|Pizzini Wines, King Valley, Victoria, Australia|
Recently I was very fortunate to be a part of a social media group which visited the King Valley wine region, a drive of about three hours from Melbourne. The trip was organised by Melissa Brauer from Squawk Media and this wine valet could not miss the opportunity to be a guest of the Pizzini family for a weekend.
|my wine tasting was guided by wine maker, Joel Pizzini|
The Pizzini family are most noted for making fine Italian wines, however you will also find a selection of classic French grapes being made into wines. Highlights for me were:
- the 2012 Prosecco, $19.50 ~ a must drink during a King Valley trip
- the 2012 White Roman, $18.50 ~ a blend of Riesling, Pinot Grigio and Gewürztraminer and inspired by a wine Joel tasted at Melbourne hotspot, Chin Chin
- the 2012 Verduzzo, $22 ~ which I would match with pork crackling
- the 2012 Rosetta, $17.50 ~ a rosé made with the Sangiovese grape
- the 2011 Sangiovese Shiraz, $17.50 ~ which I would match with a pepper crusted rare eye fillet
- the 2011 Sangiovese, $25 which I would match with a Capricciosa pizza
- the 2005 ‘Rubacuori’ Sangiovese, $110 ~ this single vineyard drop is quite different to the regular Pizzini Sangiovese, it comes from only about 20 rows of vines of the Brunello, rather than Chianti, style of grape. Very small berries are oak fermented and the result is a rich, warm, beautiful wine
- the 2005 ‘Coronamento’ Nebbiolo, $135 ~ translated, this single vineyard means “achieving a moment”. Fred and Joel Pizzini hand pick, and vine pick, only the perfectly formed, perfectly matured grapes for this stunning, special wine
- the 2006 Per Gli Angeli, $65 ~ a sweetie that sees the Trebbiano grape made in the vin santo style. Stick your nose in and smell peanut brittle. Heaven. (for the angels)
|April was such a perfect time to visit the King Valley|
Apart from all the fabulous wines, there is so much more to Pizzini Wines cellar door. Katrina Pizzini runs A tavola! cooking school where you can learn all manner of foodie tricks and techniques, from classy vegetarian dishes to home cheese making! I was treated to the "Lunching Ladies and Lads" class. Katrina was patient, supportive and fun. Kitchen novices to the dinner party queen all learnt a trick or two.
|Katrina Pizzini teaching us to cook|
The best part of cooking school, was of course eating our creations for lunch! We were lucky enough to enjoy ours al fresco style, with a few Pizzini wines to match. The picnic area just outside the cellar door is a great place to let the kids run around or just recline in the sunshine with your glass of wine in hand, not a care in the world.