Macedon LD NV Brut - Best Aussie Sparkling for 2006- Brisbane Courier Mail- Ken Gargett
Best Aussie Sparkling – Hanging Rock Macedon LD NV Brut Cuvée VI.
An amazing nine years on lees ensures this is the most complex of all Australian fizz.
A love-it-or-hate-it style. I love it though it’s not cheap at $110.
Those who think fizz is simply something to be guzzled at weddings and office parties, poured over race drivers or mixed with strawberries or orange juice, are often surprised to find how amazingly versatile it can be. I couldn’t count the number of dinners I’ve attended where champagne was served from start to finish.
A lovely crisp dry champagne is the perfect aperitif, stimulating the taste buds for the meal ahead. And the fizz is a great ice-breaker as, although it’s no more alcoholic than other wines, the bubbles deliver the alcohol to the bloodstream a little faster than still wine. You don’t get any more drunk, but you do feel the effects quicker.
On Christmas Day there are few better matched for a plate of freshly shucked oysters (and most seafood entrees) than sparklers. The more powerful styles of champagne such as Bollinger, Krug and the local Hanging Rock, can handle richer dishes, even some meats.
Many pair rose sparklers with desserts, which I find puzzling. They’re rarely sweeter than their non-bubbly counterparts and to my mind you need something sweeter than the dish itself, otherwise the flavour of the wine will be steamrolled. Far better to team sparkling rose with rare lamb or something of that ilk.
But fizz is surprisingly effective with many Asian cuisines. The search for wines that can handle a little spiciness is a never ending quest, yet, inexplicably, bubbles are often overlooked. Provided the heat levels of the food are not extreme, it’s a superb match.
So what better way to celebrate Christmas and the New Year? Cheers to that.