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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.

Salad Wine Matching Infographic Guide

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.”

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Life
King Island Dairy
It is the combination of a pristine cheese-making environment and the dedication of a passionate community that results in the premium quality cheeses of King Island Dairy . Situated in the middle of Bass Strait, about halfway between Victoria and the North West tip of Tasmania, King Island is as rugged and isolated a place as you can get. Battered by howling winds and surrounded raging seas, the island has a unique environment unlike anywhere else, and for lovers of quality cheese, that’s a wonderful thing.

“It takes an entire island community to produce cheese – from farmers, milk truck drivers, cheese makers to wrappers and packers, and I think that’s what makes King Island Dairy so special.”

- Cameron Bruce, General Manager for Specialty Cheese at King Island Dairy
You see, for dairy farming, King Island is simply idyllic. With mineral rich soils, cool annual temperatures and abundant rainfall, the pastures of island are simply pristine. Then, there’s the added element of salt spray from the constant westerly winds salting the grass that feeds the cows. The result is a “sweet, unusually rich milk that you can taste in all our delicious cheeses,” says Cameron Bruce, General Manager for Specialty Cheese at King Island Dairy. A like minded community Just as integral as the environmental factors are the people who help make the King Island Dairy story a success. From the dairy farmers who supply the milk, the truck drivers who deliver it, the cheese makers who lovingly craft the cheese , to the packers who hand wrap many of the products, the King Island Dairy family is a passionate community bound together by a desire to make the best cheese possible. There are just 10 farms producing 100 per cent of the milk for King Island Dairy cheese. The milk is delivered daily, travelling no more than two hours from farm to dairy, so it is always fresh and there’s a true sense of trust, knowing and friendship between farmer and producer. The art of cheese making
As soon as the milk is delivered to King Island Dairy, the art of cheese making begins. And an art it is, with experienced cheese makers lovingly crafting, handling and maturing the cheese. And once its ready to go to market, the cheese is wrapped and packed by a dedicated team, equally important to King Island Dairy as  any along the production cycle. “Our cheese making process is very labour intensive, with many of our products being handcrafted,” says Cameron. “Some of our wrappers can even tell who wrapped a particular cheese, simply by looking at the packaging style.” The end result is a premium range of quality Soft White, Washed Rind, Blue Vein and Cheddar cheese that not only pleases the palates of cheese-lovers everywhere, but also wows judges at the Australian Grand Dairy Awards. An icon
From its early days in the 1900s, King Island Dairy has grown to become an icon of the island, integral to the lives of its entire community. “It takes an entire island community to produce cheese – from farmers, milk truck drivers, cheese makers to wrappers and packers, and I think that’s what makes King Island Dairy so special,” says Cameron. “King Island Dairy’s unique position in the market over so many years is really a result of the passion of the King Island community in which the brand’s foundations were built.” So when you’re browsing the cheese section at your local outlet, consider the history, passion and community spirit that is part of each and every King Island Dairy cheese. For more details on King Island Dairy products visit kingislanddairy.com.au
Wine
Know Your Variety - Australian Malbec
Neglected for decades in France as a lesser blending grape, Malbec was resurrected and championed in Argentina as an excellent single varietal wine. It's now having a similar resurgence in Australia, with some excellent Australian Malbec wines appearing in the  Clare Valley ,  Langhorne Creek ,  Margaret River  and  Great Southern . To help us learn more about this plush and fruit driven red wine, we reached out to a few Australian Malbec experts with winemakers from  Forest Hill Wines ,  Bremerton  and Tamburlaine Organic Wines. AUSTRALIAN MALBEC AT A GLANCE THE VARIED ORIGINS OF MALBEC
Malbec (sometimes known as Côt and Auxxerois) originates from the French wine regions of  Bordeaux and Sud-Ouest . However, it was historically viewed as more a blending grape and played second fiddle to the prized Cabernet Sauvignon , Merlot and Grenache vines in those regions. Malbec found its new home in Argentina, where it has been adapted and refined into an excellent single varietal wine style, with excellent examples from the Mendoza region. Today, 75% of the world's Malbec now hails from Argentina, often blended with a touch of Touriga Nacional. MALBEC COMES TO AUSTRALIA
