IT was great to catch up with friends at a Chinese restaurant in the city which was an old favourite, but it might not have happened if I’d been taken in by online reviews.
So often punters give a venue a pasting because of a misunderstanding with their booking, they have unrealistic expectations or had a run in with a staff member, without even mentioning the food.
Truth is we like to vent when we’re angry and the minute I see a review that runs too long or is verging on nasty, I take it with the grain of salt it deserves.
I knew the restaurant was going to be crazy busy and the service haphazard at best, but the roast duck is out of this world which is why I brought along the Rutherglen Estates Shiraz.
The red drinkers at the table loved its deep, dark colour and the heady nose of blackberry and pepper.
It’s also has a lovely weight and smooth texture which enhances the intensity of the berry and plum fruit.
The toasty oak also helps emphasise the spicy, savoury characteristics and satisfying length of flavour.
While it’s great with beef, the fruity savoury combo also worked well with the rich duck flesh and its wrapper of crisp, salty skin, which oozed lots of fatty juices.
It’s important to give credit when it’s due and it turns out some people just know their knitting.
Try the range at the cellar door in Rutherglen or find out more at www.rutherglenestates.com.au