If your bottle has a foil seal, make sure to cut it on the second lip. This will prevent any pesky drips down the bottle. If the seal is wax, warm it up a bit with the palm of your hand and then use your waiter's friend to drive through the wax and into the cork. No need to cut the wax here.
Once you've got your waiter's friend in the middle of the cork, start twisting until you're almost at the very bottom of the cork. Then, place the lever on the edge of the lip and extend it. Keep the cork straight, and when you've maxed out the first lever, use the second one to extract the cork. Ta-da! Your wine is now open and ready to drink.
If your wine is on the older side (15-20 years), we recommend using an Ah-So or Durand to safely extract the cork in one piece. Nobody wants a broken cork ruining their wine, right? And speaking of corks, once you've got it out, take a good look at it. Is it soaked through? Do you see any mould or other unsavoury things? The cork can tell you a lot about how the wine has been stored over time.
And, of course, give your wine a good sniff. If there are no signs of seepage up the sides of the cork, you're probably in for a treat!
Now, what if the worst happens and you break the cork? Fear not! You can still salvage your wine. Use your waiter's friend to try and pull the remaining cork out. If that doesn't work, a Durand is your next best bet. And if all else fails, push the remaining cork into the bottle and strain the wine into a decanter or glass.
If all of the above isn’t possible just ring me, I’ll be there in a flash!
If you don't have a trusty waiter's friend, don't fret. There are some unconventional methods out there, like using a blow torch or an electric drill, screw and hammer. But let's be real, those are best left for dramatic situations (or not attempted at all). The simplest alternative is to buy a bottle with a screw cap. Just twist and you're good to go!
Do you have your own tried-and-true method for opening a bottle of wine? Let us know in the comments. Happy cork pulling, and enjoy those wines!
]]>Here are 7 Steps to Sabrage in style!
Step 1
Make sure the bottle of Champagne is extremely cold.
Leave it in the freezer for a good 20 minutes.
It has to be Ice Ice Baby!
Another method is to stick the neck of the bottle head first into an ice bucket for 30 minutes.
Step 2
Depending on how daring you’d like to be, you can remove the cage from the top of the Champagne bottle.
If you’re feeling confident and want to be a boss don’t remove it.
Step 3
Find the seam in the bottle.
Look where the join and the glass meets.
This is where the glass is weakest.
Step 4
Choose your desired Saber.
If it’s your maiden Sabrage voyage I suggest using something with a bit of weight.
For example an axe, heavy duty kitchen knife (the blunt side!) or a shovel.
Step 5
Hold the base of the bottle tightly in one hand and angle the bottle horizontally or slightly to the sky.
With your chosen Saber start by tapping the glass close to the neck.
After a few taps hold the Saber flat against the join of the bottle.
Do a few glides up and down the bottle parallel to the ground.
Then with some force strike the lip of the bottle following through after the strike.
Step 6
If all goes to plan the cork/glass will go flying into the stratosphere!
You’ll be crowned a hero and there will be many more Sabrage shenanigans to come!
Step 7
Enjoy the fruits of your success with an epic glass of your favourite Champagne. Salute!
I would love to see your attempt(s) at Sabrage.
Please tag us, @simply.wines on Instagram.
Who will have the best Sabrage? Mr. Simply can't wait to find out!
Currently my favourite grape variety is Pinot Noir. Pinot Noir is one of the most finicky grapes to get right. The grape skins are so thin and delicate which leaves this tremendous variety open to attack from bugs, disease and the elements…
Not to mention some pesky wine critics 😉.
Many Australian winemakers are close planting their vineyards. If not carefully monitored during the warmer months the grapes can sweat, become sunburnt and die. Other issues include rot, fungus and mildew. Not to mention the low yields!
Some of the greatest Pinot Noir's have historically come from Burgundy. However, recent fluctuations in temperature (caused by climate change) has made selecting when to pick their fruit much more difficult for winemakers.
