FLYLIFE^45role”, taking on initiatives that others
don’t have time to focus on. His lat-
est venture is brought to our table at
lunch, a chilled bottle of Prosecco.
Ross suggests that wine has fads
and fashions. The fads come and go,
but the fashions are rare, and clearly
Ross is passionate about Prosecco’s
potential to be the next fashion. “You
don’t need a celebration to drink Pro-
secco, it’s the other refreshing white
you have whenever you want.”
Prosecco, on first introduction to
my untrained and beer-stained palate,
tastes like being tickled on the tongue
and back-handed at the same time.
It’s somewhere between a crisp Kiwi
Sauvignon Blanc without the pad-
dock aftertaste and a solid Australian
Riesling that doesn’t lose its front with
food. It’s electric.
The King Valley is often described
as ‘the Mediterranean of Victoria’
because of its strong Italian heritage
and similarities in climate, food and
wine culture. Ross calls it the Prosecco
Road and at our first fishing stop on
the lower King River we are greeted
by Fred Pizzini’s bold Italian hand-
gestures and big smile among the lush
Prosecco vines dripping with one of
the best crops in a long time. Ross
describes the season as “copy book”,
Another brown from the King River.Ross is the wine man.
MOST PEOPLE GO TO THE MOVIES,
BUT ROSS AND I JUST LOVE BEING
UP HERE. CATCHING A FISH
IS JUST A BONUS REALLY.