The Advertiser - SA Weekend - - FOOD -

Alta 2011 Pinot Grigo $19.95 Dis­sect this recipe and you might start to find a devil’s s maze of de­tails to chal­lenge ge find­ing a wine style that suits. Can you choose a wine that will off­set the rich ch aioli at the same time as it han­dles the power and acid­ity of the herbed ro­mas? Per­haps the an­swer is to se­lect a more neu­tral ally like this Hills-grown pinot gri­gio, which can multi-task across all the com­pet­ing el­e­ments of this dish. The wine is sub­tly flo­ral – think spring cit­rus or­chards – with a crunchy ap­ple and pear-like flavour and a lift of spice that suits the aioli’s light zing. A per­fect sum­mer quencher.

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