My Best find for 2012 - High Altitude Sparkling

                                                                                                                                                                                                         

2008 Courabyra '805' Sparkling, Tumbarumba NSW ($45)

Are you a thrill seeker? Like things from a high altitude? From colour to aroma, to flavour and the story... this sparkling wine has it all! It ticks all the boxes and we've had a wonderful response to it being poured by the glass at ARIA Sydney.  It has been refreshing to find a wine with solid consistency and vibrancy of fruit.

It all started in April this year when I visited Eden Road winery in Murrumbateman for a Tumbarumba Workshop and International benchmark tasting.  Amongst other great wines that day, I tried the 2001 Courabyra '805' Sparkling from Tumbarumba.  I fell in love with this wine.   A few months later I tried the 2008 and haven't looked back since.  I've written about wines tasting better when consumed in their own territory.  Courabyra sparkling wines taste great at their origin but they also taste delicious when consumed from far away.

Courabyra means 'pleasant place, family gathering' in Aboriginal.  It is a sub-region that sits about 6km north of Tumbarumba, and is located 730 metres above sea level in the foothills of the Snowy Mountains, near Australia's highest peak Mount Kosciuszko.  Wines from this sub-region typically produce styles that are high in natural acidity and minerality.  The other sub-region of Tumbarumba is Maragle which is south and lower altitude, producing more textural wines with upfront fruit character.

Courabyra wines is the project of Brian and Cathy Gairn who established the vineyard site in 1993. The logo has been designed around the family theme as Cathy is one of eleven children.  The circle in the middle of the logo represents one family member with ten siblings around the outside. The '805' refers to the vineyard address.

The 2008 is a blend of 62% pinot noir, 30% chardonnay and 8% pinot meunier.  The wine spent 3.5 years on lees and was disgorged in November 2011.  The sparkling base wine was put through malolactic fermentation.

Tasting notes: amazing light straw colour with aromas of pear skin, mineral and warm brioche.  Soft, creamy palate with citrus backbone and hints of red currants, gingerbread and figs. Dry finish.

Would go well with:  tuna sashimi & seaweed salad, BBQ snapper with mushroom risotto, gruyere or strong washed rind cows milk cheeses.

Tell your friends: Tumbarumba was named by the Wiradjuri people to mean 'Hollow Sounding Ground'.

Impress your friends:  serve this sparkling in a Riedel pinot noir glass if you are pairing it with a main course.  Being Pinot Noir dominant this will help bring out those red fruit flavours and will also soften the texture of the wine.  If you want to stick with a classy champagne flute then I'd recommend the brand Zalto from Austria (pictured below). They are mouth-blown, look amazing, plus they are lead oxide free which results in a lighter, more flexible glass. Best of all they are well priced. 



Zalto Champagne Flute

                       

To buy Courabyra:  Click here to get some bubbles for Christmas ($45 per bottle)! 

Hands down this is my best find for 2012 and without a doubt one of the finest producers of sparkling wine in Australia. Make your own mind up and try a bottle.

2011 Drake 'Samson' Pinot Noir, Yarra Valley - A wine by Matt Dunne

My first release - food-friendly pinot noir from a trio of single vineyards 
 




2011 Drake 'Samson' Pinot Noir, Yarra Valley Victoria

It's always been a dream of mine to get involved with producing a wine and last year I was excited to be given the opportunity.  The concept of the brand 'Drake' is about enjoying interesting wine with great food. 'Drake' is a male duck, which is the ultimate food match with pinot noir, whilst the name 'Samson' refers to two guys with plenty of curly hair, and a bit of flair!  Drake 'Samson' Pinot  Noir is a collaboration between the Yarra Valley’s Mac Forbes and myself (us of the curly hair).  2011 was a wet and cold vintage – a struggle for many. The wines I have seen so far are all lighter coloured styles but deceptively full flavoured.  I like the vintage for its approachability and elegance. They are wines to drink now but make your own mind up about the vintage as there are some good wines out there.

If you would like to try a bottle or 2 of Drake Samson, I've put details of how to order at the bottom of this post.

  

Why pinot?  I love the wines of Burgundy so traditionally that would mean I have a soft spot for the king and queen varieties... Pinot Noir and Chardonnay.  I also love Mac’s single vineyard wines as they speak of their origin in the Yarra Valley - a region I have always been a fan of.  Mac has a wealth of experience which also spans overseas where he makes wine in Austria every year. His attention to detail and respect of the fruit is shown strongly in his winemaking.  From my end I wanted to help create a wine to suit modern cuisine, something interesting to think and talk about but at the same time not being too serious. A wine to enjoy no matter what the season, but with a good story.



