{"id":6530,"date":"2009-11-28T11:10:00","date_gmt":"2009-11-28T11:10:00","guid":{"rendered":"http:\/\/traveloscopy.com\/travel-news\/what-is-park-hyatt-sydneys-nick-caraturo-drinking\/"},"modified":"2009-11-28T11:10:00","modified_gmt":"2009-11-28T11:10:00","slug":"what-is-park-hyatt-sydneys-nick-caraturo-drinking","status":"publish","type":"post","link":"https:\/\/traveloscopy.com\/travel-news\/2009\/11\/what-is-park-hyatt-sydneys-nick-caraturo-drinking\/","title":{"rendered":"What is Park Hyatt Sydney’s Nick Caraturo drinking?"},"content":{"rendered":"
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With the arrival of new executive chef, Andrew Kee, Park Hyatt Sydney’s sommelier, Nick Caraturo, has been busy updating the wine list to match Andrew’s adventurous new flavours.<\/p>\n

“The menu is like a wild horse galloping off into the distance,” remarks Nick with a casual nod toward the kitchen, “but my wine list moves at a much slower pace.”
Since my last visit, Nick has added some interesting reds for summer including an Oliver’s Taranga Vineyard<\/a> ’07 Cadenza Grenache.<\/p>\n

“I love the jammy, cooked fruit flavours and it’s beatufully soft with light tannins and acid.”<\/p>\n

And if you’re looking to challenge your palette, Nick has added a rich ’06 Kangarilla Road<\/a> Primitivo (aka Zinfandel).<\/p>\n

“This is a really full-bodied wine that is almost at ‘fortified’ strength (16%). It’s from the McLaren Vale region, where winemakers are re-inventing this unusual grape.”<\/p>\n

Perfect for sitting back and enjoying with the Friday and Saturday night jazz<\/a> in the harbourkitchen<\/b>&bar.<\/p>\n

Nick’s Tips for Summer Drinking:<\/b><\/p>\n

“Pinot Noir is getting boring, so try a locally grown Temporillo. There are more and more goods ones available now with fresh, crisp raspberry and cranberry flavours – and don’t be afraid to chill it first.”<\/p>\n

Nick also recommends storing your half-finished bottles of red (if you have any) in the fridge.<\/p>\n

“Refrigeration slows down the oxidisation so you can keep it longer after opening. Not a problem I have at my place!”

– Roderick Eime reports on hotels and resorts for HM Magazine<\/a><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

With the arrival of new executive chef, Andrew Kee, Park Hyatt Sydney’s sommelier, Nick Caraturo, has been busy updating the wine list to match Andrew’s adventurous new flavours. “The menu is like a wild horse galloping off into the distance,” remarks Nick with a casual nod toward the kitchen, “but my wine list moves at […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6530","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/posts\/6530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/comments?post=6530"}],"version-history":[{"count":0,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/posts\/6530\/revisions"}],"wp:attachment":[{"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/media?parent=6530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/categories?post=6530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/traveloscopy.com\/travel-news\/wp-json\/wp\/v2\/tags?post=6530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}