Murrumbateman, NSW : Wine lovers in the Canberra District rejoice! Thyme to Taste Emporium, a beloved local bottle shop in Murrumbateman, is now offering its space as a cellar door for smaller wineries in the region that don’t have their own tasting rooms.

This exciting initiative aims to give these hidden (and not so hidden) gems the chance to showcase their exceptional wines to a wider audience. Starting on Saturday 29th, wine enthusiasts can visit Thyme to Taste in Murrumbateman (Fairley Square Shops) from Thursday to Sunday each week to experience tastings led by their knowledgeable staff.. 

Ravensworth and Mallaluka are pioneering this exciting new service, becoming the first wineries we’ll be offering it to. Ravensworth, a recognized name, has established itself as a leader in Australian winemaking. Mallaluka, a rising star, is lauded for its commitment to crafting exceptional natural wines. Both wineries share a dedication to quality and innovation, making them perfect partners for this groundbreaking initiative.

“We’re passionate about supporting local wineries and providing a platform for them to share their stories and wines with the community,” says Lee-Ann Sutton, Owner, from Thyme to Taste Emporium. “This initiative allows us to celebrate the incredible diversity of the Canberra District wine scene and offer customers a truly unique tasting experience.”

About Thyme to Taste:

Thyme to Taste Emporium is a warm and welcoming bottle shop located in the heart of Murrumbateman, the Canberra District’s premier wine growing region. We offer a carefully curated selection of local wines, alongside a range of independent beers labels and gourmet products. Our knowledgeable staff is passionate about wine and happy to help you find the perfect bottle for any occasion.

Contact:

Lee-Ann Sutton 0414605086

Andrew Dodds 0403999899

Thyme to Taste Emporium – Murrumbateman

Fairley Square Shops 3:47 Rose St Murrumbateman

info@thymetotaste.com.au

These little green grenades, technically from the Humulus lupulus plant (say that five times fast or after five beers), are the secret weapon of brewers. They’re like the spices in your grandmothers secret biscuit recipe, they create a symphony of deliciousness.

Hops: The Triple Threat

Hops are like a three-in-one brewing tool. They can bring the bitter, the flavour, and the aroma, depending on when they’re tossed into the boil. Early additions create that balancing bitterness that keeps your beer from tasting like straight-up malt syrup. Later additions unleash a wave of flavour, anything from citrusy to piney to downright tropical. And dry hopping, where hops are added after fermentation, is all about maximizing those intoxicating aromas.

Think of it like this: hops are like the actors in a play. Some are leading roles, delivering powerful bitterness. Others are scene stealers, bursting onto the stage with flavour. And a few are the dramatic whisperers in the background, hinting at citrus or spice with their aroma.

Hop Varieties: A World Tour (Without Leaving Your Barstool)

The world of hops is vast, my friends, with new varieties popping up faster than you can say “IPA.” But let’s meet a few all-stars:

• Galaxy: This Aussie hop is a fruity rockstar, bringing citrus, peach, and passionfruit to the party, a tropical paradise in a glass.
• Citra: This American up-and-comer is all about the citrus explosion – think lime, orange, grapefruit. It’s a hit in pale ales and IPAs.
• Amarillo: This West Coast wonder is Citra’s partner-in-crime, adding another layer of citrusy goodness. Together, they create flavour bombs.
• Saaz: This European hop is a true OG, a key ingredient in those classic Pilsners. It’s a bit more subtle than the new-school hops, offering earthy, spicy, and herbal notes that make it a brewer’s favourite
• Cascade: A true craft beer pioneer, Cascade is a staple in pale ales and IPAs.
• Mosaic: Now, let’s not forget this Mosaic masterpiece! This American-bred hop is a chameleon, offering a kaleidoscope of flavours and aromas. Imagine a tropical fruit salad with a hint of blueberry and pine – that’s the magic of Mosaic. It’s a superstar in IPAs and pale ales, adding complexity and depth to any brew.

The Takeaway: Hop on Over to Flavourtown!

