WINE match

Element - - Food - BY YVONNE LORKIN

This recipe is loaded with ex­otic spices and tex­tures typ­i­cal of North African cui­sine, and the great thing about these dishes is that it’s not hard to find great kiwi wines that match. One of my favourites right now is the Wool­las­ton Es­tate Ma­hana Pinot Gris 2010

($28), be­cause not only is it chock-full of white peach, nashi pear and poached quince flavours, it oozes sexy spices and has a suc­cu­lent, juicy tex­ture. The wine does one very im­por­tant thing in that it lets all the lovely, tangy tomato, cumin and co­rian­der flavours shine through; some­times with strongly flavoured dishes we tend to want to drink strongly flavoured wines which can ac­tu­ally over­power the food and have a clash­ing ef­fect in the mouth. Other things to think about if you’re plan­ning to eat some­thing con­tain­ing a lot of chilli like say a beef vin­daloo, is not to open a bot­tle of bold, gusty red wine (which is so of­ten the case be­cause peo­ple think ‘red meat’ they think ‘red wine’) be­cause the as­trin­gent tan­nins and high al­co­hol lev­els will just nuke your taste­buds. It’ll be nasty. So maybe think about choos­ing some­thing lighter, a hint of sweet­ness is great, and you’ll find the wine and the food will do the tango on your tongue.

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