Foot stomping the Seville fruit

Drake Samson turns Mac’s normal individual vineyard philosophy on its head, blending from three vineyards to create a style perfect for modern Australian cuisine. Killara vineyard is located on the banks of the Yarra River in Seville. We tasted through rows of berries in the vineyard, the higher up the riper and fuller they tasted - overall 2011 fruit is  high in acidity with low sugars.  Killara in 'Seville' makes up 33.3% of this blend and this site is made up of hard duplex soil bringing perfume, freshness and red currant crunch. 16.7% of the blend comes from the 'Yarra Glen' vineyard which offers tannic profile and chalkiness and is an east facing vineyard with granite soil.  The third vineyard, 'Coldstream’, makes up most of the blend (50%) and is southwest facing, adding opulence and textural elements being a warmer site with greater sun exposure. Coldstream has grey loam soils overlaying clay and 13 year old vines.  The MV6 clone is in all three vineyards and this is the sole clone used for the Drake.

The wine was hand picked and the cold soak was at 7 degrees. It spent 10 days on skins and was fermented in small open fermenters.   Most of the fruit was destemmed, we used about 10% whole bunch. The purpose of using whole bunch is to trap perfume in the wine and to build some complexity. Primarily hand plunged and foot stomped before maturation in large French oak (Damy) with one quarter new. The wine was racked only once prior to bottling which was in March.

This year the 2012 vintage is looking really exciting and we are making a blend from two single vineyards - Coldstream and Seville.  Stay tuned for an update on how it's progressing, the wines are currently in barrel and have just finished malolactic fermentation.

Tasting notes for 2011:  Perfumed nose of sour cherries, cranberry and garden herbs and then a super light, nervy palate with spicy rhubarb, sweet raspberry and savoury tannin profile.  Light bodied, full flavoured with a long, firm and dry finish with tight acid structure. 

In the Mac Forbes Winery

Would go well with:  Warm duck salad with roasted beetroot, quinoa, green beans and pomegranate.  If you are into cheese I like this pinot with 'cloth aged' cheddar and quince paste. What is your favourite food match with pinot noir?

Tell your friends:  Pinot noir is one of the most versatile grape varieties on the planet.. serve it at room temperature or serve it slightly chilled to completely change its dimensions.

Quantity produced:  135 dozen

To order:  RRP  is $30 per bottle

1)   Order direct:  2 bottles for $60 | 6 bottles for $160 | 12 bottles for $280
       (All prices with free freight included)  
2)   Contact Nicholas Crampton at Fourth Wave Wine                 
       nicholas@fourthwavewine.com.au or Mobile: 0417 670 655

Thanks:  Big thanks to Mac Forbes, Nicholas Crampton, Tony Fikkers, Andrew Dunn, Aaron Woods & David Baxter for their efforts, patience and enthusiasm with this project.

Shot of the 2011 Fruit

A Cabernet that is devilishly good!

This week at ARIA I sold two magnums of 1999 Domaine A Cabernet to a large table in for dinner. We sell these magnums for $495 a bottle. The wine is looking fantastic and reminded me I must share my earlier adventures to Tassie in 2012.

In February I had the opportunity to visit the Coal River Valley in Tasmania and in particular one of my all time favourite vineyards, Domaine A/Stoney Vineyard. The humble Peter and Ruth Althaus have owned the vineyard since 1989 and it's located about half an hour's drive north of Hobart. It was just by chance that I scheduled my visit an hour after Jancis Robinson MW (Master of Wine), who was in Tasmania and the keynote speaker for the 8th 'International Cool Climate Symposium'.

If your a Bordeaux fan you will love these wines... the 2006 Stoney Vineyard Cabernet Sauvignon by Domaine A is an affordable cabernet blend that hits the mark.. It's from vines planted in 1973 and is made up 90% Cabernet Sauvignon with 4% Cabernet Franc, 4% Merlot and 2% Petit Verdot. From a restaurant's point of view this is brilliant as being current release it has a few years bottle age on it (many current release wines need time in the cellar), it is good value for money and ready to drink now.  It's stated that this wine is one that's meant for short to medium term cellaring. Fair enough, but I reckon it would go a bit longer as it has excellent natural acidity, which is a hallmark feature of all the Domaine A/Stoney Vineyard wines.  They have a unique refreshing character on the palate which sets them apart.

Tasting notes:  vibrant nose of cassis, blackcurrant, dark cherries and eucalyptus. The palate is medium to full-bodied with ripe blackcurrants and dark chocolate. There are grippy tannins and the finish is intense with slight earthy, gamey characters and some delicate spice elements (sage and dried oregano).

Would go well with:  BBQ lamb cutlets marinated with olive oil, rosemary, sea salt and lemon zest. Serve it with a salad of white and purple cabbage, figs, walnuts, lots of fresh mint, balsamic and shaved parmesan.

Tell your friends: The Coal River Valley in Tasmania lies on the same latitude as Tuscany in Italy. 

To buy: Click here to get your hands on a bottle of this tasty wine ($28 per bottle).

Stoney Vineyard used to produce a straight Zinfandel and how awesome it was to try the 1982 on this visit. Once again the acidity was still there and there was a delicate perfume with an interesting spicy, earthy red fruit base with leather and dried herbs on the back palate. Tassie reds can last the distance and this is a prime example of how well the Coal River Valley can tackle a late ripening variety such as Zinfandel.

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 :)

A great Champagne cocktail - for those not having a dry January!

