Many people like wine. Far fewer are confident talking about wine. It’s easy to be intimidated by the scene. Join Tasting Australia co-drinks curator Meira Harel, wine writer Max Allen and winemaker Louis Schofield for a fun look at the fundamentals. Got questions? Sorted. Not sure where to start? No worries! Harel, a sommelier and wine consultant, has helped shape top Australian restaurants including Grossi Florentino, Daylesford’s The Lake House and, more recently, Press Food & Wine in central Adelaide. It’s a path that continues to feature remarkable beverages.           Fellow panellist Allen, a wine and drinks writer for The Australian Financial Review and Jancis Robinson’s website, is also a prolific author and an honorary fellow in history at the University of Melbourne. Put simply: this man knows good booze.   Schofield, meanwhile, has deep connections across the South Australian wine industry. He was a sommelier at the seminal Orana, crossing into winemaking during 2017 with the launch of Adelaide Hills label Worlds Apart Wines. His light to medium-bodied range is made with minimal sulphur, fusing the best of natural and traditional technique. Hospitality remains a focus for Schofield, who co-owns charming city bar Hellbound.   Wondering how to wine? Elitism is out – enjoyment is most definitely in.