Articles
Read copies of Peter Bourne's 'eat drink' column in the(sydney)magazine monthly glossy insert in the Sydney Morning Herald
August, 2008
Shiraz Viognier
Australian winemakers are discuvering the joys of blending red and white wine, writes Peter Bourne
Fashion shapes our lives, whether it's the clothes we wear, the car we drive or the food we eat. Our choice of wine is equally driven by fashion, which explains why pinot grigio (or gris), rosé and sauvignon blanc are currently on the top of our play list. When it comes to big Aussie reds. however, shiraz still..........more
July, 2008
Cognac. Moving On
One of the world's great drinks is being forced to change with the times, writes Peter Bourne
Cognac's elegant lofty image sets it above just about every other spirit or liqueur. Drunk mostly as a digestif, it has a reputation for quality deriving from such luxury brands as Hennessy, Rémy Martin and Courvoisier. Cognac's heyday lasted from the late 19th century until the first half of last century - from the belle époque to the roaring twenties - but a growing awareness of ..........more
June, 2008
Beer. Winter warmers
With flavoursome brews rising like the head on a good ale, Peter Bourne picks the best drops for the cooler months
Just as the savvy wine lover has drifted away from mainstream brands towards small, niche producers, many beer drinkers are beginning to reject everyday staples such as VB and Toohey's New in favour of rarer, more exotic brews. Several watering holes in Sydney now offer a vast array of ..........more
May, 2008
Syrah
Australian Shiraz is rediscovering its European heritage with fine styles and a different name, writes Peter Bourne
Wine-drinkers who have noticed the increasing use of the word syrah on labels should not despair that Australia is being overrun by a new, voguish grape variety. Syrah - pronounced "cee-rah" - is what the French call Shiraz. A native of the Rhone Valley, syrah is a cross between........more
April, 2008
Gin. New Wave
From scourge of the slums to trendsetters' tipple, gin has come of age, writes Peter Bourne
Gin, a white spirit made from grain, was created in 17th-century Holland where it was known as genever or sloe gin because it was infused with sloe berries. William of Orange took it across the North Sea to England, where the working classes quickly developed a passion for this new beverage, which was cheap, plentiful and safer than tap water...............more
March, 2008
Sauvignon Blanc
Cat's pee or passionfruit? Peter Bourne looks at the variety that divides wine lovers.
Everyday imbibers just love sauvignon blanc, a wine that can be drunk solo or is perfect with seafood and Asian cuisine. Most purists, however, abhor it, complaining about green asparagus and capsicum smells, lantana-like flavours and "essence of feline" character. They say it has an abrupt palate and lacks........more
The World of Fine Wine magazine's Bordeaux 2007 en primeur report
for more details on the magazine click here
View a video clip of an interview (6.21 minutes) with Peter Bourne aired on the Travelistic Thirsty Traveller cable TV show in November 2006..........click here
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