Sticky Anyone?

by Karli Currie

If you hear the name “Elderton Wines” you think of our Barossa Shiraz right? Or perhaps our Barossa Cabernet Sauvignon and its significant win of the Jimmy Watson Trophy years ago comes to mind, either way I am pretty sure a sweet wine is not the first thing that appears in your vision.

The Jimmy Watson Trophy won in 1993 for the 1992 Elderton Barossa Cabernet Sauvignon

However, the Elderton Golden Semillon is a seriously delicious wine, sweet but not sickly, textural without feeling like you need to peel it from the back of your throat. Full of delicious fruit with a perfect acid balance at the finish to allow it to leave a clean, crisp mouthfeel.

Quite often sweet, sticky, or dessert wines as they are commonly referred to are matched solely with, well, dessert. Now there is a reason for that, this style of wine does indeed match perfectly with everything ‘sweet’ including being poured over vanilla ice-cream, but it is worth trying with some different cuisine too!

Cheese!! Whilst any cheese will delight with this wine, find a stinky, rich blue cheese, some muscatels and some salty crackers and pour yourself a glass – perfection.

Ham or Prosciutto. The saltiness of the ham balances with the sweetness and acid from the wine – all 3 flavour profiles in one hit!

Pâté. The creamy texture, silky consistency and rich flavours of pâté scream out for a wine, just like the Elderton Barossa Golden Semillon to cut through and complete this combination.

And if you ask Allister Ashmead, Co-owner and Managing Director of Elderton Wines, it also goes amazingly well with breakfast… nothing like a ‘pick me up’ in the morning…

The moral to this read is open your mind, try different pairings and mix your food and wine until you find something that works – especially when you very least expect it.

Cheers!