Inverarity Morton has launched a new range of branded wines commissioned and developed by the supplier.
A collaboration with winemakers in Limestone Coast, Australia, The Pitmaster Viognier and Shiraz Viognier are intended to fill what Inverarity Morton described as a gap in the market for wines to complement the “rich and spicy flavours of deep south BBQ cooking” – a food trend that is “taking off” in the UK, according to the company.
The Pitmaster Viognier is described as having a “fresh and fruity” taste that’s said to balance well with lightly spiced and smoked fish and white meat; the Shiraz Viognier, meanwhile, is said to have vibrant dark fruit notes suited to BBQ lamb, pork and beef.
The wines were unveiled at Inverarity Morton’s annual tasting event at the Assembly Rooms in Edinburgh last month, where it showcased 600 wines; it was the second annual tasting event since the firm merged with Forth Wines.
Toby Sigouin, wine buyer at Inverarity Morton, said 100 new wines have been added to the 2015 portfolio, which features more than 2000 wines from 140 producers in 16 countries.
“The main job this year was continuing to refine the 2014 portfolio using both lists,” he said. “But I came across some outstanding producers on my travels that I simply had to take on. Woodstock from the McLaren Vale in Australia is a newcomer to the UK with an incredible history and connection to Scotland and we are now their sole agents in Scotland.”