Well Christmas and New Year's is done for another year, and as always it was extremely busy at ARIA Restaurant.  Around this time customers interest turns to Champagne - it's still a traditional way to celebrate good times and special occasions.


Here's a simple but classy Champagne cocktail I found myself making a lot of this last month.  For those of you who still have the energy to enjoy a tipple in January - try this out and you'll see why it's so popular.


It's an old school cocktail that's easy to prepare at home or when your out. It's the delicious 'Classic Champagne Cocktail', which was created in the early 1800s. Here's what you need to make it:


Ingredients:

• Dash Angostura Bitters
• 1 x sugar cube
• 100ml Champagne (or Sparkling Wine)
• 20ml Cognac (optional)
• Lemon twist garnish

Method:  

• Coat sugar cube with bitters and place in bottom of Champagne flute.  If your after a bit of an extra kick start then add 20ml Cognac into the glass. Top with Champagne or sparkling wine. Lemon twist to garnish.  
• The sugar cube and bitters offers a nice contrast as it dissolves in the bottom of the glass. The lemon citrus garnish is really important too.

For the festive period I've been drinking the NV Veuve Fourny 'Grande Réserve' Premier Cru Brut from Avize in Champagne.  It represents such good value and is a blend of 80% Chardonnay and 20% Pinot Noir.  It has an attractive complexity and creaminess (from the pinot) yet maintains a freshness with notes of green apple and citrus whilst it maintains pinpoint acidity.


Click here to get your hands on a bottle. ($59 per bottle)


Wishing you good cheer and all the best for 2012!

And the winner is...

Congratulations goes to Neil Beck of Robina in Queensland, who is our winner of the 2006 Standish Wine Co. 'The Standish' Shiraz Magnum from Barossa Valley - well done!   Thanks to everyone who entered. Stay tuned as early next year we will choose another great bottle of wine to give away to one of our subscribers.

Wine Cocktails - Sophisticated and Retro

It's December and your probably crazy busy with Christmas parties over the next few weeks.  If you're thinking about having a party yourself then why not consider these 'wine lover' cocktails?

Wine-based cocktails...This is where sommeliers and bar tenders get the chance to team up to create some exciting combinations.  For me, it's cool to see wine in a different light, where its 'part' of something as opposed to the main focal point.  More and more restaurants are incorporating wine-based cocktails, beer and sake into tasting menus in search of matches to take things over the edge.

'Virtually Venice'  (Sophisticated)

• 30ml Veneto inspired red (I'd recommend the 2007 Freeman 'Secco' from Hilltops in NSW)
• Freshly pulped raspberry (use 10)
• 30ml Dubonnet (a sweet wine-based aperitif)
• 30ml Armagnac
• Sugar syrup
• Prosecco sparkling wine

Method:  Thoroughly pulp raspberry, red wine, sugar syrup, dubonnet and armagnac. Add ice then shake and strain.  Slowly pour Prosecco in champagne flute over the pulped mixture. Garnish with one raspberry.

Would go well with:  Turkey and cranberry sauce, cured ham & olives, roasted pork with apple sauce.

Tell your friends:  The Freeman 'Secco' red is a blend of rondinella and corvina - these are the prized amarone grapes which are natives of the Veneto region in north-east Italy, but do well in Hilltops too.

Click here to buy a bottle of 2007 Freeman 'Secco' from Hilltops ($30 per bottle)

Click here to buy NV Serafini & Vidotto Bollicine di Prosecco from Veneto ($20 per bottle)

'Santa's Slay' (Sophisticated)

• 15ml campari
• 10ml ruby red grapfruit juice
• 45ml tanqueray gin
• 150ml dry rosé style Sparkling or Champagne (for the foam)  
• 20ml rose syrup (for the foam)
• 300ml egg whites (for the foam)

Method:  Muddle 1/3 ruby red grapefruit with a teaspoon of white sugar, add the campari and tanqueray, add ice, shake and double strain into a martini glass.  To make the foam you will need a cream whipper/soda syphon.. Add 300ml of egg whites, 150ml dry rosé sparkling and 20ml of rose syrup in a boston shaker.  Then add this to the soda syphon and charge.  I'd recommend charging it twice.  If you haven't got a syphon then not to worry, just use a mix master to blend the mix thoroughly.  Then you are set to layer the top of martini glass with the Rose emulsion.


Tell your friends: It's not from Champagne but it's French, dry and delicious. The NV Bouvet Rosé Excellence is a great value alternative, it is made in the Loire Valley from Cabernet Franc.  

Click here to buy a cream whipper/soda syphon (approx $95 each).
Click here to buy some NV Bouvet 'rosé excellence' brut  ($34 per bottle).

'Wet Your Whistle'  (Retro)

• 60ml Henriques & Henriques Madeira 'Monte Secco Extra Dry' 3 year old
• 1/2 fresh lime
• Dash bitters
• Soda water

Method:  Squeeze fresh lime over ice in highball glass.  Add dash bitters.  Fill half way with soda and then add 60ml Madeira. Add touch more soda..Stir with swizzle stick.

