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Wine

Talking wine with Jancis Robinson

You are known for you comprehensive tomes such as the Oxford Companion to Wine, so this 112-page book is a very different offering from you. How did this come about?

It started with our 24-year-old daughter, who was always being asked by her friends about wines... ‘How should I store this? Should I buy this wine? Your mother is a wine writer so you must know.’ So at one stage, she thought she would write a guide to wine for her friends. She got a whole load of them around and did a bit of a focus group to see what they wanted to know and what puzzled them. Then she got a great job and she gave up on that idea. But I thought it was a great idea, so I used her checklist and put together this book.

So who is the book for?

The 24-Hour Wine Expert is for people who drink wine, but aren’t too serious about it. They want to know the basics, the short cuts to the important things about the wine.

What are the things that people want to know?

I think they want to know the practicalities. They want to know how to taste, how to get the most out of every bottle. For instance, they want to know why you should only fill your wine glass half full. They want to know how to choose a bottle of wine off the shelf, they want to be able to look at a wine label and understand what it is telling them. They want to be able to choose wine from a wine list at a restaurant...People want to know what the heck that business of giving a taste of wine in restaurants is all about.

Can someone become a wine expert in 24 hours?

The book is written in a way that you could easily read it in 24 hours and after which you’d have all the essentials for understanding wine.

Having said that, I have been writing about wine for 40 years and I am a Master of Wine, but I never call myself a wine expert because I don’t know it all. There was one short time in my life when I thought I knew everything about wine and that was when I came top of my wine education course. Then I wrote my first book and realised I didn’t know much about wine at all. The world of wine is constantly changing and I learn something every day.

The title could also have another meaning, because you are the expert (despite what you’ve just said) and you probably think about wine 24/7. Are there times when you don’t think about wine?

That’s a good question, because I have to admit my dreams are often about wine. I write about wine and my husband writes about restaurants and so we are pretty ‘wine and foodie’. But once the family comes into play, that takes over.

Watch our exclusive video with Jancis below: 

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Discover our Top 12 Reds of 2017
2017 was a super-busy year for our Panel who tasted and rated over 4,000 wines. With so many wines in the running, the Best Wines of the Year is always a hotly contested list and this year was no exception. From tried and true varietal champions like Hunter Valley and Great Southern Shiraz, to fabulous blends such as Grenache Shiraz Mourvèdre from the Barossa, plus magical Margaret River Malbec, here are the Top 12 Reds that really stood out from the crowd and wowed all of our Panellists. View our Top 12 white wines here.
Howard Park Flint Rock Shiraz 2015 , Great Southern In the glass: Deep purple.  On the nose: Black plum, blackberry, pepper and vanillin oak.  On the palate: Black, blue and purple fruits, subtle peppery depth and great balance of tannins and acidity. Rich, flavoursome and intense yet elegant. RRP $26 or $22.10 per bottle in any dozen.   Kaesler Stonehorse Grenache Shiraz Mourvedre 2014 , Barossa Valley In the glass: Medium density red.  On the nose: Complex lift of dark berry, plum, cedar and earth.  On the palate: Medium to full bodied with a core of black fruit and layers of cassis and vanilla. Silken with balanced tannins giving a rich, velvety texture.  RRP $22 or $18.70 per bottle in any dozen.  Lou Miranda Leone Cabernet Sauvignon 2015 , Barossa Valley In the glass: Full red garnet.  On the nose: Bright plum, currant, cassis, mint and cedar.  On the palate: Full bodied with a core of black and blue fruit, firm yet ripe tannins and vibrant acidity. Savoury with hints of liquorice, spice and dried herb.  RRP $22.95 or $19.51 per bottle in any dozen.  Erin Eyes Gallic Connection Cabernet Malbec 2015 , Clare Valley In the glass: Deep red.       On the nose: Blackberry, mulberry, bay leaf and vanillin oak.  On the palate: Powerful yet poised with saturated black fruits, well-judged supporting oak, fine and persistent tannin drive and balancing acidity.  RRP $30 or $25.50 per bottle in any dozen.  Leconfield Merlot 2016 , Coonawarra In the glass: Bright red black.  On the nose: Powerful aromas of black cherry concentrate with flashes of spearmint and eucalypt.   On the palate: Generous kirsch, mulberry and cassis with dense inky power, a velvety core and deluxe  oak harmony.   RRP $26 or $22.10 per bottle in any dozen.  Helen & Joey Inara Pinot Noir 2016 , Yarra Valley In the glass: Pale to mid ruby.  On the nose: Pure, fresh red berry, floral perfume.  On the palate: Vibrant and silken with delicious strawberry and blueberry depth, tea-like notes, fine tannins and a complete finish. Packs so much flavour into a lighter-bodied wine. Gorgeous.  RRP $23 or $19.55 per bottle in any dozen. 
Tyrrell's Wines Special Release Shiraz 2014 , Hunter Valley In the glass: Brilliant deep purple. On the nose: Violet, plum, blackberry and black pepper.  On the palate: Shows power and finesse. Loaded with spicy black fruit depth with on-point acidity and savoury tannins driving the long finish.  RRP $40 or $34 per bottle in any dozen. Dandelion Vineyards Red Queen of the Eden Valley Shiraz 2013 , Eden Valley In the glass: Deep purple.  On the nose: Plum, blackberry, graphite, pepper and clove.  On the palate: Layered and complex, it opens with savoury black fruits, an alluring spice complexity and fine yet deep tannins. RRP $100 or $85.00 per bottle in any dozen David Hook Reserve Barbera 2016 , Hunter Valley In the glass: Medium density red.  On the nose: Plum, bramble, black olive and tobacco aromas. On the palate: Medium weight with typical varietal freshness showing vibrant plummy fruit, savoury tannins and a touch of cigar box on the finish. A lovely young Barbera with plenty potential.  RRP $30 or $25.50 per bottle in any dozen.  Kimbolton Fig Tree Cabernet Sauvignon 2014 , Langhorne Creek In the glass: Full dark red.  On the nsoe: Classic Cabernet red berry, currant, cassis and cedar lift.  On the palate: Beautifully textured and deep yet only medium weight with a varietal core of black fruit, cassis and crushed leaf.  RRP $25 or $21.25 per bottle in any dozen.  Hay Shed Hill Malbec 2015 , Margaret River In the glass: Intense red black scarlet. On the nose: Hugely concentrated black cherry with interwoven complex notes of black pepper, currant and spicy oak.  On the palate: A gentle giant with super-ripe, glossy black cherry fruit power, beautiful velvety texture and deluxe spicy oak support. Classy!  RRP $30 or $25.50 per bottle in any dozen.  Riorret Lusatia Park Pinot Noir 2016 , Yarra Valley In the glass: Vibrant mid-red.  On the nose: Sweet cherry and raspberry fruit with notes of stalk and spice.  On the palate: Vibrant and fresh, supple and juicy with ripe cherry and plum, subtle stalky complexity, warm earthy notes and integrated vanillin oak.  RRP $50 or $42.50 per bottle in any dozen.
Wine
How climate change is changing our wine
