CHARDON­NAY CHUMS

Epicure - - SPECIAL FEATURE -

Dr Michael Peterkin of Pierro Wines makes Mar­garet River’s best Chardon­nay, one that chef Tet­suya Wakuda can’t re­sist. The GP turned wine­maker re­veals more dur­ing a wine­maker din­ner at Waku Ghin, part of Mar­garet River On Tour. I was a beer drink­ing foot­baller in med­i­cal school, fol­low­ing an ex-girl­friend to her wine course. That’s how I got in­ter­ested in wine.

Back then Grange Her­mitage was AU$2 and you could pull out the good Bur­gundies for a reg­u­lar Sun­day din­ner.

I’m proud of cre­at­ing Mar­garet River’s first Semil­lon Sau­vi­gnon Blanc blend. I didn’t in­vent it but I saw that (this Bordeaux style) was a good fit for our cli­mate.

A dis­trib­u­tor ar­ranged for a Pierro wine din­ner at Tet­suya’s, then lo­cated in Rozelle in the 1990s. Tet­suya liked our style of Chardon­nay and we’ve been mak­ing a la­bel for the restau­rant since 2001.

“I love the taste and con­sis­tency, it’s al­ways fresh,” de­clares Wakuda. “No­body knew about umami, but Pierro Wines has a lot of umami.”

This Christ­mas, I’ll be drink­ing a Nerello Cap­pu­cio, a gift from Si­cily. Or maybe I should pull out a 1979 Pierro Caber­net Sau­vi­gnon, which was the first vin­tage. Pierro Wines avail­able from Hai Choo Wines

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