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Introduction to Wine

Chef Peter Evans shows us that it's important to balance the weight of the food with the weight of the wine so that neither overwhelms the other.

Peter's tips

  • Rich, robust foods like game, turkey or a hearty stew work well with a rich robust wine like shiraz.
  • Light food like oysters can be teamed with a light chardonnay or a classic dry white. It enhances not only the food but the wine as well.
  • A dish can be light but powerfully flavoured like asparagus, so it's important to think about the intensity of the food's flavour. A sauvignon blanc will bring out the intense flavours of asparagus and vice versa.
  • A crisp acidic wine like reisling will cut through fatty food like duck, whereas a sweeter wine contrasts well with salty food. Champagne is a good match too.
  • Acidity in a dish like lemon juice needs to be echoed in your wine, otherwise your wine tends to taste flat. Acid levels tend to be higher in young, white wines and in cooler climates. Sauvignon blanc, reisling and unoaked chardonnay are the varieties to look for.
  • Red meat tends to moderate the tannins in red wine which is one of the reasons they form such a happy partnership. A great cab sav is always a good match with beef, lamb or kangaroo.
  • With desserts, the wine should be as sweet as the food. If the food is sweeter the wine tastes thin and tart. We produce terrific dessert wines in Australia and there's a wide range of liquer musquats and fortified wines to choose from.

 
 

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