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Food

Curry recipes and wine matching ideas

Find the perfect curry dish for your wine with this easy to follow wine pairing guide.

Full of deep, satisfying flavour, comforting curries are world-wide favourites. The amazing array of curry choices from Thai and Malay, to Indian and Sri Lankan and more, offer a huge range of heat and texture variations, as well as delicate, warm and fiery spices.

While it’s easier to match wine with the milder, aromatic curries, if you’re going hot, stick with light and aromatic whites or light to medium weight and savoury reds and don’t forget the classic match of off-dry Riesling which is the perfect way to enjoy a fiery feast.

Check out the guide below for more curry and wine matching ideas from the Wine Selectors Tasting Panel.

Curry Wine Matching 101

Curry wine matching and pairing infographic

Light and aromatic white wines

“Living near the ocean, I’m lucky to have access to a local seafood co-op that always has fantastic fresh fish for my favourite curry,” explains Nicole Gow. “Fish curry, steamed rice and banana salsa is so easy to make and so delicious served with a glass of a Riesling.” Other light weight and aromatic whites like Sauvignon Blanc and blends, Gewürtztraminer and Pinot G are also perfect choices.

Recomended recipe: Fish curry, steamed rice and banana salsa

Medium Weight & Textural White Wines

“My family are mad for chicken coconut curry, and it’s a regular request at our place,” says Tasting Panellist, Trent Mannell. “While the kids are still a little too young for wine, I love to serve it with a tropical, fruit-driven Verdelho or a fresh, modern Australian Chardonnay.” Similar weight to unoaked Chardonnay, and with good acidity, the alternative varieties of Arneis and Fiano are also great matches.

Recommended Recipe: Lyndey Milan's chicken coconut curry

Light to Medium Weight & Savoury Red Wines

Most people don’t think to pair seafood and pineapple with red wines, but Tasting Panellist Adam Walls says when combined with curry it’s a perfect match. “A spicy dish like Poh’s prawn and pineapple curry is a winner paired with light to light to medium weight reds with softer tannins and fruit sweetness offsetting the heat in the dish,” he explains. Try it with Pinot Noir, Merlot, Grenache, GSM blends or Nero d’Avola.

Recommended recipe: Poh’s prawn and pineapple curry

Richer and Fuller Bodied Reds

Tasting Panellist, Dave Mavor loves spending his holidays travelling throughout Asia. “I’ve had some of the best massaman curry experiences in Thailand and Malaysia, but unfortunately the restaurants only served beer,” he explains. “The rich, full-bodied flavours of curries like massaman beef cheek curry with pearl cous cous need a wine that can match its generosity.” Classic red choices include Shiraz blends and Cabernet blends, or go for a Tempranillo or Sangiovese.

Recommended recipe:  Massaman beef cheek curry with pearl cous cous

Stick the Tasting Panel’s suggestions and you can’t go wrong. Add a touch of spice and curry goodness to your weekly dinner repertoire with more delicious recipes.

