McLaren Vale wine region
Trip Start
Dec 14, 2007
1
17
187
Trip End
Mar 16, 2009
McLaren Vale,
Australia
Saturday, January 19, 2008
The first winery we visited in the McLaren Vale area happened to be the first of the regions 52 winery's we drove past, usually we drive past a few before stopping but after the 2 hour drive from Adelaide we were just very keen to get started. Good choice it was! Paxton used to sell all their grapes till they decided to experiment and started making some of their own wine with their best grapes. They specialized in only a few varietals as apposed to making one of each as we found at many of the other wineries. We tried the Pinot Gigot, Chardonnay and 3 different Shiraz's
McLaren Vale
. All were fantastic and we left with a bottle of Shiraz Grenache a late harvest and a bottle of sparkling shiraz which is very popular with the Australians. On the advice of the guy who presented the wine tasting we made our way to a winery which apparently had a restaurant that was well know for it's food and wine pairing called Penny's Hill. At first glance we knew the experience would be out of our price bracket, any restaurant with expensive glasses, shiny cutlery, cloth napkins and a great view was going to dent the pocket. We were right, the food and wine paring cost AU$ 59, eina. After reading the menu and repeatedly wiping the saliva from my mouth we had a long 45 second discussion, and then found our way to a table for two.
The first course was the Bloody Mary Zuppa a cold tomato soup infused the vodka and this was paired beautifully with a Watervale Reisling. The combination got our taste buds started as we eagerly awaited the next course. Next up was my favorite for the day a Maple Roasted Baby Beetroot Salad with Spanish lentils, Persian fetta, spring onions and candied balsamic served with a VOR-GS Reisling. This was a match made in heaven, every bit and sip gave me goose bumps all over and the hint of mint together with the Persian fetta brought every taste bud to life and when washed it down with a sip of Reisling it was heavenly
McLaren Vale
. Wow, food and wine can't get better than this!The third course was a plate filled with succulent Sumac marinated grilled king prawns served with cucumber pasta and dressed with minted yoghurt and pistachios. To compliment this fine dish a McLaren Vale Chardonnay was served which had just the right amount to oakiness to round the taste off.
Before the next course arrive the aromas of smoked pork wafted towards the table and got us very excited. The Pan Seared Duck Breast was served with a piece of Coopers Ale braised Speck, Asian greens and finished with a Spiced ale jus. The combination of the 24 hour braised pork and succulent duck worked wonderfully together and add to that the perfectly matched Penny Hill 'Malpas road' Merlot is hard to beat. We thoroughly enjoyed this course and sipped the large glass of merlot very slowly trying to savor every drop.
And there was more to come, next we devoured the Coorong Angus Aged Rump Medallions with black truffle and asparagus served with a very good Mr Riggs McLaren Vale Shiraz. Even though our beef was a little over done the combination of the beef, black truffle and shiraz was amazing.
Last but not least we were treated to a glass of sparkling shiraz to top this amazing meal off. Without a doubt this has been the most unforgettable wine and food pairing I have ever experienced and will remember the food, wine and ambiance for many years to come. Looking back at the price we had to pay it was worth every cent! If ever we are back in the area we will undoubtedly be back for more.
Comments
Keep up the blogs
The two of you are looking like seasoned travellers already! Keep up the blogs - they certainly are providing some armchair travelling while 'confined' with new baby!
Love Caron