Pairings | Australian red wine
What most people probably think of in terms of Australian red wine is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe, the ideal pairing for grilled or barbecued beef. Hunter Valley shiraz typically has a more savoury character that suits meats like venison and kangaroo while Western Australian shiraz is made in a more elegant style, almost like a red Bordeaux, making it a good pairing for lamb.
I’ve never totally bought into the idea but a recent wine and chocolate tasting put on by Australian Wine at Australia House in London went halfway to convincing me.
This week’s wine highlight was the Australia Day tasting which seems to get better every year. I could have picked out a whole load of interesting bottles but this came from the producer who made the biggest impact on me, Lethbridge of Geelong
If you’re mystified by the initials GSM they stand for grenache, syrah and mourvèdre, three Rhône grape varieties which are often blended together in Australia to make generous hearty reds.
If you want to drink interesting wine pop into your local indie. Shouldn’t need saying but even I sometimes forget
Quite an adventurous pairing this week which you might have thought on paper wouldn’t come off. A hot, spicy pork and peanut stew and a glass of Ben Glaetzer’s bold, ripe 2010 Heartland Dolcetto & Lagrein from South Australia's Langhorne Creek.
My match of the week is not in fact my match of the week which was some sublime sashimi and koshu at the Japanese embassy but as that pairing has featured before I’m going for my second best this week*.