Australian Wines

Regional brands put on show of force

The Australian and New Zealand wine industries were thinly represented at the past two VINEXPO Asia-Pacific shows, but the Aussies and the Kiwis are back in force this year.

Tuesday, 29 May, 2012, 12:00am

It's party time

1 Wine and champagne are sure to please hosts and fellow guests alike. Impress them all with Penfolds Bin 620 Coonawarra Cabernet Shiraz 2008 (HK$6,620) from Jebsen Fine Wine Club. First released in Shanghai last month, the Bin 620 is crafted from hand-selected fruit from a 'near-perfect' vintage in Australia's Coonawarra wine region.

16 Dec 2011 - 12:00am

Perfect match

The lamprey is a frightfully ugly creature, similar in shape to an eel but with a large, blood-sucking mouth. In France's Bordeaux region, the lamprey is braised with red wine, leek and herbs to make the classic dish lamproie a la bordelaise. The obvious match for this dish would be red bordeaux, but any wine with enough richness to stand up to the oily, succulent jawless fish will work.

24 Apr 2011 - 12:00am

Uncorked

If your social diary is looking a touch thin next weekend, why not pop down to the Barossa Vintage Festival (www.barossavintagefestival.com.au; April 23 to May 1)?

17 Apr 2011 - 12:00am

Perfect match

The dense fibre in mushrooms make fried Japanese udon with shitake and pork a complete meal. The role of any wine paired with it is to add to and widen the flavour of what is a rich but somewhat flat-tasting dish. Wines that can bring with them a highlight, either with aromatics or fruit perfume, will make for a balanced match.

28 Mar 2010 - 12:00am

Perfect match

Duck's blood 'jelly' with Chinese chives is a Chiu Chow speciality but it can also be found at Cantonese restaurants. The dish is believed to cleanse the consumers' blood. Duck's blood has a silkier texture than that of chicken, which can be gritty. The squeamish may shudder at the thought of this dish but it doesn't taste any 'bloodier' than a good piece of steak.

28 Feb 2010 - 12:00am

Perfect match

Hungarian veal goulash requires an authentic, dependable recipe, good veal chunks with a reasonable amount of sinew that gives stickiness and thickens the sauce, and finally - the hardest thing to get in Hong Kong - real Hungarian paprika, which is made from dried red capsicums. Then you need to decide whether you want to eat this delicious stew with noodles, dumplings or rice.

23 Jul 2009 - 12:00am

Perfect match

A salad of smoked duck breast with pear and fennel is my own invention. The duck breast gives the dish purpose and a theme, and its richness and smoky tang contrasts with the pear and fennel but at the same time the elements work well together. The purity of the fresh pears makes it a good platform and a high note at the same time.

21 May 2009 - 12:00am

Perfect match

Adelaide, where I grew up, is known as 'the city of churches'. One of the city's hidden secrets is the humble-looking pie cart parked outside the central post office at the railway station. It's an institution for late-night revellers needing something to eat before the sun comes up. Their special 'pie floater' is an upside-down meat pie topped with radioactively bright green mushy peas.

22 Jan 2009 - 12:00am

Perfect match

Barbecued ribs come in many different flavourings. Some are smoky and sweet, while others are garlicky and not so 'saucy'. Hong Kong-style ribs are usually basted with honey or maltose, in much the same way as char siu (barbecued pork). Ribs tend to be a tender cut, with lots of fat.

15 Jan 2009 - 12:00am

Cooler wines

Nestled in an area somewhat similar to Shek O on the southeast corner of Hong Kong Island, Australia's Mornington Peninsula is a popular summer playground for visitors and residents of Victoria state. The peninsula is as much loved for its bay beaches as it is for its wines. The brisk ocean air draws in the holidaymakers but it is also a factor in the district's vineyard success.

21 Dec 2008 - 12:00am

Perfect match

Spaghettini with chicken liver and red wine sauce is a delicious dish from the fantastic Bottega del Vino wine bar/bistro in Verona. They make it by pan frying whole lobes of succulent chicken livers then simmering them in a red wine tomato sauce and tossing them with pasta. The dish is, of course, meant for the region's wines, namely amarone, a big, powerful, intense brute of a wine.

20 Nov 2008 - 12:00am

Perfect match

France, Italy, Spain and Portugal all have their own versions of cured ham, but most connoisseurs agree the best comes from the Iberian Peninsula.

The Spanish and Portuguese each argue that their jamon Iberico is superior. The Portuguese have the original strains of the pata negra, or black-hoofed pigs, but the Spanish popularised the breed and dominate the export market.

24 Jul 2008 - 12:00am

Perfect match

Aubergine parmesan is delicious, hearty and satisfying. The aubergine is layered with parmesan cheese and herby tomato sauce, then baked. The result is lots of richness with a creamy aubergine texture. The tomato sauce serves as a flavour platform and makes the aubergine and parmesan base notes work. The best wine needs enough richness to combat that of the dish.

8 May 2008 - 12:00am

uncorked

Plonk a grape vine into soil near a fun-loving metropolis and your vineyard is sure to prosper. It worked for Napa (San Francisco), Stellenbosch (Cape Town), Champagne (Paris), Cava (Barcelona), Chianti (Florence) and the Hunter Valley (Sydney).

30 Mar 2008 - 12:00am

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