Canberra likes a drink, we all know that. As 2019 comes to a close we ask some of the experts to reflect on the year and tell us what they're drinking over summer.
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Sarah McDougall, Lake George Winery
The 2019 season was a good one with hot weather and rain right when we needed it. This year was interesting as for the first time in a long time both white and red grapes were ripening at the same time.
In the Canberra District we saw an increase in visitation coming from all corners of Australia and wine sales therefore increased. More local businesses are seeking out local wine, and lots of it. It's great to see our region going from strength to strength in producing great food and wine. We also saw a few more vineyards joining the industry and an increase in different wine styles being produced, like the Fiano.
In 2020, we need rain, but not too much, just evenly spread across January and February, and another dry finish with a few summer showers during picking would be great.
What are you drinking over summer?
We are drinking Sapling Yards' Four Pinots, it's such a good Summer barbeque wine. We're also drinking Lerida Estate's new Rose, and of course Sholto's multi award winning shiraz.
Christina DeLay, Altina Drinks
We have definitely seen consumers, venues and businesses start to pick up on the alcohol free trend. There's been an overwhelming demand for our delicious cocktails from as people discover that alcohol free drinks can be flavour driven, low sugar and interesting. Our pop-up bar services and bottles have been super popular at gala dinners and events as caterers and venues start to see the demand for premium alcohol free alternatives increasing.
It's been great to see the craft beverage industry strengthen here in Canberra, with venues showcasing so many great local products. We'd like to continue to see momentum in the alcohol-free space with venues and event organisers. Our dream is that if you go out socialising in Canberra, you know there will be a sophisticated, delicious alcohol free experience on the menu or at the bar.
What are you drinking over summer?
Definitely our delicious sparkling cocktail La Vie en Rose, featuring organic pink rose, hibiscus and orange splashed over ice. Perfectly refreshing.
Wade Hurley, Capital Brewing Co
Hazy IPAs started taking off last year and haven't lost any momentum. Brewers are really pushing the boundaries in the IPA world this year and beer drinkers are loving it. Hang Loose Juice which is a hazy IPA that we add blood orange juice has been a big hit on tap so we released it in cans this year. It went over really well so we've canned it a few times now. I think hazy IPAs, fruited IPAs, sour IPAs, and any other twist on an IPA have been on trend this year.
It's always great to see Canberra do well in the AIBA and Indie craft beer awards. We took home quite a few medals this year and so did our mates down the road at BentSpoke.
In 2020 I'd like to see more independent craft breweries start up next year. There is still plenty of room for start ups around Australia and the more breweries that pop up means more fun beers for us to drink.
What are you drinking over summer?
You can usually find me at the end of the bar after a shift enjoying a Crispy Boi Pilsner. It's a brewer favourite at our tasting room and it goes down a treat on a hot summer's day.
Benn Ratanakosol, Morks Restaurant
The most significant trend in 2019 is tantamount with the zeitgeist of this decade - sustainable, responsible, and mindful practices that don't burden the planet or future generations. Growers that focus on biodynamic and organic vineyards are becoming more popular, and some don't even irrigate, relying on rain and natural drainage to preserve their livelihood. I disagree with the argument that you need a biodynamic and organic vineyard to do the best for the environment, but there is no denying that these producers seem to have the best fruit. It must come down to genuine care and love for nurturing for the land.
At Morks, we're falling in love with the idea of getting the most out of every single ingredient we use. The earth has painstakingly and lovingly put all this energy into producing the most beautiful fruit despite all the shit we do to it, so we zest limes before juicing them, and use the spent shells to infuse with spirits and syrups. It's not much, we've got lots to learn.
I'm extremely proud of the hospitality industry in Canberra. We look to each other with respect and admiration; as friends, not competitors. We stand up for the right things outside of the industry as well - open minded views about equal rights, immigration, and opportunity. The industry has a collective mindset that without each other, we cannot grow. So rather than becoming worried when more restaurants open up as competition, we give Sydney and Melbourne a wink and get back on the tools.
What are you drinking over summer?
A lot. I've just ordered half a dozen Clonakilla Shiraz Viognier, two dozen Vinden Headcase '87 block single barrel Chardonnay (get your hands on this if you can, there isn't much and it's amazing), a bottle of Artenom 1146 Anejo tequila, and I'll probably dip into some of that phenomenal Ravensworth 2015 Riesling that I've locked away, to see how it's travelling. Drink responsibly.
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