Wine Appreciation Group: March
Join us for a relaxed evening sampling new wines and then come through to the Carabella Room for a two course set menu. Members are welcome to bring guests.
Now that Autumn is drawing in and the weather is getting cooler, wine is more about enjoying with food rather than drinking on its own for refreshment. The following wines are both new to the Cellar and ones that can be paired with more than one dish or cuisine.
NV Cave de Turckheim Cremant d’Alsace, France – great as an aperitif, fish and poultry
2015 RK Reichsgraf von Kesselstatt Riesling, Germany – great for the pork belly dishes coming our way in Autumn
2016 Sidney Wilcox Old Vine Zibibbo, SA – also known as the Muscat of Alexandria grape, this is a wine made with Asian food pairing in mind. Spicier the better – I tried this and had Thai, it worked really well.
2016 Fraser Gallop Parterre Chardonnay, WA - good with creamy dishes, pork, chicken and pasta
2015 Chanson Le Bourgogne Pinot Noir, France – French pinots are so versatile with amazing savoury tones on the wine. It can be paired with meat and fish so it is a good Autumn/transition wine
2016 Sidney Wilcox Grenache Shiraz, SA – Grenache blends are also an easy go to for dinner parties and you are unsure of the food served. Can be served pork and beef, cured meats and anything very herbal in nature.
2013 Perrin Reserve Cotes du Rhone Rouge, France – another Grenache blend but aside from pairing it with a beef tenderloin fillet, you can also match it with lamb dishes that have no mint influence. I paired a CDR for a member who was going to a roast lamb dinner – the cook of the night used rosemary and tarragon and no mint in her dish and he came back to me saying that the light herbal characteristics matched nicely.
2016 Charles Melton Father in Law Shiraz, SA – it is all about great meat dishes and this wine. If not a steak, how about osso bucco or another form of slow cooked meat?
Guests: $15 tasting, $57 tasting & dinner.