CityNews wine writer RICHARD CALVER ponders the question: why on earth are the effects of returning to normality after drinking far worse than what the body feels under the influence?
Richard Calver
Richard Calver walks, talks, thinks, drinks and writes passionately about wine, especially the wines of the Canberra region.
"In 2017 I visited Pennyweight Winery and I said to my friends that a visit would show them great views across the plains towards the southwest of Beechworth and give them an opportunity to taste some premium stuff," writes RICHARD CALVER.
Wine writer RICHARD CALVER reveals the opening line to a column he didn't write in November, when he attended the Latin American Cultural and Gastronomic Festival, Edition VII. The facts got in the way.
To be complacent means that you are pleased with yourself or your merits and advantages or the situation you are in: basically, being self-satisfied, writes wine columnist RICHARD CALVER.
"Drinking mostly Japanese beer and sake with food wasn’t a difficulty, but for lovers of red wine though, expect to have to warm your glass to let the wine reach room temperature," writes RICHARD CALVER, home from a holiday in Japan.
"Confirmation bias occurs when a writer consciously or unconsciously cherry picks evidence that supports what they already believe to be true," writes wine columnist RICHARD CALVER.
"The Collector fiano was perfect to drink on a hot day: crisp, textural and with an element of preserved lemon. It is not a low-alcohol wine with a nudge above 13 per cent alcohol by volume," writes wine columnist RICHARD CALVER.
"Maybe for our region, the increasing cost of land and the problems with issues of water supply will see a switch from growing grapes to more housing development," writes wine columnist RICHARD CALVER.
"I can remember tasting soave in a bar in Melbourne in the 1990s and noting that it should be avoided in the future. But this wine was a gem, especially given the price," writes wine columnist RICHARD CALVER.
"The 2021 Wandering Vines Pinotage is the wine that we drank to see in 2024. Its plush taste and the fact that it resonated with the wonderfully relaxing break in the Bay of Islands made it a very special wine," writes RICHARD CALVER.
"I don’t use an ice bucket for white wine even if offered at a restaurant. It’s interesting to see how wine changes in taste as it reaches a higher temperature, especially the amelioration of acid," writes wine columnist RICHARD CALVER.
"I’d never serve a sauvignon blanc with smoked fish. Rarely is this varietal 'sour' and often, especially if French, is not fruit forward," writes wine columnist RICHARD CALVER, who has a weakness for food flavoured by smoke.
