Luke McManus Portfolio

Magazine design.

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SCIENCE | TECHNOLOGY | INNOVATION

brain changerresearchers confront epilepsy and dementia

TWO SIDES, TWO RIDES: OUR GUIDE TO NISEKO AND NOZAWA

Posh Phuket10 must-visit destination resorts

Shapeshifters The architectural duo behind Indonesia’s slickest resorts

Top End tours The Kimberley’s best Indigenous experiences

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A S I A M A G A Z I N E O C TO B E R 2 0 1 5

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HIGH ON LIFEAspen in the summer

+ REDEFINING DESIGN 3D printing

PACE SETTERAMG takes on Mount Panorama

SHAPE SHIFTERIs the GLC the SUV

you’ve been waiting for?

01_COVER_.indd 1 5/10/15 4:57 PM

Your RAC magazine August / September 2015

What’s on in WA + Member Benefits + 10 of the best

Win a trip to the Cocos Keeling Islands see page 38

Into the valleyExplore the charms of the Chittering Valley

What’s your car really costing you?We reveal the true cost of owning and running your car

Local heroesOn the road with RAC Patrols

7 signs of car troubleSome of the most common warning signs unveiled

TASMANIAAmazing

C U LT U R E » NAT U R E & W I L D L I F E » F O O D & D R I N K S » D R I V I N G I T I N E R A R I E S

Discover Australia’s finest gardens

fire, flood and tales of survival ever-changing garden trends

garden owners share their top tipstake a Bali garden tour

Meet gardener penny Mckinlay

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The 2012-2013 national guide to over 500 open gardens

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THE STORY BEHIND A GOLDEN ERA OF

NZ CRICKET

Edited by ABC Grandstand’s JIM MAXWELL

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RICHIE BENAUD & PHILLIP HUGHES

BIG BASH: OUR TEAM-BY-TEAM PREVIEW

CHARTING THERISE OF OURNEW CAPTAIN

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Luke McManus Portfolio // 1 of 5

W o r d s C h a r l i e W i l l i a m s

An exclusive, adrenaline-inducing week at one of Australia’s most iconic racetracks proved the perfect platform to celebrate the twentieth anniversary of AMG in Australia and New Zealand.

celebrAtingtwo decAdes of excellence

d r i v e

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Mercedes-Benz magazine 15

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Magazine layouts.

issue ONe 2015 | venture | swiNburNe | 76 | swiNburNe | venture | issue ONe 2015

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By F I O N A M A R S D E N

Gaming technology experts are joining forces

with carers to gain a deeper insight into the world of people living

with dementia.

Dementia inTECHNOLOGY

6 | swinBurne | venture | issue one 2015

focus

Imagine a world where dark holes appear in the floor, you can’t tell the toilet from the bathroom sink, and the sudden whir of a fridge motor makes you think someone is breaking into your home.

This is the nightmarish reality for Australians facing the dual challenge of ageing and dementia.

“Age-related eye conditions can affect the way people perceive objects,” says Dr Tanya Petrovich, manager of business development at Alzheimer’s Australia Victoria. “Dementia can affect neurons in the brain. They form tangles and become surrounded by plaque. They don’t communicate properly – and when neurons don’t make connections, they die.”

The combination of failing eyesight and dying neurons means people with dementia interpret the world around them very differently. “For example, they may no longer make a connection between a once-familiar noise and what it stood for,” Dr Petrovich says.

“Most people would hear a fridge motor start, and, from memory, associate it with a fridge. A person with dementia might make the wrong connection, and believe someone is breaking in.”

Dementia is the greatest cause of disability in Australians aged over 65 and affects more than 340,000 people nationwide. It’s a growing community concern, and Swinburne University of Technology teams have been at the forefront of research assisting carers to understand the skewed and difficult reality that people with the condition face.

Opaque Multimedia, founded by four Swinburne graduates in 2008, was commissioned by Alzheimer’s Australia Vic to develop a technology that allows carers to enter the “virtual worlds” of people living with dementia.

Norman Wang, James Bonner, Chris Mackenzie and Liam McGuire developed the Virtual Dementia ExperienceTM (VDETM), which has won multiple awards and been used to train more than 2000 professional carers.

VDE uses Unreal Engine gaming software. “It’s an interactive gaming technology that underlies some of the biggest-selling games in the world,” Mr Wang says.