The world of hops is deep, but you don’t need a PhD in botany to appreciate them. Just knowing a few basic hop facts can transform your beer-drinking experience. Next time you grab a craft brew, see if you can pick out the citrusy notes of Citra or the earthy whispers of Saaz. With a little practice and a lot of tasting, you’ll be a hop connoisseur in no time! Now get out there and join the Cheers to 100 Beers program , only at Thyme to Taste Emporium, a place to discuss your favourite craft beer – cheers big ears!

Thyme to Taste Emporium
Now in two locations
62 Comur St, Yass
Shop 3 Fairly Square, Rose Street, Murrumbateman

FOr further reading https://www.beercraftr.com/hops/

Beer Cases At Thyme, we have a unique twist on 16 can beer cases. They’re priced individually, giving you the freedom to mix and match. Pick any combo of 16 beers, ciders, or ginger beers, and we’ll pack it up for you with a sweet 30% off. It’s a pretty awesome deal, especially as we have a fantastic range of craft beers .

Wine Promotions Buy six wines of any variety and get 10% off.Thyme to Taste wines are top-notch, and we’re pretty proud of it! Whether it’s a regular day or a special celebration, you can always rely on us for some fantastic wine. Cheers to quality sips!

Gift Hampers! Tailored Just for You: From Wine & Sweets to Savory & Beer, We’ve Got Your Perfect Gift Hamper for any Budget! See the delight on the recipients face when you hand over a custom packed gift from Thyme to Taste.

ADD TO YOUR DIARY
Friday 24th November – Norton Road Wines will be in the Thyme to Taste Murrumbateman from 3pm to showcase their wines. Come on down.

25-26 November – The Makers of Murrumbateman haveanother weekend full of events like craft, yoga, tastes and enjoyment. See website for details.https://makersofmurrumbateman.org.au/flourish-festival/Thursday .

14th December – Christmas Parade in Yass Town. There is a street parade, market stall and late night shopping. IN the Thyme to Taste Emporium Yass store we will have local wine and gin makers for tastings and you can discuss the finer points of life. From 5.30pm till 7.00pm

Organic wine

Organic wine refers first and foremost to the grapes and is certified by the EU. The label means that no products have been used to treat the vines other than sulfur and copper (two traditional means of protecting the vines against various types of mold primarily). In the cellar, certain processes are still allowed such as heating, using commercial yeasts for fermentation, adding gum, acids, tannins, clarification and thinning agents etc.

Biodynamic wine

Biodynamic Wine is certified by the Demeter Association, whose principles are founded on a series of lectures given by Rudolf Steiner in 1921. Steiner foresaw the problems of industrial agriculture, especially the way it depleted the soil and weakened plants making them vulnerable to disease and insects. At its most basic level, biodynamic agricultural methods enrich the soil and fortify plants through natural means. But Steiner’s approach is much broader in the sense that it also has an energetic/spiritual component based on the concept that everything in the cosmos is connected, that all are one.

Natural wine

Natural Wine cannot be certified. This self-proclaimed label means that nothing has been added or subtracted in the vineyard or in the cellar except possibly a small amount of sulfites at bottling. In Italy, the VInNatur Association is a group of natural wine producers, who submit their wines for testing to assure that they contain no traces of chemical fertilizers, pesticides, fungicides, herbicides, etc. nor do they contain cellar additives. (There are 60 additives/processes permitted in the making of conventional wine.)

Orange wine

One kind of “natural” wine that is becoming very popular is “orange wine”. This refers to white wine, which has been made with “skin contact”. Normally, the skins, which contain tannins and color, are separated immediately from the “must” (grape juice). When they remain, the white wine becomes a dark amber or even orange in color and has tannins (normally found only in red wine). Allowing skin contact turns out to be natural anti-bacterial protection meaning that “orange wines” typically have little or no sulfites added. With these general definitions in mind, the best way to understand these wines is to start drinking them. There is such a huge gamut of diversity that it would be impossible to categorize “organic”, “biodynamic” or “natural” in any structured way. There are great wines made with these methods and not-so-great wines as well. It’s all a matter of taste!