In 2012, a leading Coonawarra viticulturist looked out upon a vineyard in the northern part of the region, a place of shallow soils, home to 25-year-old Cabernet Sauvignon vines. It was a good site, had been a strong performer for his employer Wynns Coonawarra Estate, but now, viticulturist Allen Jenkins decided to see just how robust it really was. He divided the block in half. For one set of vines it was business as usual. For the other, a harsher new reality was about to set in as he deliberately reduced the amount of irrigated water it would receive for the next three years, just 10 per cent of its normal allowance. When the results were collated, there was nothing but sad news for those parched Cabernet vines. “Yield dropped for each of those three years by 40 per cent, on average,” says Allen. “The berry number also dropped, berries were much smaller, there was an increase in colour and tannin, but the problem was you lost some of that Cabernet varietal character.” Recovery for the vines once water was returned was another big hurdle, it was far from immediate and they continue to struggle to this day. Cabernet Sauvignon is the flagship grape for Coonawarra , a symbol of its national and international standing in the world of wine, and here it was being stripped of its noble character by a deliberate man-managed climate intended to mimic global warming in all of its nastiness. Allen had made his point. Climate change was capable of treating even the most celebrated of grapes with disdain. Now, he’s learning to adapt. He’s not the only one in the Australian wine industry. A harsh reality Between now and the year 2030 the annual average temperature is expected to rise between 0.2ºC and 1.1ºC in many of Australia’s grape growing regions. By 2050, the projected increase is 0.4ºC to 2.6ºC. A warmer future will go hand in hand with a drier one and one, it is believed, that will be increasingly erratic, throwing up unpredictable extreme weather conditions. Under this scenario, the annual Australian wine grape harvest will be earlier; grapes coming into full ripeness during the hottest parts of summer, stressing vines. Some suggest it’s already here. “Vintage 2015 was our 35th in the region,” says Jeffrey Grosset of Jeffrey Grosset Wines in the Clare Valley . “We commenced harvest for our two Rieslings (Polish Hill and Springvale) 35 days, almost to the day in both cases, earlier than we did 35 years ago. The suggestion of a (earlier vintage) trend to around roughly one day earlier each year, seems compelling.” His Clare colleagues at Jim Barry Wines, to the north of his vineyard, had already picked and were fermenting their 2015 Riesling, Shiraz and Cabernet by mid February, a first for them. What does climate change mean for my wine? In a warmer climate, vintage will probably be shorter and more compact, which might suit earlier ripeners like Chardonnay , but won’t go down well with late season starters such as Cabernet. The heat that drives sugars up will also force acids down. A drier season scenario similar to what Allen Jenkins found   with smaller yields and lack of varietal flavour may become a widespread problem. The effect will be more noticeable in inland regions that are expected to be hotter than coastal areas. Australian research suggests grape quality will be reduced nationally by seven to 23 per cent by 2030, and 12 to 57 per cent by 2050. The fact that climate change is real and not some annoying trend that will eventually cycle off and bring certainty back into our lives, would appear to now be acknowledged by Australian winemakers. And it’s not exclusively about heat. “Climate change to me is both heat and rain,” says Peter Barry at Jim Barry Wines. “Yes, it’s the unpredictability of the weather, all that is puzzling and a little terrifying.” Dr Leanne Webb, Climate Projections Liaison Manager at the CSIRO and an academic with more than a decade’s research into the subject, chooses her language carefully when describing the causes behind our changing climate. “Increasing emissions of carbon dioxide and other greenhouse gases are altering the composition of the atmosphere,” she wrote in her seminal paper, Modelled Impact of Future Climate Change on the Phenology of Winegrapes in Australia (2007).   “It is very likely that most of the global warming since the mid-20th Century is due to increases in greenhouse gases from human activities.” For the first time in recorded history, the earth’s temperature is clearly more than 1.0ºC above the 1850-1900 average. Since 1997, which at the time was the warmest year on record, 16 of the subsequent 18 years have been warmer still. What to do? Dr Webb suggests Australian wine producers do three things to address its impact on their vineyards: 1. Look to grapevine management techniques, 2. Shift vineyard sites and 3. Think about different grape varieties. In the Yarra Valley , winemaker Dan Buckle at Domaine Chandon, one of Australia’s leading sparkling winemakers may be locked into the classic Champagne trio – Chardonnay, Pinot Noir, Pinot Meunier – but he is still free to look at different sites. “I think that by focusing on altitude in vineyard selection we can avoid risks of climate change,” he says. “Certainly the results we see from our Whitlands vineyard are exciting.” Whitlands is one of the highest vineyards in Victoria, around 800 metres on a high