Orange wine is a method, not a flavour. White grapes + skin contact can produce everything from fresh, lightly textured wines to tannic, savoury, deeply amber expressions. So should orange wine be thought of as a category—or primarily as a winemaking technique?

Body tells you how heavy a wine feels. Texture tells you how it feels on your palate: silky, grippy, creamy, chalky or taut. Tannin, acidity, lees contact and winemaking all play a role. Which texture do you most enjoy in wine?

Can you describe a wine without mentioning fruit? Skip cherry, blackberry and citrus. Think instead about: • Acidity • Tannin • Body Structure tells you how a wine actually feels and behaves on the palate. Describe your last wine without using a fruit word. What would you say?

Cabernet glass. Pinot glass. Riesling glass. Chardonnay glass… Do we really need all of them? Probably not. A simpler approach is to choose by wine style: aromatic intensity, body and structure. One great universal glass or a full collection — which camp are you in? #WineEducation #WineTasting

Same wine. Different glass. Different experience? Glass shape can influence aroma, palate delivery and how we perceive fruit, acidity and body. But you probably don’t need 12 different glasses. Which do you reach for most: universal, Bordeaux, Burgundy—or something else? #WineTasting #WineEducation

When you hear Barossa Valley, do you immediately think Shiraz? There’s much more to the region: Grenache, Mataro, Riesling, Semillon, Chardonnay—and diverse sites that shape them all. What Barossa bottle would you open tonight? 🍷 #BarossaValley #AustralianWine

Grenache and Garnacha are the same grape—but place can change the personality completely. Southern Rhône, Spain and Australia all show different expressions of the variety. Do you prefer Grenache solo or in a blend? #Grenache #Garnacha #Wine

Fruit gets the attention. Acidity keeps the wine alive. It brings freshness, balances richness, helps with food pairing, and supports ageing. The goal isn’t more fruit or more acid. It’s balance. What do you notice first: fruit or acidity? #WineEducation #WineTasting

Saying “I like Port” is a bit like saying “I like red wine.” Ruby, Tawny, LBV and Vintage can offer very different experiences—and suit very different occasions. Port is a category, not a single style. If you could only keep one: Ruby, Tawny, LBV or Vintage?

What if the biggest problem with boxed wine… is the box? The format offers real advantages in freshness, convenience and sustainability—but it still carries a quality stigma. Is that stigma still justified? Would you choose a premium wine in a box over a bottle?

Happy National Chianti Day 🍷 Chianti or Chianti Classico? What does Riserva actually mean? And where does Gran Selezione fit? A few words on the label can tell you a lot about the wine. Here are 4 terms worth knowing before your next bottle. #Chianti #ItalianWine

Cabernet Sauvignon doesn’t speak with one voice. Bordeaux, Napa, Coonawarra and Chile can produce strikingly different expressions of the same grape. Could you identify the region without seeing the label? Which style is your favourite—and why?

Sommeliers don’t necessarily have better palates. They have better systems. Professional tasting is about observation, structure, aroma families and conclusions—not simply guessing what’s in the glass. Would you enjoy blind tasting? 🍷

The bottle hasn’t changed. But the environment has. Temperature, aromas, food, sunlight and even the pace of drinking can change how we perceive a wine. Ever loved a wine on holiday, then found it strangely less impressive at home? 🍷

The wine list arrives. Everyone looks at you. Now what? Ordering wine doesn’t require encyclopedic knowledge. Confidence comes from knowing how to approach the decision. There’s a simpler way. What’s your biggest challenge when ordering wine at a restaurant?

What makes a wine work in summer? Not colour—structure. Bright acidity, moderate alcohol, lighter body, softer tannins and fresh aromatics all help. Serving temperature matters too. Sometimes a chilled red feels more “summery” than a rich white. What wine breaks the stereotype?

Same grape. Three very different expressions. 🍷 Pinot Noir can change dramatically depending on where it grows. Burgundy, Oregon, and Patagonia each bring their own climate, soil, and winemaking influences to the glass. Which expression would you choose? 🍇

Prosecco’s first job? Opening the appetite. During aperitivo hour (5–7 pm), its fresh, light bubbles set the perfect tone—neat or in a spritz. In this post, you’ll learn the different pairings for Prosecco at this time of day, from olives and chips to curated soft cheeses.

Why do some wines taste softer and creamier? 🍷 Malolactic fermentation converts tart malic acid into softer lactic acid, reducing acidity and helping create a rounder mouthfeel. It’s one of the key processes that can shape a wine’s character. Have you noticed it in a wine?

Chardonnay and Sauvignon Blanc get most of the attention, but today we are pouring something less familiar. 🥂 Discover Albariño, Picpoul, and Assyrtiko—and the foods that help each one shine. Which have you tried?

A refreshing wine cocktail does not need to be complicated. 🍋🥂 You only need: - 150 ml chilled white wine - 100 ml sparkling water or soda - Ice - Lemon or lime Learn the five simple steps in this post. Which garnish would you choose?

Would you still love your favourite wine if you couldn’t see the label? 🍷Blind tasting removes the branding, price, and expectations—leaving only what is in the glass. Check our guide to hosting one at home. What would be hardest to identify: grape, region, or price? #BlindTasting #WineEducation

Ever smelled freshly baked bread in your wine? 🍞🍾 Those yeasty notes can reveal something about how a wine was made and aged. We break down where that bread-like character comes from. 👉 Have you noticed it in Champagne?

One variety. Three regional personalities. 🍷 Australian Shiraz can be bold, balanced, spicy, savory, or elegant depending on where it grows. Swipe through to compare Barossa Valley, McLaren Vale, and Hunter Valley. Which style would you pour, and how would you pair it?

There is a reason South Australia is one of the biggest names in Australian wine. 🍷 From cooler vineyards to sun-soaked regions, it offers contrast, diversity, and distinctive styles. Swipe through to explore what makes it stand out. Which South Australian wine would you try first?

A great wine pairing is not just about taste. It is about balance. 🍷 The right wine can refresh the palate, soften richness, calm heat, or make a dish feel more alive. Swipe through for a few simple pairing ideas. Which is the most memorable wine pairing you've experienced?

Cava has a way of making almost any bite feel brighter. 🥂 Fresh acidity, lively bubbles, and subtle toasted notes make it a natural match for fried foods, seafood, cheeses, tapas, and salty snacks. What’s your favorite unexpected Cava pairing? #Cava #WinePairing

Cabernet may be the BBQ classic, but it’s not the only bottle for the grill. 🍷🔥 Canadian Pinot Noir, Gamay, and dry Rosé bring freshness and food-friendly acidity to salmon, chicken, sausages, vegetables, and lighter steaks. What’s your BBQ wine pick?

Not every wine belongs at “room temperature.” 🍷 Some reds taste better with a slight chill. Some whites show more character when they are not served ice-cold. Serving temperature changes freshness, texture, aromas, and balance. Which wine do people serve too warm? #WineTips #Vinerra

Not all white wines are made to be easy. Some are made to be remembered. 🍋🌋 Assyrtiko brings razor-sharp acidity, citrus brightness, and a salty mineral edge shaped by Santorini’s volcanic soils. Have you tried it yet? #Assyrtiko #GreekWine #WineLovers #Vinerra