TRY THIS WITH ITALIAN BANGERS AND MASH

IDEAL with Italian bangers ‘n garlic mash.

Wc19Nov12
David Ellis

AN interesting new blend out of McLaren Vale’s Kangarilla Road is made up of three varieties that are each delightful on their own, but have come together here in a marvellously rewarding drop under a label dubbed Terzetto.

“The name is Italian for ‘threesome’,” said winemaker, Kevin O’Brian of his blend of 45% Sangiovese, 35% Primitivo and 20% Nebbiolo. “The latter has an intense rose and tannin structure to it, while the Sangiovese and Primitivo add spicy cherry and plum.

“It means that on the palate white and black cherries are dominant along with rose hip, spicy plums and nuances of cardamom, with rustic fruit tannins culminating in a wine with incredible lingering flavours that seem to go on forever,” says Kevin.

Certainly it’s an unusual blend and we’re sure the 2010 won’t be Kevin’s one and only foray with it. Pay $22 and enjoy with Italian sausages and a garlic mash.

GREAT Aussie Sauvignon Blanc to go with all manner of seafoods.

ONE FOR LUNCH: Coonawarra’s Rymill has released a 2012 The Yearling Sauvignon Blanc, a wine from an exceptional vintage that produced white wines of crisp acidity and wonderful varietal definition in time for lighter summery meal-time enjoyment.

Best summed-up as crisp, rich and zesty, it’s got beautiful varietal tropical fruit influences and a hint of zingy pink guava on the palate, which leads into a long-lasting zesty lemon and lime finish.

Little wonder winemaker Sandrine Gimon sums it up as “an outstanding example of Australian Sauvignon Blanc.” At $15.95 its one that’ll prove great on the table with all manner of seafoods or a summer’s Caesar salad.

(NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com)