Looking for something new to drink alongside your next weekend backyard grill-up?
We grabbed a few minutes with Paul Hobson, Store Manager of Blackhearts & Sparrows – Melbourne’s leading independent merchants of all things fermented.
File that one under ‘we’ve got you covered’!
Paul has given us a few drops as recommendations for your next weekend barbecue, some of which were paired nicely with the eats at Sizzlefest!
Read on friends.
Mallaluka Riesling, Canberra District, $30
“Canberra Rieslings are winners and this one is fresh, textured and full of personality.”
Great with: Whole grilled fish with fragrant Asian herbs
Bonnet-Huteau Muscadet 2016, Loire Valley France, $25
“One of the varietals you may not have tried yet is Melon de Bourgogne from France’s West Coast – great mates with seafood and this is a fine example, saline, citrusy and bone dry.”
Great with: oysters & and then maybe barbecued octopus (available during Sizzlefest)
A Rodda Smiths Vineyard Chardonnay, Beechworth, $42
“Natural fermentation and light-touch winemaking makes this Chardonnay one of our favourites of the moment.”
Great with: grilled corn (available during Sizzlefest
Blackhearts Grafted Series x Ravensworth Rondinella Rose, Murrumbateman $26
“A slightly fuller styled rose that shows Rondinella’s typical juicy berry characters of plump red fruits, strawberry and a light berry tang – a real crowd-pleaser”
Great with barbecued Greek-style lamb (available during Sizzlefest)
Adelina Field Blend Red, Clare Valley $30 (serve chilled)
“A true field blend wine out of the Claire – it contains slippery and slurpy drinkability in spades. If the sun’s out don’t be afraid to serve with a gentle chill.”
Great with: Pork and anything sticky and rich off the barbecue
Diego Conterno Nebbiolo, $46
“Perfect partner to a great steak – Rose and pot-pouri on the nose but full of flavour and great tannin structure”
Great with: Grilled T-Bone