Greg Norman Pinot Noir 2009
I was first introduced to wine and the appreciation of a good bottle of wine back in the 70s when I started playing professional golf in Europe. I would frequently enjoy a bottle of wine with dinner and since I was playing a great deal of golf in France at the time, we favored French wine. While in Australia, I did try many Aussie wines, but they were not nearly as popular as they are today. I drank Californian wine very infrequently, as I was not a regular in the States. Now, however, it seems all I drink are varietals from Australia or California, as I tend to enjoy their qualities better than wines from other countries. One of my favorite wines is the Australian Reserve Shiraz. It has such a deep, intense flavor, filled with tannins that are pronounced but not overbearing, and a hint of blueberry. Zinfandel is also a personal favorite, and the new Lake County Zinfandel has the spicy, red fruit character style that I particularly enjoy.
Only after many years of experimenting with wines from all over the world have I come to understand the characteristics that I most enjoy. In my Chardonnays, I prefer a less dry, less heavy wine with more oak flavor to it. I find that most California and Australian Chardonnays possess this quality. For this reason, I wanted the style of my new Santa Barbara County Chardonnay to be alive with fruit flavors and pair well with many foods.
Many people assume that I prefer Australian wine above all others, because that is where Greg Norman Estates originated, but it isn't true. For me it depends on the situation, menu choice and mood. I am more of a casual wine drinker, rather than an intense wine connoisseur, and therefore I drink whatever wine I have a desire for at that moment.
I also think it is important to drink whatever wine you feel like with whatever food is being served. There are so many 'rules' out there on what wine to drink with a particular entree. For instance, either while dining out or at home, I might choose a chardonnay to accompany a juicy steak or a pinot or lighter cabernet-merlot with chicken. Anything can work as long as you enjoy it.
When someone opens a wine list at a restaurant, there is likely to be an enormous selection and a huge range of prices. Don't be afraid to ask questions or ask to try a wine if there is an open bottle. The most important thing is to not struggle in choosing a particular wine for a particular menu item. Choose what you like or what you think you might like. Experimentation is the best path to understanding and appreciating wine. Winery info.