Sovino_Spring_2021_SINGLEPAGE.pdf

FREE MAG

GETTING THE LOW DOWN

DRESSED UP DRINKS

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PG.

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PERFECT MATCH 07

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THE HEAT IS ON 10

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NEW PRODUCT SPOTLIGHT

COMING ON STRONG PG.

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SPRING EDITION EXCLUSIVE TO INDEPENDENT LIQUOR RETAILERS

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SPAIN WINERY OF THE YEAR 2021*

*Not all products available in all stores

*Berlin and New York International Wine Competitions

Drink Responsibly

SOVINO SPRING 2021

TABLE OF CONTENTS SPRING 2021

PRODUCT FEATURES

Top 5 Under $30

Bird in Hand Sparkling

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SPRING FEATURE

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GETTING THE LOW DOWN Find out about the latest alcohol-free products.

Perfect match Dalrymple Pinot Noir Petaluma Yellow Label Chardonnay Cloudy Bay Sauvignon Blanc

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The Heat Is On

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New Product Spotlight

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Tar & Roses Pinot Grigio

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Vasse Felix Filius Cabernet Sauvignon

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Malfy Gin

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Bentspoke Crankshaft IPA

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Dressed Up Drinks

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Coming On Strong

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What's On?

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Advertising and editorial enquiries contact: Craig Hazelton T 1300 408 399 E Craig.Hazelton@ilr.net.au

Unit 4, Building 7, 1 Dairy Road, Fyshwick ACT 2609 PO Box 318 Fyshwick ACT 2609

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SOVINO SPRING 2021

FEATURE

GETTING THE LOW DOWN Low and no-alcohol versions of your favourite booze are definitely on the up, and not just with non-drinkers.

CHANGING TIMES

Since Australia reached “peak beer” in 1975, our per capita consumption of alcohol has been steadily declining. Now one of the fastest-growing categories on the shelves of liquor stores is low and no-alcohol beers, wines and spirits. Events like Febfast, Dry July and Ocsober are encouraging us to take a pause from alcohol. It doesn’t mean participants can’t join the party though. Chances are there’s a non-alcoholic version of your favourite tipple that tastes like the real thing.

ALL ABOUT OPTIONS

According to Craig Hazelton of Independent Liquor Retailers, the last three years have seen a significant trend towards no-booze booze through liquor stores.

Retailers are divided on whether it’s best to have a “low or no” section in the store, or to stock the beers, wines and spirits alongside their alcoholic counterparts. “It’s about giving people options,” Craig says. “It’s not all or nothing – often people will have a couple of alcoholic drinks then switch to a nonalcoholic version for the rest of the night.” Consumer research has found that more than half (58%) of no/ low alcohol consumers report that they choose to switch between no/low and full-strength alcohol products on the same occasion.

SOVINO SPRING 2021

OUR PICK MCGUIGAN ZERO SAUVIGNON BLANC Free from alcohol, full in flavour, the McGuigan Zero range is a contemporary alcohol-free range that allows you to enjoy wine without the alcohol. The flavour profile and characteristics of each variety are as you would expect, proving that you don’t need alcohol to enjoy a full-flavoured experience in the glass. Perfect for any occasion where you want to enjoy wine without the alcohol.

Generous aromas of gooseberry and citrus fruits, with a subtle grassy tone. This refreshing full flavoured Sauvignon Blanc delivers flavours of passionfruit and lime whilst finishing clean and crisp.

IT BEGAN WITH BEER

Mid-strength beers have been around for decades and Coopers in South Australia have had a 0.5% alcohol beer since the mid-1970s. But the category really exploded after CUB launched Carlton Zero in 2018.

Other local brewers and international names like Heineken, Peroni and Corona all have their no-alcohol alternatives, as do many Aussie craft breweries. With improved technology, the taste of these offerings has improved out of sight. And it’s no longer considers uncool to opt for them.

HOW DO THEY MAKE IT?

