Last year was a big one for McLaren Vale’s sustainability-minded winegrowers: the awards kept raining down on this popular South Australian wine region. At the Great Wine Capitals Best of Wine Tourism Awards announced in Bordeaux, Gemtree Wines was named global winner for Sustainable Wine Tourism Practices.
At the Australian Organic Awards, Gemtree won Best Alcohol Product of the Year for their delicious, slurpy 2019 Luna Temprana Tempranillo, while Angove Family Winemakers – based in the Riverland but with vineyards and a cellar door in McLaren Vale – was named Business of the Year. And at the McLaren Vale Wine Show, brothers Malcolm and Richard Leask of Hither & Yon took out the trophy for top wine of the show, a 2018 red made from the climate-change-suited Sicilian grape variety, nero d’Avola; Richard has also just finished travelling for his Nuffield Scholarship looking at regenerative farming practices around the world. For quite a few years now, McLaren Vale has laid a pretty convincing claim to being the greenest wine region in Australia.
هذه القصة مأخوذة من طبعة February 2020 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة February 2020 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
