A client recently bemoaned the fact year-in, year-out most of his friends pick the same wines in the same wineries, very reluctant to get away from their safe place and attempt something else entirely.
This begs the question: when do you try different things inside your wine bag, something beyond left field a wine that that made you’re going ‘wow’?
In Australia and america we have an abundance of wine choices because of an enormous land mass containing many diverse climates and wine growing areas.
Our countries have embraced their diverse peoples, their cultures, cuisines and grape varieties from all corners with the globe. Not only what is the wealth of wine producing areas from which to choose however, there is an extraordinary selection of varieties from which to decide on.
There are a few thing to remember about choosing wines – do not let preconceived prejudices cloud your judgement or obstruct of the great wine. Great example is ‘New World’ Sauvignon Blanc. Much bemoaned in most quarters – and we know and study the analogies, cat’s pee, body odour etc, etc. In the event that fresh, green, unwooded, tropical fruit style is not to your liking do not give this variety the cold shoulder. There are several types of Sauvignon Blanc being stated in differing styles with barrel fermentation and wild yeasts used allow it more complexity. Additionally, there are blends of Sauvignon Blanc and Semillon being produced in that will take your breath away!
You will find significant amounts of weird and wonderful labels on the market, let alone bottle shapes with many pretty amusing wine descriptions on the labels to boot, but because the old adage goes, ‘never judge a novel by its cover’. I mention this as I’ve a few clients that have a rather large dislike for any wine beverage by having an animal for the label!
Sometimes folks are unwilling to try different varieties because they are adamant that only certain wines opt for food items. But there aren’t any set rules for the purpose wine goes with what food. Ask your wine merchant and go ahead and take sommeliers advice when dining out. Wine and food blogs can offer some really good guidance too. Newspapers and magazines are stuffed with wine scribes and critics of wine and many provide a food suggestion to accompany the wines. Most chefs’ recipes that can be found in these publications also offer suggested wines to match their dishes.
Our son visited for lunch two months ago. An admirer of Asian cuisine, we prepared a chilli prawn dish which has a green mango salad. He asked us, out of the box normal when he visits, to surprise him which has a wine to accompany the meal. We decided on a Gruner Veltliner from Austria, his beaming face told the story immediately. How could you get it wrong using a racy, zingy, wine having a spicy, sweet, sour and salty dish?
Said son we hadn’t heard about the variety before. Subsequently however, I believe we now have exhausted nearly every Gruner Veltiner accessible in america. The nice the ordinary as well as the sublime! It is often a fantastic and interesting journey – and that we have our favourite wine tote, for the moment.
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