Would go well with with:  Smoked salmon with capers, fresh prawns with aioli, spring rolls with sweet chilli sauce.  If you want to give the Madeira a go by itself then serve it chilled - it would go great with christmas pudding or hard cheese with quince paste and crackers.

Tell your friends:  The island of Madeira is located west of Morocco in the Atlantic Ocean. It has become famous for its fortified wine, which is deliberately heated to replicate the sea voyages during the 'Age of Exploration', where intense movement and equatorial temperatures transformed the wine into Madeira (an accident that was meant to be!).

Recommended:  At the start of the evening to get the palate going.

Click here to buy some lip smacking Madeira for this great aperitif cocktail! ($26 per bottle)

'80s Wine Cooler'  (Retro)

• 30ml cointreau
• 30ml strawberry liqueur
• Riesling (I'd use something youthful, bone dry from the Eden Valley, South Australia)
• Macerated fruits (blueberry, strawberry, raspberry, mulberry).  Ideally you want to macerate the fruit in the cointreau and strawberry liqueur for 48 hours before using to intensify the flavours.

Method: Mix macerated fruits thoroughly and then in a white wine glass pour the Riesling over the macerated fruit mix.  If you like a bit of spritz then add some ice and soda.  Serve in a wine glass.

Recommended:  Making a pre-mix fruit maceration in bulk to save time.

As another option to keep the 'red' theme going, you might want to consider a sparkling shiraz at some point as it will also pair nicely with your turkey, ham and of course... the legendary pudding.  Stay tuned for more on this delicious drop!

Win a Shiraz Magnum - just in time for the festive season!

Magnums are a larger format of wine bottle (1.5 litres) that look fantastic, plus they are a great way to celebrate the festive season.. and for a bigger parties of people they tend to last that little bit longer!  Wine typically ages slower and more evenly out of magnum, as the ratio of wine to air is greater.


It's getting close to the 10th of December, when we'll be giving away a Magnum of 2006 Standish 'Standish' Shiraz from the Barossa worth over $200.  It's not too late to enter the competition - just by subscribing to this blog or leaving a comment puts you in the draw for this fantastic wine.


And if you've got friends and family who are interested in wine - let them know about it - if they win the Magnum I'm sure they'll invite you over to help drink it!


The Standish Wine Company make real wines that uniquely express the Barossa Valley- they have a distinct personality. The 2006 Standish 'Standish' Shiraz is from a single vineyard planted in 1912 and soils are fine white sand over deep, heavy red clay.   The talented Dan Standish, ex Torbreck, comes from a 6th generation Barossan grape growing family, so he knows a thing or two about the Barossa. Plus he has gained incredible international experience in Spain, America and France.


The 2006 Standish has a mouthwatering silky texture backed up by intense blackberry and plum notes and aromatic spices. Delicious now but also set up for the long-term.

Thanks everyone for your support so far  - and good luck on December 10th for the competition!

Pinot Noir - Try these two Australian wonder drops

Pinot Noir produces some of the most expressive (and expensive!) wines on the planet.  It's a variety that is super versatile with food and on its day can fly solo like no other.  Pinot Noir is known as the 'king' of red grape varieties and the name is derived from the French words for 'pine' and 'black' which alludes to the varietal's tightly clustered, pine-cone shaped bunches. Typically, it is thin skinned with small berries. 

The popularity of pinot has risen dramatically in the last few years, and a more defined approach in Australia has seen significant sub-regional differences from individual wine regions.  For me, good Pinot is so appealing as although it contains tannins, it can be the most silky, slurpy and downright seductive drink around.  One of my all time favourite 'pinot' moments was opening a 1987 Mount Mary Pinot at ARIA, and it being every bit as delicious as I'd hoped -  the acidity was still in check and it had really interesting secondary characters.

Victoria in Australia hails as one of the best producing cool climate pinot states and is one of my all time favourite places to visit.... but I thought it would be exciting to highlight a couple of 'lesser' known, but still excellent quality regions that can sing a serious pinot song.

2005 Hatherleigh Pinot Noir, Southern Tablelands  New South Wales ($45 per bottle)

This Pinot is made by 'Master of Wine' Nick Bullied, and the vineyard is located in the Southern Tablelands of New South Wales.  Nick is a long-term Brokenwood partner, show judge and wine-maker..  These vines are located at Crookwell, at the Great Diving Range, so the vineyard is in excess of 900 metres altitude.  The label is Hatherleigh and the current release comes from the 2005 vintage.  This wine shows how good a pinot can look when it's given some extra time in bottle to develop.  Bravo to Nick for holding the wine back.

Tasting notes:  light body, brick red hue with aromatics of sour cherry, stewed plum, damp earth and spice. The palate has a 'Euro' feel with great intensity and unique, grippy tannins that cry out for some food.

Would go well with:  mushroom risotto with parmesan cheese, charcuterie plate with calamata olives and anchovy sticks, natural rinded cow's milk cheeses.  If your a fish fanatic then Barramundi is a winner with this - it has an earthy complexity and with a red wine based sauce it would marry well.

Tell your friends:  There are currently 299 people who have the 'Master of Wine' qualification in the world and 18 come from Australia.

