Winemaker's choice: Pierro Chardonnay

As regular readers will have noticed, this column usually corners one of the local winemakers for their choice of favourite Margaret River wine. And there's been some doozies in the past.

However, this edition's wine choice is a little different, for a change. It was selected by a number of winemakers, chefs and wine and food aficionados for a very special purpose. This wine was chosen by the Margaret River Culinary Team as the perfect match for our entry in the prestigious Tasting Australia Regional Culinary Competition, held in Adelaide in October (This delicious recipe can be found in Chef's Repartee section).

The judges said that the team's food and wine matching "could not be faulted." We think you will agree. The wine is the 1998 Pierro Chardonnay and was chosen to complement seared dhufish with steamed Margaret River marron and Vasse asparagus. A sensational combo!

Pierro has developed a cult following for this dynamic and potent style of Chardonnay. The 1998 is remarkably integrated and balanced for all its soft richness, showing none of the broad hot character that can mar Australian Chardonnay of this scale. The wine holds its weight naturally, expressing its aromas, flavours and lingering complexity in measured, harmonious exposition.

The interaction of fruit and wood play out in lovely detail. It offers up an aroma of minerals, spice and apple-scented fruit that builds up into the finish. There's a gentle crispness that handily carries the weight of the wine.

This is not just the favourite wine of a single winemaker. Nay, it is a favourite wine and food combination of a region. Believe me, you can't go wrong!

Click here for the Chef's Repartee to accompany Pierro's superb Chardonnay.