It’s time to soup up your thinking when it comes to food you eat with a spoon. And Mike Bennie has picks to bowl you over. See here to read more about Mike’s winter wine pairings.
Tasmania and syrah (shiraz) are not especially synonymous, but a high-profile wine trophy for a local producer thrust the variety into the limelight. This is a svelte, spicy, silky red of purity and vitality. Match with something ultra hearty.
There’s a historical tradition of blending McLaren Vale and Hunter Valley shiraz, but few producers keep the exchange alive. Enter winemaker Andrew Thomas. This is outstanding; rich, deep and dark, with fine tannins.
Australian whisky has come far and stands tall among global examples, with Hellyers Road in a higher echelon. This is a smooth dram with caramel, sweet spice, light smokiness and a lick of honeyed sweetness.
De Bortoli excels at value for money, packing in heaps of flavour and generally with a touch of class. This fleshy red has rich aromas of forest berries, sweet spice and licorice, with similar flavours and soft, fine tannins. It’s easy-drinking personified.
Rosé is associated with summer fun, but used righteously, and not served too cold, it impresses as a foil for more generously flavoured dishes. This crunchy drop is produced naturally, without sulphur, and offers cranberry and blood orange characters.
Many reach for a dark beer, porter or stout in winter, but it’s great to find other styles that suit the season. This is essentially a smashable pale ale, but delivers enough hoppy-malty complexity to push through cooler times.
