Author Archives: Mark

I am a lucky man. Blessed in many ways.  This is a something I cannot help but feel when surrounded by family and/or good friends, while drinking great wines together over a nice meal.  And luckily for me, many of … Continue reading

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Amarone della Valpolicella is a most unique wine style.  Valpolicella is in Northern Italy, in the Veneto region near Venice.  The key grape varieties used in Amarone are Corvina, Rondinella, and Molinara, with grapes being air-died after picking (traditionally on straw mats, but … Continue reading

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I may have made this suggestion before, but it merits repeating.  When it comes to using truffles, keep it simple.  I find truffles come to life shaved over fairly plain pasta (eg with just a butter sauce and cheese), braised … Continue reading

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Our wine group recently enjoyed a private and very enjoyable tasting of back-vintages at Lakes Folly in the Hunter Valley.  Our group provided most of the wines, while Lakes Folly provided the venue (their fermentation room), a few more recent … Continue reading

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My wife and I shared a beautiful lunch at Margan in the Hunter Valley. Beautiful in a number of ways – my company of course, plus the food and the scenery. We enjoyed an outdoor table – right out on … Continue reading

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I love the wines of Soldera.  For me they are exceptional*.  While most Brunello is dense and tannic and brooding, the wines of Soldera are beautiful and pretty.  But they are also dense and tannic and brooding. * Exceptional is … Continue reading

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The wine is the Sassicaia 1985, a cabernet sauvignon from Tuscany.  The Sassicaia is one of Italy’s finest Bordeaux inspired wines and a favourite of my wife and mine.  The 1985 vintage is universally heralded as a great wine and arguably an … Continue reading

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Yes, those wonderfully fragrant little underground fungi are back on the menu.  It’s probably my favourite thing about winter: the arrival of the Australian truffle season. What’s great now is that Australian truffles are readily available to the consumer directly and … Continue reading

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My friend recently sent me an email about a Gaja Masterclass that was coming up.  No time to check the calendar - a few clicks later I was booked in. Gaia Gaja hosted this masterclass.  She is the eldest daughter of … Continue reading

Posted in Barbaresco, Barolo, Cabernet Sauvignon, Merlot, Nebbiolo, Sangiovese, Tuscany | Comments Off

One of the great advantages of sous vide cooking is the level of control over the internal cooking of meats.  Rather than playing a guessing game as to how long to sear your steak for, and pressing at it with … Continue reading

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