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Food
The Essential Salad and Wine Matching Guide
Fresh flavour-filled salads to match your selection Celebrate fresh and flavourful salads perfect to serve in the warmer months! There’s no limit to what we can call a salad these days and the idea that it needs to be served cold is a distant memory. The best combination of ingredients is seasonally-driven and matched with a wine with the appropriate weight and texture. Red drinkers are not left out, but opt for a lighter, more aromatic variety served with warm salads that include meat. Don’t forget that the dressing is an important consideration, with the light and zesty styles best matched with lighter wines and the creamier options best paired with wines with a bit more weight and appealing acidity. Light and aromatic whites Trent Mannell loves whipping up a simple salad when friends drop by and the summer salad with asparagus and goat’s curd is a perfect choice. When it comes to wine matching, he explains, “While the beauty of this salad is its simplicity, it also includes quite strong flavours in the asparagus and goat’s curd. Offset them with a light, aromatic white like Sauvignon Blanc , Riesling or Vermentino .” Medium weight and textural whites Keith Tulloch loves his whites with texture and find rocket, pear and walnut salad with blue cheese dressing a perfect match for this style of wine. “With its beautiful textures, this salad needs a white wine match that’s full of texture too”, he says. “I recommend Pinot G, Fiano, Arneis or Marsanne.” Fuller bodied whites Entertaining a group can be stress free when you serve up a dish like King salmon with warm Romesco salad . This is one of Adam Walls’ go-to dishes and for a wine match, he says, “Salmon calls for a fuller-bodied white, as do the ingredients in the Romesco salad. I recommend a classic Chardonnay or Verdelho , or for something different, a Viognier or Roussanne .” Light to medium weight and savoury reds Red lovers don’t miss out when it comes to summer salads, and Dave Mavor loves adapting the classic match of duck and Pinot Noir for the warmer months with warm duck breast and cauliflower salad and his favourite Pinot. But, he explains, “You could also try Grenache & GSM blends , Nero d’Avola , Sangiovese or Tempranillo .”
Wine
Pursuit of Perfection - Australian Pinot Noir
Words by Dave Mavor on 2 May 2017
Australia's established Pinot Noir regions are continuing to develop and evolve remarkable examples of this varietal. But for the big future of Aussie Pinot, we may need to look west. I'll admit it - not everyone is a fan of  Pinot Noir . But that fact, in itself, is what makes Pinot so enigmatic - aficionados swoon, swillers scoff. And this suits Pinot (and its lovers) just fine because in this land of the tall poppy, it is not always favourable to be too popular. That said, Pinot is one of the most revered and collected wine styles in the world, with the top examples from its homeland in Burgundy selling for outrageous sums of money. It is generally quite delicate (some say light-bodied), and it takes a certain development of one's palate to truly appreciate its delightful nuances, perfumed aromas, textural elements and supple tannin profile. It appears that if you enjoy wine for long enough, eventually your palate will look for and appreciate the more subtle and complex style that quality Pinot can provide. A good point that illustrates this comes from winemaker Stephen George, who developed the revered Ashton Hills brand. "A lot of older gentlemen come into the cellar door and say they love Shiraz, but it doesn't love them anymore," he says. "So we are getting some of my generation moving over to Pinot Noir, and the young kids of today are also really embracing it." THE ALLURE OF PINOT (FOR THE WINEMAKER) Winemakers love a challenge, and there is no doubt that Pinot is a challenging grape to grow, and even more challenging to make. The Burgundians have certainly nailed it, but they have been practicing for thousands of years, and this is part of the key. The cool climate of Burgundy has proven to be a major factor, as is the geology of the soils there, but they have also shown the variety to be very site-specific - vines grown in adjacent vineyards, and even within vineyards, can produce very different results. Vine age too, is critical. True of most varieties, but especially Pinot Noir, the best fruit tends to come from mature vineyards, considered to be around 15 years old or more. Yields too, need to be kept low to get the best out of this grape, as it needs all the flavour concentration it can get to show its best. Australian winemakers have taken these lessons to heart - gradually developing ever cooler areas to grow Pinot, working out the best soil types, and carefully exploring the ideal sites within each vineyard to grow this fickle variety. They're also working out the best clones and the most appropriate vine spacing, and then managing the vine canopy to allow just the right amount of dappled sunlight to reach the ripening bunches. Our vines are getting older, reaching that critical phase of maturity, and yields are managed carefully to coax the maximum from each berry. Once in the winery, the grapes need careful handling due to their thin skins and low phenolic content, so physical pump-overs are kept to a minimum. These days more and more winemakers are including a percentage of stems in the ferment to enhance the aromatic and textural qualities of the finished wine, and oak usage is more skilfully matched to the style being produced. THE STATE OF PLAY OF PINOT Australian viticulturists and winemakers are getting better at producing top quality Pinot with every passing year. And that quality is truly on show in our most recent State of Play tasting. It's been five years since we last had an in-depth look at Pinot Noir in this country. And what a change we've seen in that time! The overall quality of Australian Pinot is certainly on the rise. But what is perhaps the biggest development in the last five years has been the emergence of a potential Pinot giant  in the west . As you will see in our reviews across the following pages, the established Pinot producing regions such as the  Yarra Valley ,  Tasmania  and  Adelaide Hills  are still well represented in our Top 20, but they are joined by newcomers, the cool-climate  Tumbarumba  region of NSW, and an impressively strong showing from the  Great Southern  and  Pemberton  areas of Western Australia. In fact, five wines in the Top 20 are from WA - an amazing statistic given that there were none five years ago. THE EMERGING PINOT GIANT - WA We have seen a marked increase in the number and quality of Pinots coming from the West in recent years, particularly from the vast  Great Southern  area encompassing the five distinct sub-regions of Albany, Denmark, Frankland River, Mount Barker and Porongorup, as well as a secluded pocket of the South West around Pemberton and Manjimup. So what has led to the emergence of WA as a Pinot powerhouse? According to second generation winemaker Rob Wignall, whose father Bill pioneered Pinot production in Albany, there have been a number of small improvements that make up the overall picture. He believes that climate change has been a significant and positive factor, moving the region's climate into more of a semi-Mediterranean situation with mild summer days and a reduction in rainfall throughout the growing season, leading to improvements in disease control and better canopy management. In addition, Rob feels that better oak selection and winemaking practices such as 'cold soaking' of the must prior to fermentation have led to improvements in the finished product. He is also a strong advocate for screw caps, believing that the delicate fruit characters of Pinot really shine under this closure, and that they also enhance the age-ability of the wines. Luke Eckersley, from regional icon Plantagenet Wines in Mt Barker, points to the variations in micro-climates and soil types across the Great Southern region as a factor. "Pinot Noir styles are varied with complex savoury styles from Denmark; elegant perfumed styles from Porongurup; rich fruit driven styles from Mount Barker; big robust styles from Albany; lighter primary fruit styles from Frankland River," he says. Michael Ng, winemaker from Rockcliffe in Denmark, adds that the cool climate with coastal influences allows full flavour development in the fruit, while still allowing for wines of finesse and savoury complexity. And a bit further west, Coby Ladwig of Rosenthal Wines points to the steep hills and valleys of the Pemberton region creating many unique micro-climates that enable varied grape growing conditions, "allowing us to create extremely complex and elegantly styled wines from one region", he says. While neighbouring Manjimup, with an altitude of 300m and therefore the coolest region in Western Australia, has cold nights and warm days ideal for flavour enhancement. PERFECTING THE FUTURE In summary, Pinot Noir in Australia is in a healthy position, with the established regions in Victoria, Tasmania and South Australia producing more consistent and ever improving results. Equally exciting are the emerging Pinot Noir regions such as those in WA, as well as Tumbarumba and Orange, that show that the future for Pinot in Australia is bright. So, if you find your Shiraz doesn't love you as much anymore, perhaps look to Pinot, and when doing so, glance west. THE WINE SELECTORS TASTING PANEL The wines in this State of Play were tasted over a dedicated period by the  Wine Selectors Tasting Panel , which is made up of perceptive personalities and palates of winemakers, international wine show judges and wine educators. With an amazing 140 years collective experience, they love wine and they know their stuff.
Two Blues Sauvignon Blanc 2014
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