‘Kinecting’ with a different reality The team chose Microsoft’s Kinect as the user interface. “We knew that people in their 40s and 50s were the primary carer demographic and would make up most of the people being trained,” Mr Wang says. “It was important to use a ‘natural’ interface instead of a keypad or gamepad.”

The Kinect interface is a touchless sensor that studies and mirrors a person’s motion. It creates a series of virtual “skeletons” from which software developers can create meaningful input.

“If you want to open a door, you just reach out to the handle,” Mr Wang says. “A virtual avatar that mirrors your motion will reach out and open the handle.”

JAMES BONNER, NORMAN WANG AND LIAM MCGUIRE.

SINGAP RE!Happy Birthday

THIS MONTH WE CELEBRATE S INGAPORE ’S GOLDEN JUBILEE , PAYING HOMAGE TO THE D IVERSE PEOPLE , CUT TING-EDGE INNOVATION

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08 2015

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Insight S G 5 0

cover story

16 – HRmonthly – september 2011 september 2011 – HRmonthly – 17

cover story

with more than 100 million members worldwide... linkedin is now an almost integral part of job searching and recruitment

Missing link

With over two million members in Australia and more than 100 million worldwide, the business and professional online network LinkedIn is now an almost integral part of job searching and recruitment. This social media platform showcases information from individuals and companies with a focus on their range of skills, products or services and business opportunities, and it’s certainly having a major impact on the recruiting side of the human resources function.

For recruiters and employers alike, LinkedIn can assist in attracting and search-ing for talent. Edward Cook, people and culture manager - attract and talent, at glo-bal IT services company Dimension Data, is trying to get LinkedIn “more embedded within the organisation; really to try and help managers identify people within a spe-cific industry space, start to engage and build a relationship with them, so that when the job becomes available they can push the job out to their network in a proactive way”. LinkedIn is far more targeted, says Cook,

than using advertising such as Seek, or using a jobs board.

Other recruiters agree that LinkedIn is very useful for winkling out the hard-to-reach, passive candidates who don’t see them-selves as looking for a job. “We have found that LinkedIn has been an excellent tool for sourcing and recruiting our specialist roles – especially in the areas of IT, business intelligence, marketing, actuaries and mar-ket-leading skills in insurance disciplines,” explains Aafke Abbas, strategic sourcing spe-cialist at Insurance Australia Group (IAG).

IAG is one of several companies in Australia making use of LinkedIn’s new product, Recruiter, along with Vodafone, Rio Tinto, eBay, Deloitte, and recruitment consultan-cy Robert Walters. Recruiter allows clients to have unlimited access to full profiles of LinkedIn’s membership, plus sophisticated search functions and other tools.

Abbas is enthusiastic about Recruiter: “The features that we are using at the moment include project folders, job posting analyt-ics, custom filters and search alerts,” she

by Keren LavaLLe

Increasingly, the tap on the shoulder comes online as recruiters and job seekers turn to social media platforms such as LinkedIn

“If I were at a recruitment agency, I would use [LinkedIn’s Recruiter] as a database”

Tim ErringTonRECRuITmEnT mAnAGER, EBAy

september 2011 – HRmonthly – 1716 – HRmonthly – september 2011

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A highlight of any road trip through Tasmania is discovering its unique shopping experiences. From antiques and collectables to curios and markets, you’re sure to find something you’ll want to buy.

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ANTIQUES & COLLECTABLES

Head for the historic villages of Evandale and Richmond to browse beautiful shops stocking everything from rare furniture to curios. Find exquisite antiques at Evandale Antiques, Richmond’s Walter & Co, Red Tree Design and Saddlers Court Gallery. Also in Richmond, spend an hour or two browsing through knick-knacks and second-hand goods. And if you’re visiting Cygnet, look out for antiques at Trove.

New Norfolk’s Drill Hall Emporium has beautifully displayed vintage cookware, garden accessories, and furniture. And you’ll find rooms of furniture, vinyl records, books, vintage tools, and other paraphernalia at the town’s Willow Court Antique Centre. Flywheel, a stationery and letterpress studio, is definitely a must-visit.

STAFF PICK“The Makers Work

Shop in Burnie has nice gifts and jewellery

hand-made in Tasmania by local artists.”– Andrea McGuire Spirit of Tasmania

1FLINDERS ISLAND LAMB

flindersislandmeat.com.au

Wild Flinders Island sits to the north-east of Tasmania and produces beautiful saltgrass and milk-fed lamb, beef, and seafood. Try the lamb at some of Tasmania’s acclaimed restaurants including Gabriel’s on the Bay in Port Arthur and Invernay’s Blue Café Bar, or pick some up from Wursthaus in Cambridge to cook for yourself.

