Cabernet & Carbonara

Written By

September 3rd 2010

I came across a winning combo of flavours last night. I got home marginally late from a tennis match (we lost damn it!) only to find Ralph, my 13 year old son and ascendant chef, rustling up a delicious carbonara. I had an almost full bottle from a tasting earlier that day, at the Orange in Pimlico, of Aussie Cabernet.

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The wine was Wills Domain, Cabernet Sauvignon, Margaret River 2004. The wine filled the glass with succulent blackcurrant aromas. It was supremely smooth on the palate and the tannins were impeccably woven in. It certainly had enough weight and stuffing to really enhance the richness of the cheese as well as the crispy zing of the bacon in the sauce. Move over Chianti!