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Life

Uniworld’s Amazing 2019 Air Offer

For forty years, Uniworld has perfected the art of boutique river cruising with their specialist itineraries and unrivalled experiences that create memories to last a lifetime.

In 2019, journey beyond the exceptional with Uniworld’s ‘free flight to Europe’ offer, available to all guests who book a 2019 European cruise with Uniworld before the end of June 2018. Receive return economy class flights to Europe free with options to upgrade to premium economy and business class.

All-Inclusive Luxury

Uniworld’s award-winning river cruises offer guests a world of value and comfort, unmatched by any other cruise line.

Witness some of Europe’s most dazzling rivers and cities in 2019, onboard one of Uniworld’s boutique floating hotels. Uniworld ships are renowned for their beautiful destination-inspired design, blended with innovative technological features and luxurious amenities.

Stylish restaurants complement chic bar areas, state-of-the-art wellness centres and expansive sun decks. Elegantly appointed guest suites and staterooms offer an idyllic sanctuary for the duration of the trip.

Serving an average of just 130 guests per ship, Uniworld are proud to offer an unparalleled staff-to-guest ratio and an impeccable standard of service. The Uniworld difference is all in the detail and on top of premium service, guests will love the unique finishing touches such as the finest bed linen, handcrafted furniture, marble-lined bathrooms and original artworks.

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Five Star Food and Wine

Uniworld’s world-class cuisine is treated as an art form, with fresh ingredients sourced from local farms and artisanal growers, to create culinary masterpieces at every meal. The all-inclusive menu is designed by masterclass chefs to reflect the region, bringing a wealth of choice and flavour to cover every palate and dietary need.

Onboard sommeliers work hand in glove with chefs to curate the perfect wine list to match each delicious dish. Wines from local areas are listed alongside bottles sourced from around the world, ensuring guests enjoy an inspired selection of varietals and styles.

Imagine for a moment cruising through the picturesque French region of Bordeaux, dining on a menu of exquisite local food and wine. Consider a plate of sautéed sea scallops on fennel risotto, vinaigrette and caviar with a glass of Château Sylvain Raymond Graves. Or simply some foie gras with a cool glass of Veuve Clicquot? A gourmet traveller’s heaven!

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Excursions to Delight

Uniworld’s all-inclusive luxury extends to a curated selection of experiences and excursions, with tips and gratuities included. Enjoy memorable moments onboard such as bespoke wine tastings, cooking classes, spa treatments or progressive dinners. Onshore adventures include personalised tours through historic Châteaus, relaxed cycling trips along the river banks or shopping with the chef at a local produce market.

A luxury all-inclusive European cruise of a lifetime awaits you. Book before June 2018 to receive your flight to Europe absolutely free with Uniworld’s amazing 2019 Air Offer. Options to upgrade to premium economy for $1,299 pp or business class for $3,999 pp are also available.

