|FOR something different|
try this with oxtail beef ragu
BACK in the early 1970s Leasingham in the Clare Valley produced a Cabernet Malbec blend under a Bin 65 label, a wine that was recognised at the time as one of Australia's greatest reds.
It was the creation of the late and extraordinarily creative "Mr Mick" Knappstein, one of whose protégés was a young and upcoming winemaker named Tim Adams. Today Tim and his wife Pam Goldsack have their own winery in the Clare, and Tim's 2006 Cabernet Malbec shows just how much he took on board under the guidance of "Mr Mick."
Tim's first Cabernet Malbec blend was from the 2003 vintage and had just 10 per cent Malbec; he increased this to 11 per cent with the 2004 vintage, 14 per cent in 2004, and its now 20 per cent in the 2006.
That 20 per cent has given this wine wonderful complexity on the palate as Malbec does very well in the Clare, and is a natural foil for the Valley's exceptional Cabernet Sauvignons. This one is loaded with fresh blackcurrant, violet and oak flavours; at $30 enjoy with an oxtail beef ragu and gnocchi.
|BUBBLY Spanish beauty|
to enjoy with brunch omelettes.
ONE FOR LUNCH: CAVA is the name the Spanish give to their sparkling wines, and Easter is a time of year when much Cava is drunk during the Spanish Semana Santa – or Holy Week.
Segura Viudas is one of Spain's major producers of Cava, with a well-deserved popularity in its home country and internationally; in Australia around 1,500 cases are sold annually, with sales increasing year after year.
It's latest Aria Brut Nature is a lively bubbly with fresh pineapple, almond, honey and straw flavours, and hints of pears and fresh bread. At just $20 it's an excellent drop with omelettes at brunch – or any other time for that matter.
(NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com )