To serve:  If you can serve your pinot around 16 degrees it will gradually warm up nicely in the glass.  If you serve it lightly chilled then you can pair it with a greater array of dishes.

To buy: Click here to get your hands on a bottle of Nick's pinot (or two!).

2009 The Lake House 'Premium Reserve' Pinot Noir, Denmark  Great Southern WA ($45 per bottle)

The second pinot of interest is from Denmark in the Great Southern region of Western Australia..  Denmark is one of five sub-regions of Great Southern and is set in a stunning location. 'The Lake House' vineyard are making some exciting pinot that will make you take another sip.  Dynamic duo, Garry Capelli (owner and vigernon) and James Kellie (winemaker) are pushing boundaries and their inspiration has come from Vanya Cullen's biodynamic practices in Margaret River.

Great Southern, like Margaret River, is typically more famous for Chardonnay and Cabernet, due to the warmer climates and more coastal influences.  On a wine list, I've found that listing pinots from W.A attracts interest, and at ARIA we have had great success with Picardy wines from Pemberton, which I believe age exceptionally well.

Tasting notes:  super light bodied with aromas of rhubarb, wild sage, freshly cut strawberries.. leading to a red fruit laden palate with a velvety texture and a lick of cedary/toasty oak on the back.

Would go well with:  duck breast with pomegranates & rocket with balsamic glaze, italian sausages with grilled onions and sweet potato mash, peking duck pancakes, roasted pork belly with hoisin sauce.

Tell your friends:  The Pannell family of Picardy in Pemberton are the pioneers of Pinot Noir in Western Australia.  They founded Moss Wood in Margaret River in 1969. Try their Tete de Cuvee pinot (best of vintage) - one of Australia's finest and one that will age gracefully.

To buy: Click here to grab a bottle of this Western Australian wonder drop.

Organic Sake that tastes like pears

Akishika Shuzō 'Pressed Moto' Sake 2010,  Ōsaka Japan ($56.50)

Sake is a super unique fermented beverage that's essentially made from rice, water, yeast and kōji (mold). The first records of Sake production date back to approximately 300 AD. I still see it as an under-rated beverage, but its popularity is increasing as is the awareness of how versatile and delicious it can be.


Courtesy of artisan purveyor 'Black Market Sake' we now have the opportunity to explore and taste some exciting styles of Sake never seen before in Australia that have been sourced from the finest Master Brewers in Japan.  The common theme throughout the range is that they are made without the addition of distilled alcohol (Junmai-shu). Some brewers of cheap Sake use lots of alcohol in order to increase yields but in this case it's all about quality.  The end result is incredibly pure examples which work well both as aperitifs and at different stages throughout a meal. I love them because they offer textures and flavours that enter the unknown... they will change your perception forever!  At ARIA, we have had great success in using some older Sake (up to 33 years old) as alternatives for sherry or madeira in food and wine combinations.

Sake producer Akishika Shuzō from Ōsaka  has been around since a staggering 1886 and the brewing of Sake in this prefecture began in the middle ages. The current master brewer at Akishika is Oku-san, a sixth generation owner who is setting incredibly high standards for others to aspire to.  This 'Pressed Moto' is a very unique Sake where before main fermentation Oku-san creates a starter mash  known as the  'Mother of Sake', which is known locally as 'Moto' (yeast starter). This begins the fermentation of the main Sake mash.  The traditional Yamahai method (created in 1909) is used here which takes about a month (for more modern sake methods this time is less), but the main focus from the brewer is to capture the heart or core of the Sake, so the lactobacillus bacteria from the air is allowed to join the Moto (creating lactic acid).  The result is a full-flavoured Sake with lower alcohol.

Akishika Shuzō - the Koji Rice

Tasting Notes:  pale straw colour, this sake has aromas of pear skin, granny smith apple and bran whilst the palate is remarkably refreshing with tangy citrus, grapey notes and a super-light, slightly sweet finish.  If your a fan of pear cider then this Sake is for you.


Glassware:  use your normal wine glasses - I really like the Riedel 'O' Series glasses (without stems), which keeps things informal but you still get all the aromatics and flavour profiles from the Sake.


Rice Variety: Omachi (like wine grape varieties, there are many rice types used in Sake, each of which exhibit different aromas and flavours).


Polishing: for this Sake it is 70%... varying polishing percentages present different flavours and aromas.


Alcohol:  this weighs in at 5.7% by volume which is very low compared to the more usual 14-18%.

Tell your friends: Sake contains no tannins and generally has a lower acidity than wine,  making it more versatile than wine for food matching. Tannins can give astringent or a tart taste in wine, but with Sake the removal of tannin bran during the milling process means the Sake will avoid these characters.


Would go well with: serve it chilled with smoked salmon and popped corn, roast pork with glazed apple, foie gras or duck liver parfait with rhubarb ... or in the dessert department I like it with passionfruit souffle, fruit-based desserts -even something really simple and fresh like mixed berry salad with pear sorbet.


