Aussie Aussie Aussie! Et du vin aussi

D's Australia Day Pavlova

Yes, it is that time of year when those of us not lucky enough to have been born in a country or a hemisphere where the average annual temperature rarely dips below 'balmy' take part in celebrating with those who have.

Yes, it was Australia Day on Tuesday 26 January!

Commemorating the arrival in Sydney Cove of the First Fleet of the British Navy in 1788, this rather controversial public holiday is typically rung in on the beach with copious amounts of beer and barbecue.

Here in Blighty, however, being in the dead of January chill, we celebrated with our Aussie, D., huddled in warm kitchen where we devoured a pavlova to end all pavlovas... The meringue was perfection--firm, dry and crunchy on the outside with a tacky centre layer--topped with cream and a bounty of fruit. It was neither heavy nor too sweet, but was light, pillowy, and fresh. We all asked for seconds.

Prior to this celebration on the 26th itself, we found ourselves at a wine tasting of Australian and New Zealand wines sponsored by the St Antony's College Wine Tasting Society--commonly known as the Antonian Wine Tasting Society.

Our host--let's call her Janine--was a bubbly Social Secretary who apparently hadn't eaten much preceding the tasting. As the evening progressed, her introductions to the wines became ever more abbreviated as her eyes ravenously scanned the plates of cheese and crackers dotting the tables. D. made the point that, perhaps, slabs of Sainsbury's Own Mature Cheddar and Brie, unceremoniously slid from plastic and plopped onto plates, may not have been the best choice of accompaniments for maintaining an untainted palette.

In any case, Janine held it together quite well, and we ignored the lactic slick on our tongues as she led us through a flight of six wines:

1. Saint Clair: Pioneer Block, #6 'Oh Block'
2009 Sauvingnon Blanc
Marlborough, NZ
14.99 GBP

This wine was reminiscent of a Sancerre and had bold citrus flavours of passion fruit and black current. Its acid would counter any creamy poultry or seafood dish. Spaghetti alle vongole or clam chowder, anyone?

2. Tarra Warra Estate, 'Tin Cows'
2004 Chardonnay
Yarra Valley, Australia
9.99 GBP

Not one to choose Chardonnay even when the best varietals are on offer,
I hesitated with this one. We all have experienced
those horrible Chardonnays from California and Australia
too many times. Thankfully, we were all pleasantly surprised.
More mineral than fruity, buttery with subtle notes--
none of that smacked-in-the-jowl-with-an-oak plank woodiness.

3. Schild Estate
2006 Riesling
Barossa Valley, Australia
10.99 GBP

This Riesling was much drier than any of us anticipated, which was nice. A very balanced, all-around sturdy Riesling.

4. Rabbit Ranch
2008 Pinot Noir
Central Otago, NZ
16.99 GBP

Central Otago's location along the 45th parallel ensures the slow ripening of this wine, whose grape requires such gentle coaxing. Rabbit Ranch says it's made in a 'very soft, fruit-forward, low tannin style', and that's precisely what it was.

5. Redbank, 'Fighting Flat'

2006 Shiraz
King Valley, Australia
10.95 GBP

This wine could have seen a few more years in the cellar, as the winery's website suggests 5-7 years. It might have developed a bit more as the red fruit and cedar-y notes were blunt.

6. Grant Burge 'Holy Trinity'
2003 Grenache-Mouvedre-Shiraz
Barossa Valley, Australia
19.95 GBP

50 % Grenache, 33 % Mouvedre and 17 % Shiraz
Full and up-front fruit and spice that would be great with
red meat or an arrabiata sauce.

AUSSIE AUSSIE AUSSIE! OYE OYE OYE!