In 2014 the Clare Valley-based Taylors company commissioned a survey that concluded Australians were drinking their red wines too warm and white and sparkling wines too cold. In response Taylors sought to take the guesswork out of knowing a wine's temperature and when it was right to serve. The answer was to put back-label thermo-chromatic ink sensors that go green when a white or sparkling wine is right to pour and turn fuchsia on red wines. Today's two Estate Label wines have the sensors and this Clare-Adelaide Hills blend is straw-hued and has tropical fruit salad scents and crisp gooseberry front-palate flavour. The middle palate shows nashi pear, spice, basil and slate characters and a finish of flinty acid. Drink now with antipasto.
The Taylors survey estimated that 21% of whites were served straight out of the fridge, masking flavours and aromas and making acid elements pronounced. For reds the Australian practice of serving at room temperature originated from French dining rooms that were closer to a chilly 14- to 16-degrees. By contrast the 22- to 24-degrees of an average Aussie home, particularly in summer, had negative impacts on the flavour of our reds. This two-region blend is green-tinted lemon and has orange blossom scents and fresh white peach front-palate flavour. The middle shows kiwifruit, melon, almond and cashew oak and the finish steely acid. At the Taylors Road, Auburn, winery, taylorswines.com.au and bottle shops. Try with tapas and cellar two years.
This spirit has captured headlines because one of its most famous supporters and part-owner is actor Ryan Reynolds. Cheers to him. There's a lot to like about this gin - it has a major point of difference in its favour: you can drink it on its own, preferably (for me) on the rocks. Yes, it's so mellow it doesn't need tonic or any other mixer. It still has a kick (at 42%), and plenty of flavour (Cardamom, coriander, French lavender, anise seed, sarsaparilla juniper, and two variations of orange peel). Aviation is considered part of a new style of American gin, that, according to the PR, "lets the citrus do all the talking while juniper takes a backseat". It is smooth, and, yes, kind of sophisticated. And comes in a great bottle, too.
Alcoholic seltzers, or hard seltzers, continue to make waves in Australia after landing in our bottle shops a couple of years ago. Island Fever is among a number of brands to take advantage of the growing trend, serving up four flavours of alcoholic sparkling water: lemon, passionfruit, summer berry and mango. Seltzers are popular for good reason, they're easy to drink and typically not sickly sweet like the alcopops of years gone by. The pick of the bunch in the Island Fever range is lemon, offering the perfect hit of zingy citrus you crave on a hot summer day. Each of the Island Fever flavours come in packs of four or you can pick up a 12 pack of mixed flavours for $50 for the ultimate picnic crowd pleaser.
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