Perfect Match: Torbreck Wines

Image source: Contributed

Tony Cox previews the menu for the upcoming Hello Sunshine Magazine Torbreck Wine Lunch at Market Bistro.

Wow, not long to go to the Torbreck lunch at Market Bistro and the wines and menu have just come across my desk in what promises to be a fantastic afternoon of fine wine, finer food (Tony Kelly has to be the most consistent chef I have come across in my 25 years in hospitality, and as a jaded former waiter I cannot give a bigger compliment than that) and the finest company.

In addition to an arrival beverage and spirited conversation with the winemakers and Market Bistro’s Head Chef Harry Lilai, guests will enjoy three courses superbly paired with the wines. 

Entrée will feature the Italian classic, Vitello Tonnato, paired with the 2019 Torbreck Steading Blanc. Following the Torbreck ethos of adherence to Rhone Valley varietals, this is a single vineyard wine planted in 1994 from the Descendant Vineyard. The marsanne and viognier components undergo barrel fermentation to provide a rounded generosity and texture to the mid-palate. 

The roussanne, given it builds towards the back of the palate with its phenolic edge, sees tank fermentation only. What you end up with is an integrated wine where the upfront fruit flavours are provided by the viognier and marsanne, the barrel fermentation adding mid-palate texture with acidity to close coming from the marsanne and phenolics from the roussanne adding a pleasant bitterness at the backend.

For Mains, diners will experience either the signature Baked snapper fillet; Tortelloni; or the Grain Fed eye fillet perfectly paired with the 2018 Descendant Shiraz Viognier, so we are drinking two wines from the same vineyard with the first two courses. 

There is a back story to the vineyard as the shiraz was planted with cuttings from RunRig growers. It was the first co-fermented shiraz/viognier blend in the Barossa. Co-fermentation with viognier does two things: firstly, it provides an enhanced aromatic lift. Secondly, it generates greater colour extraction, creating a darker wine. When the resultant wine is matured in barrels previously used for RunRig you end up with a deep coloured, perfumed wine with generous texture, the linkage to RunRig reinforced not just by the original cuttings but also by the barrels used.

Dessert is soft chocolate tarte with salted caramel, mascarpone and sea salt. What better match than a port-style wine! The 2015 Highland Fling consists of super ripe shiraz fortified with 25-year-old brandy spirit. What the brandy spirit does is kill the yeast, arresting the fermentation process so any unfermented sugars are still present in the wine resulting in a very sweet, delicious mouthful of aromatic dark fruits perfectly suited to chocolate desserts.

After lunch the Torbreck guys will have the latest RunRig available to taste. It isn’t a formal event but a relaxed way to try one of the best examples of Australian shiraz, a wine which comfortably deserves its place at the same table as Grange and Hill of Grace. All wines will be available to purchase on the day so make sure your Uber driver has plenty of room in the boot. 

At just $89 per person, tickets will sell fast. Call 5412 1401.

Find out more about the Market Bistro Torbeck Wine Lunch.

About the Author /

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After 25 years of sniffing, swirling, spitting and slurping various vinous temptations our wine writer has decided that his future lies firmly planted on the consumption and storytelling side. Tony not only still enjoys consulting about wine and other beverages but is now part of the successful Kate Cox Real Estate Team at Reed & Co. Estate Agents.

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