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Duck and pinot noir, cabernet sauvignon and lamb, dessert wine and foie gras – they are just some of the classic food and wine pairings. While some wines are best savoured by themselves, others come into their own when matched with the right dish, and I love nothing more than to find a perfect pairing.
Wines don’t always need to complement a dish; a strong contrast can work wonders, too.
The theory goes that white wine should be served with fish and red wine with meat, which generally holds true, but don’t be afraid to experiment.
You’ll have hits and misses along the way, but that’s all part of the learning experience. And, of course, part of the fun.
But where do you start? If there is wine in the dish, go for a similar style of wine to what has been used in the cooking – although I wouldn’t recommend a glass of Chinese cooking wine with your pork and mixed vegies.
Serve a light white with vegetarian food. You are looking for a wine that won’t overpower the delicate flavours of the vegetables and, in most cases, red won’t cut it. Pinot grigio is good bet.
Aromatic whites (riesling, gewurtztraminer, viognier) go really well with spicy Asian food as they often have high levels of residual sugar, which mutes the heat of chilli.
Shiraz works nicely with spicy beef dishes, and one of my favourite matches with spicy food is a blend of dolcetto and syrah. Try those by Gapsted or Brown Brothers, and be sure to chill the wine.
Instead of the more traditional beer, next time you’re at a curry house try a full-bodied viognier with a creamy korma. It also works nicely with Thai curries.
Fruit-driven grenache blends are great with char-grilled meat. After a few weeks in Buenos Aires, I came to agree with the Argentines that their malbec is a ripping match for a steak.
My favourite match of all time is Pedro Ximenez sherry, poured over a scoop of vanilla ice-cream. Its flavours of caramel, figs and dates match perfectly the creamy vanilla.
And my next experiment? I read recently that pinot gris is a good match for Peking duck, so I’ll be leaving the pinot noir at home next time I visit Chinatown for a meal.
TASTINGS \ DRINK THIS
De Bortoli Estate Grown Chardonnay 2008
(Yarra Valley)
$30; 12.5 per cent a/v
4/5
Food match: scallops with a saffron vinaigrette
This is complex, lean and minerally, with pear and cantaloupe aromas. On the palate it’s quite linear,
with citrus flavours and nutty undertones. It has a lovely texture that wants to be swirled around your mouth. Don’t drink it too cold – leave it out of the fridge for a few minutes before drinking. This will
improve over the next couple of years, so buy one for now and a couple for later.
Veronique Regions Shiraz 2007
(Barossa Valley)
$22; 14.5 per cent a/v
3½/5
Food match: Asian spicy beef salad
Smelling of dark cherries, chocolate and mint with vanilla oak, this full-bodied shiraz has a lovely smoothness in the mouth and full-on blackberry cordial and black pepper flavours. It’s high in alcohol, but the dense fruit hides it well. It’s not too complex but this style is a real crowd pleaser – take it to someone’s house and you’ll guarantee yourself another invitation.
Pizzini Pinot Grigio 2009
(King Valley)
$18.50; 12.2 per cent a/v
4/5
Food match: spring vegetable bruschetta
From one of the King Valley’s top wineries, this displays floral aromas with white nectarine, minerals and honeysuckle. It is light, crisp, refreshing and tastes of pears and nectarines with a balanced acidity.
This is a really food-friendly wine and the flavours aren’t too strong so they won’t overpower delicate
food.
D’Arenberg The Hermit Crab Viognier Marsanne 2008
(McLaren Vale, Adelaide Hills)
$15; 13.5 per cent a/v
3½/5
Food match: creamy kormas and Thai curry
From a vintage that produced many good whites in McLaren Vale and composed of 72 per cent viognier and 28 per cent marsanne, this Rhone-style white has scents of apricot, peach and hints of honeysuckle. It’s full-bodied with a lovely silky mouth-feel and tastes of stone fruit and citrus with a slightly herbal aftertaste. It has good length and is really impressive for a sub-$20 wine.
LOVE A BARGAIN?
Cabernet Merlot 2008
(Margaret River)
$17; 13.8 per cent a/v
4½/5
Food match: Roast lamb.
It may have a fun, pop-art label design, but this classic Bordeaux blend from Margaret River is a serious wine.
It is made up of cabernet sauvignon (50 per cent), merlot (45 per cent) with the rest a mix of petit verdot and malbec, and it displays the full gamut of summer berries, violets and pencil oak. It is medium-bodied with a firm structure and tastes of plums, bittersweet chocolate and cassis that lingers on the palate. This could easily sell for twice the price and has all the qualities to indicate it will keep improving for years to come. Pick up six and see how it ages over the next few years. \