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Selector Magazine iPad App

Selector magazine is now available as a digital version for your iPad

With a cool interactive feel and heaps of extra content it is perfect to read Selector on the go, or on your kitchen bench when you are preparing one of the many delicious recipes from each issue.

Follow the instructions below to get your edition of the magazine free!

First go to the app store on your iPad and search 'Selector Mag'. Once you have found the app in the app store download it.

Then open the app or it can be found in your newsstand.

Once you have opened the app go to the help tab on the bottom of the screen. Find the 'sign in' button on the right.

Now enter your email address (it doesn't need to be the email associated with your Apple ID) and enter the password 'selector2015'.

Once you have entered your email and password successfully you will be able to download the current issue of Selector. (If you aren't taken straight to the store page, tap store at the bottom of your screen)

Tap the cloud icon under the issue you wish to see, download will begin. (The time this takes will depend on the type of connection being used).

Enjoy your free version of Selector Magazine!

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Wine
Discover our Top 12 Whites of 2017
In 2017, our Panel tasted and rated over 4,000 wines. The Best Wines of the Year is always a hotly contested list and this year was no exception. From tried and true favourites like Howard Park Margaret River Chardonnay, to fabulous alternative varietals such as Fiano from Chalk Hill’s McLaren Vale vineyard, plus Trophy-winning Tahbilk Roussanne Marsanne Viognier, here (in no particular order) are the Top 12 Whites that really stood out from the crowd and wowed all of our Panellists. View our Top 12 red wines here.
In Dreams Chardonnay 2015, Yarra Valley In the glass: Pale lemon green.  On the nose: Apple, grapefruit, oatmeal and almond aromas.  On the palate: Fine and elegant and yet it has power and drive with a delicious core of white and yellow fruits. A savoury, almost salty layer adds complexity, velvety texture and racy acidity.  RRP $23 or $19.55 per bottle in any dozen.  Chalk Hill Fiano 2016, McLaren Vale In the glass: Bright straw.  On the nose: Opulent white fruit with honeydew, Tahitian lime and guava.  On the palate: Remarkably bright and focussed core of juicy white fruits with satiny, delicate texture and length from start to finish and crunchy, almost salty acidity running to a thrilling finish.  RRP $25 or $21.25 per bottle in any dozen. Tahbilk Roussanne Marsanne Viognier 2015, Nagambie Lakes In the glass: Pale lemon green. On the nose: Stonefruit, florals, ginger.  On the palate: A light to medium weight and fine wine with loads of stonefruit and citrus zest underpinned by zesty acidity, mouth-coating texture and good length.  RRP $27.95 or $23.76 per bottle in any dozen.  Long Rail Gully Riesling 2016, Canberra District   In the glass: Bright pale yellow straw.  On the nose: Lime zest and fresh herb. On the palate: Delicate yet intense and flavoursome with strong citrussy varietals and notes of talc and mineral. Mouth-feel is supple and lightly creamy with vibrant acidity. A really classic Riesling with delicious purity. RRP $22 or $18.70 per bottle in any dozen.  Cape Barren Sauvignon Blanc 2016, Adelaide Hills   In the glass: Vibrant pale lemon.   On the nose: Lime juice, nettle, grapefruit, vanilla.  On the palate: Stylish and intense lime, passionfruit and cut grass varietals, tempered by a light nutty layer with minerally acid dryness on the finish.  RRP $19 or $16.15 per bottle in any dozen.  De Iuliis Special Release Grenache Rosé 2017, Hilltops In the glass: Very fine pink with green and copper flashes.  On the nose: Hints of pink flower and Turkish Delight.  On the palate: Elegant and savoury with juicy fruit and green olive-like astringency creating a dry finish.  RRP $28 or $23.80 per bottle in any dozen.
