Source: Apple Daily
Ronny Lau breaks a few common myths about wine & food pairing and offers a different perspective on how we can pair Chinese food with wine. Here the lower level tannin in Unico Zelo’s Cherry Fields Dolcetto matched perfectly with soy based marinated abalone and goose. If you are ever in Adelaide area, pay them a visit – a great team there for not just wine, but gin and other treasures! (do catch the video from the source link above)
A little about the passionate couple behind Unico Zelo:
Being winemakers, we’re two people incredibly passionate about the soil and produce we have in Australia. It’s our intent to showcase products to the rest of the world that embrace Australian native ingredients and pay homage to the indigenous custodianship who maintained the land for thousands of years.
It’s this passion that has driven us to start two wine labels, one that protects our farmers and another that protects our future. We’ve since taken these concepts and with our distillery, applewood – catapulted it into the horticultural realm – studying indigenous produce, it’s beneficial effects on our land and the stories it can tell through incredible colours, flavours, and textures.
We seek Australian identity in the products we craft and the services we offer. We seek ways to communicate this with an entirely new demographic.
Our hope is that these Australian stories can one-day be heard on a global scale.
Brendan, Laura & Truffles
Before you get to AUS, you can also find Cherry Fields and other goodies from the team from the links below.