How to: Pairing Katnook wines
Easy on the palate, these wines go well with our warm climate and overparticular taste buds. They are amiable and easy to pair with food too. Kitty Kaye writes while sipping their translucent white.
Katnook Estate wines from Coonawarra wine region of South Australia probably need no introduction here. However, did you know that its name, Katnook, means ‘fat land’? Before your imagination goes wild, it basically refers to the fertile red earth of the area that produces terrific cabernet sauvignon grape among others.
If you’re looking for easy-to-drink wines with just enough complexity to make it memorable, Katnook is what to look for in a restaurant’s wine menu or a bottle shop. For instance, their 2011 Founder’s Block Sauvignon Blanc has light, citrus flavours that match its pale, luminous champagne hue. This one, when chilled well is perfect for a warm day, as an aperitif or served with non-combative flavours such as seafood and salads.
Katnook Estate Chardonnay 2008
A more elegant and substantial choice in terms of Katnook’s white is their 2008 chardonnay from the Katnook Estate range. A little more nectarine and lightly woody on the palate with an attractive green tint halo around its gold hue, this one turns pleasantly sweeter when matched with a sweet chutney or the apple confit served alongside grilled scallop as evident at a wine pairing dinner by The View restaurant’s chef.
A surprising discovery for us is how flexible their reds are. Their Founder’s Block 2010 merlot is all plum in colour, on the palate and at first whiff. Slowly, it releases friendly spices and when paired with gamey meat such as The View’s pan-seared quail, the wine’s soft tannins really shine.
The View's pan-seared black angus is good with Prodigy shiraz 2006
Meanwhile their purple-ruby hued limited release 2006 Prodigy shiraz has just the right amount of complexity to make it substantial, soft but enduring tannins and on the palate, lingers ripe fruits and sweet spices. Either with lamb or steaks, the wine exude an unexpected creamy finish. This is a wine that adds colour to a meal – discreetly, of course.
What makes their reds – to some extent, even their whites – pliable, is the fact that they do stand their ground with spicy flavours such as Tabasco, spicy chutney and ginger.
Now, with all that in mind, where can you experience them with a finely prepared meal? Try at The View with French food and Vino Vino Bistro with Japanese yakitori. Then at ChinaHouse, 32 at the Mansion, Golden Sands Resort food and beverage outlets, Michelangelo’s, Three Sixty Revolving Restaurant and Sky Bar, where you can pair them with Italian and western favourites.