Howard Park Chardonnay 2016, Margaret River/Great Southern In the glass: Beautifully vibrant lemon with a green hue.  On the nose: Delicate lime juice, light stonefruit, grapefruit and cedary oak.  On the palate: Refined yet intense with juicy layers of stonefruit and citrus with creamy yet poised acidity. RRP $54 or $45.90 per bottle in any dozen. Tinklers Mount Bright Semillon 2017, Hunter Valley In the glass: Pale lemon green.  On the nose: Bright citrus, white melon, mineral and lanolin perfume.  On the palate: Driven by beautiful tingling acidity, it’s deliciously layered with an amazingly vibrant fruit core and quinine-like texture. RRP $22 or $18.70 per bottle in any dozen. Heggies Vineyard Estate Chardonnay 2015, Eden Valley In the glass: Pale lemon, green hue.  On the nose: Fresh yellow fruit lift with spice and grilled nut complexity.  On the palate: Slightly spicy and strongly varietal with nectarine, green melon and marzipan, subtle background vanillin oak, fresh leesy depth and ginger spice.   RRP $30 or $25.50 per bottle in any dozen Gatt High Eden Riesling 2011, Eden Valley In the glass: Pale lemon straw. On the nose: Still vibrant lemon and lime lift with very faint hints of kero development. On the palate: Still so youthful, pristine and precise with a multi-layered, savoury and vibrant core of fruit and just the start of secondary development.  RRP $40 or $25.50 per bottle in any dozen. Umamu Sparkling Chardonnay 2005, Margaret River In the glass: Youthful lemon straw.  On the nose: Buttered toast, preserved lemon and background smokey notes.    On the palate: Full-bodied, layered and rich yet still vibrant with a strong undercurrent of leesy depth under a butterscotch-like core of fruit.   RRP $63 or $53.55 per bottle in any dozen. Bunnamagoo Estate Kids Earth Fund Autumn Semillon 2013 (375ml), Mudgee In the glass: Medium to full gold. On the nose: Lifted toffee, butterscotch and crème brulee.  On the palate: Luscious and viscous, with sweet layers of candied fruit complemented by bright lemony acidity.  RRP $25 or $21.25 per bottle in any dozen. 
Wine
Introducing Kim Bickley, our new Tasting Panel member!
We’re excited to introduce our new Tasting Panellist, Kim Bickley. As one of Australia’s most highly respected sommeliers with over 10 years’ experience and an avid wine-lover, Kim is going to make a wonderful addition to our team of experts. What first attracted you to working with wine? I'd always had an interest in wine, but my interest truly peaked when I began a job in a restaurant while studying a degree in Communications. I worked alongside a talented sommelier who encouraged all the team to taste, read and attend tastings. I loved the anticipation of what was in the bottle, the older wines in particular, and I still do.  You qualified through the Court of Master Sommeliers – what did that involve? The Court of Master Sommeliers includes a 3-part examination: theory, tasting and service. You need to know about wine and spirits from all around the world, including being able to differentiate them in a blind tasting. Also, how to cellar, serve and maintain a restaurant wine list. The study never really stops if you’re really into wine, things are always changing, new regions emerging and older ones reinventing themselves. I just love it.  You’ve since worked for some of Australia’s most impressive restaurants including Luke Mangan’s Glass Brasserie and Black by ezard – what are some of your standout memories? I have so many, the team become like family to you; the regular customers like friends…things like that are what keep you in the game. I also enjoyed looking after some of the world’s best known celebrities and seeing what they like to drink. From Jerry Lewis (Barolo lover) to Cuba Gooding Jr (Sauvignon Blanc). You’ve been a sommelier for over a decade, what are the top 3 changes you’ve seen in that time? When I started out, there were only a handful of true sommeliers working in Sydney, now almost every little restaurant has one. It has become accessible and easy for young and upcoming sommeliers to study and qualify now, for a long time there was very little available, aside from reading The Oxford Wine Companion , now almost every city has WSET (Wine & Spirit Education Trust) available (and it's also possible to study online), there are multiple tastings on every week, and a great selection of truly talented Group Head Sommeliers for them to train under – it's a great time to be a somm.  Good Aussie Chardonnay has gone from over-oaked and overblown to incredibly restrained, balanced and often as good as some of the best in the world.  The increased popularity of so called ' natural wines ', some of which are incredible and delicious, but many of which are faulty and horrible to drink. I find it fascinating that they have become so popular, given the risky nature of purchasing them if you don't know the producer well.    How has your love of wine changed over your career so far? Do you still have the same favourite varieties as you did when you started? I still have the same favourites, plus a few more now. My love of wine has only deepened, I have been fortunate to have had the chance to travel Australia and the world to see so many amazing regions and their wines. Best of all, I have met so many great people, vignerons and sommeliers alike.  