dresser picks out “one of the most food-friendly wines on the planet”.
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