Wolf Blass wines

It was difficult to say which was better, the food or the wine, at a wine tasting held recently by ASC Fine Wines. The event had Australian chef Ben Higgs, of Wild Oak Restaurant, prepare five courses to match five Wolf Blass gold label wines.

The tasting was held to mark the 75th birthday of Wolf Blass, founder of the Wolf Blass winery. Blass arrived in Australia in 1961 and since 1966 his winery has grown from a humble tin shed in the Barossa Valley to one of the country's most successful and recognized winemakers.

Higgs matched the first wine, a Gold Label Riesling 2008, with a starter of duck liver parfait with brioche. The well-balanced, floral Riesling with a sour citrus flavor helped offset the greasy duck liver, with its pleasantly rich and smooth taste.