We are proud to present the 2011 Vintage Sparkling, grown and made here in Nicholson, East Gippsland, using the traditional ‘hands-on’, ‘Méthode Champenoise’. This time we have raised our output to 60 dozen bottles. There are many ways to make ‘Sparkling
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Second Feast on East Direct Dinner “Rudder and Fin” restaurant in Lakes Entrance on 21/11/15 Address by Ken Eckersley of Nicholson River Winery It is something we often talk about at FOED and aspire to, but what is it really?
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I hope you noticed that you were given a white wine glass of Sparkling Wine and not a flute! In the Champagne region flutes are regarded as suitable for cheap bubbly as they accentuate the bubbles, but quality Champagne has
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The side of the truck said – “Feel the taste of Munchies”. This is quite right, and it could also have said “Smell the taste of Munchies”, because taste, whether food or wine, has these two sensory aspects. This will
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Wine was regarded in Ancient Greece as a gift from the Gods, one of life’s great pleasures. The exciting world of wine can be opened to you too, if you know a few of the basics.Firstly, wine is a beverage
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It seems to me that wine style and wine quality are often confused, not only in the minds of wine consumers but more importantly in those of wine judges. The added complication is that ‘style’ is related to ‘fashion’. When
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In recent years much has been happening to wine in Australia. There are new varieties and new grape growing areas, such as in Southern and Eastern Victoria. They are often different from mainstream Australian styles and have features and qualities
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Food is meant to sustain us – “what we eat today walks and talks tomorrow”, and, as a bonus, can be a pleasurable sensory experience. Our body evolved so that the need to eat was hardwired into the senses, and
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