3-Course Menu | 8-Course Degustation | Canape & Cold Buffet | Cellar Recommendations
Deluxe Menu | Casual Lunch
A collaboration between Vaucluse Cellars and Dining Abode brings you comprehensive food and wine matching:
Entrées:
8 Freshly Shucked Oysters with Pickled Cucumber
Here we're looking for minerality and an almost salty freshness to accompany the taste of the sea. Classic matches include Muscadet from Nantes at the western end of the Loire River - neutral but textural and acidic. Manzanilla or Fino sherry from Jerez in Spain is another great pairing .The most mainstream match would be a young Chablis or Petite Chablis from Burgundy in France, the classic character of the wines being an Oyster Shell minerality, haunting floral perfume and a crisp, clean, finish. Or something from a little further up north in Champagne - a blanc de blanc champagne would work well. Varied examples include Larmandier Bernier or Ayala zero, Australian Sparkling Chandon Non dosage or Clover Hill Blanc de Blanc
Domaine Cleray Muscadet sur Lie 2007 (Loire, France)
Domaine Chrisitan Moreau Chablis 2007 (Burgundy, France)
Tuna Sashimi, Tartare, Vanilla Smoked Prawn, Fennel Mousse, Gazpacho Sorbet
Here we'll look at matching up the flavours and the textures of both the food and wine so they intertwine with each other whilst still refreshing the palate. A Chateau Neuf du Pape blanc from the Southern Rhone in France would melt right into the tuna. Textural and honeyed with fennel and citrus notes it would push the richer aspects of this dish. Alternatives include a richer Pinot Grigio from Friuli such as Jermann's or a dry Pinot Gris from Alsace.
Paul Kubler Pinot Blanc 'K' 2007 (Alsace, France)
Chateau Mont-Redon Chateau Neuf du Pape Blanc 2007 (Rhone Valley, France)
Serrano Ham, Figs, White Asparagus, Goats Curd Salad
A more textural sauvignon blanc would be a great pairing. Goats curd and asparagus are classic sauvignon matches yet the richness of the figs and saltiness of the ham will need a more worked example of the variety. In NZ try the Pegasus Bay Semillon Sauvingon Blanc 2008, for it's complexity, in Australia, Cullens 'Cullen Vineyard' Semillon Sauvignon Blanc 2009 has a real depth of palate whilst from France a White Bordeaux or quality traditional sancerre are all options.
Cullen Sauvignon Blanc Semillon Mangan Vineyard 2008 (Margaret River, WA)
Domaine Herve Seguin Cuvee Prestige Pouilly Fume 2006 (Loire Valley, France)
Rabbit, Prawn & Foie Gras Terrine, Date Puree, Carrot Mousse
A rich, earthy, sweet dish such as this can handle a wine of texture density and even a touch of sweetness. Look for Alsace field blends or if feeling adventurous look at a Sauturne or sweeter styled chenin blanc from the Loire Valley. An option would be Florent Baumards Trie Special Savieniers 2000, an exotic nose suggesting botrytis, the palate is long unctuous with green apple type fruit and dry with the power which only great wine has.
Clement Klur Katz Pinot Gris 2007 (Alsace, France)
Domaine des Baumard Savennieres 'Trie Speciale' 2000 (Loire Valley, France)
Steamed Sand Whiting Fillets, Yabbie Tails, Glazed Carrots, Radish
Restraint and purity is the key here to highlight the delicacy of the sand whiting. A dry riesling or semillon would fit the bill perfectly but with the yabbie tails we'll need a little more body so either of the aforementioned with a bit of bottle age and secured under screwcap. Hunter semillon and both Clare and Eden rieslings are the obvious Australian icons. Look for Tyrrells Belford semillon 2004 or Meerea Park Alexander Munroe 2004 for their hauntingly fresh, lemony characters with a touch of that toasty bottle age development or the more exotic, floral and limey Josef Chromy Zdar riesling 2005.
Martin Codax Albarino 2008 (Rias Baixas, Spain)
Tyrrells Vat 1 Semillon 2003 (Hunter Valley)
Roast Deboned Quail, Gnocchi, Peas, Fetta, Mushrooms & Preserved Lemon
A play between game, earth, salt and citrus, this dish requires an all round wine and for this look at a more robust rose from either Tavel in France, Domaine Lafond Tavel; a lighter earthy red such as Pio Cesare Grignolino from Piedmonte in Italy; or a bigger boned textural white such as a northern rhone blend of marsanne and roