Veraison is an online zine about...

food,

wine,

things we like,

things we don't like,

people,

places,

the big picture,

the small plates,

what it all means,

navigating social faux pas,

lists,

love,

life,

bottom of the bottle

edges of reason

in good company

from the cellar

guide / internatty

guide / microclimate

guide / byo club

Are you free on the 32nd?

Lucy Lyon

Skip the planning and just park up somewhere. Trust.

bottom of the bottle

edges of reason

in good company

from the cellar

guide / internatty

guide / microclimate

guide / byo club

The Splitting Headache

Moira Tirtha

Claire Adey

You get this one, I'll get next?

bottom of the bottle

edges of reason

in good company

from the cellar

guide / internatty

guide / microclimate

guide / byo club

Reverse BYO

Darryl Tirtha

Uno reverse card – bring your own food to these bars.

articles

Are you free on the 32nd?

Lucy Lyon

Skip the planning and just park up somewhere. Trust.

The Splitting Headache

Moira Tirtha

Claire Adey

You get this one, I'll get next?

Reverse BYO

Darryl Tirtha

Uno reverse card – bring your own food to these bars.

Just Desserts

Moira Tirtha

Dinner? In this economy? Try dessert sweetie.

Can I Have Your Number?

Caitlin McInnis

Rules and reflections on shitting where you eat.

Are Gastropubs Pub-Themed Wine Bars?

Eugene Healey

Gastropubs have a lot in common with the modern luxury industry.

Dining In Groups

Darryl Tirtha

How to dine with the people you love, with the wines you want.

To Tip or Not To Tip?

Claire Adey

Moira Tirtha

Should you tip? How much? And when? Claire and Moira discuss.

Set menus or a la carte?

Claire Adey

Moira Tirtha

Claire and Moira delve deep into the perennial question... Set Menu or À La Carte?

Taste as Memory: On Being an Authority

Moira Tirtha

Does good taste objectively exist? And can it ever be separated from class?

The Church of Biodynamics

Moira Tirtha

Claire Adey

A conversation around biodynamics with a winemaker, a teacher and a farmer.

Vessels of Change

Darby-Perrin Larner

In the Old World, aging in a vessel is called élevage — literally 'raising' the wine. So what are the options for wine to come of age?

VERAISON IS AN INDEPENDENT PUBLICATION ABOUT WINE AND FOOD, AND EVERYTHING IN BETWEEN AND AROUND. WE CREATE THIS PUBLICATION FROM THE UNCEDED LANDS OF THE WURUNDJERI WOI-WURRUNG AND BUNURONG PEOPLE. WE RECOGNISE THAT BY WRITING ABOUT FOOD AND WINE, WE ARE OPERATING IN A HISTORICALLY VERY WHITE AND ELITE SPACE. AS SUCH, WE'RE COMMITTED TO AMPLIFYING THE VOICES THAT DECOLONISE THIS SPACE. IF YOU WANT TO CONTRIBUTE TO VERAISON, WE'D LOVE FOR YOU TO GET IN TOUCH.