point in the King Valley , and was planted by Brown Brothers in 1982. In 2010, Brown Brothers went in search of parts potentially cooler, buying the extensive Tasmanian vineyards of troubled forestery giant, Gunns Ltd. for $32.5 million. It was an expensive commitment to a changing climate, ironically, coming at a cost: the forced sale of Whitlands. But not everyone can change vineyard location. It’s far easier and cheaper to change the grape variety. McLaren Vale boasts a sunny, Mediterranean-style climate. With that in mind, Coriole winemaker Mark Lloyd thought it obvious to look to Italian varieties. Some didn’t work. Nebbiolo and Barbera are real sooks in the heat, as he discovered during the January heat wave of 2009. Fruit all but disappeared on the vine. However, grape varieties sourced from Southern Italy are a different story. Fiano has become possibly his greatest success story, an inspiration to others. It is already being hailed as making the region’s best white wine. Nero d’Avola, a late maturing red variety, is also performing well. And this year, he has Apulia’s dark-hearted Negroamaro planted. In the Clare Valley, one of the most surprising alternative grape stars is an unpronounceable Greek variety that originally hails from the fabulous volcanic soils of Santorini. Assyrtiko was brought into Australia by Jim Barry Wines and from its first vintage in 2014, its crisp acid personality was a delight. The grape absolutely thrives in the dry and the hot. Still, new grape varieties, many with difficult-to-pronounce names, may be trending, but there are others who simply look to adapt what they’ve got. Maybe they’ve read the controversial new book from pioneering Western Australian viticultural scientist, John Gladstones, Wine, Terroir and Climate Change (Wakefield Press) which doesn’t want to be too doom and gloomy about the future. His message? Terroir is resilient. Others may see hope in new varieties being developed by the CSIRO. Brown Brothers had moderate success with Cienna some years back and are now backing Project Enigma, another first in the wine world, a totally new grape variety that laps up the heat. Climate change means change. But, if handled with thought and positive action, it could signal an exciting future for winemakers and drinkers alike.
Wine
Shipwrecked Wines - what would you take?
You’re shipwrecked on a desert island with one bottle of wine – what did you bring? Find out about the wines our experts believe they just couldn’t survive without. Picture this – it’s a balmy sunny Sunday and you’re on a boat bobbing around on the ocean with friends enjoying the good life. The skies suddenly darken, the sea begins to churn, but luckily before the waves come crashing down washing you over overboard, you’re able to rescue a bottle of your favourite wine.  Nicole Gow – Wine Selectors Tasting Panellist , Wine Show Judge “I chose Chardonnay with melon and stone fruits in abundance. Survival in nothing but luxury is my goal. I'll be gathering my tropical fruits each morning, hunting some shellfish and chilling my bottle in the cooling rock pools, while I'm getting subtly toasted, just like my yummy oak!” Credaro Five Tales Chardonnay 2016 Brad Russ – Tulloch Wines “Sparkling of course. Drinking Sparkling suggests it’s party time – in this case on a deserted island so it’s very exclusive and bespoke, plus it’s the perfect accompaniment to freshly shucked oysters and seafood. And, if I drank enough I’d be able to use the corks to float my boat.”   Tulloch Cuvée NV Scott Austin –  Austins & Co, Six Foot Six
“It’s Pinot Gris for me! It’s a real conversation starter, a wine to destress with, to simplify the issues and bring claim to the group of stranded crew, and begin the bonding process for everyone to get to know each other and work out what they will do next. It's crisp and refreshing style will bring light and clarity to an otherwise potentially intense situation.” Six Foot Six Pinot Gris 2016 Anna Watson –  Lost Buoy Wines “I’d take Shiraz to drink with the wild goat we just hunted and cooked, and to drink with the shipwrecked sailors washed up on the shore. And, if it’s cold weather, I could simmer it down for a great mulled wine. However, I’d probably also take a case of Gin - more medicinal". Lost Buoy The Edge Shiraz 2016 Adam Walls – Wine Selector Tasting Panellist and Wine Educator, and Wine Show Judge “Rosé for sure! There is no better wine to have at your disposal when stuck on an island – it’s cold and crisp and defines refreshment. And it blends in perfectly with the colour of your sunburn!’ Chaffey Bros Not Your Grandma’s Rosé 2017 6 Wines for when You're lost-at-sea Throw yourself a life raft and get shipwrecked-ready with the official  Wine Island 6-pack that includes a fantastic selection of favourites including a bottle each of Credaro Five Tales Chardonnay 2016 , Six Foot Six Pinot Gris 2016 ,   Tulloch Cuvée NV , Chaffey Bros Not Your Grandma’s Rosé 2017 , Byron & Harold Rose & Thorns Cabernet Sauvignon 2015 and Lost Buoy The Edge Shiraz 2016 . 
Two Blues Sauvignon Blanc 2014
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