No-alcohol beer starts out as full-strength beer, then the alcohol is removed, either by steam distillation or by a process called reverse osmosis. The distillation takes place in a vacuum, which lowers the temperature required for the alcohol to evaporate, leaving all the flavour behind. Reverse osmosis is more complex and involves separating out the flavour molecules which are added back in once the alcohol is removed.

AND WHAT ABOUT WINE?

Compared to beer, the low/no alcohol wine market has been slower to take off. However, there are now a number of makers in Australia and New Zealand embracing the trend. McGuigan are perhaps in the forefront, with a range of varietals including Shiraz, Chardonnay and Sauvignon Blanc, as well as a Rosé and a Sparkling. Some well-known imported sparklings have also gone the no-alcohol route, including Spain’s Freixenet and Germany’s Henkell.

KINDLY SPIRITS

Non-alcoholic versions of your favourite spirits let you quaff cocktails all night long, without paying the price in the morning. The Australian firm Lyre’s boasts a vast range of taste-alike “spirits”. “Practically every cocktail known to man can be faithfully recreated and enjoyed in a non-alcoholic fashion,” they crow.

You can buy these spirits straight or in a range of premixes. The labelling has obviously been something of a challenge, as by law drinks like gin, whisky and rum must have a certain minimum alcohol content. This leads to names like “Non Alcoholic Dry London Spirit” (Gin) or “Non Alcoholic Spiced Cane Spirit” (Rum).

Other makers take a blunter approach, naming their product “Not Gin”, “Not Rum” and “Not Vodka”. Of course Gordon’s can just rely on its brand, labelling its non-gin just 0.0.

PARTY ON

If you’re entertaining these days, it’s common to plan a menu with options suitable for vegetarian or vegan guests. In the same way, providing some interesting no or low-alcohol choices is a great way to include non-drinkers in the fun. After all, how much lemon, lime and bitters can a person drink in one night? Even those who start off with a full-strength drink might be happy to party on with a sophisticated drink that makes them feel part of the action – and still allows them to drive safely home.

*Not all products available in all stores

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BIRD IN HAND IS EVOLVING AS FAMILY ARTISAN WINE PRODUCERS, WE ASPIRE TO PRESENT OUR WINES WITH CREATIVE FREEDOM AND SPIRIT.

From September look out for our refreshed look. Our Bird in Hand Sparkling is the same beautiful wine you know and love, now with polished simplicity to compliment the classic elegance of our contemporary wine style.

A category leader, made predominantly from Pinot Noir with minimal skin contact to produce a delicate blush colour to heighten your senses.

Awash in strawberry and citrus blossom further enhanced by a floral lift. Clean, vibrant strawberry flavours lifted by a hint of pretty florals, this blush coloured sparkling is here to remind you of the endless pleasures of optimism.

SOVINO SPRING 2021

*Not all products available in all stores

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TOP 5 UNDER $30

TOP 5 > UNDER $30

ST HALLETT BLOCKHEAD SHIRAZ GRENACHE

HERO OF ZERO PRESERVATIVE FREE PINOT NOIR

The Blockhead range is designed to tell their story to a new generation, combining 74 years of St Hallett winemaking expertise with the fruitful drinkability of contemporary Australian Shiraz.

The Hero of Zero wines are hand-crafted from the best quality fruit sourced from premium vineyards across Australia. With meticulous handling in the vineyard and winery, the pristine fruit will have less exposure to anything harmful that may normally require the addition of preservatives.

TOP 5 > UNDER $30

HARDY’S HRB RIESLING For this vintage of HRB Riesling, fruit was sourced from premium vineyards in Clare Valley and Tasmanian viticultural regions.

Displaying the best of both regionals, this Riesling blends the fine lemon/ lime and mineral tightness of Clare valley fruit with the expressive stone fruit flavours of Tasmania.

PRESS + BLOOM SHIRAZ SEPPELT CHALAMBAR SHIRAZ This vintage harnesses the individual strengths and distinct characteristics of spicy, floral Grampians Shiraz complemented by juicy Heathcote Shiraz.

Expect savoury spice aromas with a mediumbodied palate abundant with mulberry fruits, complex spice flavours, and fine, velvety tannins.

*Not all products available in all stores

The Shiraz coming from the central and northern Barossa Valley, while the vibrant Grenache was selected from a vineyard on the South western edge of the Barossa Valley.

PRESS + BLOOM is about dichotomies. The blending of science and art. When knowledge meets imagination.

When skill is combined with creativity. The end result — a fusion of craft.

Fresh + vibrant. Bright mulberry red colour. Lifted blackcurrant, with complex toast + spice on the nose. Medium bodied + plush palate weight. Bursting with flavours of rich dark berries + balanced with subtle oak. Will leave a lasting impression.

PERFECT MATCH

LEMON & HONEY Chickden Sala

SOVINO SPRING 2021

PERFECT MATCH

INGREDIENTS (SERVES 4) • Zest and juice of 1 lemon, (plus 1 tbsp lemon juice, extra) • 2 tbsp honey • 1/4 cup (60ml) extra virgin olive oil • 1 cup mint leaves, half the leaves finely chopped • 4 x 200g Chicken Breasts, each sliced into thirds • 200g podded fresh or frozen broad beans • 1/2 (200g) garlic ciabatta loaf, halved lengthways, torn into small pieces • Large handful of mache or baby spinach • 400g can chickpeas, rinsed, drained • 125g cherry tomatoes, halved • 1/2 cucumber, finely chopped • 1/4 cup flat-leaf parsley leaves, chopped • 2 tsp wholegrain mustard

METHOD STEP 1 Preheat grill to medium-high.

Step 2 Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.

Step 3 Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water.

Remove tough outer skins.

Set aside.

Step 4 Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crisp.

Step 5 Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through.

Step 6 Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.

Step 7 Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to serve.

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DALRYMPLE PINOT NOIR Dark, deep garnet in colour with deep purple hues. Intense aromas of blackberry, dark cherry and ripe plum dominate the more subtle spices and dried herbs that become more complex as the wine opens after several hours. Juicy plum and dark fruits on the palate are courtesy of a low yielding, long growing season. Tannins are bold and round, balanced with fine natural acidity and a long finish of blue fruits and five spice.

PETALUMA CLOUDY BAY YELLOW LABEL SAUVIGNON CHARDONNAY BLANC Petaluma is a pioneer of modern viticulture in the Piccadilly Valley, planting the first Chardonnay in 1979. Tucked in behind Mount Lofty, the Piccadilly Valley is a jigsaw of sub-valleys with an underlying geology up to 1,800 million years old.

This wine has become a benchmark of Adelaide Hills Chardonnay with white and yellow stone fruits as the hallmark of Petaluma Chardonnay.

A full flavoured, textured wine with great complexity. Yellow peach and nectarine ate the palate which is typical of all Piccadilly Chardonnay.

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough.

Sauvignon Blanc is the iconic wine behind the Cloudy Bay tale. It defined New Zealand's wine and established the Marlborough wine region globally. It is the unmistakable aromas, ripe fruit flavours and fine structure that makes Cloudy Bay synonymous with premium Sauvignon Blanc globally. It is a fresh, aromatic & vibrant wine.

The flavour is intense, concentrated & focused with mouth-watering acidity that gives textural intrigue to the palate. It is a hallmark expression of Marlborough

*Not all products available in all stores

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INSPIRED BY THE MEDITERR ANEAN. U N I Q U E LY A U S T R A L I A N .

Located in the hear t of Central Vic toria, fruit is sourced across the region to produce wines that have individual flair and are distinc tly varietal and reflec tive of their terroir. The Tar & Roses range stretches from the delicious viscous Pinot Grigio to the complex tannic Nebbiolo.

Peaches and pears, lychees and passionfruit, the 2021 Pinot Grigio is now available.

“I like that it’s dif ferent from ever y thing else.

13 years ago, when we star ted making it, ever yone thought it was too dif ferent to the traditional Italian style. But we thought, well we’re in the new world so we can make it how we like! So we created a Grigio that was uniquely ours and stuck with it.”

– Narelle King, Winemaker

w w w.tarandroses.com.au @tarandroseswine

SOVINO SPRING 2021

PINOT GRIGIO Sourced from a variety of vineyards, each adding something special to the blend, this Pinot Grigio is a great example of how the final blend can be greater than its individual parts.

Cooler vineyards provide classic peaches and pear characters as well as a fresh acid spine, while warmer sites add more tropical notes such as lychee and passionfruit. Slightly peach in colour the wine represents the middle road in the two opposing European styles – Gris and Grigio - made from this grape variety.

Traditionally, French Pinot Gris is picked later when the grapes have more sugar which delivers an unctuous, textural, weightier wine with more alcohol. Italian Pinot Grigio is picked earlier resulting in lower alcohol and a more linear zesty style.

The Tar & Roses Pinot Grigio straddles both styles; peaches and pears, lychee, and passionfruit all in one. The aim is to make a refreshing, versatile wine that is full of flavour.

Enjoy!

*Not all products available in all stores

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THE HEAT IS ON CLIMATE CHANGE HAS ALREADY AFFECTED WINE PRODUCERS, AND THE CHALLENGES POSED BY RISING TEMPERATURES AND SEVERE WEATHER EVENTS ARE LIKELY TO INCREASE. SO HOW IS THE INDUSTRY ADAPTING? HURDLES AHEAD

WORKING SMARTER

This year has been a good one for grape growers, producing a record vintage. But the previous two years saw reduced yields because of drought, fires and floods. And rising temperatures are an ongoing challenge to the wine industry. According to the Department of Agriculture, maximum and minimum temperatures are expected to keep rising across Australia, resulting in an average increase of between 0.6°C and 1.5°C by 2030.

Changing vineyard management practices are helping to counteract some of the effects of warming temperatures. One strategy is to change the time of pruning, which can delay the ripening of the fruit.

Producers are also changing the orientation of the vines, planting on south-facing slopes, managing the leaf canopy to shade the grapes and even spraying with white clay as a sunscreen.

WHAT HEAT DOES Grape quality can suffer when it’s too hot. If ripening starts too early, during the hottest part of the summer, the result can be a high sugar content, low acidity, and poor colour and flavour. High sugar means highly alcoholic, “big” wines. A warming climate is especially challenging for makers of the more delicate, lower alcohol varieties like Pinot and Riesling. The Australian Wine Research Institute has reported that grape harvests in Australia have started on average eight days earlier every decade since the 1980s. The harvest season has also been compressed, putting a strain on wine-making facilities.

As it gets hotter and dryer, even growers who typically don’t irrigate may need to change their approach. For others, a switch to underground irrigation is helping conserve precious water.

Wineries are expanding their fermentation capacity to handle more grapes, more quickly.

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GOING SOUTH

LATE RIPENING REDS

Many companies are buying vineyards in places with cooler climates, particularly in Tasmania, where the area planted to vines has been growing at around seven per cent a year since 2017. The growth in Tassie has been in the premium wine sector, with pretty much every bottle retailing above $15. Prices for both Tasmanian grapes and wine are among the highest nationally as demand for quality “cool climate” wines increases. However, if the CSIRO’s projections of a 3°C increase in temperatures by 2100 come to pass, Tasmanian vignerons may well be pulling out the pinot and replanting with shiraz.

Among the reds you’ll be seeing more of are Nero d’Avola and Aglianico. Nero’d’Avola hails from Sicily. It comes to maturity once the hottest part of summer is past and is less thirsty than other varieties. A medium-bodied red, it matches well with food, even spicy food.

ALTERNATIVE GRAPES

CLIMATE TOLERANT WHITES

One of the strategies producers are adopting is to embrace lesser-known grape varieties that are better suited to warm climates. Instead of the classic varieties of temperate France, these are grapes from Mediterranean countries including Spain, Italy and Greece. Producers in South Australia’s McLaren Vale have been leading the way, with Coriole planting their first Sangiovese in 1985.

