{"id":607,"date":"2018-12-15T09:00:01","date_gmt":"2018-12-14T23:00:01","guid":{"rendered":"https:\/\/wordpress-352875-1094412.cloudwaysapps.com\/?p=607"},"modified":"2022-01-21T12:19:58","modified_gmt":"2022-01-21T02:19:58","slug":"drinking-red-in-summer","status":"publish","type":"post","link":"https:\/\/travisschultz.com.au\/drinking-red-in-summer\/","title":{"rendered":"Drinking Red in Summer"},"content":{"rendered":"

As the mercury climbs a cold glass of Sauvignon Blanc or Riesling usually becomes a Sunday afternoon staple, but a rise in the temperature doesn\u2019t have to mean that the red varietals have to be banished to the back of the cellar. In fact, there are plenty of reds that are well suited to the Queensland summer, particularly if you are prepared to chill them slightly for half an hour before you open. And if you\u2019re prepared to think outside the square, you don\u2019t need to \u201cthink pink\u201d to find a summer red. Think Cinsault, Primitivo, Grenache or Nebbiolo. Or even one of my go-to lighter reds, Pinot Noir and Gamay.<\/p>\n

The Brockenchack Hare Hunter 2017<\/h4>\n

\"\"For Australians, Pinot Noir is the easy option. The shelves of every bottle shop are lined with options from Central Otago, Mornington Peninsula, Tasmania and even the Yarra Valley. The beauty of the style is that you don\u2019t have to compromise the power of fruit for the softer mouthfeel. While I admire the cool climate pinot offerings, there\u2019s a sneaky little Eden Valley Single Vineyard Pinot that I\u2019ve taken a fancy to of late. The Brockenchack Hare Hunter 2017 is a refined type that oozes cherries and rose petal from the first sip. There\u2019s plenty of ripe distinguished fruit through the middle but only the faintest of leafiness and peppery tannins to linger on the conclusion. Calling it \u201clight\u201d is perhaps a bit of a misnomer as there\u2019s surprising depth to the juice and the 14.5% alcohol packs a punch. By pinot standards, the $35 ask is only modest so I reckon the Hare Hunter represents pretty good value. Try chilling it down to around 16 degrees and it will be an ideal partner for burnt Sunday BBQ fare.<\/p>\n

Gamay<\/h4>\n

But if you\u2019re looking to impress your friends with your sophistication and discerning style, I\u2019d suggest bringing out a Gamay when next entertaining on a hot summer afternoon. The Gamay grape is perhaps better known as the fruit used to make the famous Beaujolais style in France\u2019s Loire Valley. It\u2019s a thin-skinned fruit that can grow prolifically and is renowned for being high in acid but low in tannin. A striking characteristic of Gamay is its colour \u2013 so bright and purple in the glass that you\u2019d swear it\u2019s luminescent!<\/p>\n

Eldridge Single Vineyard Gamay 2017<\/h4>\n

\"\"While it\u2019s the French Beaujolais who enjoy the accolades, there are also some excellent examples produced from Australian soil. If it\u2019s not the best we make, the Eldridge Single Vineyard Gamay 2017 is up there on the podium. Made by David Lloyd from fruit grown in his Red Hill (Mornington Peninsula) vineyard, the Eldridge Gamay is an industry icon. It\u2019s a light style that finds a lovely balance between fruit and leafiness. There\u2019s heaps of delightful cherry, plum and even cranberry characters but hint of herbaceous stemminess through the back end. At only 13.5% alcohol it doesn\u2019t leave any heat on the back of the palate and you certainly can\u2019t dispute the winemaker\u2019s claim to \u201cpurity of finish\u201d. It\u2019s a stunning wine and has even managed to make my ordinary BBQ lamb chops seem like a Neil Perry piece de resistance<\/em>.<\/p>\n

So be brave with your reds this summer. Try something new, chill it a little but please Mum, no matter how hot it feels on the back deck, there\u2019s no excuse for putting ice cubes in your glass of red!<\/p>\n","protected":false},"excerpt":{"rendered":"

As the mercury climbs a cold glass of Sauvignon Blanc or Riesling usually becomes a Sunday afternoon staple, but a rise in the temperature doesn\u2019t have to mean that the red varietals have to be banished to the back of the cellar. In fact, there are plenty of reds that are well suited to the…
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