Wine and Food

St. Hallett Single Vineyard Series Shiraz 2009, Dawkins Vineyard, Barossa Valley

Located in the west of Barossa close to the Eden Valley township at an altitude of 380m, John Dawkins’ vineyard has been specifically chosen by St. Hallett to make this single-vineyard Shiraz, due to its consistently well-defined and characterful wines. Highly aromatic, with ethereal notes of menthol, eucalyptus and ripe red berries on the nose. Tremendous presence on the palate, offering layers of intense chocolate and spice flavours. Drink now or cellar for 5 years or more. Partner with rib eye steak.

click here to learn more

Matching Champagne and Food

Champagne and Food Matching

Champagne is regularly served as an aperitif or as a toast at the end of a meal, so it is often overlooked when it comes to food.  However, because Champagne is naturally acidic, it makes a really good food match – and not just for oysters and caviar as you might expect, but for a number of different foods.

Non Vintage Champagne and food

This is the cheapest and probably most common type of Champagne available.  Non-vintage Champagne is blended from wines from several years and, in doing so, this ensures that a consistent style is achieved.  Non-vintage Champagne is younger and, generally, fruiter than other Champagnes, so is a perfect match for slightly lighter foods, such as egg or mushroom based dishes, hard cheeses, pasta or risotto (particularly with a cream or mushroom based sauce), vegetables, fish and seafood.  Strange as it may seem, a good champagne and food match for non-vintage Champagne is fish and chips, as the acidity of the Champagne helps cut through the oiliness.

Vintage Champagne and Food

Vintage Champagne is made from a blend of wines from a particular year, when the quality of the wine is good enough to declare a vintage.  Because it has been aged for a few years, it has as slightly more complex structure than a non-vintage Champagne, so can stand up to stronger, fuller flavours.  There are many good examples of a vintage Champahne and food matches to choose from. For example, all types of fish and seafood, especially when accompanied with a creamy sauce are a perfect match for vintage Champagne, as are lightly smoked foods, cheese, duck, caviar and poultry with a rich sauce.

Blanc de Blancs

Champagne is made from Pinot Noir and Pinot Meunier, which are red grapes, along with Chardonnay, which is a white grape.  Blanc de Blancs, however, is Champagne which is made exclusively from the Chardonnay grape.  This is a rare style of Champagne and goes well with lighter style foods and, in particular, sushi, oysters, goat’s cheese, gently flavoured white fish and vegetables.

Blanc de Noirs

This is Champagne made from just the red grapes, Pinot Noir and / or Pinot Meunier.  If you come across a bottle, try teaming it with full flavoured foods such as meat and cheese.

Demi Sec Champagne and Food

Demi sec style Champagne is sweeter than traditional brut champagne and is a good match for foie gras or foods that have a slight edge of sweetness to them.  It also goes well with desserts (as long as they aren’t too sweet), as well as red berries – particularly strawberries.

Rosé

Rosé based Champagne goes very well with seafood, including prawns and lobster, or slightly pinker style meats including lamb, ham and game.Louise Truswell works in and writes about the wine industry. To find out more about Champagne and food to choose from a wide selection, featuring vintage, non-vintage and rosé styles visit www.virginwines.com

Tesco Picpoul de Pinet 2010 Video Review

Tesco Picpoul de Pinet 2010, France, 12.5%
Made from the Picpoul grape grown in south-west France, this is wonderfully fresh and crisp, and perfect with mussels in white wine and garlic-Elegance in a glass.