AMONGST the fastest growing wines in terms of new plantings in Australia is Tempranillo, an easy-drinking medium-bodied and fruity red that was first planted here in the early 1900s, waned, and was resurrected again with more serious intent around the 1980s.
Today this native of Spain is grown in all major Australian regions by some 200 or more producers, with one to look for being the NSW Riverina’s Calabria Family Wines’ Cool Climate Series that’s made from fruit from the Hilltops area near Young.
Full of varietal cherry and plum fruit flavours, a touch of leatheriness and with a mild clove spiciness, it’s an excellent example of just why Tempranillo has really taken off amongst drinkers in the past five years or so.
Winemaker Bill Calabria used only hand-harvested fruit for this drop that’s so well-priced at just $15. Enjoy it simply with tapas or other light snacks, or main courses of anything from chorizo sausages to roast chicken or rack of lamb (as it is in its home-country Spain,) or even think more-Mexican tacos, nachos or burritos.
ONE TO NOTE: WE’VE long had a fondness for Sauvignon Blanc, and while most think of it as a purely summer-drinking wine, there are plenty of reasons to put it on the table with winter-time meals too.
Or simply enjoy it on its own.
A full-of-flavour Sauv Blanc that’s currently on the shelves is Blossom Hill’s 2015 made from fruit sourced from across South Eastern Australia. All about crisp and zesty fresh citrus flavours, this one’s nicely accompanied by tropical and passionfruit aromas that make for a rewarding drop at just $13 a bottle.
An ideal match is with Thai green curry, while you’ll also find it pairs well with Greek and Mexican dishes that have plenty of tomatoes, green onions, olives and feta.
And even simply with fish and chips.
ENJOY this excellent drop with anything from tapas to roast chicken, rack of lamb, tacos, nachos or burritos.
SAUVIGNON Blanc is not just a summer-time delight, enjoy with a winter-warmer Thai green curry or a range of Greek and Mexican fare.
Written by David Ellis