When made well it can provide the consumer a hedonistic experience. Normally on the lighter side but some producers are making more of a medium bodied style. Do you prefer a lighter or more medium bodied Pinot Noir?
Some of my all time favourite food and Pinot Noir pairings are with Peking duck, roast pork or salami and goat cheese. Here are some of my favourite Pinot Noir producers of Australia, in no particular order.
BASS PHILLIP - Gippsland, Victoria
Winemaker - Jean-Marie Fourrier
Bass Phillip is one of the true pioneers of Pinot Noir in Australia. Established by the eccentric Phillip Jones in 1979. Winemaking at Bass Phillip is uncompromising and driven by a respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. I’m a massive fan of the Estate and Premium Pinot Noir.
SENTIO WINES – Beechworth, Victoria
Winemaker – Chris Catlow
Handcrafted Pinot Noir highlighting regional expression through unique single vineyards and consistent vinification techniques. Chris Catlow is a gun, a local Beechworth lad producing epic Pinot Noir. One to seek out for sure.
*P.S. There is still some 2019 Pinot Noir left in stock! *
BINDI - Macedon Ranges, Victoria
Winemaker - Michael Dhillon
Around 5 hectares of Pinot Noir vineyards. Vineyard elevation of 500 meters above sea level. Rough annual production between 21,000-36,000 bottles. Handpicked grapes and organic processes since 2005. Wines to look out for Bindi Block 5 and Original vineyard Pinot Noir. Both of which are spectacular!
BY FARR - Bannockburn, Victoria
Winemaker - Nick Farr
Established in 1994 by the Farr Family. 36 acres of vineyards, grapes are handpicked and traditional winemaking techniques used. Wines to search for are the By Farr Sangreal, RP and Tout Pres, they’re absolutely epic!
MARCO LUBIANA - Huon Valley, Tasmania
Winemaker - Marco Lubiana
Grapes are handpicked from the Lucille vineyard planted in 1971. The vines are planted on a grey clay, containing riverbed stones covered by a sandy loam topsoil. The vineyard is now certified Biodynamic. A young gun making his mark on the Aussie wine industry. His 2021 Pinot Noir is the stuff of legends.
MAYER - Healesville, Victoria
Winemaker - Timo Mayer
Established in 1996 with the first vineyard planted in 1999. Around 6 Acres under vine. Annual production is estimated at 20,000 bottles. One of the true legends and larrikins in the wine industry. Timo’s motto “bring back the funk.” Some of his wines are produced using whole bunch. If you love your funk then you must try the Dr. Mayer.
MOUNT MARY - Yarra Valley, Victoria.
Winemaker - Sam Middleton
Established in 1971 and still family owned and run. One of the Crown Jewels in Australian wine. The Pinot Noir is produced using Estate grown fruit from some of the oldest original plantings in the Yarra Valley. If you’re searching for one of Australia’s best then this is the Pinot Noir you need! Search for these vintages: 2015, 2017, 2018 and 2019. If you can them, please let me know!
SERRAT - Yarra Valley, Victoria
Winemakers - Tom and Nadège Carson
The first vineyard plantings were in 2001. A total of one hectare with Pinot Noir, Chardonnay, Viognier and a small amount of Grenache. 8800 vines/hectare, more than four times the average density you will generally find in Australia. The Pinot Noir produced by Serrat is a wine of true beauty and tremendous value.
Thanks for reading I hope you continue to enjoy plenty of Pinot Noir!
If you have any suggestions on a Pinot Noir I should try please drop me an email.
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The Malbec blend is made only in very small quantities and it’s availability is extremely limited, the first vintage of BACCHUS wine was in 2014.
I first met Jake and Bec in May 2021, two of the most lovely people I’ve ever met and it was clear from the beginning, Jake’s passion for winemaking.
