. . The Pairing Local video series explores localized wine+food pairings. Mother nature gives us all the ingredients we need in each region of the world to create perfect pairings. German food pairs well with German Riesling. Oregon Pinot Noir pairs well with Pacific Salmon. In Argentina, beef is king and it goes well with Malbec. Each episode will look at a different regional pairing.
Wines Tasted in this Episode:
2008 Montrose Barbera - When I asked Darren which grape varietals he thought would do well in Mudgee based on climates, soils and other factors he answered, "Cabernet, Shiraz and Chardonnay". That sounds a little vanilla to me. Many regions around the world do Cabernet and Chardonnay well.
Many of the other regions I visited in Australia are all experimenting with other varieties. King Valley is doing Prosecco well. Barossa is growing Cab Franc and Zinfandel. Vermentino is a white grape to watch for in Barossa and McLaren Vale. Certainly Mudgee can offer us something other than the big three. In steps Barbera. Italian varietals do well in Mudgee because of the right temperatures and growing conditions. Sadly, wine drinkers haven't adopted the varietals so wines like the Barbera don't sell well. Even more sad is how well this wine would pair with a hearty pork dish like Pork Ragu. Pork is one of the localized proteins readily available in Mudgee.
This bad boy is ripe but not full throttle. It's like driving up to a gala event in a black BMW sports car. Sure it's got style and power, but it also has finesse and restraint. Great balance allowing the fruit to show through. 2008 was a hot year in this part of Australia, and they could've ratcheted up the sugar content but held back. For that I say thank you, and so does the pork.
2008 Robert Oatley Rosé of Sangiovese - Again with the italian varietal. Sangiovese can make a great rosé, especially when the winery intends to make a rosé from the start rather than use leftover red grapes. The Robert Oatley Rosé comes from the Oatley family, founders of Rosemount winery. Here they pull it off, and demonstrate why Mudgee does well with Italian varietals.
Some rosé's can be so tart they make your mouth pucker, but the Oatley's winemaker crafted a deft balance of acidic backbone with a fresh raspberry and strawberry plush texture. It's got residual sugar to be sure, but you wouldn't know it. Be careful, you might be sipping this on a sunny day when you're out in your garden. You might forget there's alcohol in the wine and end up face down in the daisies. It goes down that easily!