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Au revoir, terroir? The science of what makes great wines tick 10 May 2015 by Chris Simms Magazine issue 3020 . Subscribe and save For similar stories, visit the Food and Drink and Drugs and Alcohol Topic Guides A vineyard's unique traits makes a wine – but not as expected. From minerals to microbes, we uncover the forces at work behind the world’s favourite tipple The truth behind the taste?  Image: Itani/Millennium Images In the dimly lit cellar below a London wine shop, a man gives his glass a good sniff. His nose plunges too deep and, for a moment, resembles an inverted iceberg, bobbing in a Chardonnay sea. Then he snorts, and his laughter destroys the illusion. "That," says the woman leading the tasting, "is not how to nose your wine." As people start to get the hang of it, she asks us to shout out the flavours we detect. Everyone thinks they smell fruit. One woman says eucalyptus. Another tastes flint. Our oenological guide ...

Port Fairy Winter  Weekends in conjunction with Gourmet Port Fairy presents a local producers lunch by renowned Chef Matt Dempsey. Saturday 4 July 2015 Follow the Great Ocean Road to Port Fairy this winter to discover a whole new world of gourmet produce and wine, as local producers team up with one of regional Victoria's finest chefs for a lunch to remember. Headlining this year's  Port Fairy Winter Weekends Festival , talented chef Matt Dempsey of 2 Chef's Hat-awarded Gladioli  will team up with passionate producers from  Gourmet Port Fairy  to create a truly unique dining experience in the beautiful seaside village of Port Fairy. Matt's specially designed, 6-course lunch menu will showcase the very best of Port Fairy's regional produce - think crayfish, abalone, Skipton eel and local buffalo cheeses - with wines on offer from local producers  Basalt , Napa Merri,  Suffoir  and more. In the first event of its kind for...