Tapanappa 2010 Pinot Noir with baked Snapper fillets

Author: Tony Love
Source: The Advertiser
Review Date: Oct 2011

Seeing Red

Tapanappa 2010 Pinot Noir

Fish with a red wine – thats going to set some tongues wagging. But look into this recipe and it’s all about the flavouring ingredients, the fennel, saffron, and especially the tomatoes, all wrapped tightly to be baked to a Mediteranean intensity. If ever you were going to look for a slightly more gutsy wine partner to fish, this is the time. And this pinot from Brian Croser’s Fleurieu Peninsula vineyard at Parawa has the fruit to match the tomato sweetness of the dish as well as the texture and spice to maintain a distinctive presence in such a vibrant table setting.

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