Mike Bennie
Chefs and winemakers share the same fundamental considerations of aroma, texture and taste. Both work with produce and seasonality, but the x-factor for chefs who make wine is their diversity of approach.
Heathcote vigneron Adam Foster, a former head chef at Lake House in Daylesford, describes his process: “As a chef, you’re constantly tasting raw and cooked produce, stocks, sauces and dressings. As a winemaker, I’m constantly tasting grapes on the vine, grape juice, fermenting and finished wines.”
Chefs turned winemakers are making their mark. Australia’s growing cohort includes Matt Stone (Me-Gal by Matt Stone, ex-You Beauty, Bangalow), who brings his au naturel kitchen sensibility to wines of freshness and drinkability. Rebecca Stubbs (Charlish & Co) makes wines that are bright, finely tuned and food-friendly. Michael Ryan (Provenance, Beechworth) produces an amazing array of wine-adjacent amaros.
Three to try
Demi by Syrahmi Shiraz 2024 (Heathcote, Vic, $35)
Apt for share plates and bistro dining, this is a medium weight, svelte, spicy red of high drinkability.
Wines By Matt Stone Pinot Gris 2025 (Adelaide Hills, SA, $35)
Judicious skin fermentation lends a peachy-pink haze to the wine: complex, perfumed and rosé-like.
Charlish & Co Viognier 2024 (McLaren Vale, SA, $30)
Feels somewhat like a seaside white. Briny, citrusy, super fresh and great with fried seafood.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