You can find a huge selection of organic, biodynamic, and natural wines at Winebuyers – simply pop what you want into the search bar and start exploring.  

Ask First

It pays to find out what your host is rustling up for the dinner party and make your decision accordingly. Your choice will be different depending on whether you’re being invited for pizza or a full-blown gourmet experience. Some hosts plan things out to the nth degree and have the wine all planned. In which case you can ask what their favorite tipple is and get them a bottle of that as a gift. On the whole, however, you’ll be expected to bring a bottle of something for the meal so knowing what’s on the menu is vital.

Which Wine?

For those with little or no knowledge of wine, it’s always best to get some good advice from a local vintner or wine shop, someone who knows what they are talking about. If that’s not possible, there are plenty of resources online that can help you pick out a suitable wine to match the meal. Here are just a few things to think about.

Themed Nights

If you’re host is giving a themed night, then buy your wine to match. For example, if it’s a Spanish meal, you know to buy wine from that region. If they’re hosting a Thai curry night then you’ll want something that will offset or complement the spiciness of the food. If they’re vegetarians, don’t just assume that you need to bring white wine – there are plenty of red wines that go well with veggie dishes.

Trust Your Taste Buds

If you like your wine (and more importantly like a quality wine) choosing something that appeals to your palate makes sense. You’re then more likely to pick something others are going to enjoy and that’s the whole point of the evening.

The Cost of the Wine

Much will depend on who you are dining with but, if you want to be on the safe side, choosing a mid-range bottle of wine should fit the bill and prevent any embarrassment. These are normally between £10 and £20 and a fair exchange for the meal that’s being cooked for you. Pick a bottle that’s out of the ordinary compared to your standard supermarket fare – while the idea might make the most ardent connoisseur roll their eyes, an attractive label can make a big difference, especially if you are looking to impress.

Wine Parties

More and more people are having dinner parties where the wine is actually the more important part than the meal. These are great occasions for budding enthusiasts and a great way to theme an event. For example, you could hold a Pinot Noir party and ask your guests to bring a bottle from a specific region. You can then sit around and compare the different varieties. Think of it as a book club but for wine enthusiasts – paired with the right food it can give people plenty to talk about at the dinner.

Fish with red wine

Generally speaking, lighter reds are a better match for fish than those that are full-bodied. Any tannins in the wine are going to clash with the acidity of the fish leaving a metallic aftertaste, so it’s best to go for wines that are naturally low in tannins, such as Pinot Noir or Gamay. 

Meatier fish, such as tuna or monkfish, often overwhelm light whites, so a red with a little bit of body leads to a much better balance. As with any dish, it is also the way the fish is cooked and the accompanying sauces that dictate which wine will work best. 

Tuna

A simple seared tuna dish is a great match for a lighter red such as a Chinon (Loire Valley) or a simple Burgundy red. If you’re adding a bit of spice or chargrilling, you can even afford to be a little bolder with your wine choice. Something like a young Italian Barbera is low in tannin but has loads of dark cherry and plum character to stand up to the stronger flavors. 

Monkfish

Another textured fish, monkfish often suits a red, particularly if it has been cooked in a red wine sauce. If it is simply roasted, it goes really well with a French or German Pinot Noir which tends to have more refreshing acidity compared to New World examples. Monkfish, especially when cooked in red wine sauce, also works well with Merlot.

But let’s not forget rosé, afterall it is such a versatile and food-friendly wine, and that definitely includes fish. 

Salmon

A bold rosé, such as Bandol or Tavel (Rhône Valley), is a great match for a seared salmon steak. 

For more delicate salmon dishes such as sashimi or ceviche, pair with a really crisp, elegant rosé, such as a Provence rosé. In fact, rosé wine is an ideal partner to most salmon dishes. This also applies to the sparkling rosé which goes well as the bubbles contrast nicely with the soft texture of the fish. 

Fish with sparkling wine

Speaking of sparkling wine, we can’t overlook a bit of fizz as an accompaniment to fish dishes. 

