Red Feet Wines 2014 Rosé

Around $15

Myrtleford Times - - REGIONAL EXTRA - WITH ANITA McPHERSON

ONCE upon a time, a roast chicken was a lux­ury item fam­i­lies en­joyed for Sun­day lunch, or on a spe­cial oc­ca­sion when rel­a­tives vis­ited from far away.

Those were the days when fam­i­lies ate meals to­gether around the ta­ble and kids could choose whether they had the light meat or the dark.

To­day’s white meat chick­ens have such ba­zooka-sized breasts and skinny legs you’d think they’d topple over when they walked, yet the price of a roasted chicken now is al­most less than eggs.

It kind of de­fies logic that you could hatch, feed and grow a big bird for just a few bucks, let alone process, de­liver and cook it for a cus­tomer too.

Whether you buy one cooked or roast it your­self, you can’t go wrong by tuck­ing in with a chilled bot­tle of Red Feet Wines Rosé on the ta­ble.

Wine­maker Damien Starr says to con­cen­trate the San­giovese and Syrah wines he “bleeds off” juice at crush­ing be­fore the colour has been ex­tracted, re­sult­ing in the pink rose coloured wine.

What you end up with is a wine that’s as easy on the eye as it is to drink, re­tain­ing plenty of the fruity char­ac­ter­is­tic of the va­ri­eties which are bal­anced with savoury nu­ances and a dry fin­ish.

There’s an up­lift­ing, lightly flo­ral scent with some cherry and red berries, which are un­der­pinned by gen­tle berry flavour and a food-friendly earth­i­ness.

Even chook cheap as chips can be turned into an oc­ca­sion worth re­mem­ber­ing.

Call in to the win­ery in Ceme­tery Lane in the King Val­ley or visit www.red­feet.com.au

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