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Thursday, September 14, 2000 By Dave DeSimone
Although Australians are best-known for enjoying their beer, they also enjoy their wines enthusiastically with their favorite foods. And the wines have improved rapidly in the last few decades.
Dave DeSimone is the Post-Gazette wine critic.
The classic Aussie cookout of steaks, chops and sausages calls for a full-flavored red Shiraz with spicy aromas of black pepper and ripe berry fruit. Try the following:
Roast leg of lamb and meat pies are complemented nicely by the generous fruit flavors and rich, full body of either Cabernets or "old vines" Grenache:
Grilled shrimp and seafood are enhanced by full flavored Chardonnays such as:
Finally, the quintessential Aussie dessert of pavlova calls for an off-dry partner such as:
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1999 Rosemount Estate "Black Diamond" Shiraz, South Eastern Australia (5935, on sale: $11.69)