This is a fruit-driven Chardonnay from Barossa Valley. Despite no oak treatment, the wine is plump and buttery due to the process of Malolactic fermentation. Put simply, this is where the tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid, thus giving a fuller mouth-feel.
This is one of the first video recipes I saw from Lookandtaste and it’s what excited me most about their concept. Classic dishes, superbly demonstrated by a top class chef, on demand.
It’s amazing how many people are quite comfortable cooking complex and intricate recipes from books, but hand them a lovely piece of prime steak and they panic. (Sorry, I’m talking third party but I’m one of those people!)
Niall’s demonstration shows how to cook the perfect steak in just a few minutes – this is fast food but with the right cut of meat the same fast food you’ll get in a Michelin-starred restaurant.
A big, juicy steak demands a big, juicy wine and your local wine merchant’s shelves will be packed with appropriate matches. You can get great value Malbecs from Argentina or Chile that are just made for steak – see how our Tesoro de los Andes Malbec-Shiraz performed on Robert Francis Wine – but my first choice will always be Australia and specifically Barossan Shiraz.
The Barossans have almost cornered the market for that big, bold, fruit-burst expression of Shiraz, and their heritage and vines pre-date many of Europe’s most prestigious regions.
Try this (nearly!) organic Earthworks from the Langmeil Winery for bursting black fruit and hints of peppery spice. Or for a bit more complexity and spice treat yourself to the very classy Shiraz/Grenache Wallace from our favourite winemaker Ben Glaetzer. Then get onto Michelin for a star of your own.
