We learnt about Pinot Noir, Pinot Noir Rose, Shiraz, Merlot, Cabernet and their characters which included red fruits, berries, dark cherry, currants, strawberry as well as blue and black fruits, hints of pepper and also oak depending on how the wine is stored.
Yum all sounded delicious as we munched on cheese and biscuits, snacks, bhuja and naturally had the odd tipple or two.
Great to interact as a group, make the connections of relatives, friends and school class mates from the past.
So much fun and laughter but of course this had nothing to do with consumption of the red velvet liquid. Unfortunate for all those who were unable to join with us! Ah well there is always the promise of next time???
Lots of questions followed and oh no there was insufficient time to respond but wait Kereni was able to extend a second session of 40 minutes.
Our education of wine consumption continued after a brief pause.
We learnt that Pinot Noir was suitable to pair with salmon, other fatty fish or pasta dishes. Shiraz good to go with the barbecue or a roast. Cabernet or Merlot with a juicy steak.
The wines match up with different types of food for reasons including the presence of tannins or good acidity or a touch crispness or sweetness.
Oh so much enlightenment, we were all ready to go and experiment with our own culinary creations.
Vinaka vaka levu Kereni.
Pamela Crabbe Devlin.
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