SEASONAL BAKING

The new year is a chance to challenge your tastebuds with new grape varieties, and to more deeply explore the ones you already enjoy.

Fresh plums, peaches, apricots and berries are baked into tasty treats.

Of the myriad new year’s resolutions you could choose, one I can thoroughly recommend is to drink less, but a whole lot better. The definition of better is up for debate, but what I mean is to expand experiences towards varieties or styles you haven’t tried in a while, or just avoided.

It’s hard to become enamoured of some wines, no matter how hard we try. Sauvignon blanc, for example, is firmly off the list for many (not me), but with new expressions released each year I’m sure you can find one that excites you. Barrel-fermented or aged sauvignon from single-vineyard small producers can be fantastic and quite unlike what you may have been expecting.

Chardonnay is another with hundreds of different expressions to be discovered, but if the big creamy, oaky and buttery style still tops your list, then it’s time to expand and explore. The first step is to change region and producer. Perhaps try a style that is less reliant on oak and more on texture.

If you’re shopping around, look for a wine that is produced using organic farming practices and natural fermentation. Less oak in chardonnay along with more traditional vineyard practices substantially increases food-pairing options.

One variety that I’m keen to re-engage with is grenache. It is a great alternative to pinot noir or merlot, not reliant on so much new oak, and has a lovely core of fruit. The mouthfeel and fine tannins and acidity make it ideal with food.

“DRINK LESS, BUT A WHOLE LOT BETTER.”