“Eating wine” isn’t for everyone. For some it will be so obvious that it is irrelevant. For others, their assumptions about wine will be challenged. Others again will have their confusion cleared. Fortunately, there is a simple test that will help decide this, and answer the eternal question: “Is it me or is it the wine?”
This article includes some simple exercises to learn how to “eat” wine.
Comments about the Nicholson River included, “A unanimous choice for our tasting panel, and ‘a wine of a different level, with great oak use and freshness of fruit, golden apple, pineapple and vanilla notes’, according to team leader Laurent Richet MS, with Tate Catering’s Hamish Anderson noting ‘lemon peel, wax and honey, an old school feel with toast and cream, depth of flavour and generosity’. Agustin Trapero of Avenue found ‘complex ripe mango and mandarins, with white chocolate notes and yoghurt texture’. ‘Huge depth and intensity, such a lovely mouthfiller, fab wine,’ concluded Richard Brooks of Caroline Catering.”
A summary of the address by Ken Eckersley of Nicholson River Winery at the Second Feast on East Direct Dinner at the “Rudder and Fin” restaurant in Lakes Entrance on 21/11/15.
The subject was ... What is a “Food and Wine Culture”?
This 'Course' is about a shift from mouthfeel (traditional) to the new aroma / flavour-based wines mixed with some sensible consumer information.
The following is a list of exercises that will enable the reader to make the transition and benefit more from their wine experience.
Take a bottle of dry white or red wine, a small and a large wine glass, a tumbler of water, a spittoon and even some plain water biscuits.