Aglianico has its origins in Greece, but is now mostly grown in Italy where it’s sometimes called the “Barolo of the South”. Also late ripening, it can produce a fullbodied, complex wine with high acid and soft tannins, a great accompaniment to roast meats and a wine that will repay cellaring.

If you’re a Pinot Gris drinker, consider Vermentino. From Sardinia, it’s grown across a number of Australian regions including McLaren Vale, the Hunter and Central Victoria.

Another late ripening variety, Vermentino has been described as having “notes of lime, almond, green apple, white florals” and “a unique sense of sea spray”.

Coriole’s Mark Lloyd discovered Fiano in southern Italy in 2000 and produced the first Australian version in 2005.

It’s now grown everywhere from Queensland’s Granite Belt to Margaret River and the Mornington Peninsula.

Although there are different styles, many Fianos have lush flavours and aromas, high acidity and great structure – an alternative for the Chardy drinker, perhaps.

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VASSE FELIX MARGARET RIVER ESTABLISHED IN 1967

BY REGIONAL PIONEER DR TOM CULLITY, VASSE FELIX IS MARGARET RIVER'S FOUNDING WINE ESTATE.

One of the great wine regions of the world, Margaret River enjoys a truly unique environment and climate which makes it a paradise for winemakers and wine lovers alike. From the first plantings right up to the modern day, Vasse Felix has always strived to explore and express the very best of the Margaret River region and to share it globally.

Owned by the Holmes a Court family since 1987, Vasse Felix has carefully expanded its vineyards over the decades to include four distinct and exceptional sites around the Margaret River region. Each vineyard is matched to the best possible varieties and clones, and farmed sustainably using organic practices (NASAA Organic Certified).

Vasse Felix's wines reflect the varietal strengths of Margaret River, with a focus on Cabernet Sauvignon and Chardonnay. All wines are vinified in small batches with minimal intervention, as an intuitive progression to achieve Dr Tom Cullity’s original aim, ‘to make the best possible wine’.

“This great-value cabernet has become a winner for Vasse Felix...

So well balanced and focused to a long finish.”

93 POINTS - R AY JORDAN - TOP 100 REDS 2021

*Not all products available in all stores

SOVINO SPRING 2021

2019 FILIUS CABERNET SAUVIGNON The Filius (meaning ‘Son of’) Cabernet Sauvignon is a contemporary regional wine with versatile drinkability.

The new 2019 vintage possesses the typical class of Margaret River Cabernet in a juicier, earlier drinking style. From a cooler vintage with extended ripening conditions, this release shows beautiful aromatics and fine, elegant tannins.

*Not all*Not products all products available available in all stores in all stores

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Gin from Italy

EFFORTLESSLY ITALIAN REFRESHINGLY MALFY

*Not all products available in all stores

SOVINO SPRING 2021

The afternoon sun trickles through the window, warming you as you put the final touches to drinks for your friends. Your senses are filled with bright citrus, lemons, grapefruits, and oranges. You head outside to be greeted by smiles and laughter from your friends as you kick off one of the first Aperitivo hours you’ve hosted in who knows how long. Everyone thanks you warmly as you hand them a Malfy Gin and Tonica, immediately transporting you somewhere else.

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Nowhere encapsulates the spirit of Italy quite like the Amalfi Coast. In this stylish, sun-soaked enclave, life moves at a different pace… Inspired by this Amalfi lifestyle, Malfy Gin embodies the essence of ‘La Dolce Vita’ and we invite you to sit back and enjoy with every sip.

Malfy is made distilled with some of the finest ingredients including Italian lemons, handpicked juniper, pink grapefruits, and oranges. Malfy Gin is all about taking a moment to slow down. Stopping for you, for your friends, for that special time in the day to reflect and enjoy the things that matter most. Enjoying life. All with a Malfy Gin and Tonica in hand.

The ultimate gin and tonica with Malfy Grab a wine glass and fill with cubed ice.

