Words by Gregor Stronach I received an invitation a couple of weeks ago, by email – and it took me all of about 20 seconds of frantically stabbing at my keyboard to type “Yes please, of course, I would love to be there, it sounds amazing!” to lock in my seat at the Crow Bar for the Made in Mudgee event on August 25.
I’ve long been a fan of cheese pairings – but I’ll readily admit that they’ve all been pairings done with a range of wines, from the ‘top shelf’ end of the decadent scale to some seriously mediocre offerings lined up alongside a bowl of well-beyond room temperature cheddar cubes.
But even longer than I’ve been a fan of a cheese-pairing evening, I’ve been a devotee of whisky – specifically, Scotch whisky (with the occasional smattering of Irish, Bourbon, Canadian, Rye, Japanese… and especially Australian whisky thrown in for good measure…)
Wine was breathing, cheese bubbling on the stove and you could faintly see your breath in the air when you spoke... yes, Winter was here and so was the Fondue Feast! As the last candle was lit, the first guests started to filter in up the stairs...
The bubbles are poured and guests slowly start to trickle in.. the murmur of conversation thickens with each person and soon enough the room is a buzz with eager diners ready to "Fall in love with Orange".
The first wine of the night is the NV Cuvee of Printhie's sparkling range Swift. It is an easy to drink sparkling and pairs nicely to the two canapé courses of Baked Polenta, whipped cream cheese and basil pesto followed by the Cocktail Potatoes filled with crispy bacon, garlic mayonnaise and chives.