2GAME PIE

tasteofthenorthwest.com.au

Tasmanians love their pies and eating a game pie should be top of the list for anyone visiting Tasmania’s north-west. Many local bakeries specialise in the delicious pastry and at the annual Taste of the North West festival in Sheffield you can try a range of versions from producers all over the region.

3

FUDGE

fudgey.com.au

Tasmanians love this rich chocolate concoction and you can find it at cafés and sweet shops throughout the state. Have a piece with a coffee or buy a box for when you’re peckish on the road. Fudgey hand-made fudge is made in Eaglehawk Neck from Tasmanian butter and rich chocolate but you can find the sweet treat all over the island.

4

LEATHERWOOD HONEY

leatherwoodhoney.com.au

Only produced in Tasmania, Leatherwood honey is made from bees who gather pollen from Leatherwood trees, many of which are located in World Heritage areas. The unique, delicious flavour is perfect for smothering on fresh bread and butter, scones, toast, and crumpets.

5

FRESHLY SHUCKED OYSTERS

getshucked.com.aubarillabay.com.au

There’s nothing like eating an oyster plucked fresh out of the ocean and this delicacy from Tasmania’s pristine waters is sublime. You can find fresh oysters for sale where they are grown all over the island. For a great oyster experience head to Get Shucked on Bruny Island where Pacific oysters are served metres away from where they are harvested, sorted, and opened. Or seek them out at Barilla Bay Oysters where you can order the “Shucking Awesome” oyster platter, an indulgent selection of 30 cooked and natural oysters.

6SCALLOP PIE FROM ROSS

tasmanianscalloppiecompany.com.au

Tasmanian Sea Scallops, sourced from local Bicheno scallop farmers on the east coast of Tasmania, are folded into a delicate and creamy curry sauce before being cooked in a light pastry. Pick up a supply from the Ross General Store or from Alps and Amici in Launceston.

Stanley’s Studio/Gallery

Evandale Antiques

GALLERIES & BOOKSTORES

In Cygnet, find locally made organic skin-care products at Home & Body and artist’s studios including Stanley’s Studio/Gallery and The Whispering Tree. Time a visit with The Cygnet Market, on the first and third Sunday of every month.

There’s plenty of shopping in North Hobart. The State Cinema Bookstore and the Bett Gallery, representing many of Tasmania’s finest artists, are good places to start. Head to Flora Gondwana, set in a Balinese style garden, for gifts, and when you’re ready for a break drop into The Italian Pantry for lunch or to buy the ingredients for a picnic. As well as Salamanca Place’s well-known galleries, seek out some of Hobart’s lesser-known gems: cartoonist Jon Kudelka’s quirky Phone Box Gallery; Astrolabe Booksellers’ rare book collection; and The Faerie Shop.

Drill Hall Emporium

Willow Court Antique Centre

TASMANIANTREATS6 must-try dishes

Fudgey

Get Shucked

Game pie

FLAVOURS OF TASSIESpirit of Tasmania is

proud to present Flavours of Tassie from September to

November, 2015. Enjoy a tasting and meet the makers from a long list of Tassie gourmet food, condiment, and beverage producers – all while

sailing across Bass Strait.

Visit spiritoftasmania.com.au/flavours-of-tassie

for more information.

Photography // Tourism Tasm

ania (Rob Burnett, Kraig Carlstrom), iStockphoto, courtesy D

ril Hall Em

porium

Horizons takes a look at the cost of running a range of popular vehicles,

and finds that if you want to save money, it still pays to think small.

WHAT’S YOUR CAR REALLY COSTING

YOU?

R AC SPE C I A L R E P ORT

August / September 2015 Horizons 25

Motoring


Brochure design.

FestiVe season essentials

qantasepiqure.com.au/christmasShop now at

Cover2.indd 1 28/10/2015 8:59 am

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Earn Qantas Points with every purchase or use your points to treat yourself.*

FESTIVE FOOD & WINESTARTERSKICK OFF WITH LIGHT AND BRIGHT SEAFOOD CANAPES, FOLLOWED BY THE CLASSIC CHRISTMAS ROAST.

