![]() ‘Barolo’s Nebbiolo grape has yet to really make its mark outside of Italy, so I’d look to stay around the region, to different wines and grapes from Piedmont. They have similar food-matching qualities, too, though perhaps taking on bolder flavours.’īAROLO Great for basting your palate when munching on hearty game, Italy’s vinous Capo di Tutti Capi is a tough cookie to replace, but there are good alternatives to be found. And on price, the New Zealand and Mornington Pinot Noirs stand up very well against Burgundy, so it’s not difficult persuading customers to try these wines. ‘I typically find that people who likered Burgundy like Pinot Noir in general and are therefore happy to try wines from other regions, if you make the suggestion alongside the classics. Australia’s ocean-cooled Mornington Peninsula is also making some very sophisticated, lovely, aromatic Pinot Noirs at the moment. ‘If you are looking for good value and phenomenal consistency then New Zealand has some great Pinot Noirs, from across pretty much all of its regions, whether Martinborough, Marlborough or Central Otago. JOHN POWERS, PRESTONFIELD HOUSE, EDINBURGH RED BURGUNDY The pinnacle of vinous perfection for Pinot-philes, red Burgundy has seen big price hikes, helping to shift the spotlight onto cool-climate contenders from places such as the Antipodes. A great alternative are wines from Margaret River in Western Australia, where the best wines have more poise, less extraction and ripeness, so appeal to people that usually drink Bordeaux.’ ![]() ‘With food you do need to factor in the greater fruit ripeness, so look for well-balanced styles but consider pairing with richer, stronger flavours, which can be another plus with these wines. ![]() And in the New World there is often less vintage variation, soit can be a safer choice for the customer. Then look to the same varieties from similar or slightly warmer climates in the New World, from South Africa, Australia and Chile, where the wines are going to be a little different, riper and more forward, but often cheaper thantop Bordeaux. ‘Look at lesser-known appellations around Bordeaux, such as Bergerac, where producers are delivering quality, good value and similar styles. Fortunately, fab alternatives abound.ĮMILY HARMAN, VINALUPA AND CONSULTANT SOMMELIER, LONDON BORDEAUX All the tea in China is unlikely to buy you much top-end Bordeaux these days, putting this one-time French mainstay out of reach of many.
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