Jake’s surname BACCHUS, means Greek god of wine, so it is fitting he chose a career in winemaking. He’s been making wine since 2002 and it’s taken him across the globe to Italy, the United States, Canada, France, and New Zealand, working in the best cellars and chateaux.
After spending a decade making wine for others, he’s finally been able to make wine exactly as he wants, utilising his experience to craft the best he can, from the dry grown grapes that are carefully hand selected, from a single estate not too far from Cowaramup in the Margaret River region of WA.
The winemaking is very minimalistic and intervened only when necessary, giving these varieties the best chance to show their potential. Get it right in the vineyard and the rest of the process is more custodial than manipulative.
Hand picked, hand made, hand bottled and packaged by the Bacchus family.
Make sure you hop on the BACCHUS train.
SIMPLY WINES has the last few boxes of BACCHUS 2019 in Australia!
DO NOT MISS OUT!
Most wine in Australia is now under screw cap, and you may be aware of Stelvin, a popular form of cap made from aluminium.
Screw Caps have long been associated with less expensive wine, but now you can find them on big names in the Australian wine industry. Even the more expensive wines come with a screw cap.
The longevity of a screw cap is much better than cork as there is no chance of cork taint. Screw caps are much easier to open and less expensive as well.
On the cork side, you'll most likely have either a natural or diam cork. Diam cork has been a proven performer with great longevity, and from what we've heard, no cork taint at all. Natural cork is still a winner, even though sometimes older bottles may be at higher risk of taint.
If you're a traditionalist like us, then you'll probably prefer cork.
We love the whole experience and mystery of opening the bottle, from the 'plip' of the cork slowly releasing its hold, what the cork looks like and the aroma, then of course, how the wine will taste.
The war between cork and screw cap will continue on. Just imagine being a winemaker and having to decide, we don't envy them that decision.
]]>Here are 5 Shiraz you must try.
Sevenhill Br. John May Reserve Shiraz 2010
The grapes are sourced from Estate grown vines, made with minimal intervention including fermentation in open slate vats and basket pressing, and only made in the best vintages - this is Clare Valley Shiraz at its finest!
Kaesler Old Bastard Shiraz 2009
Located in the Barossa Valley and established in 1893. Handpicked grapes are sourced from vines over 100 years old. This Shiraz needs to be in every wine enthusiasts cellar. Love your work Reid Bosward!
Woodstock “The Stocks” Shiraz 2007
This wine gets it’s name from a set of medieval wooden leg stocks standing in the town of Woodstock in Oxfordshire, England. This is single vineyard 100% shiraz and boy is it a tremendous wine.
Yangarra Estate Ironheart Shiraz 2013
Depicting the red ironstone soils is what makes Yangarra Ironheart Shiraz what it is. A balance of power and finesse, with the ability to cellar for decades. This is another stunning wine by Peter Fraser – you genius!
Rockford Basket Press Shiraz 2005
Another cracking winery located in the Barossa Valley. All grapes are handpicked and traditional winemaking techniques utilized, particularly using a basket press and open fermenter. This is old school winemaking at it’s finest.
Maybe you’ve occasionally ventured a little further off the beaten track to the Mornington Peninsula, Macedon, Gippsland, Heathcote, Harcourt, Grampians, Bellarine, Balnarring or even far north Beechworth. Maybe you’ve even explored niche micro climates within these regions like Red Hill or Gruyere?
We’re a firm believer that any good wine aficionado will be constantly searching for those little gems years before they get reviewed by Halliday and become famous. These wines might not have the brand names and marketing machines behind them that the large labels do, but that doesn’t mean the quality of the wine is compromised. In fact, most of the time it’s far superior.
Here’s a list of 7 Victorian producers that you should know about.
Note: We have personally tried wines from all these producers and were impressed enough to stock them. This typically involves visiting their vineyards, inspecting the vines, talking to the chief wine maker about production techniques and tasting their whole range. It’s a tough job but someone has to do it.
Selections from all of these brands can be purchased on the Simply Wines website by the half or full dozen only.