PETER’S PERFECT ANSWER TO A DRY ARGUMENT

WINNING fans amongst those
who don't like their Riesling too sweet.

Wc18Jun12

David Ellis

THE Clare Valley's Jim Barry Wines has just released a 2012 Watervale Riesling that it's made not for the masses, but for an admittedly small percentage of buffs who like their Riesling well below normal sweetness levels.

"We've made this one crisp and dry with just 3 grams of residual sugar per litre, that is well short of the normal sweetness threshold while still retaining juiciness and fruit sweetness rather than sugar sweetness," said Manager Director, Peter Barry.

It's not the first time Jim Barry Wines have made such a crisp and dry Riesling, and its obviously hitting a mark with its strategy: sales of its Watervale Riesling are growing by 15 per cent a year.

"I think less than 5 per cent of wines consumed in Australia would be as dry as our 2012 Watervale," Peter says. "But it's a style that's certainly appealing to a section of the market, and this 2012 is a particularly nice drop, we think, to enjoy with a plate of fresh oysters."

Certainly interesting and rewarding at $17.95 with those oysters.

GOOD OL' steak and kidney
pie the perfect match with this.

ONE FOR LUNCH: Blue Pyrenees' 2008 Estate Red is a wine that its maker and company CEO, Andrew Koerner is not backward as trumpeting as "probably the boldest and most concentrated Estate Red we've ever made."

The product of 69 per cent Cabernet Sauvignon, 30 per cent Merlot and a 1 per cent touch of Shiraz, it was made using similar blending philosophies to savoury Bordeaux reds. "The Merlot and Cabernet Sauvignon came from both our original vines and our newer 1996 section – sort of like a radio format's 'hits and classics,'" Andrew said.

Pay $35 and team with this one with a hearty good ol' steak and kidney pie.

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JUST HOW GOOD ARE YOUR TASTE BUDS?

ONE to test the taste buds with
a Winter's beef casserole.

Wc11Jun12


David Ellis

WINEMAKERS in Italy use an interesting technique in which they pass the wine from one ferment over the skins of grapes from another – calling it Ripasso – to create wines of quite stimulating complexity.

The Hunter Valley's ever-imaginative Andrew Margan did the same in 2010, re-passing Shiraz that had been made from the 2009 vintage over the skins of a number of different varietals from the 2010 vintage in a second ferment.

His now-released 2009 Special Reserve Ripasso is the intriguing result, and while typical Hunter Shiraz juicy berry and spicy pepper are to the fore, the challenge is to try to determine what were those other varietals over whose skins Andrew re-fermented this wine?

It stumped us and Andrew is keeping mum. But certainly this is a great dinner party drop to stimulate the conversation and challenge the taste buds; pay $35, get some mates together around a Winter's beef casserole and see just how good you are in determining those other varietals.

JUST as good on its own as it is with a
spicy chilli prawn and basil stir fry.

ONE FOR LUNCH: Served well-chilled Verdelho can be one of the better choices with spicy Asian foods, the 2011 Tempus Two from the Hunter Valley a particularly good choice with its dominant ripe pineapple, passionfruit and guava flavours and crisp acid finish.

At just $14.99 this multiple gold medal winner is particularly great value and ideal with a chilli prawn and basil stir fry, or if you aren't into spiciness, with simple grilled veal cutlets and a creamy potato and pumpkin mash.

And with its beautifully concentrated and full-bodied palate its one of those enticingly nice whites just to enjoy on its own.

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RELAXING DROP FROM NO RUSH, NO STRESS VINTAGE

PUT this on the table at $20
with hearty beef dishes

Wc04Jun12

David Ellis

VINTAGE 2010 in the Adelaide Hills arrived earlier than usual, and delivered lighter-than-usual crops – but at Wicks Estate they welcome this unusual vintage as an idyllic one.

"We didn't need to rush, and we didn't need to stress too much because we knew we were delivering our Winemaker, Leigh Ratzmer and Consultant Maker, Tim Knappstein with a steady flow of high quality fruit," says Wicks partner and Facilities Manager, Tim Wicks.

