• Food and Wine Pairing with Lawson’s Dry Hills

    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!

    Sauvignon Blanc
    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.

    Pinot Gris
    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.

    PINK Pinot
    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.

    Pinot Noir
    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.

    Reserve Chardonnay
    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.

  • Smoky Sausage Pasta

    Smoky Sausage Pasta by Belinda Jackson, Group Marketing Manager, Lawson’s Dry Hills

    Try with a glass of our Pink Pinot.


    • Red onion, sliced
    • Clove or two of garlic, chopped
    • Red capsicum, chopped
    • Pork chipolatas
    • Bunch of asparagus with ends snapped off and rest chopped to about 2cm lengths.
    • Few leaves of cavolo nero (or kale or spinach), chopped
    • Half teaspoon smoked paprika
    • Fresh oregano, parsley, thyme, chopped
    • Salt and freshly ground black pepper.

    Heat olive oil in a heavy based fry pan and add the onion and capsicum, cooking until soft. Add the garlic, smoked paprika and fresh herbs, stirring well. Snip the little sausages into small pieces and add to the pan. Stir to get them brown all over.

    Meanwhile bring large pot of salted water to the boil and add enough pasta for the number of people you’re feeding. Cook as per instructions for al dente.

    Add about half a cup of the pasta water to the sauce and stir, scraping up any bits that are sticking. Add the asparagus and cavolo nero, stir adding a little more pasta water if necessary. Place the lid on. Heat should be low. Cook for about two to three minutes, season well and serve over the drained pasta with grated parmesan.

    Try with a glass of our Pink Pinot.

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