For more info on the 2019 Air Offer, call 1300 780 231 or visit uniworld.com

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Food
What Curtis did Next
Words by Shonagh Walker on 30 Aug 2018
Despite two enormously successful restaurants creating a buzz throughout LA, Curtis Stone isn’t sitting still. Shonagh Walker toured California’s Central Coast with the celebrity chef, to uncover exactly what’s in store for his diners for the remainder of 2018. Curtis Stone is standing waist deep in the freezing seawater of Morro Bay, CA, shucking a Pacific Gold Oyster that he’s just plucked from the farm’s submerged harvest. He hands it to me, beaming his signature smile. Exhaustion is tugging at the corners of his sparkling blue eyes, but enthusiasm for the deep-cupped mollusc quickly turns them upwards again. We are at the tail end of a hectic 18 hours a day, five-day immersive tour of California’s Central Coast, a region famed for its local produce, stellar seafood and mind-blowing wines (divine Burgundian varietals: Pinot Noir to die for and an incredible array of Chardonnay). The aim is to seek inspiration for the upcoming menu of his Beverly Hills fine dining restaurant, Maude. While the seafood and seasonal offerings of this region are truly unsurpassed, if I’m being honest, we are really here for the wines.
You see, Curtis has yet again disrupted the concept of conventional fine dining and, as with everything he does, he’s done so with gusto. Where traditional menus decree full control to the chef, demanding wine pairings are made to meld with cuisine creativity, Curtis abdicated to Head Sommelier, Andrey Tolmachyov. The 26 year old now has the enviable task of travelling to the world’s best wine regions to curate a list based around the finest on offer. First, it was Rioja, Spain. Then came Burgundy, France and this quarter (July to September) it’s the sun-spoiled Central Coast of California. After each meticulous research trip, Tolmachyov curates the wines he is to feature for the three months. From there, Curtis and executive chef, Justin Hilbert devise a menu using ingredients from the same region to enhance the drops. It’s a change of tack for Maude, which for the past four years has focused on one ingredient per month and created a degustation experience around it, with wines stepping up only to match the food. Curtis explains: “After doing 48 menus with no dish repeated, we wanted something completely new. The wine program had really blossomed, with such amazing and talented sommeliers, but the pairings were always done last. We decided work backwards; go to a wine region, be inspired by the wine and the local regionality and dishes, then talk to the wine team about what they wanted and what would pair well with that wine and create a menu from that.”
And here we are, soaking up the afternoon sun, eating freshly shucked oysters and sipping some incredible local drops from nearby family run estate, Demetria in the picturesque town of Los Olivos. The frutti del mar is a massive hit, as is the wine. While Andrey remains tight lipped on the 2017 Rose, I get a good vibe from Curtis that the oysters will make an appearance on the menu. Thus far, the trip has taken us through what is undoubtedly some of America’s finest coastline and we have indulged in all manner of delicacy and drinks. In Santa Barbara, we’ve sampled sea urchin caught by Stephanie Mutz, a rare fishing scientist and the only female sea urchin diver in the state. In Cambria, we’ve indulged in the finest goat milk cheeses from Stepladder Creamery and we’ve sampled more exquisite wines than is fair in one lifetime, from an array of award-winning estates peppered throughout this jewel of a coastline. We’ve also scoured local farmers markets in San Luis Obispo and eaten at some of the state’s most celebrated restaurants (think: Santa Barbara’s Lark, Paso Robles’ Fish Gaucho and San Simeon’s Ragged Point Restaurant).
It sounds glamorous but it’s actually arduous, demanding and wearying. Pre-dawn starts fused into day-long driving, foraging and physical work. But such is Curtis’ way. He quite simply never stops. There’s no rest for the innovator, as it would be. The resulting debut Cali Coast dinner at Maude’s a few days later is a true feast of flavours – oyster bread (made using the aforementioned Morro Bay oysters), abalone, rock crab with summer truffles, served with grilled crab mayonnaise and spot prawn with peach fermented in beeswax and, of course, all matched with those delicious wines. So, if you’re in LA make sure you stop by Maude’s to taste Curtis’ innovative wine-focused menu. Get there now for the Tastes of California, or book in for the next quarter’s food & wine adventure – Italy’s delectable Piedmont province. Maude is located at: 212S Beverly Drive Beverly Hills, CA. Open Tuesday to Sunday, 5.30PM- 9.30PM Tel: + 1 310 859 3418 mauderestaurant.com
Wine
Pinot Gris vs Grigio: What’s the difference?
Pinot Gris and Pinot Grigio are the same grape variety, so what's the difference? We talk to some passionate Pinot G winemakers to find out. While it's fast becoming one of Australia's most popular varieties,  PinotGris/Grigio  still presents a point of confusion for many wine-lovers. Made from one variety, a member of the Pinot Noir family, this grape has two different names thanks to the two countries in which it is most commonly grown: France and Italy. Gris is French for "grey" and in France it finds its home in the Alsace region. French Pinot Gris is generally known for being a rich, full-bodied white with a lovely silky texture. Grigio is the Italian for "grey" and in contrast to the French, Italian Grigio has made a name for being a light, crisp wine ideal for early drinking and is most famously known in the regions of Veneto and Friuli. Across the two styles, the common aroma and flavour descriptors include apple, pear, strawberry, honey, hay, brioche and bread. AUSSIE HOME