Fish and chips

Everyone knows about fish and chips and bubbles, right? The refreshing acidity of the wine works perfectly with the richness of the fried food and makes the fish and chips taste lighter. You can use any bubbly with high acidity, like English Sparkling Wine, a dry Prosecco or Champagne for a more refined experience. 

Oysters

But sparkling wine works with so many other fish or seafood dishes. Another classic match is a bone dry fizz, such as a Brut Nature Champagne where the bubbles match brilliantly with the soft texture of oysters. 

So next time you’re looking for a wine to have with fish, you can be bold, explore some options and try something a little different! 

California

California is the most renowned region for American wine, and not without good reason. It accounts for nearly 90% of all wine produced in the US and has long been at the forefront of the American wine industry.

The state stretches 1,100 km along the coast and you’ll find vineyards throughout most of that area. The climate varies significantly as you travel from Anderson Valley in the North to Monterey and Santa Maria in the South. While coastal regions are significantly cooler than inland areas such as Central Valley, the one unifying factor in California is the lack of rain. 

Napa Valley & Sonoma

The areas closest to the Pacific Ocean, such as Napa Valley and Sonoma, tend to host the more premium vineyards as they benefit from the cooling fog that rolls in off the water and brings welcome humidity and relief from the hot temperatures. This allows the grapes to ripen more slowly, retaining their acidity and freshness, and adding elegance and balance to the resulting wine. 

Key Varietals

You’ll find pretty much any grape known to man growing in California, but the region is best known for its Cabernet Sauvignon, Zinfandel, Merlot, Pinot Noir, and Chardonnay.

Cabernet Sauvignon is the grape that really put California on the map and established its reputation as a region producing top-quality wines. Napa Valley is the home of Californian Cabernet and produces rich, bold wines with lots of black fruit and ripe tannins. They tend to be higher in alcohol, oakier and more fruit-driven than their French counterparts. Alexander Valley also produces sublime Cab Sav, distinctive by their fleshy and soft character. 

Chardonnay is another European variety that has found great success on the other side of the pond. It is the most widely planted white grape in California and covers a range of styles, from the inexpensive, fruity wines from the Central Valley to the ultra-premium, elegant examples from cooler sites such as Los Carneros and Russian River in Sonoma. 

Zinfandel (also known as Primitivo) has become a real signature variety of California throughout the state and produces rich, full-bodied, and often spicy red wines. It doesn’t always ripen evenly, so by the time all the grapes are ready, some will have started to raisin on the vine, adding extra concentration and complexity to the blend. 

The region has also made great progress with Pinot Noir in recent years, with some top producers in the cooler regions like Sonoma, Monterey, and Santa Maria producing some fabulous examples.

Washington

The Pacific Northwest state of Washington is the second-largest wine producer in the US. The vast majority of vineyards in the area are planted to the east of the Cascade Mountains, where the mountain range acts as a rain barrier for the vineyards of Columbia Valley.

The climate here is continental, with dry, hot summers and cold winters. In fact, it’s not unusual for vines to be killed by severe frosts in winter. The warm, sunny days during the ripening season ensure that the grapes reach optimum ripeness, while the cool nights help them to retain their acidity and freshness. As a result, the region is rapidly gaining a reputation for its premium wines, notably Cabernet Sauvignon, Merlot and Chardonnay.

New York

On the East coast, New York is the main wine region and the third biggest producer in America. 

The most important appellation to emerge has been Finger Lakes, where the deep lakes act as heat retainers, warming up the air of the surrounding vineyards during winter. Despite only starting to produce wine in the 1960’s, it has become one of the most exciting American wine regions, particularly noted for its Rieslings. 

Oregon

Oregon is on the same latitude as Burgundy, albeit with more consistently sunny days, so it’s no surprise that this area is renowned for its Pinot Noir .

