A RED wine that suits all occasions at the dinner table must be smooth, velvety and supple on the palate. Not too heavy, not too alcoholic, not too jammy but pleasantly fruity and not overpowering. It should be an all-rounder, preferably medium bodied. So, what fits the bill? Well, I’d recommend a gamay or another grape that has undergone some sort of carbonic maceration.
This technique, applied at the start of the winemaking process, was once pigeonholed to only Beaujolais in France, but now it is a primary colour in a winemakers ‘palette’. In one version or another, carbonic maceration can be found in the production of Australian shiraz,