The variety was first introduced to the Hunter Valley with the James Busby collection of 1832, however it wasn't until the 1990s that the variety started to really emerge. This was thanks to a winemaking couple who made their home on Victoria's  Mornington Peninsula  in 1988: Kathleen Quealy and Kevin McCarthy. Having been introduced to Pinot Gris at college, Kathleen felt intuitively that they had come to the perfect region for producing the variety. They released their first commercial Pinot Gris in 1993, have had huge success since, and are now seen as setting the benchmark for Australian interpretations of the variety. Following in their footsteps is their son, Tom, a winemaker at Quealy wines who has inherited his parents' passion for Pinot G. What's more, he's been to the homes of both the Gris and Grigio styles. "I have worked vintages at Domain Paul Blanck in Alsace, where Pinot Gris is 1 of 4 premium varieties", he explains. "Their vineyards define the quality and the personality of each of their wines. They revel in the power and voluptuousness of these wines, from bone dry with the generous dollop of extract in the middle palate, to off dry with enough flavour and structure to make the wine balanced and suitable with a main course. They are able to make and market their even richer sweeter late harvest styles. The wines are beautiful to drink, slightly drying out with a few years bottle age, and suit their dishes of duck and pork. "I have also worked and spent time in Friuli. Their lighter soils and their food culture define their Pinot Grigio style: crunchy pear, dry and textured. The winemaking art of blending abounds. There are field blends and regional blends of many white varieties, with Pinot Grigio a central component." MORNINGTON MAGIC
Back home, Tom explains the  Mornington Peninsula 's superior suitability for Pinot G down to a combination of regional factors. "It's the climate - cool, maritime, Indian summers. It's the cloud cover and sea breezes. The Red Hill and Main Ridge flank creates intimate valleys of rich volcanic soils that hold onto the rainfall. The dryland farming keeps each berry and bunch tiny and concentrated. Then there's a winemaking fraternity reared on  Pinot Noir  and now applying these skills to their love child Pinot Gris."   ADELAIDE HILLS EXCELLENCE
Another standout Aussie Pinot G producer is  Wicks Estate  in the  Adelaide Hills , where, Tim Wicks, explains, "The cool evenings promote great acid retention in the fruit, along with a gradual flavour ripeness without excess phenolic development. This allows the variety to retain a charming aromatic lift which combines beautifully with the subtle textural elements." At Wicks Estate, they make a Gris rather than a Grigio, but as Tim describes, it may be akin to the Gris style, but it maintains a hint of the Grigio aromatics and racier acid lines. This is reflective of the Gris-Grigio overlap that Tim sees as common in Australia. "We have countless fantastic wines that tend towards either the richer Gris characters or lighter aromatic Grigio characteristics. There are also wines that exhibit traits of both, take our  Wicks Estate Pinot Gris , for example. We like the sharpened focus and aromatic style of the Grigio, but tend to lean towards the textural qualities of Gris on the palate. The styles have their own identity, however, we have diverse terroir and climate in Australia that can lend itself to a hybrid style."   THE PROOF IS IN THE TASTING At the end of the day, whether you go for a  richer Gris or a zestier Grigio , or a mix of both, only your palate can decide. To help you choose, we've got an extensive range from the Mornington Peninsula, Adelaide Hills and beyond to  explore  .
Food
Adam Liaw asks are we really what we eat?
Words by Adam Liaw on 3 Sep 2018
In his new book, Destination flavour Adam Liaw examines the many cuisines of the world, so who better to ask, ‘what is  Australia’s food identity?’ The discussion on Australia’s food identity in this country might be the longest conversation we’ve ever had with the fewest words spoken. There’s no doubt we love our food, but we also find it difficult to put our finger on exactly what it is.  Have you ever been asked by somebody abroad about Australian food, only to mumble something like “Oh, we eat all kinds of stuff…” and change the subject? How can we describe the taste of home? The Pros There are, of course, things we do very well. Our diversity of cuisine is the best in the world. We might assume the rest of the world eats as widely and as well as we do, but they don’t even come close. Our cuisine has drawn from all over for centuries, and we flit from one inspiration to the next with barely a thought.  A chiko roll and a couple of dim sims might not seem the most exciting example of Australian food, but in the 1980s, for the descendants of Irish stew and siu mai respectively to sit together so comfortably and mainstream? It wouldn’t be possible in any other country. Others may match us for British, American and European influence, but nowhere covers the breadth of Asian cuisines as well as we do, and that includes the countries of Asia.  The overall quality of our produce is also truly impressive. There are many countries with greater biodiversity and where many ingredients surpass our quality, but as a complete package, if I could visit one good greengrocer, butcher and fishmonger in any country to make a meal, I’d do that right here at home.
For the full story and recipes from Adam, pickup a copy of the Sept/Oct 2018 Selector issue from all good newsagents,  subscribe  or look inside your next Wine Selectors delivery. OUT NOW: Destination Flavour People and Places by Adam Liaw (Hardie Grant, RRP $50). 
Two Blues Sauvignon Blanc 2014
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