"Consumers in established wine markets worldwide are buying wine less often but spending more per bottle, with Australia also following this trend," writes wine columnist RICHARD CALVER.
Richard Calver
Richard Calver walks, talks, thinks, drinks and writes passionately about wine, especially the wines of the Canberra region.
Wine writer RICHARD CALVER says it took a day for a Barossa shiraz to come into its own.
"The cost for the wine industry to implement freshwater farm plans will be between $4.03 million and $20.13 million, which is a cost burden that can only add to the retail price of NZ wine," writes wine columnist RICHARD CALVER.
"The venue decided to pour all the wines on a buffet, then hand them out by the glass with waiters clutching the glasses and placing them in front of the patrons in an increasingly awkward procession.," writes wine writer RICHARD CALVER.
Wine writer RICHARD CALVER is coaxed from under the doona with the promise of a special museum wine at Clonakilla.
"It’s worthwhile shelling out $70 for a bottle of this wine because it stands as a complex and well-balanced expression of cabernet sauvignon," says wine writer RICHARD CALVER. But what makes it so special?
Wine writer RICHARD CALVER expected to start his evening at the top of the cabernet sauvignon range, but ended up somewhere quite different.
The best of wines turns out to be the worst of wines. Wine writer RICHARD CALVER tells the story...
“My focus is working with good people throughout the whole process,” cool-climate winemaker Hamish Young tells wine columnist RICHARD CALVER.
Wine columnist RICHARD CALVER muses about the downsides of drinking alone...
"I find the bias against chardonnay puzzling given that some of the highest-quality French Chablis wines are one hundred per cent chardonnay," writes wine columnist RICHARD CALVER.
"Every now and then we go just a little bit further than the two recommended glasses of wine a day. But, of course, that’s about living life and sometimes reaching for as much pleasure as we can grab," writes wine columnist RICHARD CALVER.
