Pairing pinot and game with Ford

“THERE’S the lovers and the haters of pinot,” said renowned chef Peter Ford.

Now in an attempt to unify the perfect pair, the culinary expert is holding a Pinot and game masterclass with Latta Vino at Eastern Peakes Vineyard on Saturday, 11 September.

Ford said his partnership with Latta Vino goes back 25 years with Norman Latta, whose son Owen Latta now operates the wine haven.

“Owen took over in the vineyard and has become one of the young winemakers of the year,” Ford said.

“He uses traditional methods, unfiltered wines and using other varietals not seen for a while.”

The masterclass will explore the relationship between pinot noir and game meat, a most suitable pairing according to the veteran chef caterer.

“You don’t want big reds like Shiraz, Syrah, cabernet,” Ford said.

“Pinot is best served with games, it’s not as big it’s more complex in subtler flavours, that doesn’t overpower the game. The lighter wines are better with the lighter meat.

“It’s a lovely wine that sits nicely in the mouth, you don’t want big heavy stuff.”

Game meat is meat that is hunted and prepared, and Ford said he’ll be showcasing free range birds, deer and hares as well as the difference between farmed game meat.

The masterclass will feature fallow deer venison from Mount Doran, hares from the Pyrenees and ducks from the Great Ocean Ducks family-owned farm.

“Pardon the pun, the game meat is more gamy,” Ford said.

“Gamy is wild, foraging food, highly exercised muscles so there needs to be a tenderising process which is done by ageing.

“The farmed stuff, unless you’re doing Great Ocean Ducks and a few other growers, the birds aren’t free range.

“Because they’re farmed more intensely, they don’t get as much exercise and they’re killed much younger, so there’s not a lot of big flavour in the meat.”

Ford said the event is limited to 30 people who wish to learn more about hunting and cooking their own game, as people often don’t know the correct way to prepare the meat.

“I love sharing hands on experiences,” Ford said.

“I love the intimacy, rather than the big numbers. People will be gathered around a work bench, learning and above all tasting.”

For tickets to the immersive and educational masterclass, head to bit.ly/3vgX7hQ.