I never review wines on my blog, but that doesn’t mean I’m not drinking it. It’s just like that my knowledge of wine and food, at a base level comprises to the simple maxim of pairing white wine with fish and chicken, and a bottle of red with steak or trusting what’s written of the back of the label.
A few weeks ago I was lucky enough to be invited to a dinner hosted at No. 35 restaurant at the Hempel Hotel by Adrian Atkinson, Head of Wine Development at Pernod Ricaud for the launch of the Jacob’s Creek Regional Reserves.
