- Details
- Written by Nicholas Breeze Nicholas Breeze
- Published: 01 August 2006 01 August 2006
Funnily enough as the food was served and we tucked in heartily, we all but one made an unconscious shift to preferring the Muga. I’m not sure if it opened up a bit more or was better paired with the meal but it certainly had more depth and was adept at clearing the palate for the next mouthful. The Coonawara seemed a little too sweet in comparison and not such a good food wine.
It seems to be a well-known fact that in Australia good wine is consumed bad wine is exported to us. I was very pleased for once to be on the receiving end of much better stuff smuggled out for the benefit of our supper. Altogether the fine steak and fine wine made up a lovely evening chewing the fat and shooting the breeze!
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