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Food

Winter Food and Wine Matching Guide

Winter is such a special season for wine enjoyment. As the nights close in and you cosy up against the cold, it’s the perfect time to indulge in rich, warming reds and the more full-bodied white styles.

Follow our winter and food matching guide to which wines to be enjoying this winter, then stoke the fire and fill the stockpot for a season filled with sensational flavours.

 

MALBEC

Robust and flavoursome, Malbec is the on-trend red to enjoy this winter. With its flavours of cocoa, red plum, sweet tobacco and vanilla, it has crowd-pleasing cool weather appeal.

With its high tannins and robust structure, Malbec needs food matches with big flavours. For a tasty starter, we suggest this delectable beef and olive empanadas recipe . Or if it’s a winter dinner party you’re planning, try Miguel Maestre's chickpea and chorizo hotpot recipe.

 

BAROSSA SHIRAZ

Rich and complex with its characters of dark fruits, rich spice, earth and chocolate, Barossa Shiraz is just sublime in winter.

Its wonderful fruit depth makes Shiraz a food-matching delight with so many options to choose from. For a classic winter feast, try braised oxtail with Italian flavours , or try a taste of Morocco with vegetarian harira.

 

CABERNET

Plush, smooth and ready for hearty food, Cabernet  is a classic winter wine. With its flavours of blackcurrant, cedar and plum, it’s oozing with charm and its elevated tannins make it exquisite with just about any lamb dish. Explore our mouth-watering collection or go straight for our recommendation of lamb pie .

Cabernet is also a match made in winter heaven with vegetarian dishes and you’ll thank us for recommending rag pasta with pumpkin, sage and tomatoes .

 

PINOT NOIR

Featuring cranberry, cherry, raspberry and clove, Pinot Noir is the lighter red that’s perfect for winter lunches.

With its fine tannins, Pinot Noir pairs perfectly with winter lunch menus featuring gamey, earthy dishes, such as Julie Goodwin’s lovely Pinot partner of mushrooms with speck . Or if it’s seafood you’re after, try prosciutto-wrapped king salmon with crisp capers .

 

NEW WAVE REDS

For winter evenings with a difference, there’s an exciting range of new wave of reds just perfect for the season. There are warming expressions of both Italian and French varieties, from lighter styles like Barbera and Sangiovese to bolder drops like Lagrein and Durif.

Keeping with the Italian theme, a delectable partnership would be Barbera with our bocconcini cherry tomato and basil pizza recipe, or venture across the Mediterranean to Greece with this spiced kofte with cucumber and yoghurt salad and a nice Durif.

 

AGED WHITES

With their complex flavours, aged white wines can be a perfect winter choice. Hunter Valley Semillon is world famous for its ageing ability, developing toasty flavour persistence over time. Other whites with wonderful cellaring potential include Chardonnay, Riesling and Marsanne, which transform into silky, creamy drops with warming characters like honeysuckle and nougat.

Semillon and seafood is always a winner, and in winter, combining the rich characters of an aged expression with the flavour explosion in Mark Olive’s barramundi in paperbark recipe is guaranteed to impress. Aged Marsanne is a unique treat and another standout white to enjoy with Asian flavours. We love the inventive fusion of this this hearty sweet potato and parsnip soup with red curry and coconut cream recipe. 

 

RIESLING

Luscious and flavoursome Riesling is another white that can take your winter entertaining to new levels. What makes it such a great seasonal choice is its delicious ability to match with aromatic Asian dishes like Luke Nguyen’s chilli salted squid recipe.

