The other Burgundy
For winemaker Grant Taylor, Central Otago’s various sub-regions offer fascinating opportunities to produce complex and top class Pinot Noirs.
For winemaker Grant Taylor, Central Otago’s various sub-regions offer fascinating opportunities to produce complex and top class Pinot Noirs.
After being blown away by the taste of Orval—a beer produced in limited quantity from a Trappist brewery—in Belgium, hop fanatic Roland Utama was disappointed that he could not find the same elixir in Singapore.
By actively seeking out and planting a variety of indigenous grapes and balancing traditional winemaking with an open mind, Cesare Cecchi has taken his family’s wine estates into a new era in Tuscany.
With just ten seats in Proletariat, the latest craft beer bar in New York’s East Village, you’d have to arrive early to snare a bum spot and let beverage director, Chris Elford, take you through almost 30 different and unusual brews from around the world.
Noemia d’Amico, co-owner of Paolo and Noemia d’Amico winery, took a chance with Tuscia, a little known wine region in Italy, and has been reaping the harvest ever since.
By fusing a winemaking tradition with a hip image, Giorgio Polegato, president of Astoria winery, aims to broaden the appeal of prosecco enjoyment.
It seems like the wine region of Margaret River is sparing no expense to give its Barossa Valley and Hunter Valley neighbours a run for their money when it comes to fiestas.
Head down to La Cicala at Club Street, and Jim Thompson at Dempsey Hill for a wine dinner. Savour Portuguese wines such as Cape Roca Vinho Verde White and Monte Cascas Colheita Red Douro.
Lebanese winery Chateau Muscar may have been founded in 1930, but it can count on the country’s 6,000-year-old winemaking tradition to inspire and drive them to produce quality wines.