ZINIO logo
EXPLOREMY LIBRARY
Food & Wine
Winestate Magazine

Winestate Magazine

October 2020

Launched in 1978, Winestate is one of the world’s longest running wine magazines, featuring over 140 pages on all things vinous from around the globe. Winestate tastes and rates over 10,000 wines a year, making Winestate the leading authority on Australian and New Zealand wines.

Read More
Country:
Australia
Language:
English
Publisher:
Winestate Magazine
Frequency:
Bimonthly
BUY ISSUE
$8.72(Incl. tax)
SUBSCRIBE
$61.05(Incl. tax)
7 Issues

in this issue

3 min.
this is a covid-free editorial

I think there are enough experts and words on the matter that I don’t need to add to it. Let’s instead focus on the joys of drinking a fine wine or at least a reasonable one. And as I have said many times we are truly blessed with the overall quality and consistency of Australian and New Zealand wines that are unmatched around the world at any price level. We have to confess we did lash out with some yardstick Bordeaux First Growth wines that come in at over the $1,000 level for your reading enjoyment. Even here it could be argued that these green raspy acid wines are an acquired taste. The argument is that they will improve with age. The problem is that we are tasting them now. In…

9 min.
briefs

NEW VICTORIAN VITICULTURE AWARD PEAK regional industry body Mornington Peninsula Wine has announced the launch of a new viticultural award which will biennially acknowledge the work of exceptional viticulturists and their commitment to environmental excellence. The award is named in recognition of principal research scientist in vine physiology and ampelography Dr Alan Antcliff, AM, whose work was pivotal to the development of the Australian wine industry. Recognising leading viticultural practices in the region, founders of the wine industry on the Mornington Peninsula, Sarah and Bails Myer are the benefactors behind the biennial award with a perpetual trophy and $5,000 travel grant to support the winner’s pursuit in research and development of practices in viticulture. Applicants will be judged by a well-qualified panel of viticultural experts; Mark Walpole, Dr Mary Retallack and John Whiting, with…

5 min.
nz briefs

POSSIBLE WORKER SHORTAGES FOR COMING HARVEST THE exceptional 2020 harvest was certainly one silver lining to the covid-19 clouds, but producers now have their attention focused on potential worker shortages in the coming harvest. The industry relies upon the Recognised Seasonal Employer (RSE) scheme, in which workers throughout the Pacific are employed for viticulture and wider horticulture work; in Marlborough, around 75% of pruning and development work is carried out by RSE workers. Whilst many workers were in the country for the 2020 harvest, a large number went home and are unable to return. The Ministry of Social Development funded up to 200 local Covid-19 affected jobseekers to retrain for Marlborough winter vineyard work, with Wine Marlborough confirming around 40 workers were employed via the scheme. Rising domestic unemployment may help…

5 min.
time to think provencal pink

THERE’S something about Provence rosé that has caught the imagination of consumers, celebrities and commercial companies alike. Is there a Provence pink lifestyle? Is it a millennial zeitgeist moment? There is certainly a Provence rosé style which is often regarded as a benchmark style for still rosé wine: Liz Gabay MW, rosé and Provence expert, said they have “southern French ripe fruit, very pale colour, a neutrality often described as delicacy, and good fresh mineral acidity”. Almost regardless of flavour, paleness of pink has become a defining marketing asset, and Provence rosé has long been pale. The wines are dry. Provence is in the Mediterranean south of France, stretching 200 km east to west, from the eastern Carmargue around Marseille, to a little bit west of Nice. Vineyard area within this…

5 min.
anything but marginal

MAKING a traditional method sparkling wine is a complicated production process. Not only do the grapes need to be carefully grown in a particular cool climate and picked by hand, but the yeast chosen for the prise de mousse or second fermentation needs to be a certain type. It requires specialist equipment as well as a lengthy ageing process. Overall, it is time consuming and a costly process that pushes up the final selling price of the wine. As Patrick Forbes said, in his 1967 seminal book entitled Champagne: The wine, the land and the people the process shows the “exceptional extent to which it enables man to manipulate grape-juice”. Australia has been making sparkling shiraz since the 1880’s and it has been Victoria leading the way at Great Western with…

5 min.
new digs - a pick of the best getaways

WORLD class has become one of the most over-used labels. But many times, the description is true. Over the past few years, a string of new hotels, resorts and lodges have opened up in the major states and many offer access to incredible locations. Here are a few of the most interesting for those who love the raw spectacle of a big country. If you’ve ever fancied the life of a land baron, Mount Mulligan Lodge is custom-made for indulging your dreams. Located on a 28,000-hectare cattle station 160 kilometres west of Cairns, men once rushed to this rugged slice of Far North Queensland for gold. Today’s “treasure” is a direct view of Mount Mulligan, which centres a huge escarpment stretching for nearly 20 kilometres. Only four pavilions accommodate 16 guests…