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The Essential Tapas And Wine Pairing Guide

Morsels made for sharing to match your wine selection!

The array of dishes in a tapas spread means you have the perfect excuse to open a range of wines as the feast progresses. Lighter, more aromatic whites are ideal with fried morsels and oily fish, then enjoy a fuller white with a classic paella or grilled seafood.

In the reds, it’s easy to see why the Spanish variety Tempranillo reigns supreme, as its savoury and rustic charm and lovely acidity make it perfect across a range of ingredients and textures. Salud!

Tapas Wine Matching 101

Tapas Wine Matching Infographic Guide

Light and aromatic whites

Dave Mavor is a huge fan of Miguel Maestre, which is why his Calasparra rice-crusted sardines recipe is one of his tapas go-tos. And his favourite wine match? A light and aromatic white. As he explains, “Offset the salty flavours in this dish with a wine match of a light and aromatic white. Go for Sauvignon Blanc and blends, Riesling or Pinot G, or for an alternative taste, Vermentino is perfect.”

Medium weight and textural whites

Nicole Gow likes to keep her tapas spreads simple, yet full of flavour and Lyndey Milan’s stuffed figs wrapped in bastourma are a perfect choice. “Brimming with mouth-watering textures, this simple dish pairs well with medium weight and textural whites,” Nicole explains. “Try favourites like Chardonnay and Verdelho or for something different, Arneis or Fiano.” 

Light to medium weight and savoury reds

Trent Mannell is another Miguel Maestre fan and he finds his Manchego cheese sticks with tomato jam are always first to disappear when he’s entertaining friends. When it comes to choosing the perfect wine, he says, “Match the light, delicate flavours of this dish with light to medium weight and savoury reds such as Pinot Noir or Merlot, or for something different, Grenache and GSM blends or Nero d’Avola.”

Richer and fuller bodied reds

One of the heartier tapas choices that Adam Walls loves serving his mates is chorizo mushrooms, as they’re fans of big, bold reds. “Naturally, Tempranillo and Sangiovese are ideal matches for this dish, but you can try other rich and full-bodied reds such as Shiraz and blends and Cabernet and blends.”

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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. 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 .”
Food
The Essential Chocolate and Wine Pairing Guide
When you want a go-to guide for wine and chocolate pairing, here’s what you really need to know – simply put, chocolate is delicious; wine is delicious; eating chocolate while drinking wine is doubly delicious. Matching wine with chocolate is all about balance. While there are several factors to consider, finding the right balance needn’t be complicated; simply look at the most obvious characters of both the wine and the chocolate – are they rich, light, full-flavoured, bitter, dry or sweet? Here’s a brief overview to help you find your new favourite matches. Wine and Chocolate Pairing – an Infographic Guide Dark/Bittersweet Chocolate Dark chocolates with 70% to 100% cacao are the most intense. They are richly flavoured and feature a combination of roasted, fruity, earthy, woody, ashy or nutty notes. Wines that are good matches to bittersweet styles will also match with semisweet chocolate. With intense flavours, dark and bittersweet chocolates usually call for bolder, denser and fuller-bodied red wines that have more concentrated fruit notes. They’re also delicious served with a vintage Tawny Port. Cabernet Sauvignon and dark chocolate usually work well together, and if there was to be one generic chocolate and wine suggestion, it would be this one. Because Cabernet Sauvignon is generally full-bodied, it needs to be matched with intense flavours, so turning up the cocoa content in the chocolate is key. The fruit intensity and medium to full bodied nature of Shiraz make for a rich and mouth-filling combination. The key is starting with a chocolate with over 50% cocoa content and matching the general fruit flavours of the wine to a complementary chocolate flavour. Grenache matches well with heavier chocolates as it has good sweet fruit weight and is low in tannins which can balance out the bitterness of dark chocolate. Suggested varietal matches: Cabernet Sauvignon , Grenache , Malbec , Merlot , Tawny Port , Shiraz , and Zinfandel Milk Chocolate Milk chocolate has a smaller percentage of cacao and a higher percentage of sugar. This factor, plus the milk content means it’s milder, and sweeter with flavours including brown sugar, cocoa, vanilla, honey, caramel, milk, cream, nutty and/or malt. Milk chocolate pairs nicely with lighter, fruiter and lower alcohol reds or try a fortified wine such as Muscat or Tokay – its butterscotch, toffee and nutty nuances highlight milk chocolate’s nutty and caramel notes and enhance the overall flavour. If you’re partial to aged Sparkling reds, their complex savoury characters make them perfect for desserts and flavoured chocolates. Suggested varietal matches: Muscat, Tokay , and aged Sparkling reds . White Chocolate Even though it is referred to as white chocolate, this style technically isn’t a true chocolate as it doesn’t include cocoa, but cocoa butter, sugar and milk solids. Its sweet flavours of cream, milk, honey, vanilla, caramel or fruit makes it quite a versatile pair with wine. A delicious match is Australian Moscato which tend to be light aromatic and fruity and often have a slight spritz that lifts and refreshes the palate. The apricot, stonefruit and lychee flavours lend them to finer lighter chocolate, white chocolate and mousses. Late-harvest Riesling has an exotic sweetness that complements the vanilla, caramel and honey flavours of white chocolate, while Gewürztraminer has a slight sweetness plus typical lychee fruit that also makes it a favourite. Suggested varietal matches: Semi-dry Sparkling whites , Gewurtztraminer , Moscato , and Late-harvest Riesling . Discover Your Favourites As each and every one of us has a unique palate, likes and dislikes, the only proven way to find your favourite chocolate and wine match is to experiment and we all know what a tough job that will be. How about sea salt caramel with Prosecco , dark raspberry with a Cabernet , dark orange with a Botrytis Semillon, or dark chilli with a Cabernet Merlot? Chocolate Indulgence
If you’re looking to indulge someone special, score some brownie points (par the pun) or just want to treat yourself to some homemade chocolatey goodness, here are some guaranteed winning Selector recipes you’ll absolutely adore. Lyndey Milan's chocolate and raspberry brownies Chocolate Parfait Recipe Simple chocolate sour cream cake with coffee and spiced dates recipe Chocolate fondant with mandarin and Ice-cream recipe
Two Blues Sauvignon Blanc 2014
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