News from the Australian wine industry.
Read about new wine releases and more from experts like David Ellis, Winsor Dobbin, John Rozentals and Roderick Eime.
Monday, 29 March 2010
VERDELHO A NICE OPTION WITH SEAFOODS
WHILE Verdelho is not up there amongst our bigger-selling wines, its one of the top three signature white varieties of Western Australia and a great option to enjoy with seafoods and lighter white-meat dishes.
Cape Vale has just released its 2009 Debut Series Verdelho and this one fits the bill beautifully for those seeking a wine with vibrant tropical fruit and intense citrus flavours that really set up the taste buds.
Cape Vale has been making Verdelho – that's a native of Portugal – for three decades, drawing fruit from across its family-owned vineyards in Western Australia's Geographe, Pemberton, Mount Barker and Margaret River, vineyards that give it a great diversity of fruit ranging from the sandy soils of Mount Barker to that from the rainy and frequently cloud-covered Pemberton.
Winemaker Justine Hearne has done an exceptional job with the 2009 wine that benefited from good ripening conditions that extended well through into Autumn. Pay $17.95 and enjoy his 2009 with oysters, smoked salmon, white fish in creamy sauces or with chicken, pork or veal dishes.
ONE FOR LUNCH: You don't need to wait for a special occasion to enjoy a good sparkling Rosé, and while long associated with love and other celebrations, this is a sparkler that can really be enjoyed any time with a wide variety of dining options.
Victoria's Blue Pyrenees 2002 Rosé Brut is a blend of 65 per cent Pinot Noir, 12 per cent Pinot Meunier and Chardonnay, and is a nice dry sparkling wine with red apple fruit flavours and those enticing aromas of fresh-baked bread.
It's good buying at $24.95 to share with a range of dishes from appetizers to pasta in a rich tomato sauce, fish, white meats, and to finish a meal with a dessert of berries and cream or soft cheeses.
(NEED A FOOD/DRINK MATCH? Check out http://www.vintnews.com )
 GREAT choice with seafoods and white-meat dishes
 SPARKLING idea that needs no special occasion to pull the cork
Posted by rodeime
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