MALFY CON LIMONE TONIC 50ml Malfy Gin Con Limone 150ml aromatic tonic Garnish: lemon twist & oregano sprig

MALFY GIN ROSA TONIC 50ml Malfy Gin Rosa 150ml elderflower tonic Garnish: pink grapefruit wheel & rosemary sprig

Add 5ml of dry vermouth or Lillet Blanc to give this drink extra zing!

Add 5ml sweet vermouth to really bring out the flavours! *Not all products available in all stores

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LATEST & GREATEST

NEW PRODUCT SPOTLIGHT

HEAPS NORMAL XPA ATMATA ORGANIC SAUVIGNON BLANC An even growing season without any heat spikes allowed fruit to ripen slowly and be harvested at peak timing. Vines were well balanced also delivering ideal conditions for fruit to naturally vine ripen.

Bright and clean, with delicate aromas of citrus and stone fruit. The palate displays vibrant tropical fruit and zesty citrus flavours leading to an enjoyable crisp finish.

Beautifully drinking now or can cellar until 2025.

Heaps Normal non-alcoholic beer is brewed for people who love a beer, but want to drink less. Whether identifying as sober or just wanting to cut back, we’re part of a global movement trading the standard drink for a new drink standard. Together let’s turn up the volume on the moments that make you feel alive by reducing the role of alcohol in our culture, telling better stories and normalising mindful drinking.

Naturally brewed to less than 0.5% ABV, with no additives or preservatives.

Tastes like a delicious, refreshing beer. Tropical and citrus aroma with a lingering and unmistakably beery finish.

Unfiltered with balanced bitterness and a subtle malt sweetness, reminiscent of your old pals. *Not all products available in all stores

TANQUERAY BLACKCURRANT ROYALE A sumptuous, bold and rich distilled gin that is inspired by the travels of Charles Tanqueray in the 1840s. Crafted with a Tanqueray London Dry gin base, luxurious & juicy tasting French blackcurrants, and finished with an exotic twist of vanilla.

Enjoy in a classic G&T combining 50mls of Tanqueray Blackcurrant, 150ml premium tonic water, ice and a garnish of fresh blackcurrant.

SOVINO SPRING 2021

DRESSED UP DRINKS GARNISHING A BLOODY MARY WITH A SKEWERED CHEESEBURGER OR A WHOLE FRIED CHICKEN MAY BE JUST A LITTLE OVER THE TOP. (YES, ONLY IN THE USA.) BUT WE’VE BEEN PUTTING THINGS IN OUR DRINKS SINCE THE COCKTAIL WAS INVENTED. AND MANY OF THEM AREN’T EDIBLE.

Olives, onions or a twist?

The twist has been around as long as the cocktail. The earliest known mixologist’s manual, from 1862, instructs bartenders to put a piece of lemon peel in drinks. The original martini started out with a twist, while in the 1890s there was a brief vogue for a cherry garnish. However, by the turn of the century, the olive was firmly established. To turn a martini into a Gibson, just replace the olive with a pickled cocktail onion.

Cocktail umbrellas A Piña Colada wouldn’t be a Piña Colada without its perky little umbrella. The umbrella was, according to some, introduced by Donn Beach, who ran a chain of bars called Don the Beachcomber. The first one opened in Hollywood in 1933. Beach (who changed his name from the less evocative Earnest Gantt) was the founder of the Tiki movement and invented many tropical-themed cocktails including Q.B. Cooler which, he said, inspired the Mai Tai.

Toothpicks Bronze-age humans were already using toothpicks, but probably not to fish the onion out of their Gibson.

Mass produced toothpicks started in Portugal, where nuns carved them from orangewood. They were commercialised in the 19th century by an American, Charles Forster, who discovered the imported Portuguese ones while working in Brazil. By the 1920s, wherever you found a cocktail, there was a toothpickimpaled garnish.

Drinking straws Some 5000 years ago, ancient Sumerians were big on drinking straws, sometimes made from gold and encrusted with precious stones. They were used to drink beer. Brewing techniques back then left a lot of sediment and straws stopped the drinker from sucking up the sludge. Straws have since been made from various metals, wood, bamboo and hollow rye grass. The paper straw was invented in 1888 by another American, Marvin Stone. Sadly, plastic straws, which largely replaced paper ones from the 1960s, have become an environmental disaster. Is it back to recyclable rye grass then?

