When things in your life seem almost too much to handle, when 24 hours in a
day are not enough, remember the mayonnaise jar and the 2 glasses of wine.

One of the students raised her hand and inquired what the wine represented.
The professor smiled. “I’m glad you asked. It just goes to show you that no
matter how full your life may seem, there’s always room for a couple of
glasses of wine with a friend.”

22/01/09
Pinot noir, shiraz and cabernet sauvignon have been the key players in the red wine game for some time. Yet more than ever, the alternate players that are hitting the field are proving to be appealing substitutes that can make their mark and position themselves on the frontline.
In the last blog entry, I discussed a few of the reasons for the emergence of these wine styles. When it comes to red wine, the impact of climate, perhaps, plays the most significant role as the drought and lack of water take its toll. Global warming?

Many of the red wine alternative varieties tend to handle heat and drought well. Take tempranillo as a great example. Its spiritual home is Spain — pretty warm there right? Tempranillo has managed to adapt to the Australian climate relatively well and is now producing some exciting results.

The Alternative Variety Wine Show is a great indicator of the types of new grapes being sent into the marketplace. For example, the number of tempranillo entries has virtually doubled in the past couple of years. Have you been drinking any?

There are a host of different red wines now available, so seek them out. They offer some great drinking.

Grenache
I know grenache has been around for donkeys, but I encourage you to take another look, and especially the range from McLaren Vale. We are now seeing better-made, ripe, easily accessible wines for the everyday, and sometimes serious drinking occasions, as well. Drink more grenache!
Pick of the bunch would be the Marienberg Reserve Grenache.

Tempranillo
In the medium- to full-bodied spectrum with loads of good ripe fruit and a great lick of tannin. This is big, red-meat-barbecue territory and an easy step from shiraz.

Barbera
Italian varietals, both red and white, are playing an important role in Australia. Planting of this variety is on the increase thanks to super-approachable red and dark fruit characters backed by refreshing acidity, making it a versatile food wine (or good on its own). Medium-bodied.

Sangiovese
This Tuscan work horse has had limited success, thus far. With new clones now readily available, however, you’ll begin to see great improvements of this savoury, downright drinkable grape. Cherry fruited, firm but fair tannins, it may be confronting at first but give it time. Sangiovese is sometimes good with a little dollop of another variety to make it more approachable.

Primitivo
Primitivo, zinfandel, call it what you like. This name though, refers to the more immediate drinking style of Puglia (the heel of Italy’s boot). Ripe fruited, pushing alcohol levels; this wine certainly isn’t light-bodied but will still appeal.

YOUR SAY: What are your favourite reds? Click on the comments tab and leave a reply