Sips & Tips for Joe's Seafood, Prime Steak & Stone Crab

The Australian wine footprint has changed drastically over the past decade.  We’ll be showcasing a few incredible selections, both new and established, from November 19-25. Stop in to any Joe’s location to taste these exciting Australian offerings!

As a big fan of NV Jansz, Brut Rosé, Tasmania, Australia ($10 6oz), I’m very excited to be pouring this deliciously affordable sparkling wine by the glass. Produced using the classic method, this bubbly is made from Pinot Noir and Chardonnay sourced from the cool climate vineyards of Tasmania. Notes of fresh strawberry and raspberry make this a great way to start any meal, or as a unique match for Joe’s Fried Chicken.

For an estate to focus all of their attention on one grape, they must feel an incredible connection to the variety.  The love of riesling is clearly stated in the 2011 Pewsey Vale, The Contours, Riesling, Eden Valley, Australia ($7 3oz / $14 6oz). Sourced from the best vineyards at the highest elevation on the Pewsey Vale property, the wine exhibits fresh citrus and floral aromas, followed by sage, lemon grass, and a natural acidity on the palate. Serve as a classic pairing with traditional Thanksgiving offerings.

A relative newcomer to the scene, Taras Ochota is rocking the foundation of the Aussie wine industry. Named after the famed DC punk band, Fugazi, the 2016 Ochota Barrels, Fugazi, Grenache, McLaren Vale, Australia ($11 3oz / $22 6oz) is an atypical representation of the variety. Notes of pomegranate and rose petal on the nose give way to a bright and fresh palate.  This wine makes a wonderful accompaniment for Salmon Au Poivre.

From one of the most respected estates in Australia, the 2013 Henschke, Cyril Henschke, Cabernet Sauvignon, Barossa Valley, Australia ($30 3oz / $60 6oz) is a brilliantly crafted wine with six generations of family winemaking to support its allure and acclaim. Leading with currant, cassis, and plum, and proceeding with notes of dried herbs and spice, the palate offers hints of graphite with black and blue fruits that perfectly complement our Bone-In Filet.

Wine Tip: When pairing wine with traditional autumn dishes, look for descriptions that include dark fruits and savory notes. Avoid wines with excessive tannin, and use these 4 selections as your guide to finding a great match!