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Food

Food and Wine Matching 101

Create inspiring food and wine matches

Follow the helpful tips below to ensure that at your next dinner party you impress your guests with your pairing prowess.

Acid + acid

If your food is high in acid – think tomatoes or a squeeze of lemon – you’ll need a wine that’s high in acid too. Riesling is the most obvious white choice, while Italian style reds will balance tomatoes and cut through olive oil. 

Same + same

Brings together complementary flavours – light-bodied wine + light dish, full-bodied wine + heavy dish and so on. Also pair similar textures and flavours – earthy wine + earthy food, citrussy wine + fruity dish, etc. 

Opposite + opposite

Try a fresh, crisp Chardonnay with a creamy pasta dish, or consider a clean, dry Riesling with a spicy chilli-filled Asian dish. Or if you’re serving a dish with very simple flavours, a complex wine can enhance the experience.

Heat + sweet

For spicy dishes, red wines high in alcohol and tannins are a no-no as the alcohol intensifies the heat. Choose sweeter whites such as off-dry Gewürztraminers or Rieslings.  

Sweet + sweeter

If your dish is sweet, the wine should be sweeter. Think milk and dark chocolate desserts with Tawnies and Muscats, while white chocolate pairs with Prosecco and lemon flavours are perfect with Botrytis Riesling.

Tannins + fat

This pairing is all about balance. Fat serves to even out tannin intensity, resulting in a smoother, softer red. 

Infographic - Food and Wine Matching guide

Wine styles

Try these suggestions to match with your favourite wine styles.

Fuller bodied red wines

Wines: Cabernet, Shiraz, Malbec, Durif

Food matches: Their robust structure makes these an ideal partner to hard cheeses and fattier cuts of meat.

Medium bodied red wines

Wines: Merlot & Blends, Tempranillo, Barbera, Sangiovese

Food matches: To match the moderate density tannins go for slow-cooked or rustic style dishes like pasta, Mediterranean fare, tapas.

Lighter bodied red wines

Wines: Pinot Noir, Grenache & blends, Nero d’Avola 

Food matches: With the finer styles, go for gamey, earthy foods like duck, while styles with higher acidity can take richer, spicier dishes.

Rosé

Wines: Dry, off-dry

Food matches: For drier styles, go for salads, charcuterie and antipasto. For off-dry styles, try spicy food or fruit-based dishes.

Fuller-bodied white wines

Wines: Chardonnay, Verdelho, Viognier

Food matches: A richer texture makes these fuller varieties a great match for poultry, pork, rich seafood, cream or cheese-based pastas.

Medium-bodied white wines

Wines: Arneis, Pinot G, Fiano, Vermentino, Marsanne

Food matches: Zesty acidity makes these styles perfect with lighter flavours like tapas,
pasta and salads.

Lighter-bodied and aromatic white wines

Wines: Sauvignon Blanc & blends, Semillon, Riesling, Gewürztraminer

Food matches: The high acidity inherent in these varieties makes them ideal for fried food, raw seafood, delicate Asian dishes, and simple Mediterranean food.

Champagne, Sparkling and Prosecco

Wines: Champagne, Sparkling & Prosecco

Food matches: With the richer styles, choose seafood and richer canapés, while lighter styles suit antipasto, fried foods and fresh fruit.

Dessert and Fortified wines

Wines: Botrytis, Tawny, Muscat/Topaque 

Food matches: Botrytis: Cream or fruit-based desserts, pâté. Tawny: Cheddar & blue cheese, dried & fresh fruit, nuts. Topaque: Caramel-based desserts. Muscat: Chocolate-based desserts, dates & dried figs, ice cream.

