As we transition from summer cocktails on rooftops to cosy, autumn dinner parties, there’s never been a better time to stock up on excellent wines. And luckily for members, online natural wine store Drnks is offering 20 per cent off orders of six or more bottles through Broadsheet Access. Since 2013, the Sydney-born online retailer has helped punters discover and buy wine from Australia’s most progressive and diverse winemakers and importers, along with leading producers from abroad.
“When I started … wine retailer websites were straight out of the ’90s, and everyone was racing to the bottom with bad, commercial wines,” says founder Joel Amos. He learned about wine growing up on his family’s organic vineyard in McLaren Vale, and was inspired by his mother’s low-impact, environmentally focused lifestyle.
To help you choose your (at least) six bottles, we asked Amos for his top autumn picks, and his recommendations for the ideal dishes to serve alongside them. From fresh and fruity whites and sweet, gentle rosés to deep dark reds, you’ll find something fit to your taste.
“All the old-school Burgundian producers dislike the aligoté grape variety, which just makes me like it more,” says Amos of this citrusy white wine. Aligoté is the rarer white grape from the Burgundy region, second to chardonnay. Bright and crisp, with a green-apple acidity and floral finish, this one comes from 50-year-old vines in Nuits St Georges in eastern France. “Pair it with a variety of soft cheeses,” says Amos, “and someone who likes to party.”
Fresh, light and extremely lean, this new white wine blends viognier and roussanne from the Yarra Valley to create a dry, almost sour taste. Best enjoyed ice cold with a group of friends, Amos says the Nice White is incredible value and works perfectly on its own. If you’d like to pair it with a meal, he recommends “something salty and from the sea.”
Crusher Wines uses local Queensland fruit to create sustainable wines with fresh flavours and minimal intervention. A sense of community and experimentation is at the heart of this producer. Bright, textural, and citrusy, Amos describes this sémillon as a “wild wine from the land of XXXX beer, which tastes like wines from Adelaide Hills did … back when they were good.” He recommends pairing this with a seafood pizza, like the clam one from Bella Brutta
The refreshing Abyad Orange is a well-crafted skin-contact wine from the north of Lebanon. It’s also natural and free of sulphates. This one is on the more expensive side, but it’s a litre bottle, making it perfect for dinner parties and special occasions. “Let’s cook a whole fish in the oven with some fresh tomatoes and some garlic and some dill, maybe a few potatoes too.”
This is a spectacular rosato (Italian style rosé) from a Latta Vinowinemaker, Charlie Mann. It’s an aromatic wine with notes of red berries, stone fruits, and black pepper. “Charles is a genius in the winery,” says Amos, “and this wine shows his layers.” Gentle and elegant but with a great line of acidity, Amos thinks this would go terrifically with a light, spicy dish like a nam khao tod (crispy rice salad).
This deep, bold Californian red is made by winemaking pro Joel Burt and American comedian Eric Wareheim. It has notes of dark cherry, plum, blackberry and allspice, and Amos says this one truly reads “all things big red.” Don’t be afraid to put this one in the fridge and serve it chilled alongside a classic surf n’ turf – barbequed steak topped with prawns.
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