PERFECT Match

Tony Cox previews the menu for the upcoming Hello Sunshine Magazine Torbreck Wine Lunch at Market Bistro.

Wow, not long to go to the Torbreck lunch at Market Bistro and the wines and menu have just come across my desk in what promises to be a fantastic afternoon of fine wine, finer food (Tony Kelly has to be the most consistent chef I have come across in my 25 years in hospitality, and as a jaded former waiter I cannot give a bigger compliment than that) and the finest company.

In addition to an arrival beverage and spirited conversation with the winemakers and Market Bistro’s Head Chef Harry Lilai, guests will enjoy three courses superbly paired with the wines. Entrée will feature the Italian classic, Vitello Tonnato, paired with the 2019 Torbreck Steading Blanc. Following the Torbreck ethos of adherence to Rhone Valley varietals, this is a single vineyard wine planted in 1994 from the Descendant Vineyard. The marsanne and viognier components undergo barrel fermentation to provide a rounded generosity and texture to the mid-palate. The roussanne, given it builds towards the back of the palate with its phenolic edge, sees tank fermentation only. What you end up with is an integrated wine where the upfront fruit flavours are provided by the viognier and marsanne, the barrel fermentation adding midpalate texture with acidity to close coming from the marsanne and phenolics from the roussanne adding a pleasant bitterness at the backend.

For Mains, diners will experience either the signature Baked snapper fillet; Tortelloni; or the Grain Fed eye fillet perfectly paired with the 2018 Descendant Shiraz Viognier, so we are drinking two wines from the same vineyard with the first two courses.

There is a back story to the vineyard as the shiraz was planted with cuttings from RunRig growers. It was the first cofermented shiraz/viognier blend in the Barossa. Co-fermentation with viognier does two things: firstly, it provides an