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Food

6 Wines to bring luck and prosperity in the Year of the Rooster

The Lunar New Year is the most significant event on the Asian calendar. While it’s most famously celebrated in China, festivities also take place across East and South East Asians countries such as Thailand, Malaysia, Vietnam, Korea, Taiwan and Japan. With so many different Asian communities at home here in Australia, Lunar New Year celebrations are getting bigger every year. While each community has its own unique take on the event, common to all is the gathering of friends and family for a traditional feast. At Wine Selectors, we are constantly searching for the perfect union and harmony between wine and food dishes. We’ve selected 6 wines that are the perfect match to Lunar New Year celebrations this year that celebrate the fusion of food, wine, and culture.

 

LISA MCGUIGAN PINOT GRIS 2015

In China, traditional reunion dinners or ‘Nian Ye Fan’ are celebrated by families on New Year's Eve. They focus around ‘dishes with a meaning’, symbolic usherings for the year ahead, such as luck, prosperity, and good health. In Mandarin, the word for Fish 鱼 (Yú /yoo), sounds like ‘surplus’ and so fish has become synonymous with prosperity and should be intentionally left unfinished during the reunion dinner to enhance this sense of excess and abundance. The Lisa McGuigan Pinot Gris 2015 is the perfect accompaniment to fish dishes due to the tropical fruit flavours and bright acidity, which perfectly complement fresh fish.

Matched Recipe: Sauteed Fish with Celery.

 

JACKSON’S HILL YARRA VALLEY CHARDONNAY 2016

In the Year of the Rooster, gold and yellow are thought to be lucky colours and also they tie in perfectly with a fine Hunter Valley Chardonnay. The creamy mouthfeel and mid-weight concentration of this wine are a great match for spicy dishes. The savoury, nutty stonefruit flavours in this wine offer fantastic support to dishes with the characteristic sweetness of palm sugar.

Matched Recipe: Stir-fried Chicken with Beans

 

WILLOW BRIDGE ESTATE DRAGONFLY CHENIN BLANC 2015

In Chinese culture, the dragonfly is associated with prosperity and peace and it’s used as a good luck charm. While we can’t promise you that enjoying the Dragonfly Chenin Blanc from Willow Bridge Estate will bring you good luck, we can promise it’s a delicious match with tofu stir-fry. Its bright and zesty citrus elements complement the understated, creamy flavours in the tofu, while the wheat notes form the udon and the light heat from the chilli are subtly balanced the wine’s weight and texture.

Matched Recipe: Tofu, chilli & Udon noodle stir-fry

 

RED WINES FOR CHINESE NEW YEAR

It’s not just white wines that make great partners to traditional Asian flavours. At Wine Selectors, we’ve found that the light bodied, dark cherry fruits of Pinot Noir work perfectly with delicate dumpling or noodle dishes. The soft velvety plum flavours of a fine Hunter Valley Shiraz match with the sweetness and warmth of many traditional Chinese dishes. While the ripe, soft fruit and tannins of a fine Grenache match perfectly with the refined spice of an East Asian Curry.

 

NINTH ISLAND PINOT NOIR 2015

This classic Pinot Noir from the north of Tasmania with its soft savoury flavours and a low tannin profile is the perfect accompaniment to traditional Luna New Year ‘lucky dumplings’( 饺子 Jiǎozi) or a sweet pork belly dish. This 2015 vintage is a particularly good choice as the number 5 is a lucky number in the year of the Rooster.

Matched Recipe: Caramelised Pork Belly Salad

 

 

YALUMBA OLD BUSH VINE GRENACHE 2014

The complex mix of flavours, texture, and spice in an East Asian curry require a wine that matches its flavour weight, but has a soft mouthfeel and subtle texture. This Old World style Grenache is the perfect fit; it has a soft red cherry intensity delivered with a silky, soft and elegant mouthfeel. Delicious!

Matched Recipe: Malaysian White Curry Chicken

 

 

ANDREW THOMAS SYNERGY SHIRAZ 2014

Synergy and harmony are vital during New Year Celebrations, perfectly embodied in this spectacular Shiraz combining select barrels from old vine vineyards. Earthy and rich, yet soft and savoury characters make this Hunter Valley classic from one of the best Hunter vintages in living memory a great match for the weight and depth of flavours in a refined curry dish. The nutty, complex mix of spice and coconut milk in a curry are lifted beautifully by the medium weight dark berry fruit, allspice and cedary elements of this wine.

