Bright colours, eye-catching labels, interesting flavour combinations, and drinks that are equal parts fun and delicious is what we’re aiming for this summer. After a year that was, for many of us, far from fun, it’s time to shake things up. Bring back a mid-week cocktail hour with new and exciting Australianproduced bottled cocktails, explore experimental whites and lesser-seen varieties like aligoté and musque, or crunchy, chill-them-down reds like gamay. Even the sans alcohol world is pushing the boundaries with refreshments that are so enticing you won’t miss the buzz.
WHITES AND LIGHTS
1 2020 Mac Forbes EB63 ‘Princess Leia’ Aligoté, King Valley, Vic, $30
The first release of aligoté under Mac’s Experimental Batch range from King Valley-sourced fruit shows the appeal for growing this variety in Australia. Known as the “secret sister” to chardonnay, expect a medium-bodied white with loads of texture that will work wonderfully with a giant Boxing Day-leftovers sandwich. macforbes.com
2 2016 Little Frances Semillon, Lake County, California, $36
In 2012, Aussie winemaker Erin Frances Pooley (aka “Little Frances”) set out to make easy-drinking and approachable wines from Californian grapes – and has been ever since. Exclusively using grapes from Luchsinger Vineyards, this semillon is lush and more fruit weighted than previous vintages, bursting with yellow peaches, Meyer lemons and a hint of makrut lime leaf. littlefrances.com.au
3 2013 Bollinger ‘B13’ Champagne, Reims, France, $250
Denne historien er fra December 2021-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra December 2021-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
