Greg and Wine

"Experimenting with different wines is a necessity and really the only way to truly understand what flavors and qualities you prefer."
- Greg Norman

Greg's Wine Preferences

I was first introduced to wine and the appreciation of a good bottle of wine back in the 70s when I started playing professional golf in Europe. I would frequently enjoy a bottle of wine with dinner and since I was playing a great deal of golf in France at the time, we favored French wine. While in Australia, I did try many Aussie wines, but they were not nearly as popular as they are today. I drank Californian wine very infrequently, as I was not a regular in the States. Now, however, it seems all I drink are varietals from Australia or California, as I tend to enjoy their qualities better than wines from other countries. One of my favorite wines is the Australian Reserve Shiraz. It has such a deep, intense flavor, filled with tannins that are pronounced but not overbearing, and a hint of blueberry. Zinfandel is also a personal favorite, and the new Lake County Zinfandel has the spicy, red fruit character style that I particularly enjoy.

Only after many years of experimenting with wines from all over the world have I come to understand the characteristics that I most enjoy. In my Chardonnays, I prefer a less dry, less heavy wine with more oak flavor to it. I find that most California and Australian Chardonnays possess this quality. For this reason, I wanted the style of my new Santa Barbara County Chardonnay to be alive with fruit flavors and pair well with many foods.

Many people assume that I prefer Australian wine above all others, because that is where Greg Norman Estates originated, but it isn't true. For me it depends on the situation, menu choice and mood. I am more of a casual wine drinker, rather than an intense wine connoisseur, and therefore I drink whatever wine I have a desire for at that moment.

 

Greg's Thoughts on Food and Wine Pairings

I think it is important to drink whatever wine you feel like with whatever food is being served. There are so many 'rules' out there on what wine to drink with a particular entree. For instance, either while dining out or at home, I might choose a chardonnay to accompany a juicy steak or a pinot or lighter cabernet-merlot with chicken. Anything can work as long as you enjoy it.

When someone opens a wine list at a restaurant, there is likely to be an enormous selection and a huge range of prices. Don't be afraid to ask questions or ask to try a wine if there is an open bottle. The most important thing is to not struggle in choosing a particular wine for a particular menu item. Choose what you like or what you think you might like. Experimentation is the best path to understanding and appreciating wine.