Pairings | Hunter Valley
Last week I was in Australia’s beautiful Hunter Valley enjoying their two great specialities semillon and shiraz.
As I pointed out in my Guardian column this week Australian wines are fetching some pretty steep prices but to drink a Hunter Valley semillon of this quality it’s absolutely worth it.
The question I get asked most often as a wine writer is how long you should keep a bottle of wine. It’s one of those ‘How long is a piece of string?’ questions: it depends both on the bottle and the drinker.
An unusual and fresh-tasting frittata that would make a perfect brunch dish from Ryn and Cordie's In Search of the Perfect Partner (The Food and Wine Matching Formula) reviewed here.
I never understand why retailers tell me it’s so hard to sell Hunter Valley semillon. It’s such a unique style of white wine which tastes (lusciously) of fresh pineapple when it’s young and of baked or grilled pineapple as it matures.
Thos of you of a certain age may remember that great ‘70s favourite ham and pineapple which conisisted of a large limp gammon steak, curling at the edges and a couple of fried pineapple rings. From a tin. There was one thing that was good about the dish though and that is that ham and pineapple are great together, something we’ve rather forgotten in these more sophisticated times.