Here the vineyards are heavily influenced by the maritime climate. Cool, wet winters and warm dry summers are ideal for varieties such as Pinot Noir and aromatic whites like Pinot Gris that prefer a cooler climate. Oregon Pinot Noirs have more acidity than their Californian neighbors and the best are incredibly age-worthy, making them some of the most premium American wines available. Look to Willamette Valley for some of Oregon’s best wines.

Virginia

Other states that are showing some promise as top wine producers, include Virginia, where there are now nearly 300 winemakers who are winning praise for their Bordeaux-style Cabernets and Merlots and highly perfumed Viogniers. 

Although it is a fairly warm and humid state, the diversity of microclimates across the region, from the maritime vineyards near the coast to the high-altitude plots in the Allegheny Mountains, moderate temperatures for successful grape growing. 

As you can imagine, this is just a whistlestop tour of an incredibly diverse country. There’s far more to discover so why not get stuck in and try something new from our American range? 

From an environmental point of view, bag-in-box is easier to stack and much lighter to transport than bottles, significantly reducing the carbon dioxide emissions associated with shipping and delivery. In the end, a bag-in-box generates just 75g of carbon dioxide, almost ten times less per litre than a traditional glass bottle.  

Beyond transportation, wine wastage is another key factor, with an estimated 624m bottles of wine going down British drains every single year (easily enough to make any wine lover weep). 

Wine is vulnerable to oxidation and when exposed to air can go stale after just a few days. It is generally advised to keep an opened tipple between three to five days, which can generate a fair amount of waste. With bag-in-box, this problem is almost non-existent. The wine stays fresh for at least six weeks after the first pour with the oxidation process only starting after a few months. Like an opened bottle of wine though, it’s best to keep it in the fridge (even a red). 

Bagnums

Taking minimalism to the next level, a bagnum is a pouch without the box (a scantily clad bag-in-box so to speak). They benefit from all the advantages of boxed wine, being designed to keep the wine fresher for longer and reduce transportation, storage and packaging costs. 

By packaging wine only in a bag, carbon emissions are reduced even further than for bag-in-box and the price tag can be reduced by 30% compared to a bottle of wine. Naturally, it also reduces waste. In short, another great alternative if you’re looking to reduce your impact on the planet.

The latest trend in the world of wine packaging, cans are taking off in the United States and are now popping up on supermarket shelves across the UK. While more typically associated with something sparkling, in many ways cans are the perfect format for wine – both still and bubbly. 

As with bag-in-box packs, the lighter packaging makes it easier and cheaper to transport and results in a lower carbon footprint. Aluminium cans are also widely and easily recyclable, with cans typically made up of 70% recycled content compared to 20-30% for glass bottles.

Beyond the environmental advantages, single serving cans also offer a great option for health conscious sippers looking to cut down on alcohol intake. Again this can result in less waste. Cans also have the convenience factor of being easy to carry, with no need for a corkscrew or glass (unless you want one). Just imagine popping a few cans in your cooler and heading to the beach for a few fresh Proseccos in the sunshine – isn’t this a perfect world? 

With more choice and higher quality options than ever before, alternative packaging will likely shake off some of its less glamorous associations. What they may lack in visual appeal or romance, they certainly make up for in green credentials and convenience. 

There are many white wines that are perfect for fish and seafood dishes. For example, you can’t beat a crisp Muscadet and moules marinières, or a lemony Picpoul de Pinet and oysters. Even richer Chardonnays can work wonders when paired with hearty dishes like fish pie. But there are so many delicious red and rosé wines out there that make for surprisingly tasty pairings.

Fish with red wine

Generally speaking, lighter reds are a better match for fish than those that are full-bodied. Any tannins in the wine are going to clash with the acidity of the fish leaving a metallic aftertaste, so it’s best to go for wines that are naturally low in tannins, such as Pinot Noir or Gamay. 

Meatier fish, such as tuna or monkfish, often overwhelm light whites, so a red with a little bit of body leads to a much better balance. As with any dish, it is also the way the fish is cooked and the accompanying sauces that dictate which wine will work best. 

