\u201cTHERE\u2019S the lovers and the haters of pinot,\u201d said renowned chef Peter Ford.<\/p>\n
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.<\/p>\n
Ford said his partnership with Latta Vino goes back 25 years with Norman Latta, whose son Owen Latta now operates the wine haven.<\/p>\n
\u201cOwen took over in the vineyard and has become one of the young winemakers of the year,\u201d Ford said.<\/p>\n
\u201cHe uses traditional methods, unfiltered wines and using other varietals not seen for a while.\u201d<\/p>\n
The masterclass will explore the relationship between pinot noir and game meat, a most suitable pairing according to the veteran chef caterer.<\/p>\n
\u201cYou don\u2019t want big reds like Shiraz, Syrah, cabernet,\u201d Ford said.<\/p>\n
\u201cPinot is best served with games, it\u2019s not as big it\u2019s more complex in subtler flavours, that doesn\u2019t overpower the game. The lighter wines are better with the lighter meat.<\/p>\n
\u201cIt\u2019s a lovely wine that sits nicely in the mouth, you don\u2019t want big heavy stuff.\u201d<\/p>\n
Game meat is meat that is hunted and prepared, and Ford said he\u2019ll be showcasing free range birds, deer and hares as well as the difference between farmed game meat.<\/p>\n
The masterclass will feature fallow deer venison from Mount Doran, hares from the Pyrenees and ducks from the Great Ocean Ducks family-owned farm.<\/p>\n
\u201cPardon the pun, the game meat is more gamy,\u201d Ford said.<\/p>\n
\u201cGamy is wild, foraging food, highly exercised muscles so there needs to be a tenderising process which is done by ageing.<\/p>\n
\u201cThe farmed stuff, unless you\u2019re doing Great Ocean Ducks and a few other growers, the birds aren\u2019t free range.<\/p>\n
\u201cBecause they\u2019re farmed more intensely, they don\u2019t get as much exercise and they\u2019re killed much younger, so there\u2019s not a lot of big flavour in the meat.\u201d<\/p>\n
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\u2019t know the correct way to prepare the meat.<\/p>\n
\u201cI love sharing hands on experiences,\u201d Ford said.<\/p>\n
\u201cI love the intimacy, rather than the big numbers. People will be gathered around a work bench, learning and above all tasting.\u201d<\/p>\n