Pairings | Shiraz
What most people probably think of in terms of Australian red wine is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe, the ideal pairing for grilled or barbecued beef. Hunter Valley shiraz typically has a more savoury character that suits meats like venison and kangaroo while Western Australian shiraz is made in a more elegant style, almost like a red Bordeaux, making it a good pairing for lamb.
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Steak is the ideal foil for a good red but is there a best red wine for steak? You could simply say it’s the one you most enjoy but it also depends on the cut and the way you cook it.
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 wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
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?
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.
Now that winter is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
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.
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.
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.
The good news if you’re planning an Easter feast around lamb is that practically any medium to full-bodied red wine you enjoy will be delicious with it. But there are a few variables to take into account that might enhance the pairing
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 . . .
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
If you’re someone who is sensitive to sulphur but not convinced by natural wines Earth’s Essence shiraz is for you.
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.
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
You may already have your own favourite wine pairing for turkey but if you're looking for inspiration here are some of my favourite matches.
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.
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 . . .
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.
If you’re mystified by the initials GSM they stand for grenache, syrah and mourvèdre, three Rhône grape varieties which are often blended together in Australia to make generous hearty reds.
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.
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.
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?
As many will be celebrating both Bonfire Night and British Sausage Week this weekend there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
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?
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 few days away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .