In the world of wine there are so many questions that we all want to know but we don’t know where to turn, So I will endeavour to try to eliminate the facts from the myths, The truths from the lies and those curly questions that we all want to know but have no one to ask. I will start with the common points and open the comment section for further questions that I will answer.
What year should I choose for good wine?
Select vintages from years known for favorable weather in renowned regions: e.g., Bordeaux 2015, 2009, 2008, 2006 and if you can afford it 1982, Burgundy 2010, Napa Valley 2016.
As for the standout vintages in Australia, look for 2010 or 2012, particularly from regions like Barossa Valley, McLaren Vale, and Margaret River. That is for the more recent heroes, however and historically there are great years such as 1955, 1964, 1966,1971, 1976, 1980, 1983, 1986, 1990, 1991, 1996, 2000, 2004, 2006. But these are specific to Shiraz predominately to the South Australian region. If you take other areas such as the Hunter (NSW) or Margaret River (WA) this data changes dramatically. For me to spit all the data out I will take the whole FAQ, shoot me an email and I am happy to advise, be specific with your question
What causes a great vintage?
Weather, soil, the best quality harvested grapes, Balance of the season, any natural disasters, right down to the bottling process and how it is handled by the wine maker read more here
How do I find a good wine?
Explore wineries with high ratings from trusted wine critics, consult wine experts, visit local cellar doors and boutique wine shops that are reputable to start with, attend wine events and tastings, explore renowned wine regions.
Do the medals on the bottle mean anything?
Some say to look for prizes at wine competitions, it makes it better. I know people that only buy bottles with extra stickers on them and in some cases these are good and legitimate, but sometimes critics have their “preferred (or backend deals) wine brand’s” that they support so don’t trust those medals too much, the way I asses a medal is if the wine is 1/tasted blind, 2/ there is a panel of judges (ie Sydney international or SF international) these help to eliminate bias. I have personally been a judge for few magazines and even there there is variable factors but overall I had a good experience on the panel.
I see all these wine books, which person is better?
I have been privy to one critic and his book in particular that started my journey, then I was asked to help on the backend of another writers book and from that experience I realised one other Australian book writer bases the reviews on a “membership basis” to the wineries and also how long they have stayed members for in order to gain a 94+ point wine review, this is truly sad (I will not reveal the critic here) I am sure you can guess and if you feel brave email me. (I will let you know only if you are correct) That said a few key to stand by is to find a critics book, go buy their favoured gold medal wines or highest scoring wines, drink them and see if you like it, if so their palate is the same or similar to yours so their opinion works with yours. My pro tip is the Gold Book by Rob Geddes MW, he really knows his stuff.
What wine is good as a gift?
Consider a classic or sought-after wine, such as fine Champagne, Bordeaux, a well-rated vintage, or a premium wine set or subscription. On the local front consider gifting a premium Australian Shiraz, like a well-regarded Penfolds label, a Margaret River Cabernet, or a wine gift pack featuring different varietals.
Most expensive wine ever sold?
The most expensive wine ever sold was a bottle of Romanée-Conti 1945, sold for $558,000 at auction in 2018. Locally it is said that One of the priciest is a bottle of Penfolds Grange 1951, historically fetching prices around AUD $150,000 at auction. However Penfolds did create a 1 of 12 production of the 2004 Block 42 that sells as high as $250,000
Most expensive shiraz in Australia in current vintages?
Top contenders include Penfolds Grange and Henschke Hill of Grace, which are highly sought after in their current releases. However this is not necessarily the case, Chris Ringland makes a wine that is so rare it is never heard of and the opportunity to find these is so scarce
Cork or screw, Which is better?
This is the age old myth that one is better than the other, and in fact both have their pros and cons and I have written a little blurb on it here So I will sum this one up with a quote I was told by a German wine maker’s father (who was also a wine maker too) “Cork is an example of a closure that worked for many years, now there is screw, vinolok and even crown (for champagne bottles) New tech has its place but also changes the outcome”
Why are some wines more expensive than others even though its the same wine maker and vintage and varietal?
This one is very contraversial and comes down to a few key factors, from the way the wine is made, the quality of the grapes and how they are harvested (hand or machine) how damaged the skin of the grape is, the pressing process, the plot of vines and how many they have in it, there are so many little factors that make for bigger factors but in general it is the best quality parcels handled the most delicate way delivered in a high quality package (yes I am talking about the bottle)
Bottles, do they make a difference?
Yes, there is no 2 ways to say it here. If you look at a bottle that is cheaper in cost ie $2 wine vs a $200 wine you will see some things very different with close observation especially when the bottle is empty. For example the moulding seams on a cheaper bottle are very noticeable and this kind of bottle if dropped will break a lot easier than the more expensive one (both will break with the wrong drop may I add) due to the cheaper glass used, the punt on the base is sometimes not evident on cheaper bottles as the bottle is built to be used and not stored (yes that punt is not used to stick your thumb in and pour from it as I have seen so many times). Another thing is to look at the colour of the bottle, in reds the range is from light green to deep brown and this does make a difference to the UV light that the bottle could absorb inherently aging wines that are exposed to sunlight (which I do not recommend) quicker
Punt, what is it used for?
Even though we have been conditioned to believe you pour from it (aka Champagne) that is its least most useful purpose, even though it has its place. In the days of old winemakers used to use the punt over candle light to check the sediment levels to asses the wine and its bottle maturity without opening a single cork, you too can do this by getting a tea light candle and holding the bottle over it, but not for too long…. that said you can use a torch in the modern day. You will be surprised with what you see if you try it
How do I identify cheap bottles?
Sadly I have to say in most cases it is reflected by the bottle price, there is no way a wine maker would use a $2-10 bottle for a $2 wine, its simple business. Most cheaper bottles sub $10 are normally purchased, capped, capsuled filled and labeled for sub $1-5 (note that does not include labour or the likes). I have seen bottles in bulk be sold as little as 0.09 cents, but Bont let that put you off it is business and a consumable after all.
Are French wines the best in the world?
What an open can of worms this will cause, I have a very controversial approach here as I see what wonders the French have done for the wine world but on the same point their classification system is so old and fundamentally flawed, the top list is based on a very old classification and it is so hard for new wine makers to get on that list based on old world philosophies (and in my own personal option should be revisited) that have never changed. To answer the question its a yes and no answer, it really comes down to your own personal opinion, me I love a 20 year old Bordeaux or St. Emilion, but I have also consumed some amazing German, Italian, American, New Zealand, Australian, South African even Ukrainian wines, so my answer is yes and no.
If the wine is more expensive It has to be better?
Generally the answer is yes, but I was educated by a very wise man (who was a MW) and he told me there is a winner of a gold medal in most price points (then) $0-10, 11-20, 20-50, 50-100, 100-500, 500+ ( I am sure some 12 years later these price points will differ a little) and he said there is a $10 winner likewise there is a $ 100 winner and he proved it to me with a 2012 Mount Langhi Billi Billi Shiraz, to the point where I still have most of the case hidden away for future drinking, ironically the same bottle now in current vintage is $20.
Does a more expensive wine age better?
Generally yes, they are built for the purpose to be cellared, that said if you time it correct a good cheaper wine can be cellared to perfection if you have the correct data as to when to drink it.
How long do I cellar my wines?
Oh my that is a long question with so many variables, from the cellering temperature to the wine type and the maker of the wine, but in very broad terms, whites and Rose in colder temps (8°c-12°c) upto 8 or so years but in the case of Riesling, Chardonnay, even straight Semillion some can go as long as 20+ years, and in the case of reds (11°c-18°c) and again in general 6- 12 years, but I have seen Bordeaux and big Cabernets and old Shirazes as old as 60 years still drinking well and in perfect shape, even some Barolo’s upto 100 years old and still holding signs of youth.
Where can I get more info on all things wine?
Look no further, just email me I am happy to get those answers for you Email me here No question will be left unturned, If I don’t know I will find out somehow
