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Most good wine regions in Australia are delightfully scenic. But few are quite as picturesque as the Mornington Peninsula in Victoria, Australia. Located just to the south of Melbourne, Australia’s second largest city, it is easy to visit for a day trip, but Ken Gargett thinks it’s much more fun to stay a few days.
There has long been a connection between fine wine and art. But as much fun as the packaging of the Longview Piece Shiraz 2015’s art label is, what ultimately counts is what is in, not on, the bottle. And for Ken Gargett, this shiraz delivers where it counts: taste.
Hunter Valley Semillon is one of the more curious styles of wine likely to be encountered. Most wine lovers from outside Australia (indeed outside of the eastern Australian states of New South Wales and Queensland) treat it with a little disdain, have never tried it or perhaps even heard of it. Ken Gargett explains why it should be on any wine lover’s radar.
Fans of Japanese whisky will be all too aware that the better offerings are extremely hard to find. Once a curiosity, then mainstream, and more recently highly awarded and much sought after (okay, now subject to a feeding frenzy), the stuff is as rare as an honest politician. So grab whatever you can whenever you can!
Ken Gargett suspects that many wine lovers might be wondering just who John Duval is. However, the chances are very good that most wine lovers have indeed enjoyed wines made by John Duval as he was just the third man to be put in charge of Australia’s most famous wine, Penfolds Grange. Duval is now making sensational wines under his own name.
At the 2016 World Whiskies Awards, Teeling Whiskey was awarded “World’s Best Irish Single Malt” and then in 2019 “World’s Best Single Malt.” Ken Gargett takes a look at (and a few drams of) a couple of the company’s wonderful whiskeys and explains what makes them so exceptional.
In case you missed it, the last Friday in April has been declared International Viognier Day. So in honor of the occasion, Ken Gargett takes a dive into the vat of this often-overlooked white wine that nearly died out but was thankfully resurrected again.
What does Tasmania’s Lark Rare Cask Series Para100 Whisky taste like? Ken Gargett reports an immediate impression of an array of nuts, caramel, apricot kernels, quality chocolate, raisins, dark berries, and a hint of a Christmas pudding doused in maple syrup with unabridged power. A wonderful whisky, not for the fainthearted. For him it’s 98. But the price might make your eyes water, even if the whiskey’s rarity precludes it.
At the top levels, the Grand Crus, Faiveley is making some wonderful Burgundy wines and the very best are yet to come. This is a domaine that must be considered among the region’s top producers. After tasting quite a few at a themed lunch, Ken Gargett advises that older Faiveleys benefit from time in the cellar and that early decanting seems wise. And much more!
The first Black Tot Day was in 1970, the last day on which sailors in the United Kingdom’s Royal Navy were issued their daily rum rations (“tots”). Pusser’s has taken the exact recipe used by the Royal Navy when it discontinued the daily ration on July 31, 1970 and used it to make its rums, the only producer in the world to do so. Here, Ken Gargett fills us in on everything tot – he luckily doesn’t go “sipping the admiral,” though.
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