PRAWN CRACKERS WITH SALMON, SALMON ROE AND NORI

Heat the oil in a deep-fryer until hot. Drop in the prawn crackers. They should puff up, expand and rise to the top immediately. Drain well on paper towel.

Combine the yoghurt and wasabi and gently mix through the salmon. Lay the prawn crackers on a serving platter. In the middle of each cracker place about a tablespoon of salmon mixture, a teaspoon of salmon roe, a teaspoon of nashi, some dill or snipped mustard cress and some nori pieces.

PERFECT PARTNERSWith its delicate Japanese accents, this elegant salmon canape is an effortless match with fi ne Champagne, ideal to serve as guests arrive. The richness of the salmon and yoghurt is enhanced by the full-bodied palate of the Duval-Leroy, which boasts a rich, creamy mousse and clean citrus notes.

CHAMPAGNE DUVAL-LEROY BRUT NVWas 89.99 per bottle$69.99 per bottleIn a case of 6$419.94 or 60,894 points

INGREDIENTS• Oil for deep-frying• 12 prawn crackers• 60g (1⁄4 cup) yoghurt, creme fraiche

or light sour cream• 1 tsp wasabi• 250g skinless, pinboned salmon fillet,

raw or poached, diced or flaked• 1 small jar of salmon roe• 1 small nashi pear (or crisp apple), finely diced• Dill sprigs or baby mustard cress• Toasted nori seaweed, shredded

SERVED IN BUSINESS

SERVES 12 ENJOY $60 OFF

PRAWN CRACKERS WITH SALMON,

accents, this elegant salmon

ENJOY $60 OFF

12-15_FoodV2.indd 4 28/10/2015 9:40 am

13

SHOP NOW AT QANTASEPIQURE.COM.AU/CHRISTMAS

ENJOY 3,000 BONUS POINTSENJOY 3,000 BONUS POINTS

PERFECT PARTNERSThe vibrant Asian fl avours in this barbecued prawn starter are right at home with the crisp acidity, fl oral notes and herbal edge of this Mornington Peninsula sauvignon blanc. A summer classic in the making.

RED CLAW SAUVIGNON BLANC 2014Was $25.99 per bottleNow $21.99 per bottleIn a case of 6Case price - $131.94

INGREDIENTS• 550g fresh large tiger prawns• 2 tbs tamarind paste• 2 tbs kecap manis• 1 tbs palm sugar• 1 tbs freshly ground black pepper• Lime wedges• 1 small bunch coriander, chopped• 2-4 fresh green chillies, quartered lengthways,

seeds removed

BARBECUED TAMARIND PRAWNS

Prepare your barbecue – preferably a charcoal barbecue grill – for cooking over a high heat. (You can also cook these prawns on a fl at barbecue plate.)

Rinse the prawns well, then pat dry with a clean cloth. Using a sharp knife, make an incision along the outside curve of the tail. Remove the vein.

In a bowl, mix together the tamarind paste, kecap manis, palm sugar and pepper.

Pour the mixture over the prawns, rubbing it over the shells and into the incision in the tails. Cover and marinate for 1 hour.

Remove the prawns from the marinade and place on a rack over the charcoal grill or barbecue. Grill the prawns for about 3 minutes on each side, brushing them with marinade as they cook.

Serve straight away, with lime wedges, garnished with coriander and chillies if desired.

SERVES 4

12-15_FoodV2.indd 5 28/10/2015 9:40 amLuke McManus Portfolio // 3 of 5

TREND WATCH

W H I S K E Y L E M O N A D E

This cocktail comes alive when the mint and lemon are gently pressed or “muddled”, releasing fragrant oils.

Said to have been created at the renowned Harry’s Bar in Paris in the 1920s – a watering hole for the likes of Ernest Hemingway, F. Scott Fitzgerald, George Gershwin and Gertrude Stein – the Boulevardier is essentially a Negroni where the gin is replaced with rye whiskey or bourbon.

recipe 45ml bourbon whiskey 2 dashes bitters 25ml sugar syrup

Muddle the lemon quarters and mint in the bottom of a shaker. Add the remaining ingredients and ice. Shake well. Strain into an Old Fashioned glass. Top with ice.

Garnish with a mint sprig.

Variation: No sugar syrup? Use honey instead.

2 lemon quarters 3 mint leaves

RECIPE30ml bourbon whiskey 45ml fresh lemon juice 30ml sugar syrup Soda water, to top

In a glass, combine lemon juice, whiskey and sugar syrup over ice. Garnish with lemon zest. Add a splash of soda water, if desired.

This cocktail mixes bourbon with homemade lemonade – lemon, sugar syrup and soda water– to delicious effect. Tart lemon is a perfect balance for the sweetness of bourbon – bourbon contains a higher ratio of corn than whiskey or scotch, making it sweeter.

Fever-Tree Premium Soda Water or Lemonade 200mL Bottles

6.90 pack (4)

Maker’s MarkUSA, Bourbon Whisky 700mL 40.0% ABV

42.90 each

Cawsey’sCocktail Sugar Syrup 750mL

12.90 each

George DickelUSA, Superior No.12 Tennessee Whisky 700mL 45.0% ABV

52.90 each

Froth on top lends a wonderfully silky texture to this tangy drink, which is sometimes called a Boston Sour.

recipe 60ml whiskey 15ml sugar syrup 25ml lemon juice 20ml egg white (optional) Maraschino cherry to garnish, (optional)

Add ingredients to a shaker and shake until frothy. Add ice and shake well for another 10 seconds.

Pour into a short-stemmed glass. Add ice. Garnish with

a maraschino cherry.

Crawley’sAustralia, Simple Syrup 750mL

14.90 each

DISCOVER MOREHead in store to get your FREE 32-page Cocktail Discovery Guide or go to danmurphys.com.au/cocktails

Created in the late 19th century in New York, this bold-tasting cocktail is one of the few that survived Prohibition. If you’re partial to bittersweet drinks, give this one a go.

recipe60ml rye whiskey 30ml Campari 30ml sweet vermouth Orange peel, to garnish

Add ingredients to an ice-filled shaker. Stir and strain into the glass.

Garnish with orange peel.

Wild TurkeyUSA, Kentucky Straight Rye Whiskey 700mL 40.5% ABV

44.90 each

recipe45ml whiskey 20ml sweet vermouth 2 dashes bitters 1 maraschino cherry

Add ingredients to a mixing glass or shaker. Stir and pour into a chilled cocktail or martini glass.

Garnish with a maraschino cherry.

Variations: For a Rob Roy, swap the whiskey for Scotch whisky. For a Cuban Manhattan, swap the whiskey for dark rum.

Jim BeamUSA, Black Label Bourbon Whiskey 700mL 40.0% ABV

39.90 each

Fee BrothersUSA, Old Fashion Aromatic Bitters 150mL 17.5% ABV

14.90 each

Shake until frothy to create a layered effect

Release the mint and lemon oils by “muddling” – gently press the mint and lemon at the bottom of a shaker with

the back of a spoon

Gentleman JackUSA, Rare Tennessee Whiskey 700mL 40.0% ABV

51.90 each

AngosturaTrinidad & Tobago, Bitters 200mL 44.7% ABV

16.90 each

Bar StationCocktail Shaker 500mL

9.90 each

Cinzano Rosso Italy, Vermouth 1L 14.4% ABV

13.90 each

CampariItaly, Bitter 700mL 25.0% ABV

31.90 each

Martini France, Rosso Vermouth 1L 14.4% ABV

13.90 each

D I S C O V E R Y

G U I D E

TIPS, INSIGHTS AND 36 RECIPES

FROM THE WORLD OF COCKTAILS

Cocktail

Bar Station PlatinumSphere Ice Mould

9.90 each

NOT A WHISKEY DRINKER?

Not too sweet, not too sour, even whiskey

novices usually find a Whiskey Lemonade

approachable.

More of us are developing a taste for classic drinks made with top-shelf spirits and indeed, retro whiskey cocktails are making waves both here and internationally.You don’t need to go to a bar to enjoy one, though. Here are five American whiskey cocktails to create in your “home bar” this autumn.

danmurphys.com.au8 9

M A N H A T T A N

W H I S K E Y S M A S HB O U L E V A R D I E R

W H I S K E Y S O U R

TREND WATCH

AMERICAN WHISKEY

RESURGENCE AMERICAN WHISKEY

RESURGENCE

EXCLUSIVEOnline

danmurphys.com.au12

FAST FACTSSix general rules of thumb for old vine wines.

1Smaller yields. Most vines begin to produce significantly lower yields after 50 years.

2More flavoursome fruit. Smaller, irregularly-sized berries and fewer clusters means flavours are more intense.

3Depth, viscosity, rich, chewy. Complex flavours and bouquet.