Matched Recipe: Massaman Curry with Beef

 

DISCOVER A DELICIOUS FUSION OF FOOD, WINE AND CULTURE THIS LUNAR NEW YEAR

To celebrate the Year of the Rooster, Wine Selectors has partnered with Asian Inspirations to hand select six Australian wines that perfectly enhance the authentic Asian flavours of the spectacular recipes in the included recipe booklet. From chicken to pork, fish and beef, and noodles to chilli, curry and soy, the rich flavours of Asian cuisine are on show, providing a plethora of delicious dishes to enjoy.

Discover the delicious fusion of food, wine and culture - order now!

 

 

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Food
Impress: Daniel Puskas
Words by Libby Travers on 12 Sep 2018
Over the past six years, Sixpenny, found on a humble street corner in the inner-west suburb of Stanmore, has become one of Sydney’s favourite restaurants, and for good reason. The food, served as a six- or eight-course menu, is exquisite, the wine list a delight and the sunshine that streams in the windows on a Sunday afternoon is entirely ethereal. It is a beautiful place to dine. The fact it’s named after sixpenny restaurants, small diners that populated Australian cities in the gold rush era of the late 1800s, where you could get a ‘square meal’ for just sixpence, speaks volumes about its identity. The title was the perfect middle ground for co-founders and chefs, Daniel Puskas and James Parry; it was not as simple as the fourpenny restaurant, not as fancy (or expensive) as their ‘posh cousins’, the shilling restaurant.  Since James’ departure two years ago, Daniel has headed up the kitchen (and run the restaurant) alone. Moulded by many years of experiences and friendships, as most creatives are, he has carved out his own culinary niche. A very successful niche. He was awarded the 2018 Good Food Guide’s Chef of the Year, with the restaurant consistently praised for its modern simplicity. “Over the years I have learnt I want to keep it simple but elegant,” says Daniel of his cooking and plating. “I don’t think it has to look a particular way, it just has to taste delicious. Some people eat with their eyes, but people who really taste the food, will see beyond it.” Life lessons For most successful chefs, it is the time at someone else’s apron strings that creates their style. For Daniel, it was discovering what he didn’t want that taught him valuable lessons. It was an early start in hotel restaurants and function rooms that gave him the impetus to seek out something different, and so, in 2000, he bought a copy of the Good Food Guide, found the best restaurant on the list and applied for a job. The restaurant was Tetsuya’s.  At this revered hot bed of Australian talent, Daniel not only worked under the inimitable Tetsuya Wakuda, but also Martin Benn, who was head chef at the time before going off to open the amazing Sepia, Dave Pegrum as sous chef, and a veritable line-up of Australia’s best talents toiling away as chef de parties and apprentices. He had landed well.  “There was a great bunch of people in the kitchen and on the floor” recalls Dan. “Tets was always in and out of the kitchen. He brought an energy. ‘Taste, taste, taste’ was his mantra and that’s stuck with me.  “But in the end, it was about working in a fine dining restaurant. With so many people you were not doing a magnitude of jobs, rather a large quantity of small jobs.” New world views Like many chefs of his generation, Daniel chose London to expand his culinary horizons. However, the combination of  long hours and long drinking sessions, curtailed any real creative stimulation. Rather, it was time spent in Spain, Italy and Jerusalem that gave Dan food awakening moments. Living in Jerusalem for five months was a change of pace. He started to learn Hebrew and would practise while bartering in the souk and buying his groceries for dinner.  Making his way back to Sydney, he found himself in another highly acclaimed kitchen, Marque. While learning from another incredible line up of chefs, he also mastered how to cook in a tiny kitchen,  work in a smaller team and multi-task. While at Marque, he won the prestigious Josephine Pignolet Award, which provides one young chef each year the financial support to travel. Daniel took off again. This time to America, and into the kitchens of cutting-edge restaurants WD50 and Alinea. Again, an awakening. “I learnt a lot of how I didn’t want to cook,” says Dan of his journey. “I thought I needed to learn all the modern techniques. In fact, it taught me that I didn’t want too much of that in my kitchen.” An Australian identity Back home, Daniel teamed up with James Parry for the first time at Oscillate Wildly in the Sydney suburb of Newtown. It was another growth moment. “James’s training had been at Bird Cow Fish and Billy Kwong. He had a very different approach to cooking,” says Dan.  “He had the skills to make food delicious, where I was trained on how to work in a kitchen. I started to feel I had so much more to learn, again. But I think he found that balance in me, too. So we decided to create something together and Sixpenny was born.”   With this delightful suburban restaurant, Dan has carved out his own identity in the heart of Australia’s culinary landscape. It is somewhat to be expected, given his stunning pedigree. Although he calmly tempers that fact. “It’s about relationships, the people, not the resume,” he says. “We’re only a small restaurant, but we all have big dreams.”  A bit like those folk who ate at the original sixpennys all those years ago.
Food
Winter Food and Wine Matching Guide
Winter is such a special season for wine enjoyment. As the nights close in and you cosy up against the cold, it’s the perfect time to indulge in rich, warming reds and the more full-bodied white styles. Follow our winter and food matching guide to which wines to be enjoying this winter, then stoke the fire and fill the stockpot for a season filled with sensational flavours.   MALBEC
Robust and flavoursome, Malbec is the on-trend red to enjoy this winter. With its flavours of cocoa, red plum, sweet tobacco and vanilla, it has crowd-pleasing cool weather appeal. With its high tannins and robust structure, Malbec needs food matches with big flavours. For a tasty starter, we suggest  this delectable beef and olive empanadas recipe  . Or if it’s a winter dinner party you’re planning, try  Miguel Maestre's chickpea and chorizo hotpot recipe .   BAROSSA SHIRAZ
Rich and complex with its characters of dark fruits, rich spice, earth and chocolate, Barossa Shiraz   is just sublime in winter. Its wonderful fruit depth makes Shiraz a food-matching delight with so many options to choose from. For a classic winter feast, try  braised oxtail with Italian flavours  , or try a taste of Morocco with vegetarian harira.   CABERNET
Plush, smooth and ready for hearty food,  Cabernet   is a classic winter wine. With its flavours of blackcurrant, cedar and plum, it’s oozing with charm and its elevated tannins make it exquisite with just about any lamb dish. Explore our mouth-watering collection   or go straight for our recommendation of  lamb pie  . Cabernet is also a match made in winter heaven with vegetarian dishes and you’ll thank us for recommending  rag pasta with pumpkin, sage and tomatoes  .   PINOT NOIR
Featuring cranberry, cherry, raspberry and clove,  Pinot Noir  is the lighter red that’s perfect for winter lunches. With its fine tannins, Pinot Noir pairs perfectly with winter lunch menus featuring gamey, earthy dishes, such as Julie Goodwin’s lovely Pinot partner of  mushrooms with speck  . Or if it’s seafood you’re after, try  prosciutto-wrapped king salmon with crisp capers  .   NEW WAVE REDS
For winter evenings with a difference, there’s an exciting range of new wave of reds just perfect for the season. There are warming expressions of both Italian and French varieties, from lighter styles like Barbera and  Sangiovese  to bolder drops like Lagrein and Durif. Keeping with the Italian theme, a delectable partnership would be Barbera with our  bocconcini cherry tomato and basil pizza  recipe, or venture across the Mediterranean to Greece with this  spiced kofte with cucumber and yoghurt salad  and a nice Durif.   AGED WHITES
With their complex flavours, aged white wines can be a perfect winter choice. Hunter Valley Semillon is world famous for its ageing ability, developing toasty flavour persistence over time. Other whites with wonderful cellaring potential include Chardonnay, Riesling and Marsanne, which transform into silky, creamy drops with warming characters like honeysuckle and nougat. Semillon  and seafood is always a winner, and in winter, combining the rich characters of an aged expression with the flavour explosion in  Mark Olive’s barramundi in paperbark recipe   is guaranteed to impress. Aged Marsanne is a unique treat and another standout white to enjoy with Asian flavours. We love the inventive fusion of this this  hearty sweet potato and parsnip soup with red curry and coconut cream recipe.     RIESLING
Luscious and flavoursome  Riesling  is another white that can take your winter entertaining to new levels. What makes it such a great seasonal choice is its delicious ability to match with aromatic Asian dishes like  Luke Nguyen’s chilli salted squid recipe .  
Wine
Pinot Gris vs Grigio: What’s the difference?
