Wine Myth Buster - Challenge Your Perceptions

What are your thoughts on the old saying of 'white wine with white meat' and 'red wine with red meat'?  Sure, there are some golden rules for food and wine matching and much can be said about that one combination you've had where everything worked in total unison and it took you to eternal bliss.

How do you feel about ordering wine before you order food? Will the kitchen be able to cope if they're a seafood restaurant and you want to drink blockbuster reds all night?  One restaurant in Paris that puts wine first is 'Il Vino d'Enrico Bernardo'. They create your dish once you order the wine!  Cool concept, very spontaneous and the creator is a trained chef who has also been crowned 'best sommelier in the world'. His name is Enrico Bernardo. Click here to check out his restaurant. 

Why not push the boundaries and challenge your perceptions when it comes to food and wine combinations?  You won't know until you try and that's half the fun! Here's some ideas to ponder:

• Oysters natural with shallots, vodka & finger lime dressing - infuse a bottle of Belvedere vodka with the zest of 2-3 finger limes for 2 days. Finger limes are currently in season - don't use the pith as it will pollute the citrus infusion and I'd recommend straining out the zest once you are happy with the flavour. Keep in fridge and serve 30ml chilled with this dish for a refreshing match to get the palate going. Click here to grab a bottle of this Polish delight! ($59)
• 'BBQ chicken with tabouli, creamed corn & roasted spuds' -  why not try a vintage beer? The 2011 Endeavour 'Reserve' Pale Ale is brewed just out of Sydney (Canyonleigh) and has the palate weight to pack a punch against this dish. There are three different types of hops used and the malty characters work a treat with the char of the chicken.  Click here to buy a case. ($69)
• 'Crispy barramundi with mashed peas & braised fennel' - try a succulent pinot noir from a cool climate region such as the Canberra District. Nick Spencer is making some great wines down that way and his 2009 Eden Road 'The Long Road' Pinot Noir is vibrant and real winner with stronger, earthy fish such as barramundi. Click here to purchase. ($26 per bottle)
• Veal schnitzel, cabbage salad & rosti - it's summer so why not venture down the Rosé path? A fresh, dry and more savoury style is recommended for this dish so I would suggest the biodynamic 2011 Krinklewood 'Francesca' Mourvèdre Rosé from the Hunter Valley. Click here to order some. ($25 per bottle)
• Chocolate pudding with hazelnuts  - aged Sake works a treat with dark chocolate - the 1999 Chōkyū ‘Noble Brew’ Sake from Wagayama prefecture in Japan ($69 per bottle) is sherry-like and has amazing rancio and sesame aromatics with hints of caramel and toffee on the palate.  If you've never tried aged sake then what are you waiting for?  If you haven’t got a sweet tooth then it also works well with mushroom consommé.  Click here to grab some.

A glass of wine should be something you can enjoy with or without food.  Take it as seriously as you like but why not try out something new with your friends at home? I'm keen to hear about your favourite combinations or any new discoveries you might find.

What to look for when ordering wine

So you're at a restaurant with some friends or business associates and want to choose a bottle of wine from the list.  Here's a few points to keep in mind:

• First and foremost, don't be afraid to ask for assistance from the sommelier/wine staff.  Most restaurants with globe trotting lists, such as ARIA, have dedicated wine staff who's job it is to know the wine list inside out and be able to make recommendations.  Where possible be specific with your requests so you can get the best advice - do you want to enter the unknown, do you want to match wines to your meal, or can you suggest a favourite producer so the sommelier can get a feel for what style you like? 
• If the restaurant has a website do some research on-line before you dine to get a heads up on prices and perhaps some bottles you might like to try.  Getting 'price-shock' when you look at the wine list on a date is never a good look!
• Give the wine list and your guests equal but separate attention.  Especially with extensive wine lists, it's too easy to drift in and out and give neither the list or your guests the attention they deserve. Take five minutes to focus in on what wine(s) you want, so you can give your guests your undivided attention for the rest of the evening.
• Wines by the glass are becoming increasingly popular and are a great way to try different styles without breaking the budget.  Plus, by-the-glass options have become much more versatile and savvy in recent times.  If you're unsure, ask for a taste - great places welcome this. I'm a big fan of venues who pour wines by the glass at the table, although many don't.
• Are you celebrating a birthday or anniversary? It's always fun and exciting to to try old wines from a specific vintage (year) that has special meaning.. it can take you back to a moment in time or that special place.  
• If it's an older wine, ask about its origin, where has it come from? When the wine bottle is presented to you at the table have a look at the neck of the bottle.  How far is the level of the wine from top of the bottle? The term used to describe the fill level of wine is known as the 'ullage'. Evaporation is a natural occurrence in wine over time and the lower the ullage level means there is more space for oxygen within the bottle. This can increase the ageing process and can cause a higher rate of spoilage, often a result of poor storage or a faulty cork. For wines up to 20 years old in a riesling or burgundy-shaped bottle, ideally the level should be in the neck (about 2-3cm from the very top of the bottle). For wines more than 20 years old in the same format bottle you would expect the fill level to be about 4cm from the top. For 30 plus years a 5cm level is not uncommon. For bordeaux-style bottles, the ullage is measured using a different level rating system. For example, a bottle with a 'base neck' fill (BN) indicates the fill is at the bottom of the neck which is an excellent level for any wine 10 years or over.  Always have a look at the cork once opened and depending on how old it is and the variety, get advice on whether to have it decanted. Timing is everything!
• Vintages vary so do your homework on the best years for a particular wine or ask your sommelier.  At the same time it's good for you to form your own opinion - if there is a larger group why not try the same wine from different vintages? It's a great opportunity (and talking point) to see how a wine varies from vintage to vintage.

Whatever the case or the occasion it's all about enjoyment.. at the end of the day wine is there as one of the elements to help enhance your dining experience, whether you're after a glass or a bottle :)