Love ‘em or hate ‘em, brussel sprouts are here to stay. Personally, I think they’re a great vegetable and they should be more highly regarded by the vegetable-eating community. So, when I found out that the Yarra Valley is home not only to stunning Chardonnays but the southern hemisphere’s largest brussel sprout farm, I knew I would like the region
I wondered if there was a Big Sprout for tourists to visit – like the big banana in Coff’s Harbour or the Big Lobster on the Limestone Coast (pictured). The Australians are experts at big things and they have become major tourist attractions – I’d certainly make a special trip to see it. Unfortunately, they haven’t got one…yet. Maybe a facebook campaign is on the cards?!
Other than sprouts, the Yarra Valley is sadly lacking in food specialities: there’s no Pauillac lamb equivalent here. Unfortunately, brussel sprouts are normally lumped in with asparagus and artichokes as foods that are a disaster to match with wine. But I won’t take that lying down…
In an edition of Wine Spectator, New York chef Andrew Carmellini paired his recipe for brussels sprouts, pancetta, rosemary leaves, toasted bread crumbs, Pecorino cheese and black pepper with Syrah. Try Sticks No 29 Shiraz Viognier, which has the peppery note and raspberry fruit to match.
Or how about brussel spouts with blue cheese, nuts and bacon with Giant Steps’ elegant 2008 Gladysdale Pinot Noir
It’s unlikely you’re going to eat a whole bowl of brussel sprouts, but if you were so inclined, best match it with a good old Savvy. Try De Bortoli’s 2008 Yarra Sauvignon Blanc