Try it in a cocktail:  This week we created and tried this new recipe out.. it's delicious:

• 45ml Akishika Sake
• 30ml Vodka
• Fresh Lavender
• 15ml Sugar Syrup
• 1/2 Freshly Cut Pear

Muddle fresh pear and lavender together, add sugar syrup and then add the sake.  Shake and strain and serve super chilled in a Martini glass.  Garnish with thinly sliced pears.

To buy: Approx $56.50 for a 300ml bottle (or cheaper in a six pack)..  the best part is it will last for weeks once you open it.. Just keep it in the fridge. Click here to enquire about it from Annandale Cellars. Or call to order some: +61 2 9660 1947.

To find out more:  To visit the Black Market Sake website and to explore their uber drops click here .

 The 'Moto Room' at Akishika Shuzō 

 

Thinking outside the square - try this food and wine match at home

Last week my blog was all about food and wine matching and it proved to be very popular so I thought I'd share the food and wine match entry I submitted for the '2011 Yarrabank Sommelier of the Year' which is run in conjunction with Gourmet Traveller Magazine.

This match is left of centre,  but I wanted something unique and interesting while still being practical.  I was lucky enough to be this year's runner up and below you'll see what I put forward.

And the great thing is at the bottom of this post is everything you need to re-create both this dish and the wine match at home - if your up for the challenge!

Recipe Name:  Roast breast of pasture fed chicken with chicken oysters, 'mac and cheeese', mushrooms, leeks and turnips.

Chefs:  Matt Moran and Ben Turner

Wine Match: I chose the 2001 Yarrabank 'late disgorged' Cuvée (sparkling wine made from a blend of chardonnay and pinot noir at Yering Station in Victoria) to match this dish from ARIA Sydney's menu to put a new spin on the classic marriage of sparkling wine and cheese.  This wine has added complexity for 8 years on lees.

The chicken (from Bega NSW) is succulently sweet and melts in your mouth, the chicken oyster beignets bring savoury, herbal characters whilst the 'mac and cheese' adds complexity.  The jus gras tops the dish alongside mushrooms sautéed with eschallots, garlic and cream.

The 2001 Yarrabank 'Late Disgorged' Cuvée works so well with this dish because it keeps a good line of acidity, cutting through the cheese component, whilst still working in harmony with the chicken and the more savoury elements in the mushroom duxelle.

This wine match has two key concepts - texture and temperature.  That's why I chose to serve the Yarrabank in two different glasses, at two different temperatures, but at the same time.

Glass 1
Ten minutes prior to the dish being served, carefully decant a quarter of the bottle of Yarrabank into the 'Ovarius' decanter - a decanter originally developed in the Jura region of France, designed to enhance sparkling wine to showcase 'true terroir' characters through kinetic energy. (These are all hand blown decanters and are endorsed by some big name champagne producers). A taste can then be poured into a Red Burgundy glass just before the dish arrives.

Glass 2
Once the decanted Yarrabank is poured, immediately serve the same amount from the chilled bottle into a clean Champagne flute for the same person.

Explanation
When tasting this dish you get two small portions of the 2001 Yarrabank, in two different glasses, at two different temperatures.  The decanted Yarrabank is more specifically for the two meat components of the dish, the breast and the chicken oyster biegnets.  The bubbles are diffused in the decanter, resulting in a more 'creamy' texture, therefore showcasing more secondary characters such a brioche and also some earthy, herbal characters, which ties in well with the dish.  This glass is to be tried first and for me it's great to see this almost as a 'still' wine.

The second taste is from the Champagne flute and this is to be tried shortly after.  For me, this is more suited to the 'mac and cheese' and mushroom duxelle in this dish as it not only cuts through the richness from these ingredients, it leave the palate feeling fresh, enticing you to take another bite.

Idea behind the match
The idea of this match was to celebrate sparkling wine and to show how it can be enjoyed be over the course of a whole meal, as opposed to having it as an aperitif or for the first course.  In addition I wanted to show how a decanted glass of sparkling wine can take you on a different journey than that of a traditionally served 'glass of bubbles'. This can become a talking point for you and your friends and open the door to a larger spectrum of food and wine combinations.
                                                                                           
To cook: To cook pasture fed chicken with chicken oysters, 'mac and cheese', mushrooms, leeks and turnips click here. 


To drink:  To buy the 2001 Yarrabank 'Late Disgorged' Cuvée Sparkling  ($45 per bottle), Click here.


To decant: To buy a groovy Ovarius decanters, Click here.  Can be used for whites and reds too..

Tell your guests: Yering Station is Yarra Valley's first vineyard  (planted in 1838) and Yarrabank is a joint venture between Yering Station and Champagne house Devaux, making for one heck of team.

And finally, congratulations to Matt Brooke from Circa in Melbourne who pipped me at the post to be this year's winner - well done!  To check out more about the competition, the finalists, and some other great recipes and matches, click here.

Food and Wine Matching Demystified

Food and wine matching has been practised around the world for thousands of years and it's one of the most pleasurable yet challenging aspects of my job.

