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With a diverse selection from both the James Squire Brewhouse (beer) and Estella Estate and The Hill (wine), we are gently reminded that tonight isn’t about what wine or beer tastes better after a long day, or which one best quenches your thirst on a hot summer’s afternoon, but which best complimented and highlighted the food.

Introductions over, it was time to kick start the tasting session as we are presented with our Amuse Bouche; a Demi Tasse of Roast Garlic Soup with Parmesan Crouton. To accompany our soup, we are provided with a well-chilled Estella Pinot Gris and a Golden Ale. Surprised by the lightness of the Golden Ale, which matched perfectly the intensity of the soup, I was bowled over by the Pinot Gris. Its crisp yet aromatic taste really seemed to hug the flavours of the soup in a warm and contenting embrace. One course over and votes cast, it is immediately obvious that so far, so good as both camps poll evenly.

Due to a fridge malfunction the Salmon Cerviche has been replaced by Calamari on a bed of Cucumber and Mint, the chef’s suggestion for a dish which keeps aligned with the selections. Although the Sauvignon Blanc from Estella is a good effort, there is something about the crisp and refreshing flavor of the Sundown Lager that really hits the spot. Clearly not alone in my thoughts, an almost unanimous vote sees that lager take round two. But the best was still to arrive.

Moist, tender and cooked to perfection, the Kangaroo Fillet Wellington was served on Sesame Sautéed Greens and accompanied by an Amber Ale, and understandably, a Shiraz. Struggling with the concept of an ale alongside red meant, I was pleasantly surprised to find the texture of this heavier fuller beer fitted well with the meat and pastry. By no means does this suggest that the Ale had won me over, but allowed me to consider it and award it a very modest 2nd place to a wonderfully bold, vibrant and full bodied Shiraz.

It goes without saying that the Shiraz saw the wine even the score as we headed swiftly on to dessert, a Dark Chocolate Tart with Berries Steeped in a Porter Caramel. Rather than introducing a Sticky Dessert wine with this or even a Port we are offered a reserved Cabernet Sauvignon, which would face competition from a hearty Porter Ale. Unfortunately the Cabernet Sauvignon was no match for the zest in the dessert, whereas the Porter Ale seemed to bring a settling and warming tone to the course that would’ve gone unnoticed without it. Much to my surprise, I found myself voting for the beer for the second time that evening – a turn up for the books for any wine enthusiast.

However, this would not be the case as we approached our fifth and final course, cheese. As soon as I saw on the menu “Roaring Forties cheese along with a selection of Crackers and Tokay Caramelised Pears”, I knew we were in for a treat. While Team Beer decided on the Mad Brewers Orchard Ale, team wine fought back with a fresh Muscato from The Hill winery. Though the ale brought a surprising complimentary freshness, it was scant a match for the sweet Muscato.

With our final votes of the evening cast, we were asked to ponder our pick of the evening. Though my discovery of ales with appeal had proved a highlight (notably the Sundown Lager with the Calamari), the Shiraz was, for me, the hands down winner.