By David Ellis fromvintnews.
An interesting wine and food match to get a rollicking conversation going at your next dinner party is the lesser-known Italian-heritage drop, Aglianico, which is now being made in increasing quantities in Australia.
Around twenty wineries in NSW, Victoria, South Australia and Tasmania are now producing Aglianico, with the largest makerm, Calabria Family Wines at Griffith in the NSW Riverina. Their latest release, the 2014 Calabria Private Bin is a wonderfully rich and savoury drop whose delightful fruit profile now rewards even further by coming more forward with a little time in the cellar.
Plus with softer tannins than those in its homeland, at $15 it’s a great buy with a Naples dish of Spaghetti alla Puttanesca, or more-Aussie-thinking minted barbecued lamb chops.
One to note: Domaine Chandon blended fruit from its coolest Upper Yarra Valley and more moderate Woori Yallock and Yarra Junction vineyards for its now-available 2015 Chardonnay, a lovely wine reflecting the rewarding intensity and flavour concentrations of low-yielding vines.
With naturally vibrant and zesty Chardonnay flavours and fermentation in French oak barrels, this is a drop that is all about fresh lime, ripe melon and nectarine flavours and a zesty acidity, and when poured stone fruit aromas and cinnamon characters.
At $32, Senior Winemaker Dan Buckle suggests that now that Spring has come, this is one that’s ideal with a pear, walnut and goat’s cheese salad.
