By John Pedler
Last updated on: September 21, 2018 at 11:04 am
We all know that food and wine go together like tattoos and footy players, but just how do our senses figure out the best flavour combinations? When we sat down for a Jacob’s Creek Introduction to Wine Experience recently, that was the aim of the game. See for yourself.
Our small group of amateur enthusiasts were presented with 4 different drops – Riesling, Chardonnay, Pinot and Shiraz – plus a mystery wine served in a black, opaque glass.
Each of us was also given a tasting platter consisting of salt, pepper, a strawberry, a slice of lemon, two types of cheese (soft and hard), some chocolate buttons, and a mystery jelly.
Before we began, our host Cheryl provided a brief history of the winery, which dates back to 1847 when Johann Gramp planted the Barossa’s first commercial vineyard beside the creek that now bears the label’s name.
We then tackled the job at hand – learning how to get the most out of wines’ flavours, and discovering which of the treats in front of us best complemented the different styles of wine.
We learnt that clues to a wine’s quality could be revealed by holding the glass up to the light, and swirling wine in the glass really does release the more complex flavours. The difference between a pre-swirl and post-swirl taste is dramatic. A hearty inhalation of aromas also adds to the sensory experience.