WineNZ Summer 18-19 (1)
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food | well matched<br />
Sunny<br />
times ahead<br />
Vic Williams is a seasoned wine and food writer<br />
who has spent the last 25 years communicating<br />
about their combinations in print and on radio.<br />
Sunny times ahead?<br />
Well, let’s hope so.<br />
After the bleakest of<br />
winters and a spring<br />
that often disappointed,<br />
we deserve them.<br />
Mind you, being forced to stay<br />
indoors can be encouragement enough<br />
to justify spending more time in the<br />
kitchen, and that’s when old recipes are<br />
resurrected and new ones developed.<br />
Some of the dishes on these pages<br />
are old and some are new, but as always<br />
they have all been devised with a<br />
particular wine style in mind. Most<br />
people choose a wine to go with a<br />
specific dish, but it is fun to reverse<br />
the process by selecting the wine first.<br />
So we have seafood in a dish tailormade<br />
to accompany a robust rosé, and<br />
a chicken dish borrowed from Spain<br />
with the aim of bringing out the best<br />
in the Spanish variety, albarino.<br />
Browning butter and combining<br />
it with capers, chopped parsley<br />
and lemon juice is a classic French<br />
technique that is perfect for a smoothtextured,<br />
faintly citric chardonnay,<br />
and searing ox heart so that it is still<br />
richly pink-centred brings an old-time<br />
ingredient right up-to-date and creates<br />
a perfect partnership with a savoury<br />
Hawke's Bay syrah in the process<br />
And port with blue cheese? Now<br />
that really IS a classic.<br />
As always, we suggest that you use<br />
these combinations as starting points<br />
for your own ‘perfect partnerships’.<br />
Enjoy!<br />
Nautilus Marlborough<br />
Albarino 20<strong>18</strong><br />
with poached chicken in a saffron/<br />
almond sauce<br />
The faintly nut-like aromas and front-palate flavours of this<br />
smartly balanced white were perfectly pitched to partner the<br />
almond-based sauce coating the chicken. Clive Jones has scored<br />
a few awards with previous vintages, and his success looks<br />
certain to continue. This latest example of his winemaking<br />
skills has plenty of savoury-edged stonefruit aromas edged by<br />
a suggestion of lemon rind, and a rich but nicely tuned flavour<br />
profile that proved a perfect match for the Spanish-inspired dish.<br />
78 <strong>WineNZ</strong> Magazine | <strong>Summer</strong> 20<strong>18</strong>-<strong>19</strong>
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