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?

Halliday - - Edit -

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.

Amelia Ball

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