EXTRAVAGANT JOY WITH A YOUNG, CRISP HUNTER VALLEY SEMILLON

Shellfish

MID-WEEK MEAT & VEG FOR A TEXTURAL, DRY AND SAVOURY ADELAIDE HILLS CHARDONNAY

Pork scotch fillet with Chinese five spice and herb butter

A MEDITERRANEAN INSPIRED DINNER FOR A DARK, DRY AND RUSTIC VICTORIAN SANGIOVESE

Chicken cacciatore.

This rather intense example is flavoured with cherry tomatoes, kalamata olives, onion, anchovies, red wine, tomato paste, oregano, salt, pepper and a bit of orange juice. The rice would come later, of course.

A PLATE WITH POULTRY, POTATO AND A PECULIAR PRESENTATION POINT, FOR A MATURE YARRA VALLEY CHARDONNAY

Chicken, broad bean and artichoke stew, with a simple mash accompaniment. Indeed, only a sick and twisted individual would use brussels sprouts purely for presentation purposes on a dish like this. :)

A NEAT AND SWEET LITTLE DESSERT FOR A RIVERINA BOTRYTIS SEMILLON

Honey and vanilla panna cotta with a simple toffee decorative

A VERY EXPENSIVE, SPANISH INSPIRED SNACK FOR A NOT SO EXPENSIVE, SPANISH INSPIRED AUSTRALIAN TEMPRANILLO

Iberico Jamon

Predominantly made in Spain, Iberico Jamon is an opulent cured ham produced primarily from the black Iberian pig. At $200/kg from Burnside Village, the 150 grams you're looking at here costs more than most bottles of Australian tempranillo, which admittedly, might not be an ideal match.

A MID-WINTER MAIN FOR A PEPPERY GRAMPIANS SHIRAZ

Chargrilled, aged organic oyster blade, served on a deliciously rustic mash of Dutch cream potatoes, broccoli, green peas, kale and seeded mustard, drizzled with a rich red wine and spring onion jus.

LOCALLY MATCHED SAUSAGES FOR A SMOKY, DARK FRUITED MARGARET RIVER CABERNET

Margaret River Venison Chorizo, purchased just down the road from the Vasse Felix winery.

A TERRIBLY AMBITIOUS ENTREE FOR A NERVY YOUNG MORNINGTON CHARDONNAY

Casey's Lamb Tartare (recipe borrowed from

a Mr J. Oliver)

Served on a grilled sourdough crisp bread, this organic lamb back strap tartare is flavoured with gherkin, dijon mustard, freshly squeezed lemon and orange juice, chilli, fresh mint and olive oil.

I've been on a bit of a tartare trip lately. Well, I've had it 3 times this year, which is a lot for me. :) On all 3 occasions I've had it with relatively young, 'anxious' chardonnays. Admittedly, the pairing wasn't my idea originally (it was Casey's), and I can't find anything to suggest it's an orthodox match, but it just seems to work, both reasonably and surprisingly. The complex flavours and rich mouthfeel of chardonnay seemingly play in harmony to the simultaneously moist and crisp (cracker or crisp provided), complex, fresh characters of a tartare like the one pictured, while the young white wine's nervy acidity cuts cleanly through the fat and oil.

For interest, the other chardonnays I've drunk with tartare dishes have been Shaw and Smith's 2008 M3 and Stefano Lubiana's 2009 Primavera, but the one I dream about pairing with tartare is Bindi's 2009 Composition. I just can't find a bottle in Adelaide anymore.... :(

AN END OF EVENING CLASSIC WITH A RICH, RAISINY RUTHERGLEN MUSCAT

70% Cocoa bitter dark chocolate

AN ENTICING ENTREE FOR A LIGHTLY WOODED MARGARET RIVER SEMILLON SAUVIGNON BLANC

Pan-fried scallops, cooked with chilli, shallots and white wine

AS THE COLD NIGHTS APPROACH, A HEARTY DINNER FOR A VIVIDLY FRUITED, RUSTIC BAROSSA GSM

Spiced lamb back strap, served on top of a garlic cous cous flavoured with carrot, spring onion, mint and coriander

A VERY LIGHT, SIMPLE SEAFOOD LUNCH FOR THAT DARLING OF AUSTRALIA'S LUNCHTIME CROWD, PINOT GRIGIO

Flathead ceviche, served in a martini glass

A TRIO OF HOUSE MADE, WOOD OVEN PIZZAS AT SALTRAM, WITH A NEW-AGE BAROSSAN SHIRAZ TEMPRANILLO

From left to right:

Greek lamb with tzatziki and fresh mint leaves

Paprika roasted potato, bacon, mozzarella, sour cream and chives

Vegetarian - basil and cashew pesto, roast capsicum, cherry tomatoes, olives, feta, snow pea sprouts and sun-dried tomato aioli

At $20 each the Greek lamb and potato/bacon pizza were more than adequate, but the vegetarian pizza completely hogged the limelight. Its rustic, house made dough, absolutely delicious basil and cashew pesto base, scattered shards of roast garlic, lubricating sun-dried tomato aioli and the crisp crunch of snow pea sprout garnish; all worked together like an Australian pizza lover's wet dream. Quite simply one of the best pizzas I've ever had. Never before have I been so glad to have a friend who doesn't eat meat....

The pizza at Saltram is made from scratch, so if you do order some, prepare with patience. Still, it gives you plenty of time to do a tasting at the cellar door, peruse the grounds, and then enjoy some live music whilst sipping a glass of beautiful shiraz tempranillo.

A DELICIOUS SUMMERTIME DISH FOR A YOUNG, PURE AND CHALKY EDEN VALLEY RIESLING

Crispy-skinned Atlantic salmon with mango salsa,

served on a bed of snow pea sprouts

A TERRIFIC TASTING PLATE FOR A TIGHT, EFFERVESCENT TASMANIAN SPARKLING

(From left to right)

Natural oyster with lime juice, cracked pepper, sliver of avocado , Roma tomato mince and fresh coriander

Natural oyster with lemon juice, cracked pepper, salmon roe and freshly cut chives

Barbecued potato slice with cream cheese, smoked salmon, chives and dill

Lobster tail meat in a white truffle butter sauce

A SNEAKY SNACK FOR A LIGHTLY SPICED, SUPPLE TASMANIAN PINOT NOIR

Pâté, or more specifically, The Goods 'Fleurieu Fine Foods' Grand Marnier Pâté (my apologies for the product endorsement!)

Ever since I first discovered this smooth, rich, peppery and downright opulent pâté at Minko's Willunga cellar door early last year, I've been hooked, downing bottle after bottle of pinot noir by its side. Some of this pâté's most honourable attributes are no added preservatives and all natural ingredients; a couple of fine production practices which differ from South Australia's 'other', higher profile pâté producer.

TRY THIS WITH A DRY, RICH PYRENEES CABERNET SAUVIGNON

Grana Padano cheese.

Like the similar, longer matured Reggiano Parmigiano, Grana Padano is a dry, hard, sharply flavoured cheese, often labelled under the generic Parmesan name. Genuine examples from Italy can be breathtaking with a good Aussie red.

A FINE ACCOMPANIMENT TO BAROSSA MATARO

Charcoal grilled T-Bone steaks (portable Weber).

Cooked and enjoyed whilst watching a most un-South Australian summer-like lightning storm, on the night of December 7, 2010.

HANDY USES FOR A GOOD CHEAP CHARDONNAY #2

Casey's mussels in a creamy white wine sauce.

(For the mussels statisticians out there: 40 mussels purchased, 36 thrown in for steaming and 35 opened)