Matched well with Sydney’s green chilli salsa Around $25 a bottle Matched well with Sydney’s Chorizo sausage dish Around $22 a bottle Match with chocolate desserts Around $24 18th July 2009 Gus Lander Matched well with James’ veal shoulder dish Around $50 a bottle Also matched well with the veal shoulder Around $35 a bottle Match with a veal ragu pasta dish Around $25 11th July 2009 Gus Lander Match with earthiness of truffles Around $30 a bottle Match with beef cheek Around $35 a bottle Match with rare rack of lamb Around $33 a bottle 4th July 2009 Gus Lander & Anne Cain To promote the Canberra Region’s wines, Gus and Anne brought in some of the most interesting and tasty wines we have had on the show: Around $45 a bottle. Match with Silver Dory. Around $30 a bottle. Match with roast duck. Around $30 a bottle. Match with roast lamb with sour cherry reduction. Around $50 a bottle. Match with beef ragus or casseroles. 20th June 2009 Gus Lander Once again we sampled some mouth watering wines from around Australia. Around $45 a bottle. Would pair well with fish (flounder) or soft cheeses. Around $10 a bottle. This B-Pak (popper style) bottle is ideal for traveling and picnics. Around $45 a bottle. This organic wine would be delicious with a rare rack of lamb and some root vegetables. Around $14 a bottle. Paired nicely with the chocolate and violet fudge! 13th June 2009 Gus Lander As we are continuing to celebrate the Hunter Valley Food and Wine Month, Gus brought in some wines from this region for us to sample. Around $19 a bottle. Around $32 a bottle. Around $65 a bottle. Around $80 a bottle. 6th June 2009 Anna Johnson Anna joined us from Wine Odyssey Australia and brought along some wines from the Hunter Region to celebrate the Hunter Valley Food & Wine Month. Match with Asian seafood dishes or as an aperitif. Around $22 a bottle Match with a Rib Eye steak on the bone.
Around $40 a bottle
Match with wild double cooked duck or Spanish food.
Around $35 a bottle
30th May 2009
Gus Lander
Gus brought in some wine for us to match with our pork.
Matched well with the pickled pork loin.
Archive for the 'Wine' Category
Tapanappa Whalebone Vineyard Cabernet Shiraz 2005
If you’ve got a special occasion coming up you’d want a wine like this. If you haven’t, buy it anyway and put it in the cellar as the legendary Brian Croser is responsible.
This is a grand wine with its head nodding towards the aristocratic wines of France but its heart is distinctively Australian. There’s lifted blackcurrant fruit on the nose with violets, spice and a whiff of meaty jus. The palate is wonderfully soft with a black fruit core, notes of cedar and leather ending with great length and persistence. A wine with a sense of place and that place is in my cellar!
Try with Lamb studded with garlic and rosemary and a rich meat reduction
RRP $70
Wicked Elf Pilsner
Brought to you by the husband and wife team from The Little Brewing Company, this beer is a great example of a true European Pilsner. 95% of this beer is Australian (the water) and the rest of the ingredients are fully imported. The malt is a specialty Pilsner malt from Germany, while the hops and a unique yeast strain both hail from the Czech Republic, the birthplace of the original Pilsner style of beer. This delightful Bohemian Wicked Elf Pilsner pours crystal clear and golden with a lovely white head and rewards you with a delightful floral nose peppered with a subtle fruitiness, courtesy of the aromatic Saaz hops. The mouthfeel is crisp and light and the flavour is well balanced with early malt characteristics fading to a lovely lingering hop bitterness.
Pair this with a sharp vintage cheddar.
* Please note, the image associated with this beer was incorrect on our newsletter.
Shadowfax Chardonnay 2006
Matt Harrop is a skilled winemaker who teases out every last ounce of flavour from Chardonnay with fruit sourced from Beechworth, the Macedon Ranges and Geelong. This cracking white took out the trophy for best white and best Chardonnay at the Sydney Wine Show and I need not elaborate why. It’s got primary notes of lime, slate, white peaches and nectarine leading to a structured palate of improbable balance and length. The oak takes backstage but rounds it out nicely.
