WINE TALK

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

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

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