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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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Find the perfect curry dish for your wine with this easy to follow wine pairing guide. Full of deep, satisfying flavour, comforting curries are world-wide favourites. The amazing array of curry choices from Thai and Malay, to Indian and Sri Lankan and more, offer a huge range of heat and texture variations, as well as delicate, warm and fiery spices. While it’s easier to match wine with the milder, aromatic curries, if you’re going hot, stick with light and aromatic whites or light to medium weight and savoury reds and don’t forget the classic match of off-dry Riesling which is the perfect way to enjoy a fiery feast. Check out the guide below for more curry and wine matching ideas from the Wine Selectors Tasting Panel . Curry Wine Matching 101 Light and aromatic white wines
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Most people don’t think to pair seafood and pineapple with red wines, but Tasting Panellist Adam Walls says when combined with curry it’s a perfect match. “A spicy dish like Poh’s prawn and pineapple curry is a winner paired with light to light to medium weight reds with softer tannins and fruit sweetness offsetting the heat in the dish,” he explains. Try it with Pinot Noir , Merlot, Grenache, GSM blends or Nero d’Avola. Recommended recipe : Poh’s prawn and pineapple curry Richer and Fuller Bodied Reds
Tasting Panellist, Dave Mavor loves spending his holidays travelling throughout Asia. “I’ve had some of the best massaman curry experiences in Thailand and Malaysia, but unfortunately the restaurants only served beer,” he explains. “The rich, full-bodied flavours of curries like massaman beef cheek curry with pearl cous cous need a wine that can match its generosity.” Classic red choices include Shiraz blends and Cabernet blends, or go for a Tempranillo or Sangiovese . Recommended recipe:    Massaman beef cheek curry with pearl cous cous Stick the Tasting Panel’s suggestions and you can’t go wrong. Add a touch of spice and curry goodness to your weekly dinner repertoire with more delicious recipes .
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Festive food and wine matching made easy
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Two Blues Sauvignon Blanc 2014
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