As head sommelier of ARIA I'm lucky enough to get feedback from customers on our matches.  It's often the match you think will work that doesn't and vice versa - but that's half the fun.  At the end of the day it's a matter of personal opinion what works and what doesn't but here are some thoughts to get you started.

1. The 'old school' train of thought is to match wines with food that has a similar or shared intensity  (eg rich food with rich wine,  or more delicate dishes with more elegant wines).  Wine and food pair well when they share common ground or backbone, just like people.  For example, twice cooked pork belly with glazed apple would typically marry well with an off-dry chenin blanc from the Loire Valley. This is because on the palate there are similar textures but the fruit sweetness of this wine would marry perfectly with the stickiness of the pork and the subtle apple component.
2. The 'opposites attract' (yin and yang) strategy was a revelation about 20 years ago and is still used and followed today.. this is where you might have a rich ingredient and use a wine to essentially 'cut' through it..  Such a match would be ripe Brie de Meaux cow's milk cheese paired with a non-vintage blanc de blancs champagne to go against the grain and cut through the oily richness.
3. Temperature and timing-  are you serving the wine at the correct temperature?  A red or white served too cold or warm may impair its true profile and hinder its partnership with the food.  Decanting white (yes whites) and red (and even sparkling) is a good way to bring wines to their optimum drinking temperatures and can also change/enhance their textures, flavour profiles and mouthfeel, making for more versatile options across a whole meal as opposed to just one course.
4. Always try to consider the focal point.. are you wanting to showcase a 'special' wine to your friends? In that case the food should work around the wine and play second fiddle, or are you promoting a certain dish or theme, in which case the wine should be part of the backstage crew.
5. You need to consider the cooking techniques (eg is it confit or grilled), plus what condiments/sauces (acidic or creamy?) are used as these all influence how a wine will pair 'overall'.  A simple dish with a potent sauce can often over-power a wine and the same can be said on the flipside.
6. For sweet foods... serve a riper style of wine from a warmer vintage, or choose a wine that has a similar degree of sweetness so they are on the same page (eg German Riesling from 2003).
7. For salty foods.... look at an off-dry or slightly sweet wine as they compliment each other.  Avoid high-alcohol wines or those with dominant oak. (eg try Alsace Pinot Gris or Joven Tempranillo).   
8. For spicy foods.... go for wines with some residual sugar or fruit sweetness, or dry and fresh Rosé (Bandol from Provence) is always a good option.  Gewürztraminer often has the spicy backbone to cover all bases but as a back-up I'd recommend you buy some beer as your secret weapon.
9. For bitter foods.... opt for wines high in acidity and that perhaps have a bit of oak dominance, drying tannins or a savoury finish (Italy is good.. Nebbiolo for red or for white try a Vermentino). 
10. For foods that are tart.... go for a wine with similar astringency or with greener characters.  Give red wine a miss here. (whites of choice: Adelaide Hills sauvignon blanc or young hunter semillon)

Try the following experiments out on your friends - it's far better to get as many people involved as possible so I reckon its a good excuse for a dinner party!  And as always I'd love to hear your comments on what you uncovered.

• Try the same wine but in two different glasses to compare contrasting aromas, textures and flavours.  Glassware can make a massive difference so best to experiment.
• Try the same dish but with three different wines and go through a process of elimination, from worst to best. Do they sing on the palate with the dish or does one stick out more than it should?
• It's amazing what sight can do to 'trick' your mind.  It might make for a strange looking dinner party, but try a dish and the wine while blindfolded.  Pre-conceived ideas can limit a 'match made in heaven'.  Let the aromas and your taste buds do the talking.

One of the most inspiring 'wine and food' days I have had this year was with Catherine Faller of Domaine Weinbach in Alsace, France in June.  Her passion and enthusiasm blew me away and I really like her philosophy of producing wines of 'emotion' and 'pleasure'. When Catherine talked about their wines she kept listing great food matches.  She also had a great analogy: "the best wines I've tried are like a fine painting - everything is in balance and harmony.  The closer you get the more complex it is".  Catherine younger sister, Laurence, makes the wines now and a white of particular interest I tried that day was the 2009 Reserve Gewürztraminer which they paired with some Choucroute (local pork specialty), Foie Gras and Gruyere.  Pretty senstational stuff - one of the best I've tried...Gewürztraminer is the most aromatic grape variety in Alsace, on the nose there was a seductive perfume of pink florals (rose petals) with spicy sandlewood and candied orange peel, whilst the palate was silky with opulent stone fruits (white peach).  Powerful wine with some residual sugar but balanced by impeccable acidity.

The 2009 vintage of this wine is arriving on Australian shores soon. Click here to purchase. ($67 per bottle)

At the end of day keep food and wine matching fun - it's awesome to see faces light up when you get it right. If you can think outside the square and try some new techniques then you can experience a new journey, or perhaps re-live a favourite memory or blast from the past that can transport you to that special time or place.

Go on - I dare you to try a Riesling!

