Food and Wine – The Perfect Match

I was sent 6 bottles of wine to taste and I wanted to create a tasting menu so that the food complimented the wine. The wine drove the menu decisions as opposed to the food driving the wine choices. But with the season to be jolly fast upon us here are some great food and wine combinations that are easy to cook and always a dinner winner!

The Wine Selection

 

 

 

 

 

 

 

 

1.) Esk Valley New Zealand Riesling 2011 £12.50

A full bodied, dry style of Riesling – citrus, peach, honey and a long fresh finish. Serve chilled as an aperitif with seafood.

Esk Valley New Zealand Riesling 2011 £12.50

Esk Valley New Zealand Riesling 2011 £12.50

 

 

 

 

 

 

 

 

 

 

 

 

I served it with:

King scallops & chorizo on a bed of shredded little gem lettuce hearts, drizzled with balsamic and chilli oil dressing

Scallops and Chorizo

 

 

 

 

 

 

 

 

 

 

2.) Errazuriz Chile Sauvignon Blanc 2009 – £9.99

A light crisp white – white peach, lemon and a hint of black pepper

Errazuruz Chile Sauvignon Blanc 2009 £9.99

Errazuruz Chile Sauvignon Blanc 2009 £9.99

 

 

 

 

 

 

 

 

 

 

I served it with:

Roast blackberry glazed pheasant, blackberry and vodka coulis, on a bed of watercress with quails eggs dipped in celery salt

Roast pheasant and blackberry and vodka coulis

 

 

 

 

 

 

 

 

 

 

 

3.) Villa Maria New Zealand Reserve Pinot Noir 2010 – £19.99

A layered and balanced red – dark cherries, plums and subtle spicy cloves

Villa Maria Reserve Pinto Noir 2010 £19.95

Villa Maria Reserve Pinto Noir 2010 £19.95

 

 

 

 

 

 

 

 

 

 

 

 

I served it with:

Pork slow roasted in apple juice, blanched carrots and chard & boursin puree

Slow roast pork

 

 

 

 

 

 

 

 

 

 

4.) Kleine Zalze South African Cabernet Sauvignon Barrel Matured 2010 – £13.49

A medium to full bodied red – rich dark berries, plum and spicy aromas

Kleine Zalze Cabernet Sauvignon Barrel Matured 2010 £13.49

Kleine Zalze Cabernet Sauvignon Barrel Matured 2010 £13.49

 

 

 

 

 

 

 

 

 

 

 

 

I served it with:

Medium rare ribeye steak with potato rosti

Medium rare ribeye

 

 

 

 

 

 

 

 

 

 

5.) Vidal New Zealand Reserve Series Gimblett Gravels Syrah 2010 – £14.99

A deep flavoured red – black pepper, spice, cherry and florals

Vidal Reserve Series Gimblett Gravels Syrah 2010 £14.99

Vidal Reserve Series Gimblett Gravels Syrah 2010 £14.99

 

 

 

 

 

 

 

 

 

 

 

 

I served it with:

Baked goats cheese, roasted tomatoes on the vine and charcoal heart crackers

Baked goats cheese

 

 

 

 

 

 

 

 

 

 

6.) Lourensford Winemakers Selection Noble Late Harvest Semillon 2009 – £10.20

A full bodied sweet dessert wine – apricots and honey flavours

Lourensford Winemaker's Selection Noble Late Harvest Semillon 2009 £10.20

Lourensford Winemaker’s Selection Noble Late Harvest Semillon 2009 £10.20

 

 

 

 

 

 

 

 

 

 

 

 

I served it with:

Flat apple tart and a scoop of vanilla ice cream

untitled shoot20131110-002301

 

 

 

 

 

 

 

 

 

 

 

What meal would be complete without a rumsy wumsy wobbly coffee and choc!

7.) Chairman’s reserve Finest St Lucian Rum £18.00

Good dark brown amber colour. The pot still richness comes through on the nose with sweet honeyed fruit and spicy vanilla from the oak. The palate is balanced, with a mellow but complex mix of ripe raisin fruit, tobacco and spice. The rum has a long enjoyable finish.

Chairman's Reserve Finest St Lucian Rum £18

Chairman’s Reserve Finest St Lucian Rum £18

 

 

 

 

 

 

 

 

 

 

 

 

I served it with:

A wobbly coffee and chocolate truffles

untitled shoot20131110-010902

 

 

 

 

 

 

 

 

 

 

 

Then we all had to lie down as we were flupp! (Full up!)

For further details on all these wines please visit: www.hatchmansfield.com

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