summer wino

Yes, cider seems the drink of choice among the twentysomething to somethingsomething set, but at some point we need to grow up and at least know a thing or two about wine. Or at least fake it. Here's a cheat sheet to some lesser known varietals that will make summer a whole lot better.

Fiano
Fiano is an ancient white Italian grape variety that comes mainly from the regional of Campania and Puglia in the south of Italiy. As with much produce that comes from the south (olive oil, for example), the flavours are traditionally really full of character. Outside of Italy, Australian producers have been cultivating Fiano for a little while, particularly in McLaren Vale in SA.

Color: Light straw yellow with gold hues
Nose: Fruity (ripe fruits, pear, apple), floral (honey)
Palate: Medium to full bodied
Eat it with: BBQ'd seafood, pasta, perfect for an Italian feast!

Vermentino
While it's not entirely certain where Vermentino comes from, wine historians say that it's most likely to have come from the Spanish Pyrenees and brought into Italy through the Spanish during the 1300s. Others say it's native to Sardinia from around the same time. Regardless, it's one of Italy's most important white grapes and is grown in Liguria, Tuscany and Sardinia.

Color: Straw yellow with green tones
Nose: Fruity (lemon, hazelnut), vegetal, mineral
Palate: Crisp and savory balanced with softness and good alcohol. Medium body and a slightly bitter finish.

Eat it with: Anything from pork to seafood, this is one white wine that can run with some nice strong flavours, as well as antipasto.

Albariño
Albariño is another white wine grape grown in Galicia (northwest Spain) and north west Portugal. Like many amazing alcoholic things, it was presumably brought to Iberia by Cluny monks in the twelfth century. These days, in the new world, it's also produced on the west coast of the USA and in Australia.

Colour: Pale straw
Nose: Soft white stone fruit, green apple, pears and peaches
Palate: Medium weight, crisp, great with food
Eat it with: Tapas! A Spanish wine that's enjoyed when young, it's great with seafood but can stand up to garlic and stronger flavours found in Spanish food.

the future laboratory

What has the past decade told us about the way we live, operate, consume and create? The Future Laboratory has always set a benchmark for identifying key moments in the evolution of our decisions as consumers, thinkers and creators, so here's what happened to us these past ten years:

 

The Future Laboratory - Trend Briefing Oct 2011 from Andy Baker on Vimeo.

stop it, you're doing it badly

The importance of simplicity and specificity when using Twitter

Over the past few weeks, I've attended a few media events who in their preamble, have recognised social media's presence - the fact that people will be checking in, tweeting or instagraming while in attendance. These events were also progressive enough to think of providing social media-savvy guests with the necessary tools (hashtags, handles) in order to generate a parallel online conversation to the offline event.

While it's great to see social media integration recognised for its effectiveness (or at least presence), there is no point doing it if you're doing it badly. Here are a few things I have noticed, Sydney.

Most people still don't know the difference between a Twitter 'handle' and a 'hashtag'. It's really very simple: A 'handle' is another word for 'username'. It's the name by which you are represented and referenced in the Twittersphere. A 'hashtag' is any word or series of words(withnospaces) prefaced by the '#' symbol. The '#' categorises or marks for reference a topic of conversation, like #FoodFilms, or #ShitMyDadSays.

Further to this, there is no point:

• Creating a handle that is so long or complicated that nobody will remember it. How can anyone remember @ConfXbitArtSumm2011? Clearly the longer Twitter is alive, the greater the likelihood your first preference will already be taken, but if you have trouble coming up with something memorable, hire a digital copywriter to come up with some options for you. Or ask for feedback from people outside of your ConfXbitArtSumm2011 for their opinion on whether they'd remember it.

• Using a hashtag that is too general. For example, #food. You might as well use #forgettable or worse, #untraceable: It's not specific enough to actually register any definable interest or conversation in a space where millions of people will be using that same hashtag to reference or describe a billion other things. Where public events are concerned, if you're looking for effective (and traceable) conversation, pick something simple, but specific. The likelihood of someone using #SydArtSummit (instead of #art, for example) for anything other than a Sydney Art Summit is unlikely. And while you can't own a hashtag, the likelihood of other people using it is slim.

Social media is dynamic, conversational and fun. But if you want to take it beyond those things and actually make it effective, relevant and traceable, simple tips like these will at least steer you in the right direction. 

buy meat like a pro

There's a lot to be said for buying meat properly. No, I don't mean in neat rows of tightly wrapped plastic containers in the supermarket, but from people who actually know where your meat comes from and how it's gotten from the paddock to your plate. A great butcher is someone you want to have a relationship with. Not only will you get great quality, but when it comes to needing something less common, or cut a certain way, you need look no further.

Here's the reality: You may fantisise about restaurants having direct and passionate relationships with producers, going direct to the farm gate for your beef (if advertisements by KFC and a certain 'celebrity' (who?) chef has anything to say about it), but the truth is that no chef or restaurateur has that kind of time.
If you want to shop like a pro (for real), here are three suppliers you need to know about:

Feather & Bone

If you want to know where your meat comes from, the guys from Feather and Bone are the guys to know. Started by Grant Hilliard in 2006, the company have strong relationships with their producers and make a point of knowing everything there is to know about the meat they sell. Supplying restaurants like Rockpool, Red Lantern and Sean's Panaroma, whether it's a whole goat or a shoulder of lamb, pork belly or just a really good chook, these guys can tell you exactly how the animal has lived and been processed to get to you. Based in Rozelle, there are regular open days and delivery to most Sydney areas, you'd be hard pressed to find a more passionate bunch.


Factory 1
2-8 Parsons Street
Rozelle, Sydney NSW 2039
Tel: 02 9818 2717
Fax: 02 9818 3506
http://www.featherandbone.com.au/

Urban Food Market

Tim Elwin is a social media mogul. The transition from mobile marketing guru to sustainable meat supplier to some of Sydney's best restaurants hasn't been an easy one, but the proof, as they say, is in the eating. Urban Food Market sources sustainable, mostly organic meat from small suppliers around Australia, and each Saturday, the warehouse becomes a humming bazaar, using global flavours to showcase the possibilities of the brilliant produce he sources. Not only can you find Thirlmere chickens, Esk River pork and dry aged, organic grass fed beef, but all the condiments, fruit and vegetable produce you need to get the job done once you're at home. A home cook's dream.

1/168 Victoria Road
Marrickville NSW 2204
(02) 9516 0601
http://www.urbanfoodmarket.com.au/

Vic's Meat

Starting in 2006 with a store in Paddington, the Puharich family know a thing or two about meat. With their sparkling jewel of a store on Woollahra's Queen Street and a restaurant supply business that sees them visit most of Sydney's top restaurants, the real secret for consumers is their once monthly Meat Market open days at their head warehouse in Mascot, where you can try as well as buy prime cuts and delicious bits for the barbeque.

Find out more at their website. The next is on November 12.

10 Merchant St
http://www.vicsmeatmarketday.com.au/
www.vicsmeat.com.au/