Question by gsmyth55: What are some of the food & wine trails in South Australia we could do?
We are planning to visit South Australia in January for 2 weeks and we want to find and experience the best food and wine…

Best answer:

Answer by adelaideadam1981
Great food and wine can be found right throughout SA, if you’re staying in Adelaide and want to take a day trip up to the hills, there are some fantastic wineries up there. The best thing i could suggest would be to just take a drive up there, and just start calling into wineries, last time we took a day trip we were given a map that had probably 40-50 wineries on it and we just visited a few of them, before having a picnic at the Mt Lofty Botanic Gardens. I would probably steer away from any guided tours (unless you really need a driver:) as personally i’d prefer to visit some of the smaller wineries (if i may suggest Hahndorf Hill Wines for a great tasting experience.
I’d also suggest the same with the barossa valley area, again, drive down there (probably 45minutes from the city) there’s a heap of wineries down there and they’re all really, really well signed. Chateau Tanunda is a great example of the caliber of wineries that can be found. Again i would steer towards the smaller wineries, all credit to the giant wineries out there, they have helped to build an industry, but some of these independent wineries are simply put, amazing.
Most, if not all of the cellar door sales will offer some local fare, particularly in the way of local cheese plates and fruit.
Also if you have the time there are some great wineries to be found in the Riverland (about 2&1/2 hours north of Adelaide, well northish), if i could suggest Pennyfield wines, who have a cellar door/ cafe in Berri, located right on the banks of the River Murray, a great place to loose an afternoon.
Finally the best advice i could give pharmacy technician certification would be to take your time and enjoy, there really is some sensational wine areas around here, and I have completely neglected to mention any of the Limestone Coast, only because i haven’t quite gotten around to visiting them yet (we keep getting stuck where we know:)
Hope this helps,
Enjoy.

Add your own answer in the comments!

SoGood.TV Heather Johnston, popular food and wine vlogger at SoGood.TV, demonstrates how to make a flavorful, rich, complex turkey chili that can be done ahead of a big game and enjoyed by a crowd. She also pairs it with two great crowd-pleasing red wines, Korus Merlot from France and The Prisoner, a Zin-based wine from Australia. An astounding, delicious recipe and combination of wine and food for parties and superbowl events.

Best answer:

Answer by Mike
you should expect to come across some food. and wine maybe.

Give your answer to this question below!

Chef Mario Batali makes Ricotta Frittata with farm fresh eggs and marjoram at the 2007 Food & Wine Classic in Aspen.
Video Rating: 4 / 5

Food and Wine Pairing

Food and wine pairing, as a conscious act, is something relatively new in society. Food and wine pairing refers to the effort, and in fact the refined skill, in matching foods and wines and wine brands in a way that results in a pleasurable dining experience.

The whole idea of food and wine pairing is somewhat amusing if youremember that wine was at one time was not considered something special like it is today. In older, classic societies wine was just what people drank. Nobody knows how it would compare to today’s wines. Certainly some of it was better than others.

But still…….it’s what people drank before there were such commercial beverages as Coke, iced-tea, energy drinks and homogenized milk.

The pairing of wine with food probably is something new because people in these older cultures didn’t have the variety of diet that many people have today. They didn’t have the luxury or option of choosing one wine or one food over another.

But we do so……….here we are.

Today’s idea of wine and food pairing focuses on one particular aspect of foods and wines…..the ‘weight’. This ‘weight’ factor is further divided into ‘texture’ and ‘flavor’. Certain foods and certain wines are considered to be either light or heavy in weight. There’s a ‘medium’ in there somewhere too.

‘Matching’ prescribes that light wines go with light foods and heavy wines go with heavy foods. Pretty simple really. However the reality of the matter is that there’s a substantial degree of subjectivity involved in one’s preference for one wine brand over other wine brands.

What might be considered ‘a perfect match’ by one taster might not be considered so by another. But at least it makes jobs for some people in very fancy restaurants.

Here are some examples of these food and wine characteristics as commonly accepted:

Cabernet Sauvignon is generally considered to be a heavy or robust wine. As such, one would generally not take it with something like quiche which is generally considered a ‘light’ food. Similarly a food dish as heavy and robust as stew could not be properly served with a light bodied wine like Pinot Grigio.

Connoisseurs of this subject also like to discuss such things as the acid, alcohol, tannin and sugar concentrations in wine and how they relate enhance, or not, certain types of foods.

One of the most common occasions when people get together to practice their wine pairing and wine tasting skills is in cheese and wine tastings. And sometimes they’ll just forget the cheese and go for the wine tasting. Cheese is for mice anyway, right?

It’s an interesting subject if you’ve got the time and money. But the bottom line as always is personal preference. There are actually wine paring clubs where people get together for wine tastings and to discuss the finer points of their preferences and opinions.

Travel Show Live’s Daniel Shepard searches for and interviews Bobby Flay at the Charleston Food and Wine Festival.

For more information, go to: www.foodandwineexpo.com.au
Video Rating: 0 / 5

Homemade wine recipes have been around for several years. In fact, for hundreds of years, people have come up with different types of homemade wine recipes. Wine making techniques improved over the years, and many of the recipes have evolved along with the changes in the past.

This has given birth to different possibilities in the wine making process. These recipes changed over the years, with people adding or taking out certain steps or ingredients. With these homemade wine recipes you can explore almost everything under the sun.

This attitude has given birth to all kinds of variations in homemade wine recipes by utilizing different ingredients. In order to easily discover a new variation, use any of the recipes you already have only as a guide.

If you think of recipes as guides and you measure the variables you can, you will naturally find yourself adjusting ingredients to fit your circumstances.

A simple variation to your recipes that will yield a significant difference is by using alternative choices in grapes. These are a welcome change from standard grape vintages, and will add a unique characteristic to your recipe. The four types of grapes I would recommend experimenting with are Tempranillo, Graciano, Garnacha, and Malyasia.

Tempranillo grapes were brought by Spain to the pilgrims during the Crusades, and give wine a deep, rich color. Graciano grapes are found more in France than anywhere else. Garnacha is a red grape that is used most commonly for blending. Malyasia is of the white grape variety, and used in many wines. Of course this is not an exhaustive list, but it’s enought to get you started.

Another option to your homemade wine recipes is by substituting different fruits in place of grapes. Many wine makers are experimenting with making wine out of fruits and berries. Any type of fruit will work, whatever you prefer.

Home vintners have long experimented with various fruits with traditional local fruits. If you can think of a fruit, you can pretty much bet that someone has made a wine out of it.

Delicious homemade wine can be made from many fruits, berries, and other foods. Some that can be used are blackberries, strawberries, peaches, watermelon, plums, grapefruit, apricots, almonds, apple cider, pears, pineapples, bananas, cranberries, dates, figs, carrots, cherries, garlic, ginger, mint, melons, onions, pea pods, honeysuckle, jelly, kiwi, pumpkin, raspberries, sweet potatoes, tomatoes, and zucchini.

Bland fruit will compel you to add more fruit than the recipe calls for, but even this may not be enough if the flavor is really poor.

So, if the fruit lacks flavor, spike the must with more flavorful base. This may mean changing the character of the wine with, say, nectarines or kiwi fruit or fresh pineapple chunks.

As you apply your individual creativity and personality will surely find many, many exciting possibilities. I would like to be the first to wish you good luck as you discover your new homemade wine recipes.

The seafood bar at Bookbinder’s is todays topic of conversation, as Brian pairs this delicious sampler with wine from New Zealand.
Video Rating: 4 / 5