Try it with pan-fried salmon and a lemon caper butter.
RRP $25
Giant Steps Sexton Vineyard Chardonnay 2006
It’s not just Giant Steps, its leaps and bounds in terms of quality for this Yarra based outfit. Phil Sexton cut his teeth at Devil’s Lair before turning his attention to Victoria. The resultant wines are startlingly good. This is quite Burgundian with aromas of white peach, nectarine, cashew and cheesy, leesy notes. A lovely unctuous mouthfeel with quality oak and firm acids all in check.
Great with smoked salmon on sourdough with dill mustard
RRP $30
Voyager Estate Chardonnay 2006
There are not enough superlatives to do this wine justice. This is right up there with the best from the West with its enticing silky texture and outstanding length. In the glass you’ll discover aromas of grapefruit, tropical nuances of lime and stone fruit and beautifully tempered oak. The palate weight and length is wonderfully constructed with elegant primary fruit and restrained oak on the long finish.
Lovely with lobster, butter and parsley
RRP $42
Punt Road Chardonnay 2006
Kate Goodman waves her Yarra magic wand once more and produces a Chardonnay of such purity and elegance that you assume it must cost twice the price. An intoxicating nose of stone fruit with subtle pear and apple notes. The palate is skilfully integrated with fruit and oak with a wonderfully balanced finish. One glass is just not enough!
Perfect with roast chicken and bread sauce.
RRP $18
Chardonnay for beginners.
In the past, ABC stood for anything but Chardonnay, but now the playing field has changed. For me, ABC definitely stands for “ Another Brilliant Chardonnay,” as finally it seems, our winemakers have seen the light.
If you have remained loyal to Australia’s most planted white grape, I don’t need to convince you. If however, you prayed allegiance to the swarming hordes of other wine varietals lovers, it might be a prudent time to reassess the whites you’re drinking; after all there’s only so much Sauvignon Blanc you can slug down.
There are probably a number of reasons why people went off dear old Chardy in the first place. First and foremost is the fact that every drop you opened was like licking a large piece of wood and getting a throat full of vanilla or butterscotch. This sent people off it in droves. The other reason is undoubtedly the dag factor. Once Kath and Kim declared their love for ‘Cardonnay’, it lost some of its allure and became a pedestrian grape to be paired with Kell’s gourmet sausages… the horror, the horror!
But while its popularity has diminished, never has there been a better time to find Chardonnay of real complexity and distinction. As a grape, it’s a fairly neutral beast, but this is one variety that likes to be manipulated. You could even say she’s the submissive trollop of the vineyard.
Thankfully, Chardonnay is now being given the love it deserves in the winery. If you want to now who’s doing it best, think the cool regions first – the Yarra Valley, the Mornington Peninsula, Adelaide Hills, Tumbarumba and Tasmania all come to mind. Equally, the maritime influence of McLaren Vale and Margaret River produce wines that are up there with some of the best.
Chardonnay is an undisputed food wine too. It loves fish and white meats, and in particular lobster, prawns, or salmon. Similarly, there can be no better match than a simple roast chicken with a buttery tarragon gravy and an oaked Chardonnay for a match made in heaven.
So, perhaps it’s time you re-investigated this much-maligned varietal and gave Chardonnay the respect it deserves. Taste any of the four chardonnay we’ll be sharing over the next few weeks and you’ll be shocked, surprised and smitten… and you’ll certainly know your ABCs!
The quintessential Aussie grape.
By Patrick Haddock
Ahh Shiraz. Good old reliable Shiraz; the most ubiquitous of all Aussie varietals just goes from strength to strength.
It’s been growing in abundance in this country since the mid 1800s and has spread to just about every known wine region thanks to its ability to thrive in cool, warm and even hot climates.
