Food Wine Sleep

Food and wine is a match made in heaven. Whether it’s a dinner party or a casual family meal, a nice drop can make it a meal to remember. But how do you select that perfect bottle to go with your scallops, steak or duck? Many of us are afraid to explore wine in the same way we explore food, despite the fact we use the same senses when enjoying both.
Matching your food and wine doesn’t have to be reserved for special occasions. If you think about selecting the perfect wine to match your every day meals you’ll enjoy them a lot more. Here are some of my top tips for matching food and wine:

- Experiment – Shows like Masterchef and My Kitchen Rules have made experimenting with food easier and more accessible. So why not do the same with your wine? Try new varietals and regions – so many people get stuck in a rut of buying the same varietal from the same producer every time they buy wine. Take a chance and try something different every once in a while.
• NSW is famous for Shiraz, Riesling and Chardonnay.
• The Riverina region produces many of the best dessert wines in Australia.
• South Australia produces world-class Cabernet Sauvignon and Shiraz blends
• Victoria’s Yarra Valley produces lesser known blends like Sangiovese, Pinot Gris and Pinot Grigio.

- It’s not always about red and white – Texture is the one of the most important thing to think about when tasting wine. For example, a salmon steak is a heavy fish which calls for a heavier wine like a Pinot Noir, whereas a delicate piece of whiting calls for a lighter wine like a young Riesling or Sauvignon Blanc.

- Factor in the condiments – A heavy sauce like a hollandaise or a rich red wine sauce can dramatically change a dish. Heavier condiments call for heavier wines – a hollandaise would be perfect with an oaked Chardonnay.

- Reverse the order – Pick your wines first and design your menu to suit. At www.wineselectors.com.au you’ll find a recipe match for every wine available. Choose a new wine you’d like to try while trying a new recipe.

There is no denying that some food and wine combinations just work. Fresh oysters and a nice Riesling can make your dinner guests sing, kangaroo fillets and a delicate Pinot can have your barbeque guests begging for more. However don’t be afraid to experiment and try new combinations!

We’re right in the idyll of summer now and we’re all starting to enjoy the lighter, fresher cuisines of summer, and some great summer wines. But it’s often easy to rely on our old faithful rather than freshening things up for the summer by trying some new and interesting drops. This summer I’ve looked at a few key trends which might help you pick out some fresh and exciting drops to tempt your taste buds this season.

Trend 1 - Keeping it local: Supporting local growers and producers continues to be a big trend in food and wine circles, both overseas and here in Australia. Food miles, seasonality and quality produce have never been as important as they are right now. In supporting 400 local producers across Australia, at Wine Selectors we’re looking forward to a summer of the smaller specialist grower.
Wine pick: Jackson’s Hill Under Block Semillon 2011: A mould-breaking wine for a Hunter Valley Semillon. This unique drop is from a vineyard situated at the highest point of the Hunter, and would work well with your favourite seafood dish – fried whitebait, salt and pepper squid, or garlic prawns. And while Semillon is an old favourite in NSW, it’s underrated in the rest of the country, that’s just not fair!

Trend 2 – All about the zest: The freshness of citrus fruits is a real highlight of summer cuisines.. You’ll find the distinct tang of limes and lemons flavouring our food and wine this season. Chris recommends:
Wine pick: Lions Den Babylon Block Riesling 2010: Boutique Barossa at its best! Distinctive lime juice flavours with a touch of straw and honey add complexity to this soft wine. Lions Den is an exclusive Wine Selectors label from Dandelion, a unique fusion of vineyards between the Lindner, Rey and Brooks families. Try pan fried scallops with lime and ginger with this wine for a truly flavoursome combination.

Trend 3 – Can’t beat a bubble: It’s no surprise that bubbles are on the rise again for this summer with Christmas and New Year celebrations, but our palate is much more discerning with the passing of time.
Wine pick: Petersons Sparkling White NV: Petersons have been producing wine for 30 years in Australia so they certainly know their stuff. This Semillon Chardonnay blend smells of citrus and melon fruit. Seafood based canapés would be delightful washed down with this punchy drop.

Trend 4 – Simple but classy on the Barbie: No Australian summer would be complete without a healthy dose of locally grown meats grilled to perfection on barbecues in backyards around the country.
Wine pick: Brokenwood ‘Bentleys Boot’ Pinot Noir 2010: Summer’s not all about white wine! This Hunter Valley varietal features red and black fruit flavours and a dry finish. Kangaroo fillets seared on the barbecue would be suited to this earthy and spicy Pinot Noir.

But if you get really stuck this summer almost any summery dish works with great un-wooded whites like Sauv Blanc and Pinot Grigio. They both work with a wide range of summer foods, from seafood to mild cheeses, and their light and fresh characters match nicely with simple salads, but are also enjoyable by themselves.

My wine picks for the season are all available from Wine Selectors at www.wineselectors.com.au

About Wine Selectors
Wine Selectors started in the Hunter Valley in 1975, providing 25 local winemakers with a central location to sell
their wines. 35 years later Wine Selectors has expanded throughout Australia and today supports more than 400
independent winemakers across every major Australian wine growing region.

From its beginnings, Wine Selectors has been committed to delivering confidence to its customers. Every wine is of guaranteed medal winning standard, approved by Wine Selectors’ expert Tasting Panel, who have a collective 140 years experience in the industry.