Pale Dry Apera is a stylish, savoury aperitif wine that is perfect at the end of a long hot day. It suits casual dining, such as crunchy green olives, pretzels, sardines, tapas style foods, gazpacho, garlic soup.

Enjoy these refreshing cocktails made from our delicious 919 Pale Dry Apera!

Apera Cobbler 

Courtesy Behind Bars & Wine Australia

2 strawberries

20mL Pale Dry Apera

2 orange wedges

2 lime wedges

2 lemon wedges

Add all the fruit to a highball glass and muddle gently to release juices. Build Apera over fruit, adding crushed ice. Stir to mix ingredients. Garnish with a mint sprig.

GST

30mL 919 Pale Dry Apera

30mL Angove Blind Tiger gin

tonic water to taste

Lime and lemon to garnish

Mix Apera and gin gently, then top up with your favourite brand of tonic water. Garnish with citrus and enjoy!

Wine of the Year: The Adelaide Review 2011

Trophy: Best Organic Wine, Australian Alternative Varieities Wine Show 2016

Trophy: Best Fortified Wine, Australian Small Vignerons Awards 2016

Finalist: Winestate Magazine Wine of the Year 2012, 2013, 2015

Gold: Riverland Wine Show 2009, 2014

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How long should I cellar my wine?

All our wines can be consumed as soon as they are released, however you may prefer to cellar the wines if you prefer to do so. Good cellars are cool without being cold, and have stable year-round temperature, ideally about 10-16℃. The cellaring times listed here are a general guide, and will vary with the storage conditions and the vintage of the wine.

Serving wine

Chilled and cool wine can be lovely and refreshing, and will bring out the crispness of a wine. We recommend that all white and sparkling wines are chilled then allowed to come to a cool temperature to allow the aromas and textures to delight you. Red wines can be served at ambient temperature in winter, however we recommend chilling red wine in the summer and placing the bottle into a wine cooler to prevent it warming too much.

Tip: You can freeze left-over wine (we know, what's that?) into ice blocks and use them to rapidly chill a warm glass of wine. Alternatively, freeze grapes or purchase some stainless steel "ice cubes". Avoid adding ice as melting water will change the flavour balance of your wine.

Fun party game: Try serving the same wine at two different temperatures and see how the temperature affects the wine flavour.

Aged wines may throw a deposit in the bottle. This is harmless (its the pigment from the grape skins), and can be removed by decanting or using a wine strainer. White wines that have been in the fridge for a long time may have a deposit that looks a little like sand. This is cream of tartar caused by the natural fruit acids un-dissolving. Careful decanting will leave this behind in the bottle.