13 May ‘The Deck’ at Terindah Estate – Bellarine
The newly opened ‘Deck’ at Terindah Estate provides picturesque views of the Bellarine peninsula. With the sun shying away, a winter escape is on the agenda. Swirls of clinking, estate-made wine wash away the worries of work. Lush vineyards and the sparkling waters of Port Phillip Bay, welcome the weekend crowd. It’s a harmonious picture. Families picnic on the open lawns, pastel bridesmaids squeal at the beautiful bride and my Asian flush is rising like the sun. Wine is the nectar of gods, the sustenance of office zombies and Momma needs some sustenance. Darn you, asian flush.
The Deck is Terindah Estate’s newest bar, providing weekenders with a spot to relax. Plates are designed to be shared: french imported Camembert Le Conquerant, Saucisson d’Arles (French Salami), slivers of smoked cured meats. Our favourite was the duck, pistachio and date terrine, with a sweetened carrot relish. Terindah is charcuterie and cheese heaven. Wine is a bonus.
Duck, Pistachio & Date Terrine w/ house baked bread
Camembert ‘Le Conquérant’ with house baked bread
The venue manager, took us behind the scenes. Large oak barrels tenderly age wine, whilst sizeable metal vats, catalyse the fermentation process. The conversion and breakdown of sugar, distinguishes the liquid gold from grape juice. Originally from Bordeaux, our French guide is a wine expert, giving us a 101 on the influencing variables on the flavour of wine. The environment, variant of yeast, climate and even the barrel, are all factors that impact flavour. Terindah estate focuses on small batches – experimenting with smaller volumes to create unique blends. Perception of taste is caused by chemical reactions and sensory perception. A notion most notable, when talking about wine. Science, yo!