While legend had it that Shiraz grapes came from ancient Persia, DNA testing has actually proven that it is a native grape of France. Two of the world’s most famous Shiraz appellations are found in the northern Rhone Valley: Hermitage and Côte-Rôti.
While the French refer to it as Syrah, we’ve bastardised the nomenclature and come up with the less poncy sounding Shiraz. Probably a good thing, I’d hate to think what would happen if you went into an outback pub and asked for a glass of Syrah.
Shiraz is a very vigorous growing grape. It produces large bunches of anywhere up to 130 berries per bunch, which pleases winemakers as it means they can tease juice out of every spare acre of Shiraz vines.
Australian Shiraz (particularly from the Barossa) is famous for its extraordinary fruit ripeness and its higher than average alcohol levels. For many years now, a famous American wine critic called Robert Parker has been awarding South Australian Shiraz stupidly high points out of 100 to over-extracted wines that are not far away from being fortified. While these wines make an impact at wine shows, they also make an impact on your palate; two glasses and you ain’t going nowhere.
But thanks to Australia’s vino-diversity we do subtle too. There are many regions and winemakers who are making wines more in the French mould, giving us the choice between blockbuster or finessed.
The blockbuster wines are generally from warmer regions like the Barossa Valley, Margaret River Clare or McLaren Vale and are distinctly rich, ripe and more alcoholic. Look for flavours of intense black fruits, liquorice, chocolate, and lots of glorious tannins.
The finessed wines hail from cooler climates such as the Adelaide Hills, Beechworth, Yarra Valley and Heathcote. Laden with elegance and poise this version of Shiraz is often sexy, supple and smooth. Look for characters of white pepper, plum, violets, spices and stewed meats.
When matching Shiraz with food there are a few necessary guidelines. Typically a full-bodied Shiraz will be more enjoyable with a generous slab of steak or venison, while a more delicate lighter bodied Shiraz could go with poultry, mild curries, duck or meaty fish.
So now that you know what to look for in a Shiraz, look out for these five examples in a bottle shop near you. And no matter what you end up with remember how the song goes: Que Syrah Syrah, whatever will be, will be.
Torzi Matthews Schist Rock Shiraz 2007 (RRP $17.99)
The Schist Rock refers to what’s under the soil in the Mount McKensie sub-region of the Eden Valley. Whatever it is, winemaker Domenic Torzi captures the true essence of a cool climate classic. It’s got deliciously spicy aromas of white pepper, with intense stewed fruits, particularly raspberry and damson. The palate is smooth, luscious and incredibly hard to resist. Seek out and sample this sexy and sublime Shiraz.
Try with: Beef Mussaman Curry
Ferngrove Shiraz 2005 (RRP $18.99)
This little gem from the Frankland River in WA stood out in a line up of Shiraz; some of which were double the price. Attractive nose of black fruits, plum and spice leading to a plush palate of blackcurrant and pepper. Multi-layered with silky tannins on the long finish makes this an incredibly approachable wine to drink now.
Try with: Roast lamb with garlic and rosemary.
Shaw and Smith Shiraz 2006 (RRP $35)
Who said the Adelaide Hills was all about Sauvignon Blanc and Pinot? I think this is one of most finessed and refined cool climate Shiraz available. Entrancing aromas of white pepper and plum with notes of violet and clove. There’s attractive spice on the formidably perfumed palate with skilled, spicy oak adding length. A luscious and well-balanced wine which will only get better with time.
Try with: Pepper and herb crusted beef
Glaetzer Bishop Shiraz 2006 (RRP $29)
The new wave of Barossa winemakers are breaking the mould and no one does it better than Ben Glaetzer. Sure this Shiraz has power and majesty, but it’s underpinned by a sense of restraint. A nose dominated by intense black fruits with nuances of liquorice and mocha lead to a complex palate that is layered with primary fruit, tight acids and fine tannins. Fantastic quality for the price which means that you can afford a good quality steak to match it with.
