We’re all hot and hungry this holiday season, so this week’s newsletter will be brief and focused on comfort food and drinks.
You might have missed some Timesian explorations in the midst of all the news. Let me be your concierge.
Let’s begin with Eric Asimov’s top wine moments for 2019, not only because he suggests great wines for family and friends but also because two of his most memorable experiences were in Australia.
Eric ordered a 2017 riesling from the Carlton Wine Room, Melbourne. He named it Das Sakrileg. “From the first sip, I was intoxicated,” he wrote. The texture was both rich and delicate. It was intense and energetic, stony and succulent, and delicious.”
Eric visited La Violetta Winery with Andrew Hoadley, its proprietor. He learned that the wine was fermented without clarification or filtering. This radical approach led to the name. It suggests that the wine is not traditional.
Eric’s favorite moment was visiting Luke Lambert in Yarra Valley. There he discovered Mr Lambert’s Nebbiolo.
He writes, “It was complex and nuanced, with a lovely texture and classic flavors dark fruit, menthol and flowers, as well as tar and minerals.” It was the most authentic combination of Nebbiolo, place and food I had ever tasted outside northern Italy.
Grab a case if you spot either one of these wines at your local bottle store.
You might also like to buy a bottle of Australian whisky while you shop for drinks. Yes, that’s right, whisky.
I confess that I was sceptical when Clay Risen said he would write about it. Then I purchased a bottle from Tasmanian Lark as a gift for my friend. He was kind enough to give me a few glasses, and I was hooked! I became a believer.
Small whisky distilleries in Australia are making waves around the globe. This is because they aren’t copying others’ work but are creating something unique.
Subscribe to the Australia Letter Newsletter for conversation starters and insights on Australia. This newsletter is sent weekly by The Times’s Australia Bureau. You’ll also find tons of local recommendations.
David Vitale, founder of Starward, Australia’s most acclaimed distillers, stated that the existing cohort of Scotch and Bourbon didn’t appeal. “We wanted to make a modern, progressive whiskey that speaks to the land it was made.”
You might also be searching for something to eat with your drink.
Besha Rodell is our Australian food columnist. She suggests barbecue. It’s not the North- or South-inspired type you can find at a market kiosk; it’s not the slathered-up barbecue at the pub.
She’s not talking about a new form of Australian barbecue. It can be found at Sydney’s Firedoor or Burnt Ends. Another fire-friendly spot, it’s run by an Australian from Singapore.
She is passionate about Australian barbecue and her exploration of it.
What if there were an Australian style of barbecue? She writes that she was influenced by Southern American barbecue but more by the Basque region in Spain. “I believe such a style is emerging, and it’s much more exciting than the abundance of American-themed barbecue in Sydney and Melbourne.”
Last but not least, a suggestion: recipes. This year, I became an NYT Cooking regular and enjoyed dozens of delicious meals prepared by The New York Times’ brilliant food team. A year-end list with their 50 most loved recipes was a delight. Some I’ve already tried and loved (jerk Chicken), while others I’m excited to try in 2020 (mango pie).
This will be the last newsletter we send until then. We hope you enjoy all the food and drinks. We wish you a happy holiday season.
