|IDEAL Aussie bubbly|
for the party room.
VICTORIA's Chandon Wines has released an interesting bubbly that's been made without the use of the traditional sugar dosage after disgorgement – instead topping up each bottle after its disgorgement with its own wine.
And they've capped with a crown seal like those used on beer and soft-drink bottles, saying it'll ensure the wine can't be compromised by a dodgy cork.
This just-released Z*D Blanc de Blancs 2008 is a bone-dry sparkler made from Chardonnay grapes sourced from vineyards in Strathbogie 90-mnutes north-east of Melbourne, the Yarra Valley also just a little way out of the city, and the King Valley in Victoria's north-east. Fruit from each region was fermented separately and then brought together into the final blend.
The result is a very elegant and balanced wine with a crisp and refreshing finish. The aromas are archetypal Chardonnay green apples and citrus, and the palate offering nice flavours of pears and white peach with hints of fresh-baked pastry.
At $39.95 it'll go well with most kinds of party-room canapés and finger food, or if you prefer it at the main table, go for oyster starters followed by grilled lobster.
|A NEW ZEALAND red to go with|
lamb shanks and rosemary gravy.
One outstanding drop is from Giesen, whose 2010 Estate Merlot has bounce-from-the-bottle aromas of blackberry, boysenberry and hints of spice, attributes that are nicely reflected in the succulent palate.
Ideal at $18.99 to match-up with lamb shanks and a rosemary gravy – and while you're at it, to raise a glass to (then-Lieutenant) James Cook who first stepped foot on New Zealand soil in 1769 at what was to become the city of Gisborne.
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