Great wine takes time. Top wines, especially reds, show their full greatness only after patient cellaring. Maturation is part of wine’s reason for being: it is one of the few foods that keep without declining, and actually change in positive ways to reward storage.
To cellar a wine doesn’t have to mean locking it up for 20 or more years. Even short-term cellaring can bring big rewards, especially in dry whites such as riesling and semillon.
This dinner tasting at Entrecôte French restaurant in Prahran, Melbourne, showcased some of the most esteemed, ageworthy wine styles of Australia, all of them rated highly by The Real Review. Some were already showing some maturity, others were chosen for their potential for further cellaring.
To cellar a wine doesn’t have to mean locking it up for 20 or more years. Even short-term cellaring can bring big rewards, especially in dry whites such as riesling and semillon. For red wines, even five years in a good cellar can bring substantial changes that will give you a wine with softer texture and more complex bouquet and flavour.
First course French onion goujère, caramellised onion, gruyère mousse
Goujères are a delicious start to any meal, and these three wines worked well with them.
Wines Pepper Tree Alluvius Semillon 2016
A delicate, low-alcohol (10.5%) dry white of real intensity and refinement, starting to show traces of toast and beeswax bottle-age but with many years ahead
This Article was originally published on The Real Review
