Adelaide is the wine capital of Australia. Barossa Valley, with its rich German heritage and long standing excellence with winemaking, the Barossa Valley rightly holds itself as one of Australia’s great wine regions. Australian wines come from 65 diverse regions.
Wine shops in Melbourne and all across Australia have established an expertise in wine and liquor. They stock red wines, white wines, champagnes and sparkling, spirits and mixers, beers & ciders from Australia and overseas like Chile, France, Italy, New Zealand & Spain to name a few. You can also pick up gift packs from Melbourne wine stores. They pride themselves with customer service and client experience is of upmost importance to them.
Staff put you at ease when making your selection, since buying the right wine can sometimes be daunting. When shopping around, look for a wine store in Melbourne where you will receive personal attention and utmost satisfaction with your purchase.
If driving around Melbourne looking for beer, wine and sprits in not your thing, then do your shopping online.
If you are not a wine connoisseur ring the store and ask for advise on the best wines and pairing tips.
Wine and food matching is the process of pairing food dishes with wines to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern “art” of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, wine stewards, also known as sommeliers are often present to make food pairing recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine interact with each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are very subjective and what may be a “textbook perfect” pairing for one taster could be less enjoyable to another.
While there are many books, magazines and websites with detailed guidelines on how to pair food and wine, most food and wine experts believe that the most basic element of food and wine pairing is understanding the balance between the “weight” of the food and the weight (or body) of the wine. Heavy, robust wines like Cabernet Sauvignon can overwhelm a light, delicate dish like a quiche while light bodied wines like Pinot Grigio would be similarly overwhelmed by a hearty stew. Beyond weight, flavors and textures can either be contrasted or complemented. From there a food and wine pairing can also take into consideration the sugar, acid, alcohol and tannins of the wine and how they can be accentuated or minimized when paired with certain types of food.