Confession, I’m generally not a Pinot fan, I find the flavour profiles too sour or dusty & too light bodied for my personal tastes. Earlier last month I had tried a Pinot from Tasmania Australia, I tried approaching the wine over a couple of nights, to allow the wine to open up and also to see if my palate changed. It was a no deal.

Tonight to celebrate international Pinot Noir day I decided to try another Pinot noir, this time from the Mornington Peninsula Region in Victoria Australia. Pinot grapes grown from various estates along the Peninsula and made into a wine by Paringa Estate. Translucent pale ruby colour, juicy cherry and strawberry fruits with hints of subtle herbs and floral scents. On the palate juicy succulent red fruits, red cherries, rich strawberries, reminds me of sucking on cherry and strawberry starburst lollies, silky, bold and bright acid, making my mouth water. Fine tannins with a long finish.

Definitely winning me back over to the pinot train, now I’m looking forward to making my homemade pizza to accompany, this very easy drinking wine.

Until next time, cheers

Jayde

To purchase

https://www.danmurphys.com.au/product/DM_901464/paringa-estate-pe-pinot-noir

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They say surprises come in small packages, and this surprise comes in a shape of a wine bottle. A couple of weeks ago I dared to join the “Mofo Wine Club“, a case of mixed wines selected by the VinoMofo team delivered to my door at regular intervals of my choosing.

This guy, was apart of this latest instalment delivered, a Shiraz from Penley Estate in the Coonawarra region in South Australia. Deep burgundy in colour. Plum and blackberry on the nose, a hint of something else I couldn’t quite distinguish at the time. The wine is full bodied, firm and bold, dark fruit flavours, light spice, minimal tannins and light acid. The more I allowed this wine to open up I was finally able to recognise the flavour building on the palate and nose – eucalyptus, which the Coonawarra region Cabernet Sauvignon is known to reflect, but here it is on display in this Shiraz.

I’ve yet to come across this flavour profile in a wine, at first I could not place my finger on it and then as the subtle eucalyptus taste developed I learnt to truely enjoy it. This wine would be a great wine to pair with food or a hard cheese.

Definitely worth a try if you can get your hands on it. Click on the link below to check out VinoMofo website.

Until next time, cheers

Jayde

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From the Rhône Valley France. Vintage 2014

Medium intensity, rich ruby red in colour. Huge floral aromas on the nose along with red fruit. The wine has earthy & mushroom undertones and slight hints of chocolate. Light mouth feel as you sip, full of fruit, strawberries and cherry. Light to no tannin, the medium acidity compliments the mild earthy after taste.

Amazing with goats cheese or a smoked cheddar, cherry tomatoes, pepperoni on pane di casa or with quince paste.

Super friendly and appreciable. If your new to red wines or want something easy drinking, able to sit on or drink with a meal or snack, this wine is for you. Recommended to me by my local wine guy at Dan Murphy’s, very much appreciated.

80% Grenache 20% Syrah

14% alcohol

Until next time, cheers,

Jayde

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To Purchase

https://www.danmurphys.com.au/product/DM_571026/guillaume-gonnet-le-virtuose-lirac

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Last Saturday night, my best friend and I were long over due for a catch up. We popped down to our local Mexican restaurant, Taco Bill, the restaurant allows BYO wine and I brought a bottle of Peter Yealands Sauvignon Blanc to go with our Mexican fare.

The wine was from the famous Sauvignon Blanc region of Marlborough New Zealand. Showing the classic Sav traits of pale yellow in colour, citrus blossom and guava aromas on the nose, followed by a crisp, medium acid, fruity, guava and light citrus flavours on the palate. What was surprising was the lingering zesty fresh mineral elements of this wine, so light and delicious. This mineral character is a result of the vineyards’ proximity to the coastline.

We had paired the wine with nachos, quesadillas and fajitas. The mild heat of the salsa made the fruity notes of the wine stand out, unfortunately the wine didn’t pair as well with the smokiness of the fajitas.

This wine would most certainly be a summer classic, sitting outside, soaking up the sun on an warm summer afternoon, the zesty and tanginess of the wine would be super refreshing and would suit a bold vintage tasty cheese or a creamy blue cheese. I’m looking forward to trying this wine again.

Enjoy responsibly, until next time,

Cheers,

Jayde

Follow us on Facebook // Instagram @corkandbottlewas

To purchase from Dan Murphy’s

https://www.danmurphys.com.au/product/DM_917453/peter-yealands-sauvignon-blanc

Peter Yealands Sauvignon Blanc

https://www.yealands.co.nz/our-wines/peter-yealands/wines/peter-yealands-sauvignon-blanc

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As I swirled the burgundy liquid around the glass, sinking my nose into the rich aromas of blackcurrant and subtle oaky textures, then taking a sip to allow the mild tannins of the wine to wash all over my mouth, while I was enjoying this sensory overload, my partner had been watching me. In awe? With jealousy? I had plenty of wine to share. No, that wasn’t why he had been watching me, mostly because I looked like an idiot who had no clue as to what they’re doing, hey I’m learning too. His response was “wine is confusing”. Instantly I shriek, “No, it’s not!” But on second thought, I guess wine can be confusing.

