PUSSYCAT’S PURR-FECT PITCH – OWL’SZAT?

PURR-fect with Italian tomato- based pasta sauce dishes.

Wc27Aug12

David Ellis

LIQUOR store group, Local Liquor have done themselves proud with a 2011 New Zealand Marlborough Sauvignon Blanc they’ve had made exclusively for their own stores and bottled under their own whimsical The Owl & The Pussycat label.

The group asked contract winemakers Cheviot Bridge to create a couple of wines that would be outstanding both in flavour and value for their first-ever house label, Cheviot’s Adelaide Hills-based winemaker Shane Virgo over-seeing the making of this New Zealand Sauvignon Blanc, while at the same time making an Owl and The Pussycat Barossa Valley 2011 Shiraz.

The Sauvignon Blanc is wonderfully food-friendly, crisp and with subtle tropical fruit flavours, varietal passionfruit notes and nice lemon-lime touches. And interestingly its success can be attributed to the poor limestone soil and glacial wash on which its grown – not much use for agriculture, but perfect for viticulture.

Match this one with Italian creamy garlic or tomato-based pasta sauce dishes at a great-value $13.99; the Canberra-based Local Liquor group has around 250 stores in the ACT, Sydney, NSW, Victoria and Queensland selling their Owl & The Pussycat wines. Find your nearest on www.localliquor.com.au

A GEM from a Merlot Tragic maker: enjoy with the Sunday roast.

ONE FOR LUNCH: WHEN you’ve a self-confessed Merlot Tragic at the helm, you can be assured the wine they’ll be producing will be top-notch – and such is the case with the 2010 Climbing Merlot from Orange in the NSW Central West.

Maker Debbie Lauritz says that cool-climate Orange is perfect for producing top-quality Merlot, although 2010 was slightly more challenging than usual with the end of the drought wreaking somewhat of havoc. But her resultant Merlot has loads of rewards from the ripe berry fruit and plum aromas to the supple tannins, the dark toasted oak flavours and natural acidity that gives it brightness and lift; pay $23.95 and enjoy with a traditional Sunday roast – or be patient and put aside ’til around 2016 for even more rewarding enjoyment.

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