Chef ’s touch

Mike Bennie looks to chefs-turnedwinemakers to prove that good food and good wine go hand-in-hand.

Cinq a Sept Pinot Noir Vermouth, $55

Former chef and sommelier David Chapman established Allies wine with an eye for the refined wines of Victoria. His exceptional vermouth boasts rosehip tea and exotic herb notes.

Demi by Syrahmi Shiraz 2018, $27

The Lake House in Daylesford, Victoria, was chef-turned-winemaker Adam Foster’s former workplace – fertile ground for learning aptly applied to great winemaking. This is an elegant shiraz.

Ravensworth Pinot Gris 2019, $29

Former chef Bryan Martin maintains his bread-making, butchering and pickling skills. This wine is fermented on its skins, giving it a pretty hue, and tastes peachy.

Coulter Wines C2 Sangiovese 2018, $28

Chris Coulter began making wine for big companies. This is his own side project. The medium-bodied red offers peppery spice and juicy, red berry fruit notes.

Giant Steps Rosé 2019, $25

Steve Flamsteed’s former life as a chef may be distant, but his eye for detail has resulted in a slew of accolades and great wines. This rosé is fine, spicy and dry.