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Food

The Essential Beef and Wine Pairing Guide

Find the perfect beef dish for your wine with our easy to follow wing pairing guide.

One of the most wonderful things about winter is savouring a range of slow cooked, hearty meals. Full flavoured and nourishing, beef is perfect for these types of dishes and when it comes to choosing the perfect wine, both reds and whites can be ideal.

Key considerations are the cut of meat, how fatty it is, how it's prepared and any accompanying sauces. While red wine lovers can match almost any variety, white wine lovers should stick with fuller, more textural varieties.

 

BEEF WINE MATCHING 101

MEDIUM TO FULL & TEXTURAL WHITES

Adam Walls is a real white wine lover, even in winter, which is why chargrilled beef and peanut green curry is one his favourite meals at this time of year. What makes it such a delicious choice, is that there's a great range of white wines to match. As he explains, "Perfect with curries and spicy food, VerdelhoFiano Pinot G Arneis and Chardonnay have the fruit weight and acidity to perfectly offset the spices and aromas of this dish." For further inspiration, our friends at Asian Inspirations have a great guide to matching some of our favourite wines with great east asian dishes here.

Light to Medium Bodied Aromatic Reds

Dave Mavor loves nights in during footy season, especially with a meal of spicy chipotle beef , which is a great match with light to medium bodied aromatic reds. "You could pair most reds with this dish", Dave says, "However, its smooth texture and tomatoey richness pairs deliciously with vibrant, lighter-bodied varieties such as Pinot Noir or Grenache , or Nero d'Avola ."

Medium Weight & Savoury Reds

When he's got the family around for a Sunday feast, one of Phil Ryan's favourite meals is pot roasted beef in red wine with garlic, fennel and rosemary . For a wine match, Phil says, "Pot roasted, slow cooked and braised beef dishes with melt-in-the-mouth textures pair well with the richness and peppery spice of cool climate Shiraz, or try Mediterranean favourites, Sangiovese or Tempranillo ."

Bold & fuller bodied reds

"We're so lucky in Australia to have so many delicious international influences and one of my favourite winter recipes is Argentinean beef steak with chimichurri sauce", says Trent Mannell. "Bolder, fuller bodied reds such as warmer climate ShirazCabernet Sauvignon and blends, Durif and Malbec are ideal partners for barbequed or roasted beef with their charry richness."

If you're looking for more beef recipes, celebrity chef Curtis Stone is an enthusiast for all different cuts of meat. In fact, he has a butchery as part of his New York restaurant, Gwen. Read all about it in his Selector interview , then check out his recipe for 80-day dry aged ribeye with creamed corn and scallions. And, for more great beef recipes, make sure you visit www.beefandlamb.com.au.

Plus, there's more winter food and wine matching inspiration to be found in our Italian inspiration feature.

 

 

 

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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.  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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What grows together, goes together Landfall Beef and Josef Chromy Wines
Words by Paul Diamond on 3 Aug 2017
We travel to Tasmania to lunch with Launceston neighbours Landfall Beef and Josef Chromy Wines and discover the old adage of what grows together, goes together is still very relevant. Long before we started digging things out of the ground, our economic prosperity as ‘The Lucky Country’, came from agriculture, livestock in particular. From the mid 1800s and for most of the 1900s, we were literally ‘riding on the sheep’s back’ as we matured and developed into what we are today. Our identity, what we eat, drink and appreciate, comes from this industry and to help celebrate what is recognised as the best produce in the world, Selector has partnered with Australian Beef & Lamb to bring you the stories of some selected producers across the country. Each article will be based in one of our great wine regions and feature a prominent wine producer meeting a livestock producer over lunch and a glass of wine. By sharing the fruits of these agricultural pursuits, we hope you gain a greater appreciation of the best food and wine we produce and the regions that bind them together. We start our series in Tasmania’s Tamar Valley with the Archer family, renowned for their lamb production, and Josef Chromy OAM, who, after developing some of Tasmania’s most significant wineries, established his own at the age of 76. The Archer Family
The Archer family have been farming their property, ‘Landfall’, in Northern Tasmania’s Tamar Valley for five generations. Arriving in 1876, brothers Gerald and Hedly Archer started cropping and raising livestock. The other five Archer brothers moved to Queensland to farm and their heirs, like their Tasmanian cousins, have remained on the land, raising their families and livestock. Today, the Tasmanian Archers specialise in prime lamb. Their lives are intimately connected to the Tamar Valley, their property, their animals and as the sixth generation of Archers grow up, they will learn and understand the true meaning of paddock to plate; breeding, birthing, raising, selling and marketing their animals. The Archers know the value of their labour and have opened Landfall Farm Fresh , a direct-to-customer butcher shop in Launceston that allows customers to appreciate the highest quality lamb that is raised just minutes from the shop. Pastoral Connections
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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
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Two Blues Sauvignon Blanc 2014
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