WINE TALK

Wangaratta Chronicle - North East Regional Extra - - FRONT PAGE - with ANITA

HAV­ING spent a long time try­ing to mas­ter it, we are fi­nally en­joy­ing some suc­cu­lent and per­fectly cooked roast beef.

With the help of a good butcher sup­ply­ing the ideal top­side, a re­minder on the an­gle to slice it, a trusty ther­mome­ter and some rest­ing time, it has been turn­ing out beau­ti­fully.

What I love about roast beef is it’s great in any sea­son, hot or cold, it’s rel­a­tively good for you, and the aroma as it cooks, for a car­ni­vore, is as invit­ing as bis­cuits bak­ing.

It pro­vides that multi-sen­sory sat­is­fac­tion which comes from sound, smell and fi­nally taste - and rub­bing in plenty of pep­pery sea­son­ing is not half bad ei­ther.

We en­joyed a few slices with some deca­dent potato dauphi­noise and a glass of Mor­ris of Ruther­glen sparkling Shi­raz Du­rif.

This lively wine is an in­cred­i­bly dark, opaque, pur­ple red colour and pours with a pretty froth of pur­ple-tinged bub­bles.

It has an earthy, dark berry aroma which hints at sweet­ness, but what I like about it is its dense­ness and rich, dry flavour.

You get the plea­sure of what we used to call sparkling bur­gundy, with a rich savouri­ness that makes it per­fect with game or meaty dishes, and you can’t get more meaty than a hunk of beef.

It’s a wine that cap­tures the multi-sen­sory ex­pe­ri­ence in spades.

This is one car­ni­vore that is sat­is­fied.

Visit the cel­lar door in Ruther­glen and taste the full range, or go to www.mor­riswines.com

Price ap­prox: $19

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