{"id":5324,"date":"2021-06-03T01:53:57","date_gmt":"2021-06-02T13:53:57","guid":{"rendered":"https:\/\/lawsonsdryhills.co.nz\/?page_id=5324"},"modified":"2023-08-04T21:28:22","modified_gmt":"2023-08-04T09:28:22","slug":"recipes","status":"publish","type":"page","link":"https:\/\/lawsonsdryhills.co.nz\/recipes\/","title":{"rendered":"Food and Wine Pairing"},"content":{"rendered":"\n
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While there are no rules (it\u2019s 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\u2019s also the style of the wine \u2013 if it\u2019s 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!<\/p>\n\n\n

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Sauvignon Blanc<\/strong><\/a>
Goats\u2019 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.<\/p>\n\n\n\n

Chardonnay<\/strong><\/a>
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.<\/p>\n\n\n\n

Riesling<\/strong><\/a>
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.<\/p>\n\n\n\n

Pinot Gris<\/strong><\/a>
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.<\/p>\n\n\n

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Gew\u00fcrztraminer<\/strong><\/a>
Soft, ripe cheeses, pates, Thai foods, curries, Chinese food, ginger, cardamom, coriander, sweet brown spices such as cinnamon, nutmeg, cloves.<\/p>\n\n\n\n

PINK Pinot<\/strong><\/a>
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.<\/p>\n\n\n\n

Pinot Noir<\/strong><\/a>
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.<\/p>\n\n\n\n

Reserve Sauvignon Blanc<\/strong><\/a>
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.<\/p>\n\n\n\n

Reserve Chardonnay<\/strong><\/a>
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.<\/p>\n\n\n\n

Reserve Pinot Noir<\/strong><\/a>
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.<\/p>\n\n\n\n

Recipes<\/h2>\n\n\n