1. TEN­DER ROASTED PORK BELLY

Dish - - THE MAIN ATTRACTION -

The aro­mat­ics of the fen­nel, lemon and the herb rub re­quire a fleshy, fruity and fab­u­lously flo­ral wine like the Saint Clair Ori­gin Marl­bor­ough Grüner Velt­liner

2017 ($21). Scented with sum­mer flow­ers, lemon zest, al­mond and crushed seashells, it’s a fresh, frisky white wine to per­fectly pair with the salty crack­ling and juicy, herbin­fused meat. saint­clair.co.nz

2. RIB-EYE STEAKS WITH ROMESCO SAUCE

Rest­ing qui­etly in the bot­tle af­ter 18 months in bar­rel, the Uni­son Gim­blett Grav­els Se­lec­tion Caber­net Sau­vi­gnon

Mer­lot 2014 ($60) is ready to rum­ble with th­ese rare steaks. This pep­per and leather­in­fused bot­tle of love­li­ness has smoke, vanilla and mag­i­cal mus­cu­lar tan­nins that work beau­ti­fully with th­ese steaks. unison­vine­yard.co.nz

3. GRILLED PRAWNS WITH SLOW ROASTED TOMA­TOES

The Erup­tion Brew­ing Port­side Pilsner

500ml ($7.99) is the ideal part­ner for this dish. This brew­ery born from the rem­nants of the quakedam­aged BNZ build­ing in Lyt­tel­ton is do­ing all the right things to craft crisp, cit­rus-driven brews that wrap per­fectly around dishes like this. erup­tion­brew­ing.com

4. GRILLED KOREAN GLAZED SALMON

There is SO much flavour

hap­pen­ing here so opt for a zesty, trop­i­cal chardon­nay with a twang of toast like the Hunter’s Marl­bor­ough

Chardon­nay 2017 ($24). Ab­so­lutely heav­ing with gor­geous roast stone­fruit, grilled grape­fruit, toasted cashew, and in­cred­i­bly zesty acid­ity. Buy now while you still can. hunters.co.nz

5. OR­ANGE AND MISO MUS­TARD GLAZED HAM

There is noth­ing bet­ter to pair with glazed Christ­mas ham than viog­nier, and I’m ob­sessed with the 39° Be­low Hawke’s Bay Viog­nier 2018 ($25). It erupts with cit­rus oil, jas­mine, apri­cot lay­ers and fresh, frisky spices, stone­fruit, white pep­per and the most in­cred­i­ble tex­ture which bal­ances out the salti­ness of the meat and the sweet, yet mor­eish com­plex­ity of the glaze.Out­stand­ing.39be­lowwines.com

6. CHICKEN THIGHS WITH PIS­TA­CHIO AND APRI­COT STUFF­ING

Pair the rich, herby stuff­ing and salty, streaky ba­con with a wine that’s sup­ple, suc­cu­lent, slightly sweet yet re­fresh­ing to cut through the fatty, fleshi­ness of th­ese thighs. I’m a huge fan of the Mud House Sin­gle Vine­yard Home Block Waipara Val­ley Pinot Gris 2018 ($23); it ex­plodes with ripe nashi, quince and ap­ple strudel notes, it’s ul­tra-fresh, cit­rusy and lux­u­ri­ously pro­por­tioned. glen­gar­ry­wines.co.nz

Drinks ed­i­tor Yvonne Lorkin sug­gests matches for th­ese dishes.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.