One Tonne Press | Business service

One Tonne Press

Phone: +61 412 873 094

Add/Update information

Reviews

Tags

• Businesses
• Local service
• Business service
• Consultation agency
• Consulting agency

23.01.2022 Who Knows the answers to any of these questions? 1. When was the first known reference to a specific wine vintage? 2. How old was the wine being reviewed? 3. A bottle of opened wine stored in the refrigerator lasts how much longer than it would if stored at room temp?... 4. How many oak species are there? 5. How many are used in making oak barrels? 6. What percent of an oak tree is suitable for making high grade wine barrels? 7. The 1996 grape crop in Napa Valley was down what percentage from normal? 8. What are the top three U.S. states in terms of wine consumption? 9. What percentage of legal-aged Americans contacted in a Nielson phone survey drink wine? 10. What percentage of restaurant wine sales do red wines represent? 11. What is the average cost of the grapes used to produce a $20 bottle of wine? See more

21.01.2022 Good luck to David Bowley even tho he doesn't need it at the 2012 sixth annual Young Gun of Wine Awards, a search for the best and most visionary Australian winemakers that celebrates and pays tribute to the creativity and leadership of these mavericks. The Young Guns of Wine project was started by v-know, an organisation that produces wine initiatives seeking to make the understanding of wine an inspiring experience. Within the Awards, there is a People's Choice determined a...ccording to purchase decisions at the People's Session event. Whilst The Young Gun of Wine is chosen by our panel of industry leaders. The respective winners of the Awards will be announced at the closing event of the Festival. The eleven young winemakers presented as the top finalists of the Awards have won their place based on a number of criteria including what that individual represents to consumers, how they represent the wine industry, their vision, originality and leadership, and naturally the quality of wine they put in the glass..... See more

18.01.2022 THE NEW NORMAL The new normal. Continuing to scramble the game board in the face of ongoing economic uncertainty, fewer consumers are willing to pay luxury prices, with predictable results on sales at every tier. In the market, the sweet spot of $15 to $30 slipped to $9 to $20 in 2009, and has remained. Anything over $20 is a tough sell. In fact, the $50 to $100 price point has been dubbed the dead zone by the industry. There is a rush to discount wines across the board... and there is a fear, on the part of the industry, that consumer buying habits have changed for the long term. How can you help winery's get through these tough times.? Get down to your local INDEPENDENT bottle shop and spend that $15 to $30 supporting small business/boutique winery's and stay away from the Dark Side DAN MURDERSTHEINDUSTRY AKA Dan Murphys. Help the Australian Wine Industry get back on it feet... See more

17.01.2022 I didn't even know they had iPhone to take photos in 1839 but they did! and this is a photo of Johann Hahn Neil Hahn's Great Great Great Great Great Great Great Grand father. The Hahn family name is iconic around the Barossa Valley for being the oldest Viticulturists family first arriving in South Australia 1839 and today only there will be a tasting at Melbourne St Cellars in Adelaide between 5 & 8 today. So do yourself a favor and get yourself down there and experience the best of what the Barossa has to offer.........

11.01.2022 Sunday is going to heating up to 31* in Radelaide City this weekend, good excuse to wet your whistle and soak up some AC, good wine and great company @ the Brunswick Hotel... Its that time of month again the Brunswick Hotel is having a wine Battle Royal,! the likes that you have never seen before..! The tasting tables will run red with the blood sweet and tears from the winery competing, with only one walking away being crowned the ultimate contender.... Get yourself down there and sample the winning drops from WayWood Wines as he destroys the competition, Tasting is on the 4th November and competitors will start battling between 1:00 & 4:00.. See you there.....

10.01.2022 Ok guys here are the answers for the questions 1. Roman Historian Pliny the Elder rated 121 B.C. as a vintage of the highest excellence. 2. 200 years old! Pliny the Elder wrote the history of the Roman Empire around 70 A.D. 3. 6-16 times longer... 4. 400 5. 20 6. 5% 7. 20-25% 8. CA, NY, FL 9. 58% 10. 55% 11. $2.64 1. When was the first known reference to a specific wine vintage? 2. How old was the wine being reviewed? 3. A bottle of opened wine stored in the refrigerator lasts how much longer than it would if stored at room temp? 4. How many oak species are there? 5. How many are used in making oak barrels? 6. What percent of an oak tree is suitable for making high grade wine barrels? 7. The 1996 grape crop in Napa Valley was down what percentage from normal? 8. What are the top three U.S. states in terms of wine consumption? 9. What percentage of legal-aged Americans contacted in a Nielson phone survey drink wine? 10. What percentage of restaurant wine sales do red wines represent? 11. What is the average cost of the grapes used to produce a $20 bottle of wine?

09.01.2022 Lazy Sunday, make yourself one of these DIY wine racks out of vinyl.!

08.01.2022 The Science of Tasting Wine The science of how humans taste wine is fairly complex, but it is good to have a grasp of some of the basics. First, most of what is attributed to taste is actually the sense of smell at work, as the latter is nearly 1,000 times more sensitive than the former. The two senses work so closely in tandem that it is difficult for the average human to differentiate between them, although we do so casually every day. The tongue’s primary role is in discer...ning the presence and level of sweetness, sourness, saltiness, bitterness, and what the Japanese have termed as the fifth taste Umami (delicious flavor). The tongue is sensitive to astringent tannins and aids in assessing a wine’s weight or body. The parts of the tongue each have greater sensitivity to specific tastes. How the tongue perceives these tastes is as follows: Tip of the Tongue: Perceives Sweetness Front Sides of the Tongue: Perceives Acidity and Sourness Back Sides of the Tongue: Perceives Acidity and Saltiness Middle of the Tongue: Perceives Weight and Body Back of the Tongue: Perceives Bitterness The primary tastes perceived by the tongue are important, but it is the more sensitive nerves of the olfactory system which play the strongest role in flavor identification. The length of a wine’s finish is importance because predominant flavors and aromas are best identified after the wine is swallowed. Once the mouth is empty, the volatile chemicals which form the aromas will rise through the retronasal passage where they were detected by the sense of smell in the nose. The power and primacy of the sense of smell is also why wine tasting etiquette dictates that perfume or cologne are not be worn. The best wine glasses are shaped to focus the positive aromatic attributes of different wines while minimizing potentially detrimental attributes such as excessive alcohol. Wine tasting behaviors such as swirling the wine to coat more of the inside of the glass and/or speed up the aeration process, or (often noisily!) slurping wine are done to liberate volatile aromatic molecules and increase olfactory enjoyment. Naturally, aromas and flavors are not the sum of the wine tasting experience. We as individual humans each have different sensitivities to and appreciation of acidity, tannin, sweetness and so on. The sensations of taste are paramount when it comes to something we all attempt at one point or another pairing wine with food.

06.01.2022 Running from the 7th to 24th September the Mudgee Wine & Food Wine Festival is held every September and is one of the highlights of the Mudgee events calendar. Featuring numerous events at cellar doors, restaurants, art galleries and other venues across the region the festival is a great opportunity to get your friends together and experience the best the Mudgee Region has to offer.

02.01.2022 OTP would like to welcome its newest Dark Horse to the stables. Vespe.. Fully restored 1957 Vespa..

01.01.2022 Cant miss out on this one everyone, Apothecary 1878 15th October 6:00pm to 10:30pm get down and try all the WayWood wines. Just like WayWood the OTP Cru thinks out side the square as well so Mr Woods is bringing in his pride and joy AKA 2012 Montepulciano barrel sample for you all to taste. So get in and try the barrel sample before it appears on a independent bottle shop self near you, "so you can compare''.........

01.01.2022 Global wine production will slump to the lowest in 37 years after weather damage to grapes from France to Argentina, forcing a draw down of stocks, the International Organisation of Vine and Wine said. Output may fall to about 248.2 million hectoliters (6.56 billion gallons) this year from 264.2 million hectoliters in 2011, according to the group, known as OIV. That would be the lowest since at least 1975, Federico Castellucci, director general, said at a press conference in ...Paris today. Drought and hail harmed vines and grapes in France and Italy, the biggest producers, while Argentina also suffered weather damage to its vineyards, according to Castellucci. The production slump will deplete stocks and result in a tight market for wine to make spirits and vermouth, the OIV head said. We’re dipping into the reserves for supply, Castellucci said in an interview. There’s a lack of product in bulk. Merchants worldwide are starting to turn to the small countries for bulk wine, that shows there’s real tension. World wine consumption in 2012 is estimated at 235.7 million to 249.4 million hectoliters, with an additional 30 million hectoliters of wine used to make spirits, vermouth and vinegar, according to the OIV. Castellucci declined to provide an estimate of global wine stocks, citing a lack of data. Market feedback suggests bulk wine availability is falling and prices are climbing, he said. If we don’t have availability in the market, there’s a strong chance some products will increase in price, Victor Magalhaes, an OIV statistician, said in an interview, citing wine vinegar as a product that may become more expensive. Countries that are large producers of must and juice all face a shortage this year, he said, referring to young wine.