For anyone who loves wine, the dining experience is rarely complete without a glass of something to go with it. But how do you create that winning wine and food combination?
Are you a stickler for rules and never stray from traditional combinations? Or do you throw caution to the wind and drink what you love, regardless of the dish? Whatever the case, there are some key elements that lie behind why certain pairings work – and others do not. In addition to insights from award-winning sommelier and author Chris Morrison this issue, we talk to wine people from venues around the country, who share their thoughts on the topic.
We also look at the food-friendly white wines that hail from the Rhone in France and hear how Australian producers are working with marsanne, roussanne and viognier in increasingly savvy ways. And for another variety that works brilliantly with so many foods, we shine a light on gamay.
Also in this issue you’ll find a tour of Tuscany, plus authentic dishes from the Italian region to recreate at home, and we talk to some of the Canberra District’s producers who are kicking goals, as well as winemaker and gin producer Andrew Marks from Victoria’s Yarra Valley. Throw in a look at what constitutes sustainability in winemaking, some international grenache inspiration and a chat to wine lover and former Wallaby David Lyons, and you have a heap of exciting wines to keep you busy over the coming months.