A bubbly red ideal with the BBQ

By David Ellis from vintnews.

We’ve a mate who for as long as we can remember, has always served a sparkling red at his barbecues, be they centred on beef, lamb, pork or even poultry.

And you can be sure that most times his bubbly of choice will be Katnook Founder’s Block Sparkling Shiraz, a drop that served chilled always fills the glass with wonderful fruit flavours and a bead of lively, fine bubbles.

The currently available 2013 vintage is particularly rewarding, and not just with a barbecue but a range of dishes including duck, turkey, pork – and for those with a sweet-tooth, absolutely marvellous with chocolate-based desserts. Or again, it’s an ideal drop as an aperitif as family or friends arrive for lunch or dinner.

This 2013 is actually the result of an earlier than normal vintage in Coonawarra, brought on by good winter rainfalls that led into a warm and dry spring, and which continued through the growing season producing reds with great colour and tannins.

On the nose it’s all about concentrated dark cherry, plum and raspberry notes with hints of spice and liquorice, while the palate’s full of ripe and juicy blackberry and plum fruits, subtle sweet spices, hints of dark chocolate and soft lingering tannins, and bright acidity. Good buying at $25 with those diverse food offerings.

One to note: Chardonnay buffs will find themselves doubly rewarded with Peter Logan’s 2014 Apple Tree Flat label – firstly because it’s simply a darn good Chardonnay, and secondly because its super value at just $13.

Both elegant and complex from premium fruit out of Mudgee and Orange, it’s got rare finesse for a wine at this price-point, with flavours of white peach, citrus and nectarine, and a lovely long clean finish.

A great match to salmon with a buttery sauce, lemon and rosemary chicken, or a prawn salad – but hold the tomatoes as their acidity clashes with Chardonnay.

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