2016 Fiano

Around $24

Myrtleford Times - - Regional Extra -

WHEN our last lot of young cat­tle were loaded on the truck and taken away to mar­ket I was sad to see them go.

It doesn’t mat­ter how busi­ness-like one tries to be about these things, if you care for your an­i­mals and en­joy watch­ing them graze in the pad­dock, you can’t help but feel some­thing for them.

We saw them born, ad­mired how beau­ti­fully their mums looked af­ter them and were there when they gained their in­de­pen­dence, with some even de­vel­op­ing quite dis­tinct per­son­al­i­ties.

But just as that circle comes to an end and they leave, the ar­rival of new­borns di­vert your at­ten­tion and makes you smile all over again.

So it’s chicken tonight be­cause beef is go­ing to be off the menu this week.

We en­joyed an old fash­ioned roast with a bot­tle of Ruther­glen Es­tates Fiano. WITH ANITA McPHER­SON

It has brightly golden colour and a warm aroma of stone fruit, nutty oak and a lit­tle honey.

It has a pleas­ant weight and smooth feel in the mouth, with flavours of apri­cot lifted by the zing of cit­rus and backed by more of that in­ter­est­ing nut­ti­ness.

The va­ri­ety hails from the Cam­pa­nia re­gion of south west Italy and ap­par­ently goes all the way back to an­cient Rome, although it seems to en­joy grow­ing in Ruther­glen too.

It’s the tex­ture and warm fruiti­ness that makes it an ideal part­ner for the rich and but­tery chicken flesh.

So glad the chick­ens are only re­quired for their eggs.

Try the range at the cel­lar door in Ruther­glen or go to www.ruther­glen­es­tates.com.au.

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