Swizzle sticks The swizzle stick takes its name from “switchel”, a sticky West Indian drink made from rum and molasses that was recorded way back in 1790. It clearly needed a stir. But the modern swizzle stick was invented in Boston, USA, in 1934, by a guy called Jay Sindler. His patented invention was a wooden spear with a flattened end that carried the name of the establishment. Promotional swizzle sticks became more elaborate as plastic technologies improved, reaching their heyday in the 1960s. Now these designs from the ‘60s are highly collectible.

Diamonds Well, this was probably a one-off. In 2014, a cocktail garnished with three 4-carat diamonds was served at the Moscow restaurant, Reka, to celebrate the opening of their ice terrace. The event was sponsored by a diamond company and the cocktail was made from the finest Hennessy Cognac. A Russian oligarch stumped up the $50,000 asking price. Don’t try ordering one at your local.

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BENTSPOKE CRANKSHAFT IPA

A great beer for lovers of big full flavoured brews - it cranks! Crankshaft was voted No.1 in the Great Australian Beer Spec-‘tap’-ular’s (GABS) Hottest 100 Craft Beers of 2020. Not only that, but it’s also been the highest-ranking IPA in the competition since 2017. Crankshaft also took out a gold medal at the 2021 International Brewing Awards for Best Traditional IPA. Similar to a West Coast IPA. Fruity nose with orange citrus and pine needles aromas. Medium bodied with a nice punch of hops and a solid malt finish. A very sessionable IPA. Crankshaft is one of BentSpoke’s founding beers from when they first opened their BrewPub in Canberra back in 2014. Crankshaft can now be found at your local bottle shop across the whole of Australia.

*Not all products available in all stores *Not all products available in all stores

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COMING ON STRONG Whether you take it straight as a digestivo or slurp some into your espresso, grappa is a traditional Italian way to end a meal. But it’s not just the Italians who get a kick out of powerful grape-based brandy.

WHAT IS GRAPPA?

BIANCA, AFFINATA OR VECCHIA?

Grappa is essentially a type of brandy. But while regular brandies are distilled from pure grape juice, grappa is made from the wine-maker’s leftovers. The process starts with a mash of seeds, skins, stalks, called pomace. This is fermented and distilled to no higher than 86 per cent alcohol. Distilled water is added to reduce this to between 38 and 60 per cent alcohol. Yes, it packs a punch.

If grappa has been aged in wood for more than 12 months, it’s considered old, or “vecchia”. Barrel aging for less than 12 months means it’s “affinata”, literally “refined”. However, a lot of grappa never sees the inside of a barrel and goes straight into glass. In that case, it’s “Bianca”. Certain grappas, for example Grappa di Barolo, can be aged for 12 to 20 years.

Marc is also typically aged in oak barrels for up to 20 years.

BY ANY OTHER NAME

HOW TO DRINK GRAPPA

Many other countries have similar, and equally powerful, drinks made from pomace. The Spanish equivalent is orujo.

It’s bagaceira in Portugal, tsipouro in Greece and trester in Germany. The French call it marc or, more correctly, “eau de vie de marc”. Marc (pronounced “mahr”) is the French name for pomace. Like grappa, these drinks trace their histories back to mediaeval times and were first used as medicines.

A 13th century French doctor claimed marc could “cure poisoning, clear the chest, prolong life and maintain youth”.

The traditional way to drink grappa is neat, after a meal as an aid to digestion. Another option is to add a dash to an espresso, to make what’s known as a Caffè Corretto, In Italy, it’s not unknown to start the day with one of these. The best glass for grappa is a narrow one with a slight flare towards the top. Young grappas are best served chilled, but a fine old grappa should be closer to room temperature. That’s a European-style, coolish room temperature you understand?

Not 40 degrees in the shade.

PLACE OF ORIGIN

WHAT DOES IT TASTE LIKE?

