The future of Australian wine is shiraz (if we don't do something about climate change). Plus other stories you may have missed this week.
The rising heat is roasting our reds and pushing the alcohol content higher. So is adding water to wine -- currently banned -- the answer? Wine writer Philip White makes the case at In Daily.
The new Penfolds Grange wine has been given a "perfect" rating by a prominent critic. But as you won't get much change out of $800 for it, Crikey intern Sasha Petrova wonders: how do you put a price on taste?
A Donna Hay-inspired three-cheese pasta (OK, maybe four) washed down with a Amherst Pyrenees Dunn’s Paddock Shiraz 2009 -- just one of Michael Vaughan's wine highlights from the past week.
Christmas has lobbed early. The Oomoo Sparkling Shiraz was decidedly festive -- even with a Middle Eastern lamb tart as accompaniment.
A night in with some big, fat Canadian scallops and an Ashcroft 2009 Chardonnay from Margaret River offered the perfect company after a dinner date gone wrong.
It’s hard to stress enough the importance of spring, of getting some edible stuff into the garden and the subsequent joy of harvesting.
His doctor might not approve, but Michael Vaughan spent a weekend wining and dining on some of Australia's best. His weekly adventures with wine and the good life continue ...
In the first of a series on wine and general good living, our resident wise head (and Crikey subeditor) Michael Vaughan finds a cleanskin he likes. And at 15 bucks a bottle it's great value.