The definitive guide to Australian Wines
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This month, the Halliday team showcases cabernet sauvignon with all-new tasting notes, winemaker profiles, a virtural tasting and exclusive video content.
Issue #28 delves into the art and soul of cellaring, as well as showing you how to nail the basics of wine storage. There's also cabernet, Coonawarra, and an Italian feast with wine.
Meet the Australian winemakers who have embraced their wanderlust and are now crafting exceptional wines in Europe, the US and South America.
Allan Myers is the owner of regional Victoria’s famed Royal Mail Hotel, which boasts the largest collection of Burgundy and Bordeaux wines in the Southern Hemisphere. A red wine fan with a penchant for French, he also supports Victoria’s greats and those from across the Strait.
Merlot plays a great supporting role in many blends, but it's often undervalued on its own. It flies under the radar on bottle shop shelves and it’s a shame, because this easy-drinking red is a top player at the dining table.
Chef Paul Wilson shares authentic Mexican recipes from his Cantina cookbook, including punchy starters and flavour-packed mains that’ll go down a treat at your next dinner party.
Nebbiolo made to look easy, enough to cause the majority of Australian makers to grind their teeth in frustration. It has unusually good colour, and all the perfumed rose petal, violet and dark cherry aromas you are meant to see on the bouquet.
02 May 2016
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Start planning your next winery tour with our new winery section and new look winery pages
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Wines considered to offer special value for money.