JUST HOW GOOD ARE YOUR TASTE BUDS?

ONE to test the taste buds with a Winter’s beef casserole.

Wc11Jun12

David Ellis

WINEMAKERS in Italy use an interesting technique in which they pass the wine from one ferment over the skins of grapes from another – calling it Ripasso – to create wines of quite stimulating complexity.

The Hunter Valley’s ever-imaginative Andrew Margan did the same in 2010, re-passing Shiraz that had been made from the 2009 vintage over the skins of a number of different varietals from the 2010 vintage in a second ferment.

His now-released 2009 Special Reserve Ripasso is the intriguing result, and while typical Hunter Shiraz juicy berry and spicy pepper are to the fore, the challenge is to try to determine what were those other varietals over whose skins Andrew re-fermented this wine?

It stumped us and Andrew is keeping mum. But certainly this is a great dinner party drop to stimulate the conversation and challenge the taste buds; pay $35, get some mates together around a Winter’s beef casserole and see just how good you are in determining those other varietals.

JUST as good on its own as it is with a spicy chilli prawn and basil stir fry.

ONE FOR LUNCH: Served well-chilled Verdelho can be one of the better choices with spicy Asian foods, the 2011 Tempus Two from the Hunter Valley a particularly good choice with its dominant ripe pineapple, passionfruit and guava flavours and crisp acid finish.

At just $14.99 this multiple gold medal winner is particularly great value and ideal with a chilli prawn and basil stir fry, or if you aren’t into spiciness, with simple grilled veal cutlets and a creamy potato and pumpkin mash.

And with its beautifully concentrated and full-bodied palate its one of those enticingly nice whites just to enjoy on its own.

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