Get 2018 off to a delicious start with this food-friendly red dozen featuring wines to match some of the delectable recipes in the Jan/Feb issue of Selector magazine. Plus, you’ll experience the incredible quality of the 2017 Cobram Estate Hojiblanca Reserve and Picual Reserve Extra Virgin Olive Oils.
The Gold medal-winning Adelaide Hills Shiraz 2015 from Wicks Estate is powerful yet refined, with a solid core of blue, black, purple and red fruit and savoury oak, vibrant acidity and deep tannins, making it a match made for Kylie Kwong’s beef and chilli stir-fry.
A medium bodied style from the Orange region, the Logan Weemala Pinot Noir 2016 appeals with spice, herb and red fruit flavours, fine tannins and a soft finish. It’s a tasty treat with Chase Kojima’s simmered herring buckwheat noodle soup.
Displaying a plush core of cherry berry fruit, the La Bise (The Kiss) Tempranillo 2014 is a velvety medium weight style with ripe and juicy tannins providing a lovely mouthfeel. You won’t find a finer match for Mark Olive’s kangaroo burgundy pie.
The Cobram Estate Hojiblanca Reserve Extra Virgin Olive Oil 2017 is sweet and creamy, making it ideal for risotto, marinating meat or fish for the BBQ, dipping bread and as a healthy replacement for butter.
The Cobram Estate Picual Reserve Extra Virgin Olive Oil 2017 features balanced levels of bitter and spicy sensations, which makes it perfect for tomato based dishes, salads, pastas, bruschetta, and paella.
Create these incredible pairings for just $15.50 a bottle + enjoy ultra premium Cobram Estate Extra Virgin Olive Oil - order now and save $79.98!
| Order code | 176338A |
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| Wine variety | Mixed Red |
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| Region | Australia multi-regional |
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