A few months back we said we would be conducting a short interview with one of the world’s top winemakers, Ben Glaetzer. True to his word, the man himself has returned exclusively for Curious Wines to answer your questions.

1. What Rhone Syrah producers do you admire (if any) and who in the wine trade inspires you?

First and foremost would be Guigal for their ability to produce regionally indicative wines across the majority of pricepoints and volumes whilst maintaining an aura of prestige about the brand.

2. You’ve been gaining incredible scores from wine advocate, Robert Parker. Is it tempting to tailor a wine to suit his palate?

Fortunately our wines have been well received across all of our 38 export markets, from Europe, through Asia and the USA and Canada. I admire RP’s overriding passion for wine, and that is the basis of his writing. He actually enjoys tasting and writing about wine. I find Matthew Jukes equally as passionate as are people like Jancis Robinson and Anthony Gismondi. It sounds clichéd but I very much enjoy the company and conversation of people such as these and don’t really spend much time watching the scores.

3. If you couldn’t make any more wine in Barossa Valley, where would you go to make your wine?

As strange as it may sound, I’d probably be in Champagne. Australia does make sparkling wines (Red and White), some of them are exceptionally good but none have the personality, elegance and charisma of a great Champagne from a great vintage.

4. A silly question perhaps, but what is your favourite grape variety, and why?

That’s a difficult one to answer as quite a few varieties show attributes and personalities that I enjoy. Classically speaking I have always admired well made Cabernet Sauvignon but I find that in most cases it requires other varieties blended in to make it complete (as in Bordeaux, Northern Italy and the Barossa).

Shiraz is obviously a passion for me, I enjoy the diversity of the flavour profile and the varietal/regional snapshot that can be created within the wine. The world’s best Shiraz/Syrah is generous yet elegant, structured and balanced and can be an exceptional food partner……(in contrast there are of course many that are overworked, to hot and dominating!).

My current favourites to grow and make are Lagrein (originally ex Trentino/Alto Adige) and Vermentino – both Italian origin but display characters that are ideal for the Barossa/Langhorne/McLaren Vale. These include a sturdy canopy which protects the fruit during some of our warm days and very good natural acid retention which keeps the flavours bright and fresh. Above all they’re producing very food orientated wines.

5. What do you feel is the long-term outlook for the Aussie wine industry?

Like any agricultural industry the Aussie wine Industry has had it’s fair share of peaks and troughs. As a whole the industry needs a degree of compression. There have been too many vineyards planted in the wrong areas, with unsuitable varieties by groups of people who are not well versed in the vagaries of growing, making and selling wine. This has led to overproduction at the lower price point as company owners try vainly to quit the stock that they have in their wineries.

There has been a significant impact on the top end as well, a lot of that is to do with the early Australian hype in the US market and producers feeling that creating dollars was more important than setting and maintaining sensible, affordable pricepoints. Australia is only a young country… we have a lot of growth yet and a lot of time to learn!

Thanks to Ben Glaetzer and Vicki Arnold at Glaetzer Heartland Wines, and to our readers for your contribution.

Our range from Ben:

Heartland Wines

Glaetzer Wines

On Sunday I said goodbye to Bandon and hello to Ballincollig. Perhaps I still have a bit of the student in me, but to be a stones throw away from the beating heart of Cork City is a great experience.

With living away from my dearest brother (and, might I add, I’m deeply saddened by the fact that I will no longer be awoken by three screaming children at 6 in the morning), I’ve had to think about starting a wine collection for myself, instead of raiding his.

So here’s the collection of my personal everyday favourites that are helping to make the wine rack look a bit more healthy… for now anyway.

The three whites:

Palazzi Chardonnay: Pure and simple, this white from the Piemonte region of Italy is all about the varietal. There’s been no contact with oak and fermentation was carried out in stainless steel tanks. The kind of Chardonnay that would convert any non-Chardonnay drinker.

Sierra Grande Sauvignon Blanc: It’s organic, but that’s not the reason I’ve picked it. I love New Zealand Sauvignon Blanc, but I can’t afford to drink it everyday, so in this case Chile fills the role for a racy Sauvi to keep the NZ temptation at bay.

Domaine du Chateau d’Eau Viognier: Another organic white (honestly, I’m not usually this health conscious). Viognier just does it for me, and it’s a great alternative to any of the noble grape varieties. Elegant aromas of peach, apricot and flowers - although a natural match to pork, it’s stunning next to my once-a-week fish dish (there’s a great fishmonger in Bandon who I’ll keep going to).

