Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .
Shiraz, like every other wine, varies in style depending on its price, age and region of origin but you can be pretty sure when it comes to matching Australian shiraz we’re talking about a full-bodied red.
You like gin? You like shiraz? You’re in luck! Australian distillery Four Pillars has combined the two in a gin they’ve called Bloody Shiraz, the perfect bottle with which to celebrate Australia Day.
My match of the week is not in fact my match of the week which was some sublime sashimi and koshu at the Japanese embassy but as that pairing has featured before I’m going for my second best this week*.
This weekend is the last in the current promotion at Waitrose which they’re trumpeting dramatically as a ‘last chance to save’ on their collection of spring wines.
Before you get too excited about this week's wine of the week you’re unlikely to be able to buy it unless you live in South Africa or Sweden but I want to flag it up because it’s the best Fairtrade wine I've tasted.
If you want to drink interesting wine pop into your local indie. Shouldn’t need saying but even I sometimes forget
Romanian wines may not be on your radar but judging by this incredibly delicious red you should look out for them.
This has been one of the most difficult weeks ever to pick my match of the week but this, by a whisker, was it.
Regular contributor and former sommelier Donald Edwards tastes his way through the latest Penfolds' releases and is blown away by a cabernet.
The answer most people would give to the question ‘should you use wine to make cocktails?’ is ‘Why ever not?” Yet there is a general feeling, of which I must confess I’m occasionally guilty, that it’s a waste of a wine that may be perfectly well balanced in itself.
I’ve argued before that whisky and beer are the best match for haggis but what if you prefer a wine? What colour and style work best?
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
Christmas being as traditional as it is you may already have your own favourite wine pairing for turkey but if you're looking for inspiration here are my six favourite matches
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
If you were eating it entirely on its own roast turkey would be one of the easiest ingredients in the world to match. You could drink your favourite white, red, ros or even sparkling wine with it and it would work fine.
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
Like salt, pepper has a pronounced effect on wine, often making reds taste softer and lusher than they otherwise would. Unlike salt though, you also find peppery flavours in wines such as Northern Rhône Syrah and Austrian Grüner Veltliner.
I’ve never totally bought into the idea but a recent wine and chocolate tasting put on by Australian Wine at Australia House in London went halfway to convincing me.
Roast beef has the virtue of being one of the easiest dishes to match with wine. You can really drink any medium- to full-bodied red you enjoy. There are a couple of points to bear in mind, however, which might affect the style of wine you choose.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
Few things cheer at this time of year. In the UK it's cold, grey and damp Time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
I’ve been thinking a fair bit about red wine and Indian food lately - of which more in due course - but wanted to flag up one pairing from my trip to India last week which definitely worked.
South African wine is in a good place at the moment - better quality than ever and terrifically good value as this bargain underlines.
The other evening I had an interesting session with a few food bloggers matching Davidstow cheddar for which I’d been asked to come up with some drink pairings*. My task was to talk about the wine. The company’s Head Grader Mark Pitts-Tucker brought along a couple of Cornish ales - Sharp’s Doombar and St Austell Tribute.
Despite the growing concern about alcohol levels in wine many reds still clock in at 14.5% or more, a level at which they can become an unbalanced pairing for traditional European food. Many traditionalist would say that they are therefore not ‘food wines’ but as with other types of wine it depends how well they’re made and whether overall the wine is in balance. Châteauneuf-du-Pâpe for example rarely hits the shelves at under 14% but wears its alcohol lightly.
Last night we opened a bottle of 2005 Nugan Estate McLaren Parish Vineyard Shiraz - a typically big lush Aussie red at a hefty 15% ABV.
Lucy Bridgers reports: The quintessentially English Quo Vadis in London was the setting for a recent lunch hosted by Australia’s First Families of Wine, a group of 12 long-established family-owned companies
Inspired by the recent British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
Steak is the ideal foil for a good red but is there a perfect match? You could simply say the one you most enjoy but it also depends on the cut and the way you cook it.
I posted this last year after trying Rijsttafel - the Indonesian speciality that’s widely available in Amsterdam. Translated literally as ‘rice table’, it’s an elaborate array of curries, salads and pickles which present a tough challenge for any wine.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
With the Thai New Year celebrations coming up you may well be planning to eat in a Thai restaurant or host a Thai meal at home. But which drinks are the best to serve?
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on match it’s worth thinking just how - and for how long - you’re going to cook it.
As it’s both Bonfire Night and British Sausage Week this week there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?
The good news if you’re planning an Easter feast around lamb is that practically any medium to full-bodied red you enjoy will be delicious. But there are a few variables to take into account that might enhance the pairing
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.
With Hallowe'en just a couple of weeks away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .