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Food

The essential Seafood and wine matching guide

A seafood selection for all of your wine favourites.

There’s something so Australian about tucking into a seafood feast with family and friends! We’re so lucky to have such an incredible range available all year-round, from fresh prawns and oysters served deliciously chilled, to barbequed and baked seafood dishes full of fresh flavours.

The style of wine you choose to match your seafood is dictated by its delicacy. From the classic combination of crisp Riesling with freshly shucked oysters to grilled shellfish with a modern Chardonnay, and the not so classic match of salmon with Pinot Noir, there’s a vast array of wine and seafood-matching opportunities.

INFOGRAPHIC: Selecting wine with seafood

LIGHT AND AROMATIC WHITES

Dave Mavor and his family love seafood and are mad about Asian food, so a favourite at his house is steamed snapper with Asian flavours. “I’m a huge fan of alternative whites like Gewürztraminer and Grüner Veltliner which pair perfectly with this style of dish,” says Dave. With Asian flavours also think light and aromatic whites like Sauvignon Blanc, Semillon and blends, and Riesling.

MEDIUM WEIGHT AND TEXTURAL WHITES

“Living on the coast, I’m lucky to have access to fantastic quality fresh seafood and I love having friends around for lunch on weekends, so dishes like blue swimmer crab spaghettini with lemon and chive sauce and garlic pangrattato are my go-to,” says Nicole Gow. “Crab needs a white that’s light on the oak with crisp acidity, making medium weight and textural wines like Marsanne, Pinot G, Vermentino, Arneis and Fiano mouth-watering choices,”

FULLER BODIED AND RICHER WHITES

When you’re after an easy to prepare, but impressive and quite luxurious seafood dinner, Adam Walls recommends barbequed marron with garlic and herb butter. “Marron is just so delicious and the rich barbequed flavours of the dish are complemented by fuller bodied and richer whites which I love,” he explains. “Go for Chardonnay, Roussanne, Verdelho or Viognier.”

LIGHT TO MEDIUM WEIGHT AND SAVOURY REDS

Trent Mannell suggests forgetting what you’ve heard or read about red wine not going with seafood. “The richness of fish like salmon make it great for red wine-lovers,” says Trent.

“I really enjoy dishes like King salmon with warm romesco salad that pair so well with light to medium weight and savoury reds like Grenache, GSM blends, Nero d’Avola, Barbera, Pinot Noir and Merlot.”

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Wine
The 10 Biggest Wine Myths
‘All wine gets better with age’, ‘The more expensive the wine, the better it tastes’, ‘The French invented Champagne’ – can you tell myth from fact? Discover the truth on the 10 biggest wine myths   Myth 1: All wine gets better with age
Fact: A lot of wine in Australia is made to drink within 12-18 months. There’s a real trend at the moment, especially with reds, for winemakers to craft young, fresh wines to drink immediately rather than to age. You can still find wines that are made to age for decades, with Hunter Valley Semillon and Australian Shiraz being great examples.     Myth 2: Bottles of wine sealed with a cork are better than those with a screw-cap
​ Fact: In a perfect world, the perfect cork is the perfect closure, but in reality, perfect corks are extremely rare. Screw-caps eliminate many of the problems that can come with corks such as cork taint, oxidation and leakage and give the wine-lover confidence they’re getting quality and consistency. Find out more about corks vs screw caps here .   Myth 3: The more expensive the wine, the better it tastes
​ Fact: One of the joys of wine is that it comes down to personal taste. How much a wine sells for can indicate the quality of grapes and how expensive the winemaking process was. However, a lot of wine pricing is driven by economics and supply and demand, but this will never guarantee that a $500 bottle will taste five times better than a $100 one.   Myth 4: Blended wines are inferior
​ Fact: This myth has been driven by Australia’s insatiable thirst for single variety wines. However, one of the ironies of this is that some of Australia’s greatest wines ever made were blends. In fact, one of the most famous blended wines in the world is Champagne . Blended wines are a classic case of the end product being greater than the sum of its parts.    Myth 5: The French invented Champagne
​ Fact: It is argued that English scientist and physician Christopher Merret invented Champagne in the 17 th century when he added sugar to a finished wine to create a secondary fermentation.   Myth 6: Red wine with meat, white wine with fish
​ Fact: This is not a myth in that generally, the high tannins in red wine are a delicious complement for the fat in red meat, and the acidity in white wine gives brightness to a match of chicken or fish. However, it’s not a hard and fast rule. For example, you can pair red wine with fish; the secret is matching weight with weight. If salmon is poached, it will be silky, therefore a Rosé or Pinot Noir can work, while roasted salmon/ barra might pair well with a bolder red. Sauce is another factor, a creamy sauce screams for white wine, but a spicy red sauce or mustard sauce could work well with Sangiovese or even cool climate Shiraz !   Myth 7: A heavier bottle equals higher quality
​ Fact: Bottles with thicker glass are pricier because there is a higher investment in the packaging process, but it says nothing about the wine quality.   Myth 8: The correct serving temperature for red wine is “room temperature”
​ Fact: The ideal temperature to serve red wine is 14-18ºC. Serving it too cold will dull the aromas and ultimately the flavours in full-bodied red wine. Room temperature in Australia during the peak of summer may be anywhere from 25–35ºC, so don’t be afraid to pop your favourite red wine in the fridge for half an hour before your barbeque, unless, of course, it’s come from a temperature controlled environment. Learn more about how to store wine at home here .   Myth 9: An expensive decanter is the only way to decant wine
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​ Fact: The only fruit wine is made from is grapes. The other aromas and flavours you might detect are the result of aroma and flavour molecules that a grape shares in common with a particular fruit. For example, Cabernet grapes contain the same flavour molecules as blackcurrants, and Sauvignon Blanc has the same molecules as those found in green vegetables.
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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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The good oil on olive oil
With its superior health benefits and versatility, not to mention its swag of local and international awards, Australian extra virgin olive oil is among the world’s finest. I recall a time when I was interviewing Italian-born chef Stefano Manfredi and he explained that when he and his family arrived in Australia in the 1960s his mum would have to go to the chemist shop to buy olive oil. In a specimen bottle, no less. It just shows how far we’ve come in our knowledge and appreciation of food and ingredients. These days, we’ve become the second biggest consumer of olive oil per capita in the world outside of the Mediterranean. Clearly, we love the stuff! What’s more, we now produce top quality olive oil and heaps of it. Yep, even better than that produced by Spain, Italy and Greece, the traditional home of olive oil.   We’ve officially been producing olive oil since about 1870, but it is only in the past 30 years or so that we’ve gotten serious about it. We now have over 900 producers who manage to squeeze out over 20 million litres of olive oil. And not just any olive oil, but top grade extra virgin olive oil. What’s the difference?  These days, your average supermarket shelf is brimming with different types of olive oil: extra virgin, virgin, light, pure, etc.  So which one is best?  At the top of the olive oil hierarchy is extra virgin olive oil (EVOO). Fresh and healthy, it is squeezed straight from the olive. Unlike in the production of other oils where chemical and heat extraction is used, EVOO does not undergo any refinement or extraction processes using chemicals or heat. This means that of all the mainstream cooking oils, EVOO has the highest level of monounsaturated fats and retains more antioxidants than any other oil.  Health benefits “Published research shows that no other food comes close to extra virgin olive oil for the prevention and treatment of chronic disease.” This is a quote from Mary Flynn, Senior Research Dietitian and Associate Professor of Medicine at Brown University in the USA. Her research has uncovered the fact that EVOO is associated with a range of health benefits related to heart health and weight control, and it has anti-ageing and anti-inflammatory properties.  The reason your heart will thank you for consuming EVOO is down to those all-important antioxidants. They help increase good cholesterol and decrease bad, reduce the risk of developing blocked arteries and reduce blood pressure. We’ve all heard that a Mediterranean diet with its abundance of nuts, fruits, legumes, wholegrains and fish is one of the healthiest choices you can make. But its benefits also lie in the fact that EVOO is the main source of fat in this lifestyle. And people who enjoy a Mediterranean diet have been shown to have a lower body weight, which they can maintain for longer. EVOO also helps you to feel fuller for longer, another factor in helping to keep your weight stable. Those incredible antioxidants also come into play when it comes to slowing down the ageing process. Antioxidants such as vitamin E help prevent cell damage caused by free radicals, which contributes to making the internal ageing process slower.  And with inflammation now being implicated in a range of diseases, the good news for EVOO consumers is it contains a natural anti-inflammatory compound called oleocanthal. Fresh is best To get the most out of your EVOO, you want it to be as fresh as possible. Obviously, Australian oils are able to get to market here more quickly than imported oils. What’s more, the standards for Australian EVOO are extremely strict and as many as nine out of 10 imported olive oils fail to make the grade. So now you’ve narrowed your choice down to Australian EVOO, you want a company that uses the finest olives, picked and pressed at the perfect time. You also want to go for oils that are cold pressed within 4–6 hours of harvesting the olives. The harvest date is also important for gauging longevity, as you should use your oil within 12–14 months of harvesting and within 4–6 weeks of opening. But how do you know which brands are the best quality? Look for the Premium Certified Australian EVOO Logo. Buying Australian doesn’t mean missing out on range, as local producers are having great success with a huge choice of olive varieties. You’ll even see a lot of Australian EVOO named after the variety they’re made from. Take for instance Cobram Estate’s Ultra Premium Hojiblanca Extra Virgin Olive Oil, made from and named after the Spanish Hojiblanca variety and winner of the 2017 Royal Agricultural Society of New South Wales President’s Medal.   The great cooking myths There’s been a persistent myth in the cooking world that heating olive oil releases harmful toxins. On the contrary,EVOO is very stable to cook with and it’s all down to those antioxidants again. The point to consider is smoke point, and given EVOO has a smoke point between 200 and 215ºC, which is above that of standard home cooking temperatures for hot and cold cooking, it’s a safe, healthy choice.  Also, don’t believe the myth that can’t use EVOO in certain pots and pans. You can use it in any pot or pan you choose, as well as on the hotplate.  So next time you’re standing in front of the oils in the supermarket, there’s only one choice – premium quality, certified Australian extra virgin olive oil.
Two Blues Sauvignon Blanc 2014
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