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Wine Selectors – Chef Series

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It’s no secret I love wine, specifically white wine and bubbles (red makes me sneezy and fall asleep!) and since my family recently purchased a vineyard, I figured I should start learning more about the varieties. When I was asked to sample 2 wines of my choice from the new Wine Selectors Chef Series, I jumped at the chance. These wines are the result of a collaboration between top Australian chefs and premium Australian wine producers.

The Wine Selectors website details information on each chef, their cuisine and why they chose each wine. It also provides handy food suggestions that you can pair each wine with. They also have a nifty scale from light to full bodied and dry to sweet, so you can select the wine online based on your personal taste preferences.

On a side note, I absolutely love the Alistair McLeod label, the black and white fish contrasted with a bright colour (that changes for each of his wines) immediately grabbed my attention.

My first choice was of course sparkling (what girl doesn’t love bubbles?) and I selected the Alastair McLeod Sparkling Chardonnay Pinot Noir. Now just to clear one thing up, this is sparking wine, not champagne. You can only legally call it champagne if the wine is produced from grapes grown in the Champagne region of France!

It was quite a dry wine which I loved (I cannot stand sweet wines after a few too many run-ins with Passion Pop in my early drinking years) and Alistair recommends you pair this particular blend with seafood.

My second selection was the Ben O’Donoghue Pinot Gris. I used to be primarily a chardonnay girl because I didn’t know any better. I have recently been getting into Pinot Gris and Pinot Grigio and I am LOVING it. This wine was subtle and not overpowering in flavour, making it very drinkable and the perfect accompaniment to food. Ben recommends pairing this with pasta which sounds like a match made in heaven.

I thoroughly enjoyed both wines I tasted and enjoyed learning more about matching wine with food – something that a recent trip to the Hunter Valley (post coming soon) has given me even more exposure to. I have also started making the most of alcohol flavourings in my baking which has resulted in some thoroughly delicious Champagne Cupcakes as well as a Guinness Cake with Baileys Icing.

Disclaimer: These wines were provided free of charge thanks to Wine Selectors Australia and AtomicSearch, however this review is based on my own opinions and experience.

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