Hurworth Winetasters
March 2022

Tastings March 2022

The wines we drink with the food we love

Presented by Greta Mountain and Stephen Widdall

The aim of the meeting was to showcase five easily available wines together with a taste of  the food that would be suitable to accompany them.

Cremant de Loire Brut


Cremant de Loire Brut is made by the Champagne method and is a bright and clear wine. The nose is of white fleshed fruits, lemon balm, hazelnuts, almonds and occasionally a hint of vanilla. It is elegant on the palate and sometimes crisp and lively.  At its best during the first three years. 


TYPE Sparkling White

GRAPE Various

ABV 12%

COUNTRY Loire, France


In 1885 a London Wine Merchant advertised it as "recommended for invalids especially those of a Gouty and Rheumatic tendency".


Cremant de Loire Brut pairs well with scallops, tapas, prawns, soft and fresh cheese.


It was served with olives and whipped feta cheese on a biscuit base.

Puglia - Fiano


Fiano is one of Italy's finest white grapes. It is off dry with high acidity and has  wonderful aromas and depth of fruit flavour. 


TYPE White

GRAPE Fiano

ABV 13%

UNITS 9.3

COUNTRY Puglia - Italy


Fiano pairs well with sea food pasta, fish and shellfish, creamy chicken in white wine. Generally sauces that are not strongly acidic.


It was served with smoked salmon and creamy mushrooms on toast.

The Black Pig - Viognier


Once only found in Northern Rhone this grape has spread to South Australia as it became more popular. It is a heady aromatic with hints of apricot, peach, vanilla and nuts. 


TYPE White

GRAPE Viognier

ABV 13.5%

COUNTRY Southern Australia


Viognier pairs well with seafood, shellfish, spicy flavours and Asian cuisine.


It was served with Spicy Prawn and Spicy Haloumi.

Baciato Negroamaro Primitivo


A Negroamaro and Primitivo blend from the depths of Southern Italy, where the heat does wonders for the ripening of these two bold characters. Nergoamaro develops richly spiced black fruit with a firm structure while the Primitivo takes on a full but generous body.


TYPE Red

GRAPE Negroamaro/Primitivo

ABV 13%

COUNTRY Puglia Italy


This Baciato pairs well with steak, venison, veal and rich tomato sauces.


It was served with steak in a mini Yorkshire pudding and a mix of tomato and aubergine on toast.

Ripper Shiraz


This Shiraz with a juicy black cherry and blackberry nose with spicy undertones. 


TYPE Red 

GRAPE Shiraz

ABV 14.5%

COUNTRY South Eastern Australia


Ripper pairs well with braised beef and venison; cheese, especially aged hard cheeses; duck, lamb and grilled vegetables. Pretty good with dark chocolate too!


It was served with a variety of cheeses.
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