8 records · 4 sections
The Briery Reserve
Wine notes kept for the table: how to serve a bottle, what to pair with the plate in front of you, which grapes are worth knowing, and how the land under a vineyard reaches the glass.
Kept by The Briery ReserveLatest record

Latest entries
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25-00230 D

Stemware You Actually Use: Two Shapes, Stored Well
Two wine glass shapes cover most tables. How to choose them, store them upright or upside down, wash them by hand, and keep the shelf honest.
Cellar and Service1046 words1 source
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25-00130 D

Serving Temperature: The First Ten Minutes
A bottle left on a dining table warms about 1.5 C in ten minutes. How to hold a red at the temperature the meal wants, from cool floor to warm table.
Cellar and Service1128 words1 source
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43-00130 D

Dry-Grown Vines: What an Unirrigated Vineyard Asks
Dry-grown vines ask for deep roots, honest yields and restraint in a dry year. A practical look at what an unirrigated vineyard demands of its farmer.
Estate Stories1075 words1 source
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43-00230 D

What Old Homestead Land Tells a Vineyard
Old homesteads, water, and standing vines read the land before any soil test. A field guide to farm buildings, wells, and vine age from the road.
Estate Stories1097 words2 sources
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34-00230 D

Verdelho on Hot, Dry Hillsides
How Verdelho holds acidity in heat, when to pick it, and what separates a bone-dry bottling from a late-picked one.
Grape Guides1250 words2 sources
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34-00130 D

Reading a Biodynamic Label in the Vineyard
What biodynamic certification asks of a vineyard through the year, and what a drinker can and cannot taste from the farming behind the bottle.
Grape Guides1039 words1 source
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16-00230 D

White Wine for a Vegetable Table
Acidity and aromatic whites against roots, greens and butter: how to pick a bottle for a plate of vegetables, and what the plate asks of it.
At the Table1064 words1 source
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16-00130 D

Serving a Plummy Red at Sunday Lunch
Temperature, pouring order and the fat in the dish decide how a plummy dry-grown red tastes beside a slow-roasted Sunday lunch.
At the Table1040 words2 sources
The drawer by age
Records are filed by age: the notch of a record is computed from its date, not from its subject.
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30 D
Under 30 days
8 records
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90 D
30 to 90 days
no record at this notch in this edition
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180 D
90 to 180 days
no record at this notch in this edition
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365 D
180 to 365 days
no record at this notch in this edition
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365+
Over a year
no record at this notch in this edition
What the file covers
From the wider wine world
Wine writing worth your time, kept in the company of the notes above.
- hazelwoodhomepage.org
For a plain account of how ordinary places work, from shared spaces to the history of familiar streets, the Hazelwood community magazine gathers clear, verified stories for residents and newcomers alike.
- world-of-food.net
For a clear picture of how the world's food supply is catalogued, from country pages to scientific bodies, The Larder Index gathers the organisations, journals and forms that map what people eat and where it comes from.
- cdarbiodynamic.org
For a practical account of biodynamic preparations and composts, from yarrow and chamomile to the heap itself, the C-Dar pages set out the study, production and application of each preparation for fields, forests and gardens.