Tasmanian wine Archives | epicure Magazine

Variety is the spice of wine

Saint Clair Family Estate’s Hamish Clark, New Zealand Winemaker of the Year 2012, produces up to 12 varieties from countless small parcels. June Lee finds out how Marlborough’s iconic Sauvignon Blanc stacks up as more grapes come of age.

Executive wine lunch

In today’s business climate, the power lunch is one where ordering the right food and wine can show your prowess as a cognoscenti. June Lee takes a look at the etiquette of having a midday tipple.

Made in Malta

Malta’s wines are one of the most enigmatic discoveries in this young and tiny Republic.

Let the taps run

Among the new food concepts at Capitol Piazza is TAP Craft Beer Bar, a partner establishment of Thirsty Craft Beer Shop.

Cocktail legends

Move over, Juniper Sling! Tippling Club has done it again by crafting the second scent-sory cocktail based on Penhaligon’s perfume chart.

Bar none

epicure gives you the in and outs to get your drink on, at these three underrated bars.

New drinking playgrounds

Two hotspots to get your drink on.

Fresh on the scene

Gone is the quirky French-inspired bar 83 Club Street—in its place is Bumbo Rum Club, which takes its name from a quaff of the sugarcane spirit, water, sugar and nutmeg that was popular in the Caribbean when piracy thrived.

The Churchill connection

Champagne Pol Roger’s fifth generation director, Hubert de Billy, says practice makes perfect when developing your wine palate. We find out why Winston Churchill preferred Pinot Noir blends.

Tasmanian wine