南澳省政府和唯港薈酒店聯合推廣南澳葡萄酒及食材。
The South Australian government began partnership with Hotel ICON to showcase the region’s fine wines and products.
澳洲大城市，港人熟悉悉尼及墨爾本，阿得雷德略為陌生，故此澳洲七省中，去過南澳省的，較新南威爾士及維多利亞省少，但港人常吃的澳龍及全華人都識的奔富，皆來自南澳這魚農瑰寶。
先講食材，澳龍，最大優點是肉與殼比例高，碎上薑蔥炒，見肉食，也可吮殼，至高享受！西餐原隻開邊烤焗，客人用刀容易起出，無須用針箝。肉多，汁可較厚，應配乳酸發酵的奶油味莎當妮。
澳洲蠔，個體較小，宜生吃，悉尼岸邊的岩蠔最先為人知，近年越益多見南澳棺材灣 (雅名哥芬灣) 太平洋蠔，後者生長年期長達六、七年，蠔水金屬味不及法國銅蠔，但帶白肉味，適配辣味墨西哥莎莎醬或泰式酸辣汁，配酒可選 Clare Valley 的乾冽雷司令，唯港薈則做出各款shooters，最有印象是用 espresso，苦撞鮮竟然放大鮮味。
南澳葡萄酒，紅多白少，各款白葡萄合共只有10%而已，云云18子產區，Clare Valley 獨特在頗多白酒，雷司令佔35%，Polish Hill 小區甚爽，沒有德國般高酸，但比亞爾薩斯，則較年輕已有火水味。是次為推廣，南澳政府推出冷門汽泡酒、長相思及人所共識的切拉子各1支。
Troppo 汽泡酒，在 Adelaide Hills 附近的 Fleurieu 社區，以白中白葡萄，採用氣壓缸方法 Charmat method，生成弱氣泡乾型酒，有點青蘋果及礦物味，開胃之選。不用傳統香檳塞，直接用汽水蓋，我認為出小瓶裝，於酒吧、戶外用吸管飲，更 chilled。
長相思現在是紐西蘭國酒，鄰國澳洲一般輸在不夠酸，但Adelaide Hills 的清涼氣候，加上有超過30年生產長相思經驗的 Smith + Shaw 酒莊，嚴控自家酒園 Balhannah 及 Lenswood 低產量，釀造時有酒槽浸泡，成酒有正常一級香的青檸、花香外，更有二級香蕁麻，結構紥實，甚夾中等力度類似白肉的南澳海鮮 — 青口、大蝦、藍鰭金槍魚。
Barossa Valley
出了不少 RP100，包括滿天星、Chris Ringland、奔富 bin 111A……日間頗熱，但晝夜溫差，加上沒受蚜蟲災害，一些百年老藤切拉子產出豐厚但絲滑丹寧，香氣複雜: 黑苺、朱古力、皮革味等。這次活動用 Torbreck 的中端酒 Steading GSM，45處葡萄來源，歌海娜較多，生出南法隆河谷村酒風格，紅果豐滿，入口易飲，中等丹寧，有力但非大隻秀肌肉，正宗澳白生活 — 週末後花園草飼牛羊燒烤飲用，在唯港薈 casual restaurant Green 享用，庶幾近之。
Australia’s major cities like Sydney and Melbourne are well-known among Hong Kong residents, but Adelaide remains under the radar. As a result, there are more visitors from Hong Kong to New South Wales or Victoria than to South Australia. However, the lesser-known state is home to some of the most beloved delicacies, including Australian lobster and the world-famous Penfolds wines. It is truly a treasure trove of seafood and agricultural products.
Let’s start with the food. Australian lobster is known for its high meat-to-shell ratio, making it a real treat when cooked with a Chinese touch – stir-fried with ginger and scallions, so that you can enjoy both the tender meat and the rich flavours from the shell. For a Western take, simply grill or grill it whole in the oven. Diners can easily dig in with just a knife without the help of a cracker. Its abundant, juicy flesh pairs perfectly with a creamy, buttery Chardonnay that has undergone malolactic fermentation.
Oysters from Australia are petite and best enjoyed raw. While Sydney rock oysters have long been celebrated, South Australia’s Coffin Bay Pacific oysters are rising in fame in recent years. The latter usually takes six to seven years to mature, developing a clean, white-meat sweetness rather than the metallic brininess of French Belons. The subtle flavor goes well with a spicy Mexican salsa or a tangy Thai dipping sauce, whereas a dry Riesling from Clare Valley makes the perfect wine match. At Hotel ICON, there offered an array of oyster shooters featuring bold flavor combinations. The espresso-spiked version remained a standout where the coffee’s roasted bitterness created an unexpected harmony with the oyster’s umami taste.
Red wines dominate South Australia’s vineyards, with whites making up only about ten percent of production. Among the eighteen regions in the state, Clare Valley stands out as a white wine specialist with Riesling accounts for 35% of the output. Polish Hill is a sub-region within Clare Valley, produces superb Riesling that are not as acidic as their German counterparts, but with a kerosene-like note that even surpasses some Alsatian wines in young age. For this promotion event, the South Australian government selected three bottles to showcase: the lesser-known sparkling wine, a Sauvignon Blanc, and the ever-popular Shiraz.
Troppo sparkling wine is produced on the Fleurieu Penisula near Adelaide Hills. This Blanc de Blancs is crafted in the Charmat method. It is a lightly sparkling dry wine with refreshing green apple and minerals notes that makes it a great aperitif. Rather than using a traditional champagne cork, it is sealed with a soda cap. Personally, it would be an even more entertaining experience if it were packaged in small bottles and served with straw such that it would be perfect for chillin.
Sauvignon Blanc, may be regarded as the national liquor of New Zealand, which is far more acidic than the common Australian produce. Nonetheless, the cool climate of Adelaide Hills, combined with over 30 years of Sauvignon Blanc winemaking expertise at Smith + Shaw, demonstrates that Australia can compete. The veteran winemakers meticulously controls the low yields of their vineyards in Badhannah and Lenswood. Lees are used during the fermentation, such that the resulting wine delivers a combination of classic primary aromas of lime and floral notes, complemented by secondary aromas of peppery nettle. With its solid structure, it is a decent match with South Australian fresh mussels, prawns, or bluefin tuna.
Barossa Valley, meanwhile, is renowned for producing RP100 wines including stars like Astralis, Chris Ringland, and Penfolds Bin 111A. The region’s hot days and cool nights, along with its immunity to phylloxera, allow century-old Shiraz vines to yield wines with rich yet silky tannins and complex aromas of blackberry, chocolate, and leather.
For this event, Torbreck’s middle-end Steading GSM was featured. It is a blend sourced from 45 vineyards with a Grenache-forward profile that reflects a Rhône Valley village style. The wine is full of ripe red fruit, easy to drink, with moderate tannins and robust but not overly muscular. It is the ideal wine for a classic Aussie weekend. Imagine the grass-fed beef and lamb sizzling on the grill, paired with a glass of this delightful wine. Enjoy it at Green, Hotel ICON’s laid-back restaurant for an experience that is as close as you can get to authentic South Australian living.
