Albarino to Zinfandel Project

Australian wineries and winemakers are invited to participate in a project to popularise new varietal wines.

Albarino to Zinfandel: New Wines, New Tastes in Australia will be a book published in both electronic and hardcopy form. As the book is being compiled recipes will be displayed on the Albzin site

The guide will consist of a description and food pairing suggestions and recipes for about 25 "emerging" wine varieties which are just coming onto Australian wine consumers' radar. My tentative list of varieties is Albarino, Arneis, Barbera, Chambourcin, Cinsaut, Durif, Gewurztraminer, Grenache, Graciano, Lagrein, Marsanne, Malbec, Mourvedre, Nebbiolo, Petit verdot, Pinot grigio/gris, Roussanne, Sangiovese, Saperavi, Tannat, Tempranillo, Viognier, Verdelho, Vermentino, Zinfandel.

In the first section of the book each variety will have a brief description of the wine styles it can be used for as well as information about food matching and recipes.

In the second section, the recipes will be organised into conventional groups, ie appetisers, soups, seafood, poultry, meat dishes etc. They will cross referenced from the wine description section. There will be about 200 recipes, say 10 for each wine variety. The final number of recipes could vary according to response. Winemakers as well as wine and food industry people will be solicited to participate.

The authorship of each recipe will be clearly acknowledged, with the wine suggestion, variety and brand, clearly noted.

When a sufficient number of recipes are available, they will be compiled into an electronic book (ebook) which will be offered for sale from the Vinodiversity website, and via other electronic media.

A paperback version of the book will also be produced and marketed through the usual book distribution channels, the internet, cellar doors, wine shows etc.

A high profile food identity has agreed to write a foreword.

The benefits for you if you choose to participate.

You will help to raise awareness and appreciation of the new variety in general and your wine in particular. Links back to your winery website, perhaps via a logo, will be inserted on the web based format and into the ebook. Inbound links are the major way that Google assesses your site for display in search results pages.

Your contribution will be also fully acknowledged in the hard copy of the book.

Wineries may be interested in selling the hard copy of the book at their cellar door as a means of helping their clients appreciate the new varieties. This is not a requirement for participation, but can be negotiated later. Participating wineries will be given a complimentary copy of the book in any case.

How you can participate.

Wineries can participate by providing a recipe for a dish to accompany a particular varietal wine. If you have several alternative varietals you may wish to send in a few recipes. The recipe can be for anything you like, but for the project to succeed we will need some originality and pizzazz. You may like to use the opportunity to promote your favourite regional specialty foods or ingredients, or involve some local restaurants who will also be acknowledged.

Your recipe may be edited for style or minor typos, but of course you will be notified of any substantial changes prior to publication.

Recipes should be submitted before the end of October 2006 to be eligible for the first edition of the book. Please send your recipe via the form below, or you can contact me via this website, or telephone 03 9397 7971.