Discovering Sylvaner, in Tassie

by Lisa Hill
(Melbourne, Australia)

Decadent desserts at Home Hill Winery

Decadent desserts at Home Hill Winery

On a recent trip to the Huon Valley in Tasmania, my husband and I visited the Home Hill winery and tasted some of their very fine wines.

Halliday recommended their 2006 Kelly Reserve Pinot Noir which is indeed a very fine wine, but we actually preferred the 2004. We also tried a most unusual Sylvaner, which tastes like a cross between sauvignon blanc and riesling.

By the time we'd ordered some to enjoy at home it was lunchtime and we had the 'meal-of-the-trip' in the winery restaurant. I had char-grilled wallaby with a brilliant pumpkin tart, and Tim had Moroccan chevon (goat) with couscous salad, followed by suitably decadent desserts. Mine was Belgian chocolate with white spun sugar, and Tim had poached pear with pinot ice-cream. (Tim has promised that he will have a go at making this ice-cream at home!)

The ambience, the view and the service were all first class, but it was the mains that were really impressive: innovative, using local produce, and cooked to perfection.

We think the Sylvaner would team well with fish dishes, and perhaps with chicken.

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