Amadio Sangiovese 2009 + Aubergine Fritters

The Amadio's are one of the larger grape growers in the Adelaide Hills but they majority of their grapes is sold to other players or is exported into Asian under their own Amadio brand. Many of their premium wines come from vineyard that are in the Kersbrook area which is where this wine comes from.

Aubergine Fritters

As I assumed this wine would be on the lighter side of medium body, I decided to pair it with a nice and light entrée.

2 Aubergines cut into medium to thick slices
30 ml Olive Oil
1 Egg
2 Garlic cloves, crushed
1 Large handful of parsley
120 grams Bread crumbs
100 grams Parmesan cheese, grated
90 grams Feta cheese
45 grams Plain flour
Vegatable oil for frying

Heat oven to 190 degrees Celsius. Brush aubergine with olive oil and then place on a tray in the oven for 20 minutes or until golden. Remove aubergines from oven and allow to cool. Combine the aubergine, garlic, shredded parsley, breadcrumbs, grated cheese, feta and egg in a large bowl. Divide mixture into medium size balls and place on a plate of flour before frying them. Heat vegetable oil in pan until ultra hot. Lightly coat balls in flour and heat in oil until golden. Serve immediately.

Amadio Sangiovese 2009

Kersbook has a bit more heat that a lot of parts within the Adelaide Hills but it is still cooler than the Barossa. As such you get more spicy savoury notes in this wine and they are cuddling up to some sour cherry fruit. The wine is only just medium bodied and the tannin structure works brilliantly with the food. While this is streets away from the wines coming out of McLaren Vale, it is pure Sangiovese in a more restrained and earthy style.

Alcohol: 14.5%
Price: $18
Rated: 88
Drink: Over the next 5 years