While there are no rules (it’s all about what you enjoy) we can provide some tips on pairing our wines with certain foods or dishes. We tend just to think about flavour, but there’s also the style of the wine – if it’s full-flavoured it can handle more flavoursome foods, or if it is more subtle, then lightly flavoured foods are better. This helps to avoid the wine, or the dish, being too dominant, so you get to enjoy both, equally!
Goats’ Cheese, herb, feta and light, fresh cheeses. Vietnamese, Thai green curries, tomato-based dishes, seafood with fresh herbs and citrus, oysters, smoked salmon, fresh fennel, capsicums, asparagus, chilli, peas, dill, parsley, coriander, basil.
White rind cheeses such as brie, camembert, young gouda, haloumi, havarti. Creamy curries, smoked salmon, oysters, scallops, richer fish dishes, crayfish, light chicken dishes, turkey, pork. Creamy pasta, nutmeg, saffron, paprika.
Brilliant aperitif, but also good with soft, white cheeses, feta, fresh seafood with lemon or lime flavours, poached fresh or smoked fish, salads, green vegetable dishes, fresh summer herbs.
Washed rind, soft, white and mild blue cheeses, pates, terrines, creamy pasta, Chinese dishes, coconut-based curries, chicken and pork, ginger, star anise, cinnamon, cumin, clove, Moroccan flavours.
Soft, ripe cheeses, pates, Thai foods, curries, Chinese food, ginger, cardamom, coriander, sweet brown spices such as cinnamon, nutmeg, cloves.
Firm, nutty cheese such as gruyere, young gouda. Seared or poached salmon, cured meats, platters, stews and casseroles, chickpeas, lentils, ham, turkey, pork, chicken, juniper, fragrant Asian spices.
Nutty cheeses such as gruyere, aged Dutch cheeses, cured meats, pates, light beef or lamb curries, seared or poached salmon, seared tuna, hot ham, pork, turkey, beef casseroles, sausages, pizza, lentils, pasta, thyme, mushrooms, rosemary.
Reserve Sauvignon Blanc
Fresh cheeses, herb or lemon flavours, seafood such as oysters, clams, mussels in tomato sauce, white fish, seafood pasta in tomato sauce, poached fish with herbs, herbed chicken, green vegetables, dill, parsley, chervil, basil, thyme, fennel, tarragon, lemongrass, chilli.
Ripe, white rind cheeses, especially stronger French styles. Scallops, salmon, butter/creamy sauces, poached white fish, crayfish, mussels in garlic, white wine and cream, coconut-based curries such as korma, massaman and madras. Roast chicken or pork, roasted root vegetables, saffron, nutmeg.
Reserve Pinot Noir
Hard, full-flavoured cheeses, seared salmon or tuna prepared with stronger flavours, Mexican dishes, hearty pizzas, lamb, beef, venison, duck, wild pork, mushrooms, dishes with spices such as cumin, garam masala, rosemary, thyme, oregano, paprika.