What to expect from Australia Day Tasting

Australia Day Tasting in London is, as ever, guaranteed to be an exciting date in the wine calendar. This year, we will be joined on our stand exclusively by Michelin Star Chef and Wine Consultant. On the day Roger will be highlighting the benefits of matching food with premium Australian wines, accompanied by a box of culinary spices, flavours and tastes.

Roger’s own restaurant, The Harrow at Little Bedwyn, lists over 300 Australian wines many with vertical vintages.

Below are a selection of Roger’s own tasting notes for a handful of our wines on show and his suggested #PremiumOzPairing

Fox Gordon Abby Viognier 2015

Made in the Adelaide Hills this Viognier has a delicate perfumed nose with hints of lemon curd. It is a lovely full flavoured wine wi54830 - Abby Viognierth a soft buttery sweet brioche background, fresh wet stone on the mid-palate and a lovely brightness to finish; this is a fresh and forward Viognier which oozes charm.

This is matched with a lightly seared fillet of Line Caught Yellow Fin Tuna, which has been rubbed in curry spices – this heightens the flavour impact of the tuna from the traditional sashimi, and is served on minted couscous. The Tuna is both rich and full flavoured and needs this refreshing bright wine to balance the spicy flavours, and the wine will gracefully cut through the Tuna aiding the enjoyment.

Fox Gordon Viognier

Paringa Estate Chardonnay

This is a perfect example of how good Mornington Peninsula Chardonnay can be. This is drinking superbly, there is a lovely sea54860 -chardonnay crisp freshness, delicate pineapple and sweet melon giving it a luscious base, white peaches, vibrant acidity, Puligny Montrachet in disguise. Winemaker, Lindsay McCall is a marvel, and not only has developed a vineyard that produces great Chardonnay but also World Class Pinot and Shiraz.

For those of you not in the know the best food match with Chardonnay is spicy or rich food, and this Tempura Welsh Lobster with Asian Spices (Galangal, Chilli, Garlic, Thai Basil) is encompassed perfectly by this classy Chardonnay. Delicate oak in a liquid gives the same effect that yoghurt or vanilla gives to sooth hot, spicy food.

Paringa Chardonnay

Berton Coonawarra Cabernet

Here we have a glowing advert for the quality of Cabernet Sauvignon from Coonawarra, slightly under the radar in the UK but this stunning red rusted “Terra Rossa” soil gives way to some fantastic Cabernets. 54252 - Berton Reserve Coonawarra Cabernet Sauvignon

Delicate tannins and lingering blueberry intensity, forward drinking, is a wonderful match to a traditional French Classic dish of Steak Rossini, a rich succulent fillet topped with foie gras and truffles, but then this luscious clean wine just glows, a rare chance to get value and drinkability at this age.

Traditionally in Bordeaux you would serve a young Pyrenees Milk Fed Lamb with an aged First Growth, but here we are just highlighting the virtues of young Australian Cabernets at their youthful best.

Berton Cabernet

Ocean Eight Pinot Noir54911---ocean-eight-pinot-noir

The Ocean Eight Pinot is a luscious crimson infused layered Pinot, some lovely Morello cherries on the palate, perfectly balanced with good acidity.

This is a lovely match to the Crispy Saddle of Pork, cooked with clementines. The freshness of the Pinot cuts through the pork leaving a clean refreshing palate. A lighter wine like this Pinot is a far better match to a meaty dish than heavy reds.

Ocean 8 Pinot Noir & Pork

Larry Cherubino Laissez Faire Fiano

This fabulous hand harvested, naturally fermented, low density, dry grown Fiano is a marvel, sourced from Frankland River in Western Australia. Moroccan preserved lemons on the nose, waxy and citrusLF-Fiano on the palate, touch of honeyed background and delicate oak, quite a superb well balanced textured wine with interesting bright notes with a slight essence of orange blossom. What Larry has achieved here is quite outstanding, giving the Fiano grape a perfect environment to flower and flourish.

I have matched it with Citrus Cured Wild Salmon, Soft Boiled Quail Egg, Cucumber Spheres and a medley of Vine Grown Tomatoes, seasoned with a touch of Exmoor Caviar Salt. This rich oily but bright and refreshing dish cries out for Larry’s Fiano with its texture that can hold the oily salmon and the brightness that would not clash with the acidity from the tomatoes, cucumber and clementines.

Laissez Faire Fiano

The full list of our producers on show at ADT:

  • Berton Vineyards
  • Larry Cherubino
  • Eden Road
  • Fox Gordon
  • Laissez Faire
  • Lake Breeze
  • Ocean Eight
  • Paringa Estate
  • Ravenswood Lane
  • Teusner
  • Ulithorne

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