During my last post, I discussed the delicious food and wine pairings at this event; but there was much much more — over 70 types of wine was presented for tasting, and I did what I can to try them all. Here’s a list of my favourites.
I’d like to make it clear that I’m by no means a wine connoisseur. This is a new found appreciation, so if you are a seasoned wine drinker, you should take what I have to say with a grain of salt. However, if you are a beginner yourself, you’ll likely find my opinions useful.
For more information on Australian wines, please visit www.wineaustralia.com
As a beginner, I prefer the softer and lighter palates of Pinot Noirs. The Cooralook was the most easy-drinking of this category, but the taste of fresh grape is a bit too transparent, making it taste like grape juice.
I have a pretty limited knowledge base for desert wines, but Hardys Whiskers Blake Tawny Port appealed to me out of the list. It’s mellow yet sweet, with a bit of a bite and a hint of coffee.
A+ Australian Wine
This was the focus of this event, a selection of fine wine that represents the “face” of Australian wine. Each wine/vineyard has a unique story behind it. They are truly unique wines; even for a beginner myself, it was quite easy to separate the A+ wines from the rest of the groups. However I found that a few of them tasted rather strange. I suppose I have to give myself some time to get used to the common wines before moving on to the more distinctive types.
Kudos to Wine Australia and Energi PR for putting this event together, and Chef Dino Renaerts for his delicious “food pairings”. I don’t think I’ve ever had this much fun learning something new!
I hope you will consider bringing more wine into your life, not only it’s good for you health, it makes good food taste even better.