Rebecca Willson , winemaker at Bremerton Wines, argues that Malbec has a spiritual home in South Australia as it "was the first dry red variety ever planted in  Langhorne Creek  by The Potts Family of Bleasdale in the late 1800s". In fact, Bleasdale's first ever single varietal wine was a Malbec in 1961. However, the great red vine cull in the 1970s and 1980s removed many alternate varieties from vineyards across the country. The recent trend of wine lovers searching for new and exciting wine styles to try, has given rise to a modern resurgence. Malbec is now the wine of the moment. Rebecca thinks this is because "the variety offers an alternative to  Shiraz  as our biggest consumed red varietal, it's berry driven and plush." Malbec can be a difficult grape to grow, but today with better viticulture and better strains of the variety, it's thriving in moderate climates such as the Clare Valley, Langhorne Creek, Margaret River and Great Southern. Tamburlaine Organic Wines chief winemaker,  Mark Davidson , notes that "just like in Argentina, the real lesson has been that the wine produced at higher altitudes of 800m to 1000m has really shone". As such, there is great promise for award winning Malbec from emerging cool climate regions such as Canberra or Orange, where  Tamburlaine's excellent Malbec  is sourced. TASTING NOTES With a similar weight to  Shiraz ,  Cabernet Sauvignon  or  Petit Verdot , Malbec has a big, juicy and plush flavour with a robust structure and moderately firm tannins. It has distinctive dark purple colour and notes of red plum, blueberry, vanilla, cocoa and an essence of sweet tobacco. Forest Hill Wines chief winemaker,  Liam Carmody , is rather fond of the "intense purple colour and fruit brightness" of  their Malbec  and notes that it has a "generally softer tannin structure than some other red grape varieties." For Bremerton's Rebecca Willson it's the "violet, currant purple fruits with velvety tannins, plushness and purity" of the variety. MALBEC AND FOOD PAIRING
The bold flavours, robust structure and higher tannins of Malbec call for dishes with a bold flavour to match such as hard cheese, steak or even sausage such as this  chickpea and chorizo hotpot recipe by Miguel Maestre.  Our  Argentinian beef steak with chimichurri sauce recipe  is also a great way to round out an Argentinian themed dinner. Or for a vegetarian option, our spinach and cheese empanadas recipe matches well to a  plush Malbec from Great Southern  . When it comes to Malbec food matches, Bremerton's Rebecca Willson prefers "charcoal barbecue of a great cut from your local butcher, or pulled pork sliders". For Forest Hill Wines' Liam Carmody, Australian Malbec means just one dish, "a rare steak sandwich!" Recommended Recipe:  Miguel Maestre's chickpea and chorizo hotpot TRY AUSTRALIAN MALBEC TODAY Explore Australian Malbec with these great examples that have all passed our rigorous Tasting Panel selection process with flying colours.
Wine
Preserving the truth on sulphates in wine
Recently, one of our members, Penny Bamford, got in touch to ask about preservative 220, which you might have seen listed on the back label of bottle of wine. She wanted to know whether it can cause allergic reactions and whether it’s used in organic and biodynamic wine. Tasting Panellist Dave Mavor came to the rescue with an explanation. The main preservative used in wine is sulphur dioxide, which you’ll see on the label as ‘preservative 220’, ‘minimal sulphur dioxide added’ or ‘contains sulphites’. Sulphur dioxide is added in the winemaking process to protect the wine from oxidation and bacterial spoilage. I can tell you that the sulphur dioxide used in winemaking is less than many other products (e.g., dried fruits, some beer, meat, etc.) that we consume every day. It has been used as a preservative in wine since Roman times. And don’t be fooled into thinking that because preservatives aren’t listed on European wines that they’re not present, it’s just that they don’t have the same strict labelling laws as Australia. The amount of sulphur dioxide winemakers are allowed to add is strictly controlled to a limit of 250 milligrams per litre. With such low levels it is unlikely to cause any health issues, however, some people feel they are quite sensitive to it. If that is you, here are some tips: There tends to be higher levels of sulphur dioxide added to white wines as they are more susceptible to oxidation, whereas the tannins in red wines act as a natural preservative. If you have symptoms from drinking red wine, it’s more likely to be from the histamines. Age also affects the sulphur dioxide levels in a wine, as it dissipates over time, so if you’re sensitive to sulphur dioxide, go for older wines. There is less sulphur dioxide used in organic and biodynamic wines. Certification allows 50 per cent of what can be used under conventional standards. Preservative-free wines don’t have sulphur dioxide added, however, it can also be a natural product of fermentation and is therefore often present even if it hasn’t been deliberately added. Also, without added preservatives, the wine will be very susceptible to spoilage by oxidation, so it needs to be consumed straightaway – which is not a bad thing. You might have noticed the recent emergence of products that claim to remove the sulphur dioxide from your wine. Dave explains that these are simply made up of diluted hydrogen peroxide. While this is a chemical sometimes used in the winery when too much sulphur has been accidently added to a wine, it’s extremely controlled by winemakers with a thorough understanding of the chemical process. Remember that if you add too much hydrogen peroxide to a wine it will go off and you will have spoilt all the winemaker’s hard work!
Two Blues Sauvignon Blanc 2014
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