5 thoughts on “About”

  1. Really sorry we missed that last Off-the-Grid event — the food/wine pairings looked fabulous! I’ll never forget the last event we attended where I discovered (as a novice wine lover) the big difference wine and food pairing makes (I didn’t like the wine until the food it was paired with was served). Thanks, Jack.


  2. Impressive journals – I would love to try some outstanding Aussie wines at your recommendation – in the $20+ category, not over extracted, with nice refined (low) tannins. Where do I look in Pittsburgh amongst this massive body of work?


  3. Hello Andrew – thanks for joining the wine-conversation! Regarding some Australian Red recommendations, this is a pretty subjective area since everyone has different taste, but below are areas/wines that I seek. Hope that will be useful. Most PA specialty stores have a ‘decent’ selection of large production Aussie wines, but to get the really good stuff you may have to go to Australia!
    Tasmanian Whites, Pinot Noir and Sparkling – due to the smallest State having generally small wineries, not much of their luscious production gets to the US, but there are some gems that do such as: Pirie, 42Degrees South, Frogmore Creek, and Jansz
    West Australian (including Margaret River and Great Southern Regions) Cabernet and Whites: Leeuwin Cab Chard and Riesling, Woodlands, Gralyn, Vasse Felix, Hay Shed, WISE, Voyager
    South Australia Shiraz and Blends: Anything from d’Arenberg, Bremerton, Dry Rieslings from Clare and Eden Valley, Yalumba, Penfolds, Grant Burge, Turkey Flat, Clarendon Hills, Henschke, Peter Lehmann, Jim Barry, Langmeil, Torbreck
    Hunter Valley: Semillon and other whites: Brokenwood, DeBortoli, Peterson


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