AS a champion of relatively unloved grape varieties, winemaker Jo Irvine gives the impression she might be just a bit contrary. “Just a bit?” she responds. “That’s in my nature, just like my father.” Father is, of course, Jim Irvine, famed for his Gr

MELBOURNE has been quiet. In the midst of our second lockdown the beloved hospitality industry - restaurants, cafes, retailers and bottle shops - all bunkered down for the long haul of Stage 4 restrictions. As we mentioned in the last Grapevine, take

THE beverage industry has always been awash with trends from wine coolers to RTDs. Seltzers have become the new goldrush in the US and Australia for companies big and small. But how long will they retain popularity and how big will the market become?

ITS location, perched over a wide reach of the snaky Brisbane River, overlooking the City and the Kangaroo Point cliffs became as Queensland quintessential as its striking open-plan architecture. Stokehouse Q, sister venue to the famed St Kilda haunt

PEAK regional industry body Mornington Peninsula Wine has announced the launch of a new viticultural award which will biennially acknowledge the work of exceptional viticulturists and their commitment to environmental excellence. The award is named i

THE exceptional 2020 harvest was certainly one silver lining to the covid-19 clouds, but producers now have their attention focused on potential worker shortages in the coming harvest. The industry relies upon the Recognised Seasonal Employer (RSE) s

AN innovative deer milk dessert secured The Rees Hotel Queenstown’s executive chef and culinary Olympian Corey Hume first prize in a national culinary challenge. The competition challenged chefs at some of New Zealand’s best restaurants in Auckland,

AUSTRALIAN vintage 2020 has been one of the most challenging in recent memory. Bush fires across four states and the ACT have taken their toll with many producers choosing not to make wine after concerns about the effect of smoke taint on grapes. Hig