Wino 101: Australia Day BBQ – Pairing Red Wines.

Hi everyone,

This is the follow on post to last weeks Wino101, which focused on white wines that you could have or bring to a barbecue this summer including sweet, dry and sparkling suggestions. This post will be focused on red wines options.

Red wines are often forgotten about in the summer months and people look for something chilled to combat the heat. Reds however can and in some cases should be chilled when served depending upon ambient temperature as well as the varietal and style of the wine.

Rose is one red wine style which people flock to in the summer months. Rose is a popular choice in the summer months as it is served chilled and has just a hint of colour from some time on the skins. I have rediscovered Rose’s this summer since I attended the Rose Revolution last year, my review of the event can be found here. At this event I discovered some new dry Rose favourites. Since the Rose Revolution I have also found some new Rose’s which I feel deliver both on their aroma and on the palate, these wines are both from Western Australia:

  • Peel Estate Winery Rose.
Peel Estate Rose.

Peel Estate Rose.

  • Moondah Brook Rose.
Moondah Brook Rose.

Moondah Brook Rose.

  • Fifth Estate Rose.
Fifth Estate Rose and Tempranillo.

Fifth Estate Rose and Tempranillo.

Shown in the image above is a Tempranillo, which is originally a Spanish grape varietal that cane be had slightly chilled in the summer or room temperature in the winter months.

Another option for red wine drinkers if you prefer a wine with more body than a Rose is to consider a Pinot Noir. Personally I prefer those from cooler climates such as Great Southerm, Yarra Valley and Tasmania – however I seem to prefer those from the Yarra Valley.

Soumah Pinot Noir.

Soumah Pinot Noir.

And while red wines such as Cabernet Sauvignon, Merlot and Shiraz may seem to heavy for the summer months do not be afraid to leave them in the fridge for about half an hour before drinking them as red wines are meant to be drunk around 20°C which is much cooler than many a day of summer in Perth.

For those who prefer their reds to be sweet consider either a sweet Rose or a sweet red such as Brown Brothers Dolcetto & Syrah or Cienna, Banrock Estate Crimson Cabernet, etc.

Brown Brother's Dolcetto & Syrah.

Brown Brother’s Dolcetto & Syrah.

Brown Brother's Cienna.

Brown Brother’s Cienna.

Sparkling Shiraz is also an option for those who love both their Sparkling wines as well as their reds. This style of wine I have only sampled on a couple of occasions but it impressed me with the refreshing and slight hint of sweetness that the Sparkling Shiraz’s I tried possessed. Common Favourites include Andrew Garrett and Seppelt.

Seppelt Sparkling Shiraz.

Seppelt Sparkling Shiraz.

Andrew Garrett Sparkling Shiraz.

Andrew Garrett Sparkling Shiraz.

Until next time!

Wino 101: Australia Day BBQ – Pairing White Wines.

Hi everyone,

The first post of 2013 is quite fittingly about barbecues’ and in particular the one many Australians will have on Australia Day at the end of the month.This will be the first of two posts, this one will focus on white wine pairing while the Wino 101 post next week will focus on red wine pairings. When pairing wines with a barbecue the main aim is to keep the wine simple as the food is simple and uncomplicated. When it comes to white wines you are spoilt for choice as summer is the season for white wine as it is drunk chilled, which helps to fight off the summer heat.

Sparkling wine can be drunk throughout the entire meal. Sparkling wines range in degrees of sweetness as well as flavours and aromas. Common aromas include nutty, toasty, fruit, and yeast. With common flavours on the palate including those listed for aromas as well as the texture from the bubbles and the final finish of the wine. Below is a  Tasmanian Sparkling which I sampled on Christmas Day. Tropical fruit with a nutty finish, this wine would be a great drink to sip on throughout the entire barbecue.

Ninth Island NV Sparkling.

Ninth Island NV Sparkling.

For those who like it sweet can consider a

  • Sweet still: eg. a Chenin Blanc or Moscato or,
  • Sweet sparkling: eg. a Moscato or Spumante.

IMG_1092

Banrock Moscato is one that I tried this past weekend so as to be able to recommend wines at work. Personally this wine reminded me of Brown Brothers which is the ‘premier’ Moscato that people think of when they come in for a bottle at work. The tiny differences between the two wines can be easily justified by Banrock being roughly half the price of Brown Brothers. This is a wine is sweet with passionfruit on the palate and a delightful drink when chilled.

When you have your meats cooked and salads out of the fridge, you can choose to continue with the sweeter white or instead opt to move onto the more dryer white wines which have along with the fruit the sweetness from the sweeter wines is replaced by oak and/or acid coming through on the nose and palate depending upon the varietal you choose. Favourites for a dry white wine include:

  • Rieslings: acid and stone fruit – think Great Southern or Tasmanian,
Plantagenet 2012 Riesling

Plantagenet 2012 Riesling

  • Sauvignon Blanc: citrus, grassy and crisp – think New Zealand.
  • Semillon Sauvignon Blanc: tropical and citrus fruit, the wine has more aroma on the bouquet than the Sauvignon Blanc – think Margaret River where my favourite ones have lychee on the palate for a zingy surprise that leaves you feeling refreshed at the end of the glass.
Leeping Lizzard Semillon Sauvignon Blanc.

Leeping Lizzard Semillon Sauvignon Blanc.

Next week I will post up some options if you’re more of a red drinker for what to drink at a summer barbecue.

Until next time!