WHEN we consider wine-growing regions ‘down south’, we more often than not think of Margaret River.
But there are other emerging areas carving out their own niche in the wine tourism scene.
Peos Estate has helped put Manjimup on the map, and is hoping to entice wine and cheese lovers by placing special emphasis on matching vino and fromage (or should that be fromaggio).
“With a climate remarkably similar to Bordeaux in the Gironde region of France, Manjimup’s climate combines hot days, cool nights and a high altitude and this has made it ideal to produce unique, refined tasting fruit for wine production,” owner Vic Peos said.
“Manjimup wines are still somewhat of a well-kept secret – even within WA – but as Margaret River has become more of a tourist mecca, people are discovering Manjimup to be a more secluded experience and realising that not only is the area just as beautiful, but the quality of our white and reds is also on par.”
Peos said many people considered pairing wine and cheese a confusing and arduous task – but all it needed was a little experience and thought.
“There are a few general guidelines when it comes to pairing wine and cheese – I pair harder cheeses like a sharp cheddar or parmesan with tannic wines like our shiraz and cabernet sauvignon,” he said.
“Creamy cheeses like Brie and Camembert work well with acidic wines like Four Aces chardonnay or even a pinot noir, while salty and acidic cheeses like blue cheese are balanced by a sweet wine like port.
“Fresh curd cheese or goats cheese match well with a light, fruity, crisp white like the our sauvignon blanc, and the elastic texture of eye cheeses like Gouda or Edam marries well with a full bodied dry white like our Unwooded Chardonnay or soft, fruity merlot reds.
“Half the fun of pairing wine and cheese is the experimentation and sampling. Follow the guidelines but also trial new pairings and enjoy!”
For more information on Manjimup, visit www.manjimupwa.com
For more on Peos Estate, go to www.peosestate.com.au