Pinot Gris and Pinot Grigio are the same grape variety, so what's the difference? We talk to some passionate Pinot G winemakers to find out. While it's fast becoming one of Australia's most popular varieties,  PinotGris/Grigio  still presents a point of confusion for many wine-lovers. Made from one variety, a member of the Pinot Noir family, this grape has two different names thanks to the two countries in which it is most commonly grown: France and Italy. Gris is French for "grey" and in France it finds its home in the Alsace region. French Pinot Gris is generally known for being a rich, full-bodied white with a lovely silky texture. Grigio is the Italian for "grey" and in contrast to the French, Italian Grigio has made a name for being a light, crisp wine ideal for early drinking and is most famously known in the regions of Veneto and Friuli. Across the two styles, the common aroma and flavour descriptors include apple, pear, strawberry, honey, hay, brioche and bread. AUSSIE HOME
The variety was first introduced to the Hunter Valley with the James Busby collection of 1832, however it wasn't until the 1990s that the variety started to really emerge. This was thanks to a winemaking couple who made their home on Victoria's  Mornington Peninsula  in 1988: Kathleen Quealy and Kevin McCarthy. Having been introduced to Pinot Gris at college, Kathleen felt intuitively that they had come to the perfect region for producing the variety. They released their first commercial Pinot Gris in 1993, have had huge success since, and are now seen as setting the benchmark for Australian interpretations of the variety. Following in their footsteps is their son, Tom, a winemaker at Quealy wines who has inherited his parents' passion for Pinot G. What's more, he's been to the homes of both the Gris and Grigio styles. "I have worked vintages at Domain Paul Blanck in Alsace, where Pinot Gris is 1 of 4 premium varieties", he explains. "Their vineyards define the quality and the personality of each of their wines. They revel in the power and voluptuousness of these wines, from bone dry with the generous dollop of extract in the middle palate, to off dry with enough flavour and structure to make the wine balanced and suitable with a main course. They are able to make and market their even richer sweeter late harvest styles. The wines are beautiful to drink, slightly drying out with a few years bottle age, and suit their dishes of duck and pork. "I have also worked and spent time in Friuli. Their lighter soils and their food culture define their Pinot Grigio style: crunchy pear, dry and textured. The winemaking art of blending abounds. There are field blends and regional blends of many white varieties, with Pinot Grigio a central component." MORNINGTON MAGIC
Back home, Tom explains the  Mornington Peninsula 's superior suitability for Pinot G down to a combination of regional factors. "It's the climate - cool, maritime, Indian summers. It's the cloud cover and sea breezes. The Red Hill and Main Ridge flank creates intimate valleys of rich volcanic soils that hold onto the rainfall. The dryland farming keeps each berry and bunch tiny and concentrated. Then there's a winemaking fraternity reared on  Pinot Noir  and now applying these skills to their love child Pinot Gris."   ADELAIDE HILLS EXCELLENCE
Another standout Aussie Pinot G producer is  Wicks Estate  in the  Adelaide Hills , where, Tim Wicks, explains, "The cool evenings promote great acid retention in the fruit, along with a gradual flavour ripeness without excess phenolic development. This allows the variety to retain a charming aromatic lift which combines beautifully with the subtle textural elements." At Wicks Estate, they make a Gris rather than a Grigio, but as Tim describes, it may be akin to the Gris style, but it maintains a hint of the Grigio aromatics and racier acid lines. This is reflective of the Gris-Grigio overlap that Tim sees as common in Australia. "We have countless fantastic wines that tend towards either the richer Gris characters or lighter aromatic Grigio characteristics. There are also wines that exhibit traits of both, take our  Wicks Estate Pinot Gris , for example. We like the sharpened focus and aromatic style of the Grigio, but tend to lean towards the textural qualities of Gris on the palate. The styles have their own identity, however, we have diverse terroir and climate in Australia that can lend itself to a hybrid style."   THE PROOF IS IN THE TASTING At the end of the day, whether you go for a  richer Gris or a zestier Grigio , or a mix of both, only your palate can decide. To help you choose, we've got an extensive range from the Mornington Peninsula, Adelaide Hills and beyond to  explore  .
Two Blues Sauvignon Blanc 2014
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