For their 2010 Cabernet Sauvignon, Winemaker Leigh Ratzmer divided the Cabernet fruit into small parcels, and then built the complexity of the wine by using various yeasts, fermentation strategies and maturation regimes. And while this increased the workload in the winery, he says it provided a myriad options at the tasting bench when putting these blends together.

The result is the 2010 Wicks Estate Cabernet Sauvignon is a wine with cassis and dark fruit flavours, combined with subtle hints of tobacco and chocolate – and after 12 months in French oak soft, silky tannins that are nicely balanced by the fruit flavour's subtle oak nuances.

A TASTE of Spain to
enjoy with roast lamb

Pay $20 and enjoy this one with beef dishes.


ONE FOR LUNCH: SPAIN's Marques de Riscal family were the first to make Spanish wine using French Bordeaux methods, including the now-famous Spanish Rioja that's named after the region in which the family made that first Bordeaux style red in 1858 using Tempranillo fruit.

Dan Murphy's exclusively import and retail a range of Marque de Riscal wines including the 2006 Tinto Reserva that's made with 90% Tempranillo fruit, and 5% each of Graciano and Mazuelo; this results in a wine loaded with ripe fruit flavours and pleasant soft tannins. And idea at $29.99 with roast lamb.

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BANJO’S RUN A SOUTHERN HIGHLANDS’ BOLTER

Wc28May12

David Ellis

DELIGHTFUL drop from a rejuvenated
vineyard to enjoy with winter beefdishes,
or anytime Thai foods.

THREE years ago Bill Hall retired after more than 40 years in real estate in Sydney to re-settle in the pleasant Southern Highlands of NSW – not to take up bowls or bridge, but to go into business again, buying and rejuvenating an old vineyard and putting out his own wine label.

And his Banjo's Run, named after a horse owned by his daughter who also resides in the Highlands, is already proving a hit with lovers of cool-climate wines, finding itself onto wines lists in select local restaurants and even in Sydney, and with cellar door sales increasing weekly as word gets around.

Bill tends to the vineyard at Exeter himself, and interestingly uses a number of different winemakers to make his wines on contract, rather than taking a one maker makes-all approach. He's already got a couple of Chardonnays, a Pinot Noir, Cabernet Merlot, Pinot Gris, Sauvignon Blanc, Semillon Sauvignon Blanc and a spritzy Cabernet Franc Merlot from his old vineyard, that's flourishing under his care in this growing boutique cool-climate region so close to Sydney.

The 2009 Cabernet Merlot combines ripe blackcurrant fruit and plum jam flavours with nice savoury tannins, and is a delightful wine to enjoy with winter-time beef dishes, or any-time Thai foods; its good buying at $24 a bottle from his cellar door ($264 a case plus freight) – give Bill a ring on 0408 228 724 to discuss this and others in his range, or go onto www.banjosrun.com.au

SPAGHETTI Bolognaise perfect
with this McLaren Vale Shiraz

ONE FOR LUNCH:   HESKETH's 2010 Usual Suspects McLaren Vale Shiraz is a wine to enjoy now, or to pop away in the cellar for anything up to another five or six years.

A wine that's had time in both American and French oak, it's generous with flavours of ripe blackberries, milk coffee, cocoa and dark chocolate, and a little hint of typical Shiraz white pepper. Pay $19.95 and match this lovely drop with a hearty Spaghetti Bolognaise.



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Mornington Peninsula wine region

Sniff, sip and sample your way around Mornington Peninsula's 50-plus boutique cellar doors for unexpected experiences, new friends and delicious winery meals.

Passion for pinot
Hear the stories of passionate peninsula vintners, who grow their own fruit and produce their own wines. They'll tell you all about the famed regional pinot noir and the cool-climate chardonnay, and let you in on the secrets of the newer regional varietals, including pinot grigio, pinot gris and shiraz.


Regions within a region
You'll taste different styles as you cruise the compact region. Climate, topography, land and soil structure create distinct micro-climates around the hinterland villages of Red Hill, Main Ridge and Moorooduc, and Merricks, Balnarring and Dromana on the coast.

Chat with other wine buffs over your tasting journey, or relax and take advantage of award-winning winery restaurants, casual eateries, accommodation and broad sundecks.

