Comments for The Real Review

Comment on Summer, semillon and seafood by Caleb Griffiths

Caleb Griffiths — Thu, 04 Dec 2025 23:14:32 +0000

Thankyou Stuart. Now I know what to drink at Christmas!!

Comment on Wine of the Week AU by Robert O'Brien

Robert O'Brien — Wed, 03 Dec 2025 07:36:59 +0000

the snapper and scallop pie sounds great , how come we can’t buy one down the corner pie shop , the SSB also sounds magnificent alas out of my range .

Comment on How sommeliers open, pour & preserve wine like pros by Stuart Knox

Stuart Knox — Mon, 01 Dec 2025 02:26:20 +0000

In reply to Peter Gunning. Hi Peter, the Durand takes the best of both worlds. really has saved me many times with old bottles BYO'd at FIX.

Comment on How to engage your sommelier this festive season by Lawrence Ang

Lawrence Ang — Sun, 30 Nov 2025 05:58:15 +0000

Oh! İ like this, Stuart.
But of course not all restaurants or sommeliers have your joyous attitude towards creating a good wine experience…

Comment on It’s a grenaissance by Steve Blandford

Steve Blandford — Fri, 28 Nov 2025 07:52:36 +0000

Such sad news. Vale Pete Fraser.

Comment on It’s a grenaissance by Peter Gunning

Peter Gunning — Fri, 28 Nov 2025 02:36:05 +0000

I don’t understand why it has taken so long for a market to open up for straight grenache wines. It is just a case of history relegating it to GSM blends because it works so well and the market has been established for well over 100 years. I recognise that I was initially reluctant to bother with 100% grenache but what a surprise it has been. And to think we have some of the oldest grenache vines in the world. My introduction was Rockford and Head but now I look at a wine list and take their grenache listings very seriously and your article has expanded my view. More of the lucky country, I guess!

Comment on How sommeliers open, pour & preserve wine like pros by Peter Gunning

Peter Gunning — Fri, 28 Nov 2025 02:26:06 +0000

Great advice and just want to comment on your approach to cork removal. The use of the ah so was a revelation when I first was introduced to it and all I can say is that it has never failed me with corks up to 30 years old. Your use of the corkscrew in combination with the ah so is very clever and I can see provides even better control to prevent cork fragmentation. Maybe this old dog needs to learn a new trick!

Comment on Vale John Kenneth Follas by Garry Barron

Garry Barron — Fri, 21 Nov 2025 12:58:30 +0000

Never heard of him before, wish I had met him, very kind words Stephen, too young. My condolences, I will toast to him tonight.

Comment on Coravin launches guide to wines by the glass by Huon Hooke

Huon Hooke — Fri, 21 Nov 2025 00:37:36 +0000

A good point. We need to encourage the drinking of appropriately mature wine with a meal. I will attempt to pass that comment on to Mr Lambrechts.

Comment on Coravin launches guide to wines by the glass by Peter Gunning

Peter Gunning — Thu, 20 Nov 2025 23:41:35 +0000

I was immediately attracted to exploring a few of the wine lists at the high end 3-glass restaurants in Sydney. This is a great way to explore those wines where consuming a bottle between two of us is not going to be a perfect match for all courses. This should enhance matching wine opportunities where the food deserves an excellent wine accompaniment. However, I was somewhat disappointed to see that upon inspection, most of the offered wines are very young. I was expecting to see this approach used to offer wines with some age rather than recent wines that need time to show their best.