Riesling originates from Germany, first appearing in the Rhiengau region in 1435.  Its popularity is improving but it continues to be 'hot and cold' in the Australian market and with so many different styles people often still have the notion that it's going to be sweet.  In our restaurant it does have a following but it's often only sold by recommendation.  Many sweeter styles are produced (Australia included) but I challenge you to grab a bottle of a 'dryer' style, such as a young Clare Valley Riesling, and give it a red hot go.  Why?  Because in my mind, Riesling is one of the most versatile wines with food due to its acidity, plus it can live a long life and to see it evolve over time is both intriguing and rewarding.

So what is 'dry' Riesling? In Australia it's generally a Riesling with less than 8 grams of residual sugar per litre. Meanwhile the European Union classifies 'dry' as no more than 4 grams of residual sugar per litre.. no wonder things get confusing!  German wines labelled as 'trocken' (dry) are a good place to start, and are generally softer in their youth than most Australian Rieslings, usually there is a bit more fruit sweetness and the alcohol is a bit lower.

Kerri Thompson makes some of the best and purest Riesling in Australia.  Kerri is the owner/winemaker for 'wines by KT' in the Clare Valley and her CV includes previously being winemaker at Leasingham and working abroad both in Tuscany and France (Beaujolais). Kerri only picked 1 in 3 bunches during the very wet 2011 harvest, thus the yields are down on the previous vintage.  I have just tried her latest single vineyard releases and they are wines that will challenge your previous perceptions of Riesling.

This set of KT Riesling is on the 'dryer' scale and I like them because they have personality, energy and precision.  They also have a 'calmness' about them.  Kerri has adopted a natural farming philosophy going down the path of biodynamic practices.  This has lead to more microflora activity in the soil and improved that quality of the fruit.  Here's a run down of some of her latest gems:


2011 'Peglidis Vineyard' Watervale Riesling by KT  ($32 per bottle)
- highly aromatic and fresh with tangy citrus punch upfront (limey slate) and a dry, chalky finish.

2011 'Churinga Vineyard' Watervale Riesling by KT ($32 per bottle)
- riper than the Peglidis with floral fennel notes and lime/lemon freshness. Some more exotic yellow fruit characters.  Finishes dry and clean.

2011 'Melva' Watervale Riesling by KT  ($28 per bottle)
- contains about 9 grams of residual sugar, more of an off-dry style (slight sweetness).  Same citric profile with with a more pillowy texture and softer framework.  More opulence and upfront primary fruits.

Tasting Notes for Dryer Rieslings
 Goes well with:  Japanese cuisine (particularly sushi), quiche (holds up to egg really well), sweet shellfish. Gruyere style cheeses are also great with aged Riesling.


Try this with your guests:  Serve a young Riesling blind to your friends against a Sauvignon Blanc (same vintage) and ask them to pick which they prefer.  But the catch is... they must decide which they like better with and without food!  Then come back and leave us some comments on what you find - I think you'll be surprised!

Cellaring potential:  3-20+ years, depending on region and vintage. As Riesling ages it typically becomes riper, darker and more textural, with softening acidity and less upfront fruit characters. Sometimes the older vintages have distinct kerosene characters on the nose. This can create great synergy with the honey and toasty notes on the palate.

To buy:  If you want a dryer style of Riesling you need to look for a wine with lower sugar levels.  Many Aussie producers now show the 'RS' (Residual Sugar) amount on the front label (eg RS 16).  So keep an eye out for an RS that's 8 or less for a dryer wine. Otherwise if you're unsure then consult with the sommelier/wine merchant to guide you in your choice.  Cheers!

What's Hot for Beer O'Clock?

Burleigh Brewing Co. '28 Pale Ale', Queensland 330ml ($60 for a case of 24 bottles)

I don't know about you but after tasting all this wine I need a cleanser.. a beer that I can drink both with or without food.  In my travels up to ARIA Brisbane I've discovered a great little independent brewer on the Gold Coast that's going from strength to strength.  They do a bunch of hand-crafted beers that have hit the world stage and they've already won some high profile awards at the World Championships abroad. The hard work is now paying off for Gold Coast couple, Peta and Brennan Fielding, and Brennan has been mastering the art for a while now, a brewer for 17 years with previous stints in Hawaii and Japan. 


At the moment I'm loving their '28 Pale Ale' which is a medium bodied American style but packed full of flavour. At Burleigh Heads (Queensland) in the 1970s there was a famous 28-day swell and this beer has been dedicated to that moment in time, in a throw back style that you can enjoy with your mates.

Tasting Notes: pours cloudy and is copper coloured with vibrant hoppy aromas - scents of squeezed lime and grapefruit twist.  The palate is a ripper with some more bolder tropical fruits such as passionfruit and guava with a hint of caramel on the back.

Would Go Well With:  something super spicy like Som Tum if you like Thai Food (green papaya salad with thai red chilli), otherwise the brewers choice is Moroccan Lamb. I also rate it alongside satay chicken.

Tell Your Friends:  According to Wikipedia; "Pale ale was a term used for beers made from malt dried with coke (a processed form of coal). Coke had been first used for roasting malt in 1642, but it wasn't until around 1703 that the term pale ale was first used".

To Buy: Click here to buy a case for the fridge.