4Less acidity and may have mellower tannins and greater length.

5Vines are more drought and rain resistant due to a deeper root system, but may require more maintenance.

6Often readily accepted as a fine wine internationally.

Campbells Bobbie BurnsRutherglen VIC, Shiraz 2013

19.90 in any six 20.90 each

“Excellent release. Blackberry, iodine, leather and toast, with musky notes adding an extra layer of appeal. Grainy, earthen tannin.”

94/100 POINTSCampbell Mattinson winecompanion.com.au

Dalwhinnie MoonambelPyrenees VIC, Shiraz 2010


“Typical deep crimson-purple; intense dark berry fruit aromas join with quality French oak on the bouquet, the svelte palate adding perfectly balanced and integrated tannins.”

96/100 POINTSJames Halliday winecompanion.com.au

Tahbilk 1927 VinesNagambie Lakes VIC, Marsanne 2008


“Impossible to believe this wine is over eight years old. The colour is pale straw with a green hue, the fragrance fresh as fresh. Wonderful aromas of lime leaf, lemongrass, ginger and spice. The palate taut and terrific. Delicious now, this will gain weight and richness with age. An Australian classic.”

98/100 POINTSDan Murphy’s Wine Panel

NAGAMBIE LAKES, PYRENEES & RUTHERGLEN

VICTORIA

You’re in for a textural treat from these precisely-structured Victorian old vine wines.

OLD VINE

MAGIC

Restrained intensity. Multiple layers. Integrated tannins. Here, we spotlight old vine wines delivering on those fronts.

But first things first. Many people assume the so-called Old World regions of Europe must have the oldest vines in the world. Yet

suprisingly, most of the oldest vines in the world are actually to be found in the New World thanks to the phylloxera bug, a vine root-munching aphid-like insect that wiped out most of the vines in Europe in the early 19th century before finding its way to the rest of the world. In fact today, only a few regions around the world remain phylloxera-free.

Whilst replanting bug-resistant American rootstock has allowed affected regions internationally to recover and reach ‘old vine’ status once more, the fact remains that the majority and oldest vine examples exist not in Europe, but in less than a handful of regions or even specific vineyards in Australia and Chile.

One notable exception are the vines on the Greek island of Santorini, with some examples said to be between 300 to 500 years old and still producing fruit – saved by the bug-resistant sandy soil.

Indeed, the oldest grenache and shiraz vines are not to be found in their original home of the Rhône in France but in South Australia’s Barossa and Eden Valleys and McLaren Vale – at least one said to be over 173 years old.

“Old vines aren’t good because they’re old, they’re old because they’re good.”

Of course, even without bugs, producing old vine wines is never an easy task, attests wine critic Jancis Robinson. Call it a labour of love. “Old vines produce very low yields – one or two tonnes per acre typically, whereas young vines can produce several times more than this – and they need more care in the vineyard than young vines,” she says. “A careless tractor turn can so easily sever an old vine from its

roots. But what they produce is unique, it gives us a direct connection with history and

previous generations.”

It’s that nod to the past which makes drinking an old vine wine such an

intriguing history lesson – the grapes are true survivors. As Rob Gibson, Gibson Wines & Ex-Penfolds Growers Liaison Officer puts it: “Old vines

aren’t good because they’re old, they’re old because they’re good.”

Australian Old Vine Wines

13

SpiegelauVino Grande Magnum Decanter 1.5L

119.95 each

WinesaveSommeliers’ Choice Wine Preserver

24.90 each

WHY BUY OLD VINE WINES?

Think of old vines as blue-chip DNA – and where vines, terroir and handling are in sync, the result is a

structured, concentrated and complex wine.

A/ Open, swirl and sniff. Not much aroma? Now sip. Is it acidic and hard to detect fruit? If “yes”, decanting could help oxidise or “open up” the flavours and bouquet. Decant and wait one hour before sipping again. And once decanted, drink in less than 18 hours.

Most wines aged from two years up to a decade benefit from decanting, especially if they’re big on tannins. In old vine wines, sediment build-up can be removed by decanting. Keep the bottle upright for two days before decanting to nudge the process along.

Got some leftover wine? Make the most of your opened bottle. This odourless gas prevents oxygen reacting with wine, allowing you to keep a bottle in perfect condition for many days, even weeks, after opening. It has 50 applications per can.

Q / Does my bottle need decanting? Handy Gadget

Q&A

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