Try with: Scotch fillet
Those in the know, drink Pinot.
By Patrick Haddock
Pinot Noir is a red style you gravitate towards as you become richer, more wine savvy and bored of uniformity. In fact, if you’ve got more cash to flash than P-Diddy in a nightclub, it is very possible to spend $5,000 on a bottle of Grand Cru Pinot Noir from the vineyards of Domaine de la Romanee Conti. If you’re not that rich, but do seek a bit of adventure when it comes to your reds and don’t want to keep filling your mouth with the equivalent of a vinous juggernaut, you may consider becoming a Pinot-phile.
While the Kiwis reckon they make the best examples of this variety in the Southern Hemisphere, it is pleasing to know that Aussie Pinot has really come of age. In Australia, this variety thrives in the Yarra Valley, Mornington Peninsula, Tasmania and the Adelaide Hills, as well as other well-respected regions like Geelong, Macedon Ranges and Pemberton.
Pinot Noir, however, is a problematic grape. It only grows in the right climate, with the right soils and the right care. Perhaps because it is so difficult is why it is so loved by winemakers and drinkers – it is a wine that tastes of somewhere. Winemakers secretly love Pinot because it’s like an untamed mistress of the vineyard; a coquettish and demanding minx of a grape who can turn your vintage into a calamity if you don’t treat her with the due amount of love and attention. It is also the undisputed sexy red variety ¬- it makes grown men swoon and causes women to sigh with sensual gusto and wanton abandon.
Pinot Noir produces an amazing contradiction in wine – something so delicate and subtle, yet powerful and mesmerizing. It has the ability to be ghostly, ethereal and haunting, yet it also enjoys a feral, sappy dirty side too, which is why it loves being paired with duck and other game.
With its vivid flavours, Pinot Noir has aromas of red fruits like cherries and strawberries, summer pudding and baking spices. French Pinot in the Burgundian mould is more like the earth from whence it came, including vivid characters of mushrooms, truffles and a forest floor complexity.
Here are four examples of Australian Pinot worth slaughtering, hanging and roasting a duck for:
Stonier Pinot Noir 2006, RRP $26
Stonier is one of the most consistent Pinots from the Mornington Peninsula and winemaker Geraldine McFaul teases every last ounce of flavour into this deceptively layered Pinot. It was shy to begin with then opened up with a myriad of delicate perfumed fruits including raspberry and cherry. A mouthfeel as silky as a bridesmaid’s garter and soft inviting tannins make this wine a pleasure to imbibe.
De Bortoli Yarra Valley Pinot Noir 2006, RRP $39
It’s almost become clichéd to talk about the extraordinary quality of De Bortoli wines, especially Pinot. This Yarra Valley gem is the more premium offering in the range and it tips its hat firmly in the direction of the old world thanks to Steve Webber’s understanding of what good Burgundy should taste like. Vital and enticing nose of subtle cherry, and meaty aromas leading to an all encompassing palate of Chinese plums, cherry and taut acids. Tight, defined and as sculpted as a supermodel.
Bream Creek Reserve Pinot 2004 RRP $40
This really sums up the spirit of Tasmania and flies the flag proudly for cool climate complexity. A multi awarded Pinot that captivates from the very first sniff. Vibrant and enigmatic aromas of cherry, strawberry and a touch of forest floor. The palate is a sensual feast of cherry, plum, soft undulating tannins and tight acids. A well-structured wine that’s built to last – pair it with duck confit for a taste epiphany.
Brown Magpie Pinot 2004, RRP $20
This is the kind of Pinot you should give someone who is new to the variety and watch them convert like a celebrity to Scientology. What good new world Pinot is all about – vivid aromas of plums and spice that continue on to the soft, seductive mouthfeel. Tight acids ensure this will cellar well for the next five years if you can manage to resist its charms.