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Food
Our Top 5 Australia Day Recipe and Wine Matching Ideas
Words by Ben Hallinan on 21 Jan 2017
Celebrate Australian wine this year on our national holiday with these great recipe and wine matching ideas from  Selector . Lamb Recipes
Lamb has become synonymous with Australia Day celebrations (due in no small part to a certain successful advertising campaign). This  boneless leg of lamb with a rosemary rub   recipe is the perfect way to add a refined touch to your Australia Day celebrations. The oak, spice and firm tanins of a fine  Coonawarra  or  Margaret River  Cabernet Sauvignon make this variety the classic wine match for a rich lamb dish like this . Alternatively, try one of the increasing range of  alternative varieties  such as Montepulciano or Petit Verdot. Find out more about Petit Verdot in our   recent infographic guide Lamb wine match: Bundaleer Montepulciano 2015 or the Credaro Five Tales Cabernet Sauvignon 2014 Explore our lamb recipes Prawn Recipes
In this country, we are blessed with an abundance of quality seafood. This   Barbecue split prawns with chilli, oregano and olive oil  recipe is an excellent addition to any Australia Day get together. For the perfect wine match, go for a dry white with good acidity such as a fine   Semillon  , Vermentino or  Verdelho. Prawns wine match:  Krinklewood Biodynamic Vineyard Semillon 2009  or the  Tulloch Vineyard Selection Verdelho 2015 Explore our seafood recipes Vegetarian Recipes
It doesn’t have to be all about lamb and meat on Australia Day as this tongue in cheek video  reminds us.  Maggie Beer’s beetroot and vino cotto salad  recipe is the perfect accompaniment to any celebratory bbq or potluck dinner. Or, for something more substantial try  Stefano Manfredi’s spectacular potato gnocchi with burnt butter and sage  . For further inspiration look through the many  vegetable focused dishes  in our recipe section or consult our  vegetarian wine matching guide  . Vegetarian wine match:  Howard Park Riesling 2013  or the  Soumah Savarro (Savagnin) 2012 Explore our vegetarian recipes Kangaroo Recipes
Lyndey Milan’s  Kangaroo with native spices, beetroot and rosella sauce  recipe is outstanding and exquisitely showcases the uniquely Australian ingredients involved. This dish is an impeccable match for a refined, elegant  cool climate Shiraz  from the  Yarra Valley  or a savoury  Hunter Valley  Shiraz. Kangaroo wine match:  Richard Hamilton Little Road Shiraz 2015  or the  Seville Estate The Barber Shiraz 2015 Explore our kangaroo and game recipes Pavlova Recipes
Although our friends in New Zealand quite confidently claim ownership ( and they might be right  ), there's no question that pavlova is also a strong part of our national culinary history. Complete your Australia Day celebrations with Lyndey Milan’s easy-to-follow Festive Pavlova recipe  . Arguably, a  dessert wine  is a great match to Pavlova. But, you can keep the festivities flowing with refined  Tasmanian  Sparkling  or a fruit focused and refreshing  Prosecco  from the  King Valley  . Find out more about  Australian Prosecco in this recent article  . Pavlova wine match:  Tamar Ridge Cuvée Sparkling Chardonnay Pinot Noir NV  or the  Chrismont La Zona Sparkling Prosecco NV Explore our pavlova and dessert recipes Discover more Australia Day Recipe Ideas For more exciting recipe ideas visit our  recipe section here  or find some inspiration from the many  celebrity chefs we’ve interviewed  in  Selector  such as Jamie Oliver,  Adriano Zumbo  , Stephanie Alexander, Nigella Lawson and many more.
Wine
How to host your own wine tasting party!
Gather your friends and put your collective wine knowledge to the test with a wine tasting party! It’s all about bringing that cellar door tasting experience to your home and enjoying good wines and good times. There are no rules to the type of tasting you host –  from a sit-down dinner to an impromptu barbeque, or a casual lunch. Or, you can step it up a notch and host a themed party using some of our ideas (see further below), or make up your own – just make sure it’s lots of fun! WHAT YOU’LL NEED So, what do you need to set up your wine tasting? Besides, the wines of course, you’ll also need: Wine glasses – white or red wine glasses depending on the wine being tasted Covers –  to disguise the wine bottles Water – supply still or sparkling water to cleanse the palate between wines Spittoons –  in case some guests don’t want to drink the wine once tasted Snacks – to cleanse the palate. Plain water crackers, breads, olives and cheeses are perfect Pens and note pads – to complete your tasting notes Friends – from two to ten friends, the options are endless HOW TO PLAY
Disguise the Wines Put the wines in bottle covers and mix them around so no one knows which is which and number the bottles. We suggest tasting up to four wines each session. Once you’ve assembled the glasses, bottles and the extra bit and pieces, there’s really one thing left to do – enjoy the tasting Taste Now for the best bit. Pour a wine into the corresponding numbered glass for each player. Announce the theme and let the tasting begin. Make Notes Thinking about the colour, aromas and taste, each player should jot down their thoughts on their tasting sheet. Mingle Reveal and discuss each wine, reading out your tasting notes, remembering there is no absolute right or wrong. Re-set and start again. Be the host with the most
Have fun choosing the wines for your party. Simply select from your latest Wine Selectors collection or ask your friends to bring a bottle. Tasting theme ideas There are so many themes you can chose for your wine tasting party. Here are a few different ideas to get you started. Regional rumble – taste the unique characteristics of varieties grown in various regions. Favourites – ask your guests to bring their favourite varietal making sure they’re all different. Price wars – choose the same variety and vintage from different price points and see if the price reflects the quality. Vertical tasting – choose one wine and taste several different vintages. It’s really interesting to experience the similarities and the differences from year to year. Food theme – Thai with Riesling or Gewürztraminer, tapas with Tempranillo or Sangiovese, seafood with Semillon or Sauv Blanc, the combinations are endless. New wave wines – with so many fantastic emerging alternative varietals now available, step out of the comfort zone and introduce your guests to some deliciously new drops. Practice makes perfect With each party and tasting session you’ll detect deeper, more involved aromas and flavours – after all, practice makes perfect. Get Your Own Wine Tasting Party Kit!
