2017 Ensem­ble Rosé

Pfeif­fer Wines Around $16

Ovens & Murray Advertiser - - REGIONAL EXTRA - WITH ANITA McPHERSON

WHEN you try a new restau­rant it’s im­por­tant to sam­ple as many dishes as pos­si­ble to get a true sense of the style and whether or not you like it.

One dish will never be truly rep­re­sen­ta­tive of the ex­pe­ri­ence as a whole, es­pe­cially if it’s flawed or if you sim­ply made the wrong choice.

When there are only two of you it means it’s im­per­a­tive to choose dif­fer­ent things which can be tricky if you both have your eye on the same one.

It comes down to one be­ing more chival­rous than the other, or if man­ners aren’t your thing, a race to claim first dibs.

Gal­lantry usu­ally means I get to go first which was just as well when it was a creamy sal­mon and leek pie with a glass of Pfeif­fer Ensem­ble Rose.

The wine is made from a com­bi­na­tion of Shi­raz, Caber­net, Mer­lot and Tem­pranillo with a lit­tle Gewurz­traminer, and has a bright, pink hue and del­i­cate aroma of sum­mer berries, lean­ing towards cherry.

It’s de­li­cious lightly chilled and although there is a hint of sweet­ness with the fresh but re­strained red berry fruit flavours, it is nicely bal­anced, com­ing to a pleas­antly clean, dry fin­ish.

That means it’s ver­sa­tile, mak­ing a great aper­i­tif but also work­ing well with seafood and any­thing with the rich­ness of cream or cheese.

It also paired beau­ti­fully with the vanilla bean panna cotta, which luck­ily I had first dibs on.

Try it at the cel­lar door in Wah­gun­yah or go to www. pfeif­fer­wines.com.au

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