 

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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
Over a special lunch of Landfall lamb neck with potato & olive oil purée, glazed artichokes, sheep milk curd and almonds, and slow-cooked Landfall lamb shoulder with perfect sauce, salt-baked celeriac, winter greens and radicchio salad, especially prepared by chef, Nick Raitt, fifth generation Archers, Ellie and Ed, got to share their produce, connect and get to know  another Tamar agri-producer in Josef Chromy. Over a glass of Josef’s exquisite Pinot Noir , crafted by chief winemaker, Jeremy Dineen, the Archers discovered that they had more in common with Josef than just the land they share. Josef ‘Joe’ Chromy escaped his Nazi controlled Czech village and fled across borders, dodging soldiers, dogs and minefields, before eventually emigrating to Australia as a destitute 19-year-old.  Joe found hope in Tasmania, became a Master Butcher and started a business called Blue Ribbon Meat Products, building his business over 40 years to become a leading Tasmanian brand. Joe floated Blue Ribbon and invested in Tasmania’s fledgling wine industry, developing the now iconic labels Jansz, Heemskerk, Rochecombe (Bay of Fires) and Tamar Ridge. In 2007, he started Josef Chromy Wines and has developed the business significantly to become recognised internationally as one of Tasmania’s leading producers and the region’s most impressive cellar door and restaurant. Kitchen Royalty
Nick Raitt, head chef at the Josef Chromy Wines Restaurant , has some pedigree of his own, having cooked at Level 41, Otto and Coast and has even cooked for the royals of Oman and a laundry list of other royals and world leaders. To match colleague Jeremy Dineen’s spectacular Chardonnay and Pinot Noir , Nick was keen to work with secondary cuts to show the Archers what was possible with their product. He chose neck and shoulder, which are highly accessible and inexpensive cuts with plenty of flavour potential. The Archers were quietly impressed, and as they were able to gain a further appreciation of their products, they got to share their stories, enjoy Joe and Jeremy’s delicious wines and develop a further appreciation for the amazing place that connects them all. Nick Raitt's lamb shoulder with the Perfect Sauce
Recipe:  Get Nick Raitt's Lamb Shoulder with the perfect suace and salt-baked celerieac recipe Wine: Explore Josef Chromy Wines Tasmania: The explore the  best Tasmanian cellar doors with in our winery guide
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Festive food and wine matching made easy
Tis the season for fabulous festive food and wine matches. Whether you’re catching up with friends over a casual bite, indulging in a family Christmas feast, or celebrating New Year’s Eve with a selection of finger food, there are so many opportunities to discover a diverse range of delicious food and wine matches. If you like to stick to tradition on Christmas Day, pair a Sparkling Aussie red with a classic roast and clove-studded ham, or if you’re going for a lighter option of fresh seafood and salads, Semillon and Riesling are perfect. Whatever your festive food choices, there’s a wine to suit! Festive celebrations Light and aromatic whites When Nicole Gow is hosting a festive catch-up with friends, she likes to make sure the food is a celebration of fresh Australian produce and Sydney rock oysters with ginger and shallot dressing is one of her go-to choices. And for wine? “The subtle flavours in this classic summer entree need a celebratory Sparkling or a light and aromatic white wine match such as Sauvignon Blanc & blends , Riesling , Vermentino or Pinot G ,” she says. Medium weight and textural whites Adam Walls is a huge fan of summer seafood and while he loves simply serving it fresh with a dash of lemon, he also enjoys adding a few other delicious flavours like in the prosciutto wrapped prawns with a rocket aioli recipe. When choosing a matching wine, he says, “With the rich flavours of the prosciutto and aioli, go for a medium weight and textural white wine such as the traditional varieties of Verdelho and Chardonnay , or for something different, Arneis or Fiano .” Light to medium weight and savoury reds Dave Mavor is a Christmas traditionalist, so Pete Evans’ glazed Christmas ham is always on his menu. But that doesn’t mean you have to go heavy on the reds, he explains, “Just perfect for the Australian climate, light to medium weight and savoury reds like Pinot Noir , Merlot , Grenache & GSM blends and Nero d’Avola are a fantastic choice for this beautiful ham recipe.” Richer and fuller bodied reds Trent Mannell relishes a big, bold red wine, whatever the weather, but of course in Australia we’re lucky to have so many fantastic Sparkling reds to enjoy in summer. “Sparkling reds are a uniquely Australian festive tradition and are ideal with roasted turkey and smoked oyster stuffing ,” Trent say, “Or you can match other rich, full-bodied reds like Shiraz & blends , Cabernet & blends , Sangiovese or Tempranillo .”  
Two Blues Sauvignon Blanc 2014
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