The three reds:

Cuvee Jean Paul Rouge: The first I opened upon my arrival, and it coped well with a Guinness stew and my new house mates. I don’t think they were just being polite saying that they loved it as well. Simply good grape selection and great wine making.

Santa Alicia Reserve Malbec: This knocks the socks off any other Malbec at this price. Although I’m mad for the other reds in this range, the Malbec has something a little different. Naturally a little more vegetal (in a nice way) than the noble grape varieties, it’s had the treatment in the winery that you would expect of a €15 bottle.

Stickleback Red: Had to have the big Aussie in there somewhere. I love the almost milkshake-like consistency of warm climate Shiraz, which in this wine, is blended with Grenache and Cabernet Sauvignon. Ben Glaetzer is one of the world’s top winemakers and Stickleback is his entry level range. Worth decanting.

So if you have a perfect six, feel free to tweet me or leave a comment. Bet they’re not as nice as mine.

Heartland Shiraz continues to achieve that magical double: popularity with both wine experts and the general consumer. The Heartland range comes from the same man responsible for the 100 Parker Point Amon-Ra. In our humble opinion, Ben Glaetzer (pictured left) is one the world’s best winemakers.

The magical double was made official when the 2004 Heartland Shiraz was chosen as best out of a record 762 entries over 15 classes, not only by a panel of judges but also by a separate panel of wine consumers, in the 2005 Advertiser/Hyatt South Australian Wine of the Year competition, judged in its home state capital, Adelaide.

Among its latest credits are a gold medal at Mundus Vini 2007, Germany’s most important wine competition. At home, the 2006 was selected among the Hot 100 South Australian wines by the Adelaide Review magazine and Australia’s Top 100 wines ‘07, as selected by the The Advertiser in Adelaide.

Winestate magazine, in its ‘Best Wines of 2007′, gave the 2006 five stars and equal top in its category. Toni Paterson MW in ‘What to Drink 2007′ said: “This wine is over the top in every way… but it has been exceedingly well made - so if you like your wines laden with blackberries, plums, prunes and five spices, you’ll adore this one. It is great value: better than many more expensive wines.”

The last I heard, the ‘wine of the people’ is to start flying high - as the wine selected for serving on board Singapore Airlines business class. It has been so popular with us lately, not just because it’s the perfect winter warmer, but it simply represents incredible value for money. Especially with 10% off until the end of February, you can pick up a bottle for €12.59.

Here’s your (impossible) challenge for the week: Find a wine as good as the Heartland Shiraz in your local supermarket for under 18 quid.

One of the things I love about Irish winters is the justification to close the curtains at 5pm, build a roaring open fire, open a big bottle of red wine, and tuck into some winter comfort food. As the Italian’s developed cuisine around an abundance of sunshine, us Paddies were sticking to Irish stew and spuds to keep ourselves warm from the inside.

This recipe was given to my Mum about 25 years ago by dear friends in Carlow, hence the name that’s stuck to it ever since and been passed onto countless other friends and relatives. It’s a tasty, savoury side-dish for main meat dishes such as roasts and casseroles, but equally - on the those cold winter nights in-front of the fire - it’s makes a deliciously comforting meal all on its own.

For 4/6:

• 2 lb potatoes (waxy work better than floury)
• 1½ oz butter or marg
• 1½ oz flour
• ¾ pint milk
• ½ tsp thyme
• ½ tsp basil
• ½ tsp marjoram
• Good pinch ground nutmeg
• 3 oz grated cheese (mature cheddar’s great or Gruyere if you’re a bit posher!)
• Seasoning

Preparation:

• Peel and slice the spuds to about ½ inch/1cm thick.
• Put in a saucepan, cover with cold water and add salt, then boil and simmer until tender not mushy.
• For the sauce, melt the butter/marg in a saucepan, add the flour and stir together, then slowly add the milk over a low heat.
• Add the herbs, nutmeg and seasoning as soon as you’ve the milk in, and bring to the boil, stirring all the time. Simmer until nice and thick.
• Now grease a shallow dish with a little more butter or marg and layer in the potato slices. Pour over the sauce and sprinkle the cheese on top.
• Now bake for 30-35 mins at 180 deg C, or until you see the sauce bubbling under a crispy top.

This is simple food so no need to get too wound up on the choice of wine. Try a good value Cabernet Sauvignon blend like the Heartland Stickleback Red or the Compass Navigator’s Reserve from Santa Alicia, but equally if you prefer white, try a fuller bodied Chardonnay like the Heartland Stickleback White blend, or the Santa Alicia Reserve Chardonnay.