Home' Visitors Guide : Summer 2010 Contents 32 ❙ Summer 2010–2011
That adage is no longer true, and even less in the Southern
Highlands where we are blessed with elegant wines, made
to complement food.
There are, however, some guidelines to observe to
make your drinking and dining experience even more
Always try to match the “weight” or ”mouth feel” of the
wine with the weight of the food.
For example (and this must have been where the fish and
white wine rule was created) – a beef stew is too heavy to
eat when you are drinking a delicate dry riesling. By the
same token, imagine cabernet sauvignon with whitebait or a
The cabernet sauvignon with its rich, complex, cigar-box
oak flavours would overpower the delicate whitebait and
send it swimming back to the ocean in no time.
Wines with high acid are a perfect match for creamier
dishes. The acid can “cut” through the fat and creaminess
and freshen the palate for the next mouthful. A good example
of this would be a cool climate riesling or sauvignon blanc
matched with a rich and creamy pasta sauce.
Chardonnay is a more full-bodied wine whether it has been
oak aged or not.
As a varietal grown in cooler climates it maintains its
freshness and acidity, but manages to balance this with fruit
and oak flavours. This complex wine is best matched with
Food and Wine matching
richer chicken, pork or seafood dishes. Salt and pepper
squid, crabs, prawns, terrines and sushi will bring out the
best in this variety.
Our red wines in the Southern Highlands are always
blessed with natural tannin due to the cool climate.Tannin
is sensed by that drying sensation on the gums – rather like
the texture obtained from drinking lots of tea! Tannin needs
protein to coat the palate – hence the natural desire to have
steak with red wine. Most cheeses, apart from the strong
smelling examples, are wonderful with a glass of hearty red
such as a cabernet sauvignon or shiraz.
There is often a desire to drink strong spicy reds with spicy
foods. Although some find this acceptable, curries and chilli
can cause the wine to taste metallic.
Sweeter wines are ideal with spicy or Thai food. Pinot gris,
which is made in the traditional Alsace style with a sweeter
and oilier texture is a wonderful wine to drink with spice or
Pinot Grigio, which is the same grape as pinot gris, is
generally picked earlier and given a more herbaceous touch
with different handling in the winery. This style of wine is the
ultimate food wine. The wine has delicious crisp acidity and
a minerality that is perfect with most foods.
Whatever your choice – remember that “ Drinking good
wine with good food in good company is one of life’s most
civilized pleasures.” -- - Michael Broadbent. ■
IT IS NOT SO LONG AGO THAT WE BELIEVED THAT WHITE WINE COULD BE
DRUNK ONLY WHEN WE WERE EATING A DISH OF WHITE MEAT AND RED
WINE WHEN WE ATE RED MEAT.
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