Read More

'Masters of Food & Wine' launched at Park Hyatt Melbourne

Media Release

Park Hyatt's 'Masters of Food & Wine' has evolved into a series of ongoing hands-on workshops. These locally inspired culinary workshops are available at all 27 Park Hyatt hotels globally.

Park Hyatt Melbourne is proud to now release its own engaging and interactive workshop, offering an insight into the best that local produce has to offer. The workshop aims to embrace 'In the Field, In the Kitchen and In the Moment' - an intimate shopping and cooking experience with a maximum size of eight participants to ensure sufficient interaction for each "master to be".

WHAT Chef de cuisine, Pankaj Bisht from radii restaurant & bar, in conjunction with the iconic Queen Victoria Market offers his personalized 'from market to the table' workshop. Led by Pankaj guests join the shopping expedition to Queen Victoria market to learn how to hand select the best produce; from humble vegetables to the finest of ingredients that the season has to offer. On return, guests can refresh and enjoy an aperitif with a master Sommelier from the house of Perrier-Jouet in advance of the evening's dining experience. From the open kitchens of radii restaurant & bar watch, join and taste with Pankaj as the day's produce is transformed into the evening's offerings. Complete the evening with luxurious overnight accommodation.

WHERE Commences from radii restaurant & bar at Park Hyatt Melbourne

WHEN Friday 22- Saturday 23 June 2012 at 12 noon

ITINERARY

12:00 Arrival at Park Hyatt Melbourne and check in to their luxurious accommodation

12:45 Meet chef de cuisine Pankaj Bisht for a light and intimate lunch

13:45 Depart to the Queen Victoria Market to embark on a culinary tour

16:00 Free time to enjoy Park Hyatt Melbourne

19:00 Perrier-Jouet Champagne tastings in the radii restaurant private dining room

19:30 Chefs tasting table utilising the fresh produce purchased from Queen Victoria Market with accompanying wine

Luxurious overnight accommodation


PRICE $ 495.00 (single occupancy)

$ 655.00 (double occupancy)

For reservations and further information including a full itinerary of this experience, please visit www.radiirestaurant.com.au or call +61 3 92241211

PENFOLDS ICONS ARE HOME ON THE GRANGE

2007 GRANGE heads-up this year's
Penfolds Luxury and Icon Collection.

Wc21May12


David Ellis

MAY is the month when investors and connoisseurs alike look to Penfolds annual release of their Luxury and Icon Collection, a $1750 parcel this year of stalwarts led by the latest Grange to go into the market place, similarly a Yattarna Chardonnay and the finest Cabernet Sauvignons and Shiraz.

And this year an inaugural release of a new contemporary Coonawarra Cabernet Sauvignon, the Bin 169 from the 2008 vintage ($250 from Cellar Door only.)

The Grange is the 2007 that's priced at $625, the Yattarna Chardonnay the 2009 from the best cool-climate regions ($130 Cellar Door and select on-premises only,) while there is also a 2010 Reserve Bin A Adelaide Hills Chardonnay that's got a $95 price tag.

Also at $95 is the 2008 St Henri Shiraz, and at $250 a 2009 Bin 707 Cabernet Sauvignon, 2009 RWT Barossa Valley Shiraz ($175,) and a 2009 Magill Estate Shiraz that's available Cellar Door and select on-premises only at $130.)

Penfolds Chief Winemaker, Peter Gago describes these wines as "classic Penfolds with a solid track record for cellaring performance… the collection spans four vintages and includes the best of the new, together with the inaugural 2008 Bin 169 Coonawarra Cabernet Sauvignon – a wine style that is reflective of our winemaking team's search for diversity and excellence."

HERE'S a perfect match with antipasto
to get that lunch humming.

ONE FOR LUNCH: WE attended a Mother's Day fund-raiser lunch for breast cancer research, and on arrival all the ladies were presented with a nicely chilled glass of Domaine Chandon Pinot Noir Rosé, a pink bubbly that proved not only moreish but very appropriate in colour for the occasion.

This cool climate drop from the Yarra Valley was full of red berry, cherry and spicy aromas and flavours, and ideal at $24.95 to get the lunch humming – and you'll find, a great match with antipasto.


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