Certified 100% sustainable wines produced at our Toitū certified net carbonzero winery

Pairing our wines with food

Whilst there are said to be rules for pairing food and wine, all that really matters is if you like it. However, if you’re not sure where to start – here are a few suggestions that work well.

Estate 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.

Estate Chardonnay

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.

Recipe: Sabato’s Ferron no-stir risotto.

Estate Riesling

Brilliant aperitif, but also good with soft, white cheeses, feta, fresh seafood with lemon or lime flavours, poached or fish smoked fish, salads, green vegetable dishes, fresh summer herbs. Try this delicious recipe from our friends at Sabato.

Recipe: Callipo chilli tuna, lemon and caper linguine by our friends at Sabato.

Estate 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.

RecipeSpicy roasted yams with feta and bacon by Maree Connolly, executive chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand

Estate Gewurztraminer

Soft, ripe cheeses, pates, Thai foods, red curries, Chinese food, ginger, cardamom, coriander, sweet brown spices such as cinnamon, nutmeg, cloves.

RecipeFeijoa Loaf by Maree Connolly, executive chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand 

PINK Pinot

Firm, nutty cheese such as Gruyere, young Gouda. Seared or poached salmon, cured meats, platters, stews and casseroles, chick peas, lentils, ham, turkey, pork, chicken, juniper, fragrant Asian spices. This Christmas salad works a treat.

Estate 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, rosemary.

Reserve Sauvignon Blanc

Fresh cheeses, herbed or lemon flavours, seafood such as oysters, clams, 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 types. Scallops, salmon, butter/creamy sauces, poached white fish, crayfish, mussels in garlic, white wine and cream, coconut-based curries such as Masamon and Madras. Roast chicken or pork, roasted root vegetables, saffron, nutmeg.

Recipe: Brussel sprouts with black garlic by Sabato.

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, dishes with spices such as cumin, garam masala, rosemary, thyme, oregano, paprika.

RecipeSlow braised lamb with preserved lemons, olives and fregola, by Sabato.

Check out more wine and food match suggestions and recipes here.

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Gold Medal & Trophy Winner

We’re delighted that our Reserve Chardonnay was awarded a Gold medal and the Marlborough Chardonnay Trophy at the recent 2023 International Wine Challenge (IWC).

Now in its 39th year, the IWC is accepted as the world’s most rigorous, impartial and influential annual wine competition.

Well done team!