Australia is best known for shiraz, the funny name for syrah from Down Under. It so dominates the landscape that it is impossible to say there is one typical type of Australian shiraz.
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While making mushroom risotto the other night, I ran out of cooking wine. What to do when the guests are a half-hour away? I asked my better half to dip into the white wine box, grab a bottle and pour a glass for me without telling me what it was, as I always taste my samples blind (whether or not they end up in risotto).
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While we’re gearing up for summer, our friends Down Under are welcoming the first harvest of the new decade. Once the grapes are picked and fermentation is under way, the winemakers slow down and, with the winter rains arriving, drink their prized shiraz with abandon. At least this is the romantic picture I would like to paint. Perhaps they are slogging down Foster’s or, preferably, Coopers.
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