Chris, on Wine

Welcome to my wine cellar, where I tell you about the wines I’m thinking, drinking, and sometimes cellaring.

Latest from the Blog

I’m passionate about wine! I’ve been enjoying and collecting it for over 50 years and I’ve built several home wine cellars during that time.

I started this blog to share my thoughts on the wine that I’ve been drinking. I’d welcome your comments … Chris Miley

Get Creative With Your Essential Isolation Item, Gin, While Locked Up In Lockdown

Mar 28, 2020

PART ONE Alone and in lockdown, you have wisely stocked up on the essentials – wine and gin. So much gin, and so much time. Here are a few ideas on how to add some variety to the wonder spirit. Hopefully you’ve also stocked up on limes and lemons,...

Stand in Soiree – Lowdown on the Lockdown Wine Tasting, 18 March 2020

Mar 22, 2020

In these times of lockdown, lockout and occasional lunacy, the axe fell on our scheduled tasting event at our regular haunt, Vantage Wine. We took the sensible step of gathering a few essential items, and...

Winesave Pro, The Ultimate Wine Preserver

Jan 11, 2020

I’ve been using the Winesave Pro now for just on one year. in that time l’ve used not quite three canisters. I’ve been a wine collector, writer and consumer for many years, and now that we reside in the tropics I also mix a range of cocktails. What...

Wine Dinner at Restaurant Markus December 2019

Jan 2, 2020

A very enjoyable and educational recent wine dinner at Restaurant Markus, hosted by Marcus Lai of Asia Wine Cellar showcasing the wonderful wines of Domaine Gros Frere et Soeur. All wines were from the same 2017 vintage but different plots in and...

Ata Rangi Pinot Noir, Martinborough NZ. 13.0%

Oct 11, 2019

Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive’s sister Alison and winemaker Helen Masters. Clive planted the bare, stony home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of...

17th Wedding Anniversary Dinner, Penang

Dec 17, 2018

Well, we knew what the wines were going to be, so then to work backwards to choose the food. We had a Champagne and a Pinot Noir from New Zealand. The Champagne was flying solo, and we decided on a NZ rack of lamb (only fitting) cooked on the Weber...