As Hunter S Thompson says in Kingdom of Fear: “Autumn is always a time of fear and greed and hoarding for the winter coming on.” Skimming past the more alarming aspects of the good doctor’s prose we find our missive – experiment with a few new drinks as the trees lose their foliage, if only to capture the season before the cold depths of winter. So we sought out a selection of drinks, chosen by their makers, which offer a seasonal twist at this time of year.
Mark Free from Everyday Coffee
Although many of us feel the need for the warmth and comfort of milk at the start of the day, Mark Free, who co-owns Everyday Coffee in Collingwood, says suggests a milk- free option. Filter coffee provides a medium- bodied black coffee with an earthier taste and as autumn is a relatively slow period for the importation of fresh beans, Free says it’s an excellent time to start enjoying the flavour of filter coffee before the dizzying selection of beans hits shelves later in the year.
A brewed coffee from Columbian estate Elias Roa. The coffee presents warm flavours of brown sugar and cocoa as well fruit notes of apple and citrus.
33 Johnston Street, Collingwood
Tom Hogan from Harry & Frankie
According to sommelier Tom Hogan, autumn drinks should be “refreshing but with a bit more body to counter the decrease in temperature.” The cofounder of Port Melbourne wine bar Harry and Frankie, Hogan looks for an “earthy savouriness” in his autumn selections. South Australian grenache and Tasmanian pinot noir provide an array of autumn options, and from the top shelf, wine styles such as barolo and burgundy “speak of the earth” and provide excellent matches for full-flavoured autumn food.
2011 E. Pira & Figli Langhe Nebbiolo. A young and crunchy expression from a great Italian producer. Expect crisp blueberry fruit, anise notes and broad tannins.
Harry & Frankie
317 Bay Street, Port Melbourne
Julian White from Whisky & Alement
Cofounder of city bar Whisky and Alement, Julian White recommends Speyside whiskies as the perfect bookend to an autumn evening. Breaking from the regions usual style, some distillers have opted for the use of botanically unique peat. Speyside peats tend to be lighter and sweeter than the denser iodine-driven peat of Islay whiskies.
Adelphi Clynelish 15-year-old, cask-strength, single-malt scotch whisky. From Brora in the Scottish highlands, it is a bright whisky that is great by itself or paired with lighter cheeses.
Whisky & Alement
270 Russell Street, Melbourne