AS individuals, we may have very different tastes and a long list of likes and dislikes, but the idea that anything crumbed is good would have to be declared a truism.
Every culture has its version of a croquette and there’s a reason parmies are pub’s biggest sellers, and it’s got something to do with the way we all enjoy food that comes with a crispy, fried coating.
It must be that multisensory factor at work again - the way a crisp layer outside provides an added dimension of taste, texture and even sound to contents like fish, chicken, pork and potato.
It even made the Dagwood Dog, arguably a crime against cuisine, into a fair favourite.
While I wouldn’t go as far as to mess with meatballs or Mars Bars, I do believe that a Japanese style Katsu or Tonkatsu elevate simple chicken and pork to a heavenly dimension.
And its crispy richness is ideal with a glass of Michelini Wines Sauvignon Blanc.
This pale, green tinged wine is crisp and lively with a lightly spicy and almost floral bouquet.
It leans more towards herbaceous than overtly fruity, with the zing of citrus and some mineral acidity which works well with richer foods.
It’s a variety which is well suited to spring and summer drinking when we feel more like nibbling and grazing - shedding the layers and soaking up a little sun.
All crumbed coating layers are welcome, year round, to stay exactly where they are.
Visit the cellar door in Myrtleford or go to www.micheliniwines.com.au