Our featured food and wine blogger of the week is Amilinda Wilkinson, owner of The Little Hedonist blog.
People view food and wine pairings as hard and fast rules. On the contrary, there are absolutely no rules when it comes to pairing a meal with a bottle of wine of your choice!
And even if there were some dusty guidelines written by a staunch wine purist available on the interwebs, they are only there to be pushed and rebelled against, because we all experience flavours, tastes and sensations differently. It’s only recently that I’ve started really playing with my food, and what a wine-derful experience it has been!
Here are my ultimate pairings:
Viognier and Asian noodles
Viognier is such a food-friendly wine. Robust, loud and bold, this white wine is a bit of an acquired taste, but once it has taken your fancy, you’ll struggle to live without it! Because Viognier is loaded with naturally hearty sweetness, the spicy aromatics in an Asian stir-fry perfectly balances out the floral undertones. Combined with a white meat like chicken or pork, this wine adds so much dimension to a dish of crunchy veg, gorgeously indulgent noodles, hints of chilli and ginger, such as Pad Thai or stir-fry.
Cybercellar Wine Suggestion: Creation Viognier 2018
Pinot Noir Rosé and salmon
You’re either a Rosé person or you’re not. I’m the biggest fan of drier varieties, especially Pinot Noir. I would pair this modern wine with confident contemporary foods, like salmon en papillotte served with flash-fried seasonal greens, or even with a beautifully pink beef carpaccio starter. If you really want to be completely daring, serve it with a spicy and creamy curry, or with sweet barbeque ribs. The options are endless!
Cybercellar Wine Suggestion: Fat Bastard Wines Pinot Noir Rose
Syrah and slow-cooked beef brisket
Oh, I’m waiting for winter with open arms. Move over sparkling wines, and make way for the full-bodied, silky reds! My ultimate winter treat is a decadently jammy, plum-infused bottle of Syrah, paired with a slow-cooked beef brisket, served with chunks of fresh sourdough bread to lap up all the marinade. The intense smoky, black pepper undertones of a beautiful Syrah will pick up the chargrilled bits of the meat whilst the caramelised onions in your marinade sauce will sweeten the berry notes. A full-bodied umami experience!
Cybercellar Wine Pairing: Eagles Nest Shiraz 2015
“I’ve had a complex love-affair with food for as long as I can remember. Pretty plates. Coffee art. Artisinal breads. Cocktails with dramatically elaborate garnishes.” READ MORE…