To help expand your love of wine and make tasting fun and easy, we’ve created a great kit, which you can use next time you’re hosting a tasting or even at an impromptu get-together.  
Food
What grows together, goes together Wunderbar lamb and Mitchell Family wines.
Words by Paul Diamond on 7 Jan 2018
The Clare Valley is one of Australia’s most underrated wine regions, which is hard to fathom given it produces some of the finest Rieslings and intensely concentrated red wines in the country. No doubt, the pull of the Barossa has a lot to do with the underestimation of the Clare, but, if you can resist the urge to turn right at Gawler and stay on the A32, you’re in for a treat.  In addition to its wine cred, Clare is uniquely beautiful. The open landscape is a sea of wheat fields sprinkled with eucalypts and stone cottages beneath powder blue skies. 
Heinrich’s Wunderbar  You’ll also notice a few sheep along the way, as Clare, like much of Australia, was Merino country. But around 1959 when wool exports declined, families left in droves. One of the few that stuck with it were the Heinrichs of Black Springs and fifth generation Ben, along with his wife, Kerry and five children, continues to farm sheep on the family’s original 810ha property just east of Clare.  But while the sheds, tractors, machinery and utes all make this look like a stock standard farm, one look at the sheep and you realise Ben does things a bit differently to his ancestors.  Practically bald and with long tails, Ben’s sheep are a breed that sheds its wool, chosen as part of his humane, minimal intervention philosophy. This is underpinned by his adherence to the Humane Choice farming principles of which he is the only certified producer in Australia. “With no wool, we can give our sheep a better life, as there’s no mulesing, tail docking, crutching or shearing,” Ben explains. “My sheep are truly free range, paddock raised, no feed lots and we try to minimise human interaction with them as much as possible.” When it comes to conventional industries, sheep farming is close to the top. The practices are well entrenched over generations and traditions are not easy to break, especially when there are mouths to feed.  So why undertake such a radical change? For Ben, it was the knowledge that the ways of the past were not going to work. “Dad was running a self-replacing Merino flock and it wasn’t going so well,” Ben recalls. “Personally, I wasn’t cut out for it, I couldn’t see myself shearing, and Dad saw the writing on the wall. It was either going to be sheep with no wool, or no sheep at all!” So Ben, backed by his dad, started Wunderbar. They’ve since gone from strength to strength, now selling directly to butchers and chefs around the district and into Adelaide. Fans of their meat remark on how tender, flavoursome and lean it is, while chefs love to cook with it. High praise indeed.  A Delicious Seed Word of Ben’s lamb is spreading and one chef that sings Wundebar’s praises is Guy Parkinson, owner of Seed Winehouse +Kitchen in Clare. Guy and his partner, Candice, have run Seed since 2014 after travelling through Clare and deciding it was the place to set up shop. Seed is now a food and wine destination, drawing people from all over to sample Guy’s creative, trattoria-inspired cooking paired with Candice’s take on the Clare wine scene. The couple had been Hunter-based, where they had a significant following of loyal winemaking food lovers, and this pattern has repeated in the Clare. 
The Mitchells Part of the Seed appreciation society are the Mitchells, who run the acclaimed Mitchell Wines. Led by second generation Andrew and Jane, they work with their children, Hilary, Angus and Edwina, to produce beautiful expressions of Watervale Riesling, Semillon, Shiraz, Cabernet and Grenache under the Mitchell and McNicol labels.  The Mitchells have been in Clare since 1949 when Andrew’s father purchased land featuring an orchard, a dairy and a small vineyard. Andrew was born and bred on the property and after school, returned to the family business.  “I came back home and thought that making wine was better than working for a living,” he says with a cheeky smile. Most of the wines the Mitchells produce are released with some age, a decision that can be a financial burden. However, as Andrew explains, “The significant thing about the Clare Valley is that it is a region that produces wines with incredible intensity of flavour, but with elegance. We sell some of our wines at 10 years old and the dividend is that people get to see our wines at their best.” The Lunch As a celebration of Wunderbar lamb, Guy devised a menu with an entrée of lamb backstrap poached in extra virgin olive oil, grilled cucumber, mint and whipped yogurt, and a main of roasted rack served on baby carrots cooked in whey and honey, pearl barley and pomegranate.  Andrew and Angus brought along a range of wines to evaluate and see which suited Guy’s food best.  For the entree, Candice chose the 2009 NcNicol Watervale Riesling. It had the age to be a perfect textural match for the silky backstrap, but also fresh acidity to cut through the whipped yoghurt. For the rack, Candice’s call was Andrew’s 2001 Peppertree Vineyard Shiraz. The wine was still dense, but time had softened the mouthfeel, allowing the secondary fruit to sit beautifully with the flesh and the sauce to suit the wonderful, natural intensity of the wine.  As the afternoon progressed, conversation became more relaxed as stories were shared and reflections were made on their beautiful home. Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt
Recipe:  Get  Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt Wine:  Explore  Mitchell Family Wines Clare Valley:  Discover the fun of cycling the   Clare Valley Riesling Trail
Two Blues Sauvignon Blanc 2014
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