Tag: last call
Last Call: Robert Geddes’ Commandments of Summer Wine
by Suzan Ryan on Sep.22, 2011, under Columns
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| You’ve just launched the 28th edition of Australian Wine Vintages. What can you tell us about it? It’s a book for anyone who finds wine buying difficult; a reference book to help people find what’s good, when to drink it and what it’s worth,as well as where to eat and sleep in our wine regions, which makers to visit and when to visit them. I like this book because it gives credit to the people who deserve it, and I like books about wine because we—the human race—have really elevated the art and science, and every year it gets better. What draws you to wine? I’m fascinated with the idea that the same grape can taste different in different places. On top of that, understanding why involves travel to sophisticated and exotic regions—sometimes even wild places—and it involves associating myself with lots of good people, with whom I spend a great deal of time eating and drinking. It’s certainly a lot more fun than farming when I was young, and that’s how it began! How did you become a Master of Wine? To qualify for the title, you need seven years’ trade experience, then you do a course and pass a week of exams. The exams start with a blind tasting of 12 wines in the morning, then you write a page on each. In the afternoon, you finish with a two-and-a-half-hour essay. So it’s a rare achievement? Only 283 people in the world have passed the exams since 1953—more astronauts have returned from space. Impressive! What’s the key to buying wine? The most important part is where it comes from. The minimum you need to know is three regions that make good wine. What are your favourite regions? The next ones! It’s all about being as promiscuous as possible while keeping it in your pants. It’s a terrific opportunity to rove widely and really explore. In terms of taste, what are the basic differences between the red and white varieties? Whites live by their acidity, which gives freshness, crispness and lightness. Reds live by their tannins, which give you that yummy mouth feel we all associate with great reds—the texture, length and thick, sensual flavours. What are your top tips for properly experiencing wine? Be adventurous, be varied, drink what you like. Find a favourite region, then try other ones—the good grape varieties will soon reveal themselves and let you know by how much you enjoy them. The secret of wine is that it’s a journey, so drink, taste, talk, share and remember, and you will find wine a good friend that changes as your tastes change. What will you be drinking this summer? I will be drinking—depending on the food and the company—old Hunter Sémillon, Pinot gris or grigio from Victoria, sparklings from Tasmania, Riesling from Clare, Margaret River Sémillon Sauvignon blanc, and Pinot noir from Victoria and Tasmania. How about wine beginners—what should they be drinking? Sauvignon blanc. The two Sauvignon blancs I have the highest regard for in Australia belong to Philip Shaw from Orange and Shaw and Smith from the Adelaide Hills. So if I had to drink something with a Thai salad, on a warm Sydney afternoon, I would be drinking Shaw and Smith Sauvignon blanc. If you can’t get your hands on those, there are a number of other good Adelaide Hills and Orange Sauvignon blancs that would work. What exactly should we be looking for in a summer wine? Cold, clear, crisp and young! Which wine would you suggest a man take to the home of his special lady? If he’s trying to impress somebody who doesn’t know a lot about wine, I would do it one of two ways. I would either take a magnum of Champagne, because you’re guaranteed to get a result, or else I would say that two half bottles equals one, so I would take half a bottle of something like a Mount Mary Chardonnay, and I’d take half a bottle of good Penfolds red, so you can mix and match. But you’ll never go wrong with Champagne. |
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Last Call: Cider
by Suzan Ryan on Sep.01, 2011, under Reviews, The Magazine
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Last Call: Robert Geddes, Master of Wine
by Meg on Dec.07, 2010, under Interviews
LICENSE TO SWILL
Robert Geddes is a Master of Wine and he’s come down from the mountain to give us a few commandments for summer. Continue reading “Last Call: Robert Geddes, Master of Wine” »
Last Call: Cooking with booze
by admin on Feb.01, 2010, under Articles, Columns, The Magazine
Wine and food... an excellent combination (see end of article for image credit)
TV chefs pour wine into cooking pots all the time. But does alcohol improve the average dinner recipe? Is it a waste of good plonk or a secret ingredient that makes a good meat meal great?
By Ben Canaider Continue reading “Last Call: Cooking with booze” »
Last Call: Effen beer
by Suzan Ryan on Nov.16, 2009, under Reviews, Web Exclusives
THE Fine fellows at Effen beer kindly sent us a 6-pack of beer to review for Penthouse readers. “Another bloody beer”?, you may ask. Yes, another bloody beer. But while many other new beers seem to focus on clear, crisp and dry—so dry, that some leave you feeling like you’re drinking water—Effen lager tastes like beer should. Like the first beer you ever drank, stealing the icy, water-beaded bottle from the family fridge and secretly discovering the rich, foreign flavours of hops and malt. Effen lager tastes like a welcome return to form for Aussie beer.
The all-natural craft-brewed lager is without artificial flavour and colour and is brewed using only premium Australian and New Zealand hops.
And we’re not the only ones who think the beer is a top drop: Effen premium lager was voted People’s Choice for Best Lager at the Victorian Microbreweries Showcase, held at Federation Square last month. For comparison, the lager tastes somewhat similar to VB’s Raw brew.
If you’re keen to wet your whistle on a drop, you’re in luck—not only is the beer available in bottle-shops nationally and in New Zealand (log on to: www.effen.com.au for stockists or to purchase online), but Effen is also offering one lucky punter the chance to win a year’s supply of home-delivered lager!
To be in the running, log on to: www.effengreatbloke.com and enter before 1 December 2009.
Last Call: Queensland Pub Crawl
by admin on Oct.30, 2009, under Columns, The Magazine
The crowd at this year's pub crawl
Australian Penthouse joins the World’s Greatest Pub Crawl Continue reading “Last Call: Queensland Pub Crawl” »
Last Call… My Goodness, My Guinness!
by admin on Oct.15, 2009, under Columns, The Magazine
See bottom of story for pic credit
On the eve of Guinness’ 250th birthday, Garth Foster discovers the fascinating history of the legendary Irish ale… Continue reading “Last Call… My Goodness, My Guinness!” »
Last Call: How To Make An Esky
by admin on Aug.18, 2009, under Columns
Ben Canaider’s five easy steps to building your own esky… Continue reading “Last Call: How To Make An Esky” »
Last Call… Thinking Inside the Box
by admin on May.22, 2009, under Columns, The Magazine
Cask wine: the preserve of winos and uni students or the next big thing in quality plonk? Ben Canaider samples 75 casks (237 litres) in his unyielding quest for enlightenment… Continue reading “Last Call… Thinking Inside the Box” »
Last Call: Dessert Wines
by admin on May.05, 2009, under Columns, The Magazine
Dessert wine: ladies’ favourite or legitimate drink? Kate Hutchinson investigates…
Dessert wines are misunderstood and underrated. Often thought of as a wine reserved purely for the ladies; its overly sweet and nectar-like consistency undeserving of male attention.
In fact, dessert wine is not always extremely sweet and it can-and should-be enjoyed with meals other than dessert. Far from being the preferred tipple of snooty academics and ladies-who-lunch, this versatile and little-known variety of wine offers a diverse and interesting palate that will be welcomed in most men’s wine cellars.
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