Wine & dine

If you’re seek­ing guar­an­teed food-friendly wines for your next meal, here are four top ex­am­ples and their ideal matches.

Halliday - - Wine & Dine -

2015 Grant Burge Filsell Barossa Old Vine Shi­raz

Aro­mas of blue­berry, plum and mocha are com­ple­mented by rich flavours of dark cho­co­late, cof­fee and vanilla on the palate of this wine. The Filsell is an ex­cel­lent part­ner for rich beef dishes, such as eye fil­let or slow-cooked beef cheeks.

$44, grant­burgewines.com.au

2016 El Desper­ado Red Blend

The san­giovese in this blend brings aro­mat­ics of cherry cola and rasp­berry, and fine tan­nins, while tem­pranillo adds a per­fumed lift and spicy rich­ness, with shi­raz de­liv­er­ing a deep colour, berry fruits, pep­per notes and vel­vety tan­nins. These traits create a medium-bod­ied, tex­tu­ral flavour bomb, which can ac­com­pany any food, on any oc­ca­sion. Try it with pizza on a Fri­day night, pasta with fresh to­mato and chilli, or lamb shanks with sauce and crusty bread.

$20, thep­awn.com.au

2017 Ele­phant in the Room Pinot Noir

This wine is heavy on flavour, but light on its feet with a core of ripe, vi­brant fruit. It has suf­fi­cient weight to ac­com­mo­date moder­ately spicy Asian cui­sine, with fresh, bright acid­ity that cleans the palate and leaves you want­ing more. It is a re­laxed and ver­sa­tile part­ner to any meal. $6 can / $24 six-pack craftwinecan.com.au

2016 Kay Brothers Bas­ket Pressed Shi­raz

For this wine, we use our 1928 bas­ket press – a tra­di­tional ap­proach that gen­tly presses the grapes for softer tan­nins and cleaner juice. The 2016 ex­hibits rich, juicy rasp­berry, black­berry and plum flavours, un­der­scored by savouri­ness and fine-grained tan­nins. It pairs par­tic­u­larly well with grilled beef, es­pe­cially served rare and with roast beetroot. $28 kay­broth­er­samery­wines.com

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