Wangaratta Chronicle - North East Regional Extra - - Front Page - WITH ANITA McPHER­SON

FOR many of us, pre­par­ing meals ev­ery day can turn cook­ing into a chore we’d rather get over and done with so we can fo­cus on some­thing else.

It’s a shame be­cause spend­ing time in the kitchen and cre­at­ing beau­ti­ful food can ac­tu­ally be a great way to un­wind.

It’s all about cre­at­ing the right at­mos­phere and there’s noth­ing like a lit­tle mu­sic to put you in the mood.

With a lit­tle Edith Piaf play­ing, but­ter in the fridge and a big glass of wine in hand, you can get lost in the plea­sure of the cook­ing.

Roast­ing a free range chook with lots of but­ter and herbs pushed un­der the skin is an easy way to make a su­perb meal and it tastes great with Ruther­glen Es­tates Marsanne.

The va­ri­ety has to be one of the most in­ter­est­ing and en­joy­able whites around and this de­li­cious ver­sion has spent some time in French oak.

It has a lightly straw colour and a beau­ti­ful, in­tense bou­quet of stone fruit and flow­ers.

There is a lovely weight and mouth­feel, with long, lin­ger­ing and com­plex flavours which should be en­joyed from a large glass when the wine is just lightly chilled.

There’s some peach fruiti­ness, a lit­tle vanilla and some spice, and that in­cred­i­ble per­fume con­tin­ues to ra­di­ate.

The wine works per­fectly with chicken and a lit­tle Paris mash, made with as much but­ter as spud.

Yes it’s in­dul­gent, but try it, and in the words of Piaf – you won’t re­gret a thing.

Visit the cel­lar door in Ruther­glen or go to www. ruther­glen­es­

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