Richard Wolak interviews Brian Lynn, Owner of Majella Wines in Coonawarra, Australia
What is your favorite dessert paired with your 2004 Majella "The Malleea"?
I’m not sure that “The Malleea’ is the very best wine to have with dessert. It’s quite a big Aussie blend of Cabernet Sauvignon and Shiraz, showing quite a lot of tannin at present, so I’d be more than happy to pair it with cheese. A cloth ripened cheddar from Neale’s Yard Dairy in London, parmagiano reggiano, or an aged pecorino would be great.
What is your favorite dessert paired with your 2005 Majella Sparkling Shiraz?
This is one of the few red wines that will go well with chocolate, so a dark chocolate soufflé would go well. Strawberries also work with this wine, so a combination of strawberries and chocolate would make for an excellent finish to any meal.
Which are your favorite wine festivals in the world? And why?
The Playhouse International in Vancouver is one of the very best run wine festivals in the world, but I also enjoy Food and Hotel Asia in Singapore and the Good Food and Wine Shows in Australia.
How long have you been involved in the wine industry?
I planted our first vineyard in 1968, so that makes 40 years in the industry all up.
What do you most love about the wine industry?
The camaraderie between industry people, meeting great customers – and of course, drinking the product.
How would you describe the Australian wine industry?
Very vibrant. Always looking for something new and exciting and always trying to make better wine.
Who are some of your mentors? What have you learned from them?
Far to numerous to mention. I’m happy to learn from everyone – there is always something new and challenging around the corner
What advice would you offer winemakers just getting started?
Patience is very much a virtue. It takes a lot of time and effort (and money) to establish a new brand or a new label.
Where do like to go for wine travel? Why?
I’m happy to travel anywhere, but I really do like Asia. Great people and fantastic food
What is your philosophy on food and wine?
I think wine will pair with any food styles. I get really annoyed with industry people who suggest that wine will only go with European (esp French) food. I think great Australian wine will work beautifully with most Asian food styles. A little spice is no problem at all, although if the chilli is very pronounced a beer might be better. That being said I know our wine works with Chinese, Indian, Malaysian, Vietnamese and most Thai foods.
If you weren’t a winemaker what do you think you’d be doing?
Don’t know – never thought about it!!
Any comments you would like to add/make in relation to the state of the wine industry in Australia or globally?
Not really. We just have to continue to make great wine that sells at a reasonable price.
What are the top wines we would find in your cellar?
Mostly Australian. Majella (of course), Balnaves of Coonawarra, Antinori and Masi (from Italy).
POSTED: Thursday, March 13, 2008