WINE TALK WITH ANITA
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