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With tomorrow being Australia Day we thought we would take a look at three wines which would go down well with any Aussie BBQ. We kick things off with a white wine style that is growing in appreciation in Australia, followed by a beautiful Cab Sauv from Margaret River and finish with a typical big BBQ shiraz.

In this episode we recommend:

• T’Gallant Juliet Pinot Grigio 2006 ($11-17)
• Vasse Felix Cabernet Sauvignon 2004 ($26-34)
• Pepperjack Shiraz 2005 ($16-22)  

Download the video: (4 min 01 sec)
Windows Media (11.7 Mb) | Mpeg4 (12.2 Mb) | Ipod (16.5 Mb)

Cheers… and happy wine buying!

Brad and Danny

This week we look at three wines from three different regions within South Australia – Coonawarra (Majella), McLaren Vale (Hardys Oomoo) and the Clare Valley (Pikes). All great wines, and all great value – what else would you expect? 

In this episode we recommend:

• Hardys Oomoo Shiraz 2005 ($11-15)
• Pikes Clare Valley Riesling 2006 ($17-23)
• Majella Cabernet Sauvignon 2004 ($28-35)  

Download the video: (3 min 53 sec)
Windows Media (11.4 Mb) | Mpeg4 (11.8 Mb) | Ipod (16.5 Mb)

Cheers… and happy wine buying!

Brad and Danny

After a short break we’re back on deck with our first episode for 2007. We look forward to bringing you regular tips each week throughout the year so you’re armed and ready when you hit the bottle shops.

In this episode we recommend:

• Giesen Sauvignon Blanc 2006 ($13-18)
• Taylors Cabernet Sauvignon 2004 ($14-19)
• Balnaves “The Blend” 2002 ($19-25)
• St Hallett Blackwell Shiraz 2004 ($27-34)

Download the video: (3 min 44 sec)
Windows Media (10.9 Mb) | Mpeg4 (11.3 Mb) | Ipod (15.5 Mb)

Cheers… and happy wine buying!

Brad and Danny

Happy New Year to all our viewers and readers!

As you’ve probably found out by now the Wine Week boys have taken a short break for Christmas and new year.

However we will return with a new episode of wineweek very soon.

But just in case you missed it, a great story appeared on Wired just in time for new years eve. Yep, those ‘net savy geeks spent a bit of time uncovering the ‘hows’ of sabering a champagne cork: the art of removing the cork from a bottle of sparkling wine with a sword (or kitchen knife!). Check it out over at Wired. Probably should only be reserved for those bottles you don’t mind not drinking while you learn as the failed attempts don’t leave a lot of wine for drinking!

Cheers and see you soon!