Both grappa and marc are often named for their region of origin. Most grappas come from the north of Italy - you’ll see Grappa del Friuli, for example, or Grappa del Piemonte.

Similarly, there’s Marc d’Aquitane, Marc de Bourgogne or Marc de Champagne – and many more. The flavours vary with the region, reflecting the types of grapes and the ageing process used.

Despite grappa’s reputation as firewater, aged grappas can have notes of spice, rose petals, chocolate, citrus and marzipan. Other, characteristic flavours include cheese, fruit and burnt rubber - yum! You can pair your grappa with fruit or match an aromatic variety with dessert. Some even say it’s great poured over ice cream!

SOVINO SPRING 2021

WHAT'S ON? At the time of writing, there’s not much on at all, thanks to COVID lockdowns. However, in a spirit of optimism, we present a range of events designed to put the spring back in your step. Make sure to check before you book!

King of the Ranges Stockman’s Challenge and Bush Festival

Orange Wine Festival

Murrurundi, NSW 24-25 September

Running over the month of October, the program features many innovative, educational and fun events that will champion the region's wines, produce and wine industry personalities.

Launching with the Orange Wine Festival Night Market, the festival continues with a host of events including the Orange Wine Show, masterclasses and vintners’ tables.

Over four exciting days, the Challenge showcases the traditional skills of Australian Stockmen and women. And there’s something for the whole family at the Bush Festival, with demonstrations of bushcraft, live music, great food and good old-fashioned country hospitality.

Orange, NSW 1-31 October

Murrumbateman Moving Feast Murrumbateman, NSW 2-3 October This roving degustation of fine local wines matched with delicious tasting plates takes place over the October long weekend. It showcases the best of Murrumbateman's local wineries, each offering a main meal and/or dessert, perfectly matched with one of their wines. A great chance to meet the makers.

Griffith Spring Fest Citrus Sculptures

South Coast Food and Wine Festival

Bitter & Twisted Beer Festival

Banna Avenue, Griffith, NSW 10-24 October

Huskisson, Jervis Bay, NSW 16-17 October

East Maitland, NSW 6-7 November

It’s one for the bucket list!

During Spring Fest the main street of Griffith is adorned with giant sculptures made from – yes – oranges and grapefruit. While you’re there, take in the Garden Festival and, on 16 October, the Multicultural Festival, featuring a spaghetti eating competition, flag ceremony and singing and dancing from around 20 different cultural groups.

Combining an award-winning food and beverage line up, the festival features the region’s best chefs, caterers, restaurants, food producers, wineries, craft breweries, distilleries and coffee roasters. There’ll be music on two stages, masterclasses, beach parties, grazing tables and a long lunch.

This festival is held within the walls of the former maximum security Maitland Gaol. Sample some of 80 craft beers, meet the brewers, dance in the old exercise yard, explore the cells and sample the goodies from the food stalls. It’s the only way you should ever be behind bars!

Bathurst 1000 Bathurst, NSW 7-10 October Which team will reign victorious and which driver will tame the Mountain to take their place in Australian motorsport history? The 1000km endurance race through Mount Panorama is the ultimate battle for power on an unforgiving mountainous track.

Wings over the Illawarra Shellharbour Airport 13-14 November There will be heartstopping aerial antics, flying displays, fantastic displays, classic cars and a massive carnival with free rides, souvenirs and simulators. Enjoy a joy flight in a helicopter, then wander through rare displays of vintage and classic aircraft including the fully-restored 1955 Super Constellation and the history-making Qantas 747 VH-OJA.

21

JIM BEAM BLACK

COLOUR

COLOUR

Deep amber

Deep amber

AROMA

AROMA

Rich concentrated notes of wood, bourbon and vanilla

A deep nose with a mix of caramel, oak, cinnamon and vanilla

TASTE

TASTE

Bold and intense, deep bourbon taste

Full bodied, heavier caramel, well balanced, rich and flavourful

FINISH

FINISH

Smooth and lingering

Elegant, long and smooth

*Not all products available in all stores

JIM BEAM DEVIL’S CUT