Tasmanian cool climate wine is in my opinion some of the best in Australia, and maybe even the world. The Tamar Region and Coal Valley are some of the few locations you can find this amazing wine. Not only do we produce great wine here in Tasmania, we also have a fantastic wine culture. We see it everywhere we go, lazy afternoons spent in Salamanca with a glass of Tasmanian wine, art gallery openings and events such as Mona make it an attractive combination for time spent. The Taste of Tasmania Festival celebrates our wine, and why not celebrate with a glass of wine with friends? This is all done fairly often. We live in a society where we like to drink, often and with good taste. For sparkling try Jansz or Ninth Island, both are great with food, or simply enjoyed on their own.
Last night I made an amazing seafood pasta dish, consisting of olive oil, garlic, a mixture of fresh Tasmanian seafood, and of course, a dash of Tasmanian white wine. This I must say was a beautiful dish. A perfect Devils Corner Sauvignon Blanc was a perfect treat on the side. For dessert I made poached pear with star anise, cloves, cinnamon and used Meadowbank Cabernet Sauvignon as the poaching liquid. This dish was pure heaven, which goes to show simple ingredients go a long way. Watch out Gordon Ramsey with your fancy cooking and fierce temper.
A recent trip to the Tamar Valley with a friend was the perfect day out. Purchasing our favourite wine from each vineyard we visited, collecting a reasonable twelve varieties of wine between us. Spending lunch together with the wine purchased, a picnic rug, a hamper of Tasmanian cheese and crackers made it a day well spent and the calories consumed were also well with it.
As I am a fan of dessert wine, a must try is the Frogmore Creek Iced Riesling, this is fairly sweet to drink on its own, therefore the wine matches well with soft and hard cheeses, or tart desserts such as fresh raspberries.
Last night I made an amazing seafood pasta dish, consisting of olive oil, garlic, a mixture of fresh Tasmanian seafood, and of course, a dash of Tasmanian white wine. This I must say was a beautiful dish. A perfect Devils Corner Sauvignon Blanc was a perfect treat on the side. For dessert I made poached pear with star anise, cloves, cinnamon and used Meadowbank Cabernet Sauvignon as the poaching liquid. This dish was pure heaven, which goes to show simple ingredients go a long way. Watch out Gordon Ramsey with your fancy cooking and fierce temper.
A recent trip to the Tamar Valley with a friend was the perfect day out. Purchasing our favourite wine from each vineyard we visited, collecting a reasonable twelve varieties of wine between us. Spending lunch together with the wine purchased, a picnic rug, a hamper of Tasmanian cheese and crackers made it a day well spent and the calories consumed were also well with it.
As I am a fan of dessert wine, a must try is the Frogmore Creek Iced Riesling, this is fairly sweet to drink on its own, therefore the wine matches well with soft and hard cheeses, or tart desserts such as fresh raspberries.