Some Food For Thought...
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As you know the most important partner to a good drop of wine is food and the common guide, white with fish, red with meat is somewhat restrictive.
Wine and food should balance each other with harmonious relationships between the wines and food and the wines themselves. Highly flavoursome food goes best with a simple wine, plain flavoured foods are enhanced by a sophisticated wine.
The secret to the Adelaide Hills' success as a food and wine region lies in its produce: Strawberries, apples, pears, cherries, potatoes, cheese, salmon, venison, wine grapes… these are just a few of the delicacies produced in the area, making it the perfect getaway for those with food and wine on their mind.
You'll find a dazzling array of fresh fruit and vegetables, cheese, bread, pulses and olives, to stock up for that Hills picnic. Great coffee and tempting lunch-time treats are also served in many Hills venues.
The Hills are home to some of South Australia's premium food producers and many of them are open to the public. You can pick your own strawberries at a number of strawberry farms (ie. Beerenberg in Hahndorf), satisfy your sweet tooth at a number of chocolate and confectionery makers (ie. The Original Lolly Shop in Strathalbyn), enjoy an indulgent lunch of smoked salmon from Mt Barker or stock up on fresh fruit and vegies at one of the roadside vendors that you'll find dotted throughout this region plus the many bakeries the Hills are lucky enough to have where you can buy a tasty crusty loaf to combine with some traditional local mettwurst.
The Adelaide Hills has a deserved reputation as one of Australia's premium cool climate wine regions and today there are several excellent cellar doors within the region and many other wineries that are happy to open by appointment. There's no doubt that wine and food are perfect partners and several cellar doors in the Adelaide Hills have capitalised on this partnership with a range of Hills produce available to compliment the outstanding wines.
Our traditional beef and beer diet has been forever changed since we discovered the potential of our seas and the wide range of wine styles from our vineyards.
If you consider yourself to be adventurous then you may be experimenting with various combinations of seafood, cooking-style, wine-variety, maker, and region of production.
It is all a matter of individual taste, but here are some guidelines to assist you in your tastebud adventures:
- Light white wines, like Rhine riesling suit delicate fish dishes (ie. poached whiting - South Australia is noted for both).
- Full-flavoured dishes with strong sauces blend well with "bigger" or more robust wine styles (ie. dry wood-aged semillon, sauvignon blanc, or the glamorous chardonnay).
- Crisp, fresh-flavoured, high acid wines (like young Rhine rieslings) have a cleansing effect on the palate and are delightful when served with fried or battered seafood.
- Highly spiced dishes are well-suited to aromatic spicy wine styles (ie. traminer or frontignac).
- The hot "burning" sensation of curry or chilli is increased by the tannin in red wines, while the sugar in a spatlese or medium-dry rose will cool the mouth.
- Red wine is great with rich, flavoursome foods like fish stew, spaghetti marinara or dishes with abundant garlic.
- Champagne, of course, is superb on any occasion, especially as an aperitif, though it can be served throughout a meal.
Many factors can influence the choices, time of day, location, formality or casualness of the meal, so come and tantalise your tastebuds in the Hills wine and food region.
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