You’re also a wine educator – what’s the most rewarding part of teaching people about wine?   Seeing people learning the basics of wine and have that 'ah-ha' tasting moment when they really get it, you know they'll be hooked for life. And seeing some of the young sommeliers that trained with me running their own wine lists in some of the world’s best venues; and a couple are even winemakers now.  What are you looking forward to most about being on the Wine Selectors Tasting Panel ? Tasting and discovering some of Australia's best new wines with my talented Panel-mates, discussing these wines and seeing them enjoyed by the Wine Selectors customers. I especially look forward to tasting them at the airport cellar doors, next time I pass by!  You now call the Hunter Valley home, what drew you to this region and what do you think are some of the most exciting wine styles being made there? I always loved the Hunter Valley and its Semillon in particular. There is no other wine in the world like it. It's so delicate and yet powerful, it's flexible with food and is one of the handful of white wines that develop beautifully with age. Now with most being under screw cap, its ageing potential will be amazing to track in the next 50 years and beyond. I also love Hunter Shiraz and am excited to see the historical blend of Pinot Noir and Shiraz making a very strong comeback.  It's a beautiful place to live, I'm so happy to be here. 
Wine
Meet Ninth Island Winemaker Luke Whittle
To celebrate the Ninth Island Pinot Grigio 2016 from the Tamar Valley being the November Wine of the Month, we caught up with winemaker Luke Whittle to talk Tasmania, cool climate wines, and Pinot G . You are originally from New Zealand where you started your winemaking career, plus you’ve done vintages in Canada, Germany and Central Victoria –  what drew you to Tasmania? Ultimately, my passion to get back to cool climate wines, and Tasmania’s reputation for amazing wines and produce. I see a huge amount of potential for the Tasmanian wine industry as the region continues to produce world-class Sparkling and table wines and grow its reputation both domestically and abroad. I think the next decade will be a very exciting time for the industry here and I want to be a part of that future. What makes the Tamar Valley such a special region? The unique maritime climate, sheltered from the prevailing westerly winds resulting in consistency of ripening.  We’re situated on a beautiful big sweeping bend of the Tamar, which is not only an amazing place for grapes, but a beautiful setting for a vineyard with vine covered slopes rolling down to the water. It’s like a scene from an old-world region in Europe with a distinctly Tasmanian twist. Our Wine of the Month is the Ninth Island 2016 Pinot Grigio – what is it about cool climate wines that you like so much? In a word: elegance ­–  the way they are so fresh and expressive yet full of finesse. In our food and wine matching calendar, we’ve paired it with a quick chicken cassoulet with preserved lemon – what’s your choice of food partner? Coming from the coast of NZ, I’m really drawn to the amazing bounty of seafood here in Tasmania, and I love freediving. So combining those passions, I’d pair it with fresh barbeque crayfish and wasabi aioli, especially with the opening of the crayfish season just around the corner. What makes cool climate wines like Pinot G so food-friendly? The cool climate acidity lends itself to so many possibilities, especially when combined with the Pinot Grigios texture and delicate but expressive aromatics. What’s your favourite wine memory? The next one… Other than your own wine, what wine do you like to drink at home? I like to mix it up. Recently it’s been Riesling, especially some of the dryer style Rieslings out of Germany, something I fell in love with over my time working in the Mosel and the Pfalz. What are your three top recommendations for a first-time visitor to the area? Hit the incredible Tasmanian coastline! I’d suggest to go up to the top end of the east coast, where you’ll find no crowds, and amazingly beautiful beaches. The Tamar Valley Wine Route, which we are a part of – the perfect way to sample a number of delicious Tassie wines.   Head into Launceston to Stillwater Restaurant. The menu features Tasmanian produce and they’re known for an incredible wine list highlighting Tasmanian wine. What’s your favourite … Way to spend time off? In the ocean. Holiday destination? Whangamata, my hometown, for a dose of NZ summer. Wine and food match? Pinot and duck… it just needs to happen Sporting team? All Blacks (of course) Movie?   Anchorman – one of the classics
Two Blues Sauvignon Blanc 2014
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