Now I’ve been a wine drinker for some time and have been to my fair share of wine tastings at numerous wineries in multiple states, but again I’m no expert, though I do know the difference between a Pinot noir and a Pinot Gris. To a non wine drinker, like my partner, for him it seems like a massive “why wine? I don’t get it?”. This can be a common feeling for non wine drinkers or people who have just started to explore the world of wine, for example; a person is at a restaurant and would like to have a bottle of wine with their meal, the person scans the list of wines that are on offer, recognise nothing that their local liquor store doesn’t sell in the ‘bulk buy 3 for $28’ sale, which they usually would buy with a grocery shop. The person then decides on a Shiraz, as they’ve tried that in the past. The person is conflicted with the entire red with red meat and white with white meat theory, when ordering chicken. What will the waiter think? I don’t know what I’m doing? Do I have to have do that swirl and sip thing while the waiter watches me? Then say the wine is delicious but I actually don’t like it?

Wine is confusing. That exact scenario has happened to me, both as a patron and as a waiter, it’s awkward and can be embarrassing. But it doesn’t have to be.

From the research that I have been conducting since starting this blog, reading other wine writers work, books, & listening to podcasts, they all say the same thing, this concept of what you ‘should be doing’ or ‘how’ to drink wine, unless your an expert, they all agree, there is absolutely no right or wrong way to drink wine, you just drink and savour the wine and the moment; sharing a bottle with friends at a dinner party dinner, on a date night out on the town, or taking pleasure with a glass of wine after a long day on the couch, watching your favourite tv show. Just enjoy. That particular wine variety may not be your favourite, but this is where you get to experiment and expand your horizons and try something new. Ask the waiter what they recommend, buy a different variety next time at a bottle-o or get inspiration after reading this blog. The more you try, the more likely you will find what suits your taste.

So with that in mind this week at my local Dan Murphy’s I was on a mission, I wanted to compare two Shiraz varieties from different Australian regions, Heathcote Victoria and Barossa South Australia. To start expanding my taste memory of the same variety of grape but from different regions, and I think I’ve achieved this.

The pair have the standard scent of dark fruit and spice which a Shiraz generally has, they both have a medium bodied mouth feel and tannins present, one more prevalent then the other, with a dry finish on each. Both very reasonably priced under $24.

The Heathcote De Bortoli Deen Vat 8 Shiraz, I’ve actually had the pleasure of drinking before and am fond of. Even today the dark fruit flavours and light spice, I could easily sit and finish the bottle, very enjoyable. I personally wouldn’t match with food, I suppose I appreciate the higher tannin mouth feel and it would taste more like a meal on it’s own.

The Cat Amongst the Pigeons Fat Cat Shiraz, even bolder and a wider fruitier flavour at the front of the mouth, with luxurious plum and black berry flavours really shining, less tannin at the back of the mouth but would really pair well with an equally bold meaty meal, enriching the deepness of the fruit.

These wines have been professionally reviewed, rewarded and both claimed to be representative from where they are from. As cliche as it may sound the Barossa feels “warmer” compared to the Heathcote, located further south and from a cooler climate. The Fat Cat Shiraz is also described as the “ultimate Barossa Shiraz”, reflecting typical Barossa styled Shiraz traits.

I love a big Shiraz, and while looking like the ‘idiot’ and confusing my partner further more, I asked would he like to try some? I was interested in a non wine drinkers option. Was it fair of me to get my partner to try a bold Shiraz for his introduction to the world of wine? I figured he generally fancies a rich steak and that the Shiraz would be fair game. This was my mistake. Just a sip was all he had to take.

Let’s just say wine is still confusing and still not to my partners liking. Or maybe he just needs to keep trying?

To purchase the wines from Dan Murphy’s;

Cat Amongst The Pigeons Fat Cat Shiraz

https://www.danmurphys.com.au/product/DM_828268/cat-amongst-the-pigeons-fat-cat-shiraz

De Bortoli Deen Vat 8 Shiraz

https://www.danmurphys.com.au/product/DM_828268/cat-amongst-the-pigeons-fat-cat-shiraz

Enjoy responsibly, until next time,

Cheers,

Jayde

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It is a Friday night in the middle of the month of June, currently 11 degrees Celsius and the long working week is finally over. Well it wasn’t really a long working week here in Melbourne, due to Monday’s Queens Birthday Public holiday, but I’ve made it through and now it is finally time to cosy up on the couch, under a fluffy blanket, with a glass of red in my hand.

Now the only decision left to make is, ‘what is for dinner?’ Not that I don’t know, l’ve been thinking about it all week, but how much can I control myself from eating? A dinner size? Back in March I went to a cheese festival and had purchased a waxed covered smoked cheddar, ‘Beechwood’ by Snowdonia Cheese Company. My goodness every time I’ve opened the fridge over the past few weeks, the cheese has been sitting on the top shelf starring back at me. Finally tonight is the night I get to devour it accompanied with some salami, and of course a glass of red.

My sister Shae’s birthday had past earlier in the year, she had been putting her heart and soul into being an amazing bridesmaid for a couple of her best friends, so I got in contact with a lady babe from her friendship group, with the idea of her surprising my sister by rocking up to Fromage a Trois Cheese Festival held at the Werribee Mansion and we can enjoy a day with some wine and cheese. Shae’s girlfriend got on board and to see the reaction on Shae’s face was priceless, when she got the surprise – I knew we were going to be in for a great day.

Three girls spread across a picnic rug under a shady tree in the autumn sun, a cheese board from Milk the Cow and a glass of bubbles or rosé, it was so nice to unwind. Throughout the day we attended wine and cheese tastings from over 30 vendors. We also got to attend a wine and cheese pairing masterclass, from the cheese merchant Harper & Blohm and a winery that the girls and I had visited earlier, Blue Pyrenees Estate.

I’m not going to lie, it was a warmer day and we were looking to eat cheese paired with wine, so typically for us, this would be a white wine. Out of the featured wineries from the Victorian Pyrenees Wine region, the ‘usual suspect’ white wines such a Sauvignon Blanc, a Sparkling or a Pinot Gris for example, were not available or what we did taste were not the “citrusy” white wines, such as a New Zealand Sauvignon Blanc that we were craving. The Pyrenees area is known predominantly for their Red wines. Not to say we don’t like reds, we do but wasn’t what we were craving at the time.

After the very informative masterclass, the ladies and I had to ‘eat our cheese’ – excuse the pun – because the wines that were paired, were all the wines that we HAD NOT tried earlier in the day and were A.M.A.Z.I.N.G! To the very point that we run over to the Blue Pyrenees Estate tent, brought bottles of various wines between us and signed up to their wine club. Our first wine club! And since then I’ve also gone to Dan Murphy’s Liquor Merchants here in Australia and purchased numerous bottles, as I’m way to impatient to await the arrival of our first wine club delivery.

Fast forward until June and we received our first wine club delivery. Now I’m not going to ruin the surprise of what we received, as all will be revealed eventually. But now a wine I would like to feature and discuss, is the Blue Pyrenees Estate Cabernet Sauvignon.

Shock horror, normally I am not a Cab Sav fan, I usually find them way too gritty and stoutly for my own personal tastes, but this was a wine that I had tried later in the afternoon at the tasting and found it to be a smooth, rich red and easy on my palate.

Now on this cold, clear, wintery Friday evening I’m enjoying a glass of the Blue Pyrenees Estate medium bodied Cabernet Sauvignon. A 2016 vintage, the tasting notes suggest “Fragrant blackberry fruits, varietal leafy notes plus toasty cedar oak aromas. Ripe blackcurrant fruit flavours complimented by choc-mint, undergrowth & cedar oak.” I’m currently pairing this delicious elegant wine with a mild salami, the mouth watering smoked ‘beechwood’, cheddar and quince paste on water crackers, mixing combinations with sips of wine in between permitting the tannins to suck the moisture out of my mouth then allowing the smokiness of the cheese to linger on my tongue. The ripeness of the quince paste also enhancing the smokiness of the cheddar and then another wash of the rich warm red to overwhelm the senses, then repeating.

The link to find out more about Blue Pyrenees Estate

https://www.bluepyrenees.com.au/

As mentioned the Cab Sav can also be found at Dan Murphy’s link below

https://www.danmurphys.com.au/product/DM_143225/blue-pyrenees-cabernet-sauvignon

Have a great weekend, enjoy responsibly great wine! Until next time,

Cheers

Jayde

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Hello, welcome to Cork & Bottle Wine Appreciation Society, a blog dedicated to the love of wine, along with a fondness of cheese, great food and exploring amazing places.

I have wanted to start a blog for the longest time, ideas that I have fancied, I thought about and lost interest in pretty quick, so they never stuck or come into fruition. Last weekend I had hosted a Mexican fiesta dinner party to celebrate my birthday, months leading up to the event I had dedicated much of my free time to researching ideas, pictures, themes, styling, arrangements, along with recipes for food and drinks. And I loved it, as I have done for previous themed parties, going overboard and being “extra” you could say is my thing.

Now with no planning for any events in the future, I have found that I’ve been sitting in bed at night just scrolling through my socials aimlessly, with no intention or purpose.

So it’s time to finally commit myself to a hobby and honestly, it’s nothing extraordinarily different to what I would be doing on a weekly basis anyway, but now just writing about it – a blog about the various Wines I enjoy trying or collecting, along with food reviews, cheese/ wine pairings and places that I get to explore with friends.

I’m super passionate about all things wine, trying different varietals, learning new ways to drink wine, the science behind winemaking, the experience of cheese & food matching with wine and the flavour combinations that can be created – the list goes on and I’m forever learning. I’m no sommelier, but I will be blogging my encounters & reviews of wines, food/cheese pairings, venues & winery adventures. And that’s basically it for now.

Join the Wine Appreciation Society and follow on socials, until next time 🍷

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