Tuna

A simple seared tuna dish is a great match for a lighter red such as a Chinon (Loire Valley) or a simple Burgundy red. If you’re adding a bit of spice or chargrilling, you can even afford to be a little bolder with your wine choice. Something like a young Italian Barbera is low in tannin but has loads of dark cherry and plum character to stand up to the stronger flavors. 

Monkfish

Another textured fish, monkfish often suits a red, particularly if it has been cooked in a red wine sauce. If it is simply roasted, it goes really well with a French or German Pinot Noir which tends to have more refreshing acidity compared to New World examples. Monkfish, especially when cooked in red wine sauce, also works well with Merlot.

Fish with rosé

But let’s not forget rosé, afterall it is such a versatile and food-friendly wine, and that definitely includes fish. 

Salmon

A bold rosé, such as Bandol or Tavel (Rhône Valley), is a great match for a seared salmon steak. 

For more delicate salmon dishes such as sashimi or ceviche, pair with a really crisp, elegant rosé, such as a Provence rosé. In fact, rosé wine is an ideal partner to most salmon dishes. This also applies to the sparkling rosé which goes well as the bubbles contrast nicely with the soft texture of the fish. 

Fish with sparkling wine

Speaking of sparkling wine, we can’t overlook a bit of fizz as an accompaniment to fish dishes. 

Fish and chips

Everyone knows about fish and chips and bubbles, right? The refreshing acidity of the wine works perfectly with the richness of the fried food and makes the fish and chips taste lighter. You can use any bubbly with high acidity, like English Sparkling Wine, a dry Prosecco or Champagne for a more refined experience. 

Oysters

But sparkling wine works with so many other fish or seafood dishes. Another classic match is a bone dry fizz, such as a Brut Nature Champagne where the bubbles match brilliantly with the soft texture of oysters. 

So next time you’re looking for a wine to have with fish, you can be bold, explore some options and try something a little different! 

Do: Keep your bottles chilled. Keeping your wine chilled — not cold, mind you, but chilled — helps prolong its life. Heat damages wine and room temperature wines don’t have a chance to be enjoyed to the fullest. A wine chiller is an excellent idea if you plan to store a lot of wine. 

Don’t: Store your wine on top the refrigerator. The fridge-top wire or metal wine rack seems to be a staple in most suburban kitchens. It looks cute, but it’s not very good for your wine! The top of your fridge is actually one of the warmest places in your house! It also can get your wine closer to light sources like kitchen fixtures, which does nothing positive for the quality of your wine.

Do: Store your wine bottles on their sides. Don’t leave your bottles upright. Placing your bottles on their sides allows the wine to stay in contact with the cork. This keeps the cork moist and expanded. A dry cork will shrink and either drop into the bottle or allow air and airborne matter into your wine. 

Don’t: Store your wine in the kitchen refrigerator. Storing the rest of an opened bottle of wine in the fridge short-term is fine, but using your regular kitchen refrigerator for wine storage isn’t a great idea. The temperature in the average home fridge is too cold for most wine to be stored there long-term. The cold can also dry out the cork. 

Do: Keep the temperature of your wine constant. Temperature fluctuations can damage the quality of the wine and even the integrity of the cork. Keep your wine at a constant temperature with a few fluctuations as possible.

Don’t: Expose your wine to direct light. Harsh light degrades wine quality. Incandescent light bulbs give off heat, which ages wine more quickly and compromises the quality. Direct sunlight can also interfere with wine’s integrity. And the heat from light sources can also shrink corks. If you want to be able to easily choose a bottle of wine, choose LED lights for your storage area — these give off much less heat.

Do: Pay attention to humidity. Along with temperature, the humidity level is an important consideration when storing wine. A humidity level of 50-80% is the perfect range for storing wine. Storing wine in an area that is too humid risks mold getting a foothold. On the other hand, storage that is too dry raises the risk of dried-out corks.

Don’t: Store wine where it will experience vibration. It seems strange, but vibration can disrupt the quality of your wine. Vibration can lead to chemical imbalances that impact the flavor, quality, and longevity of your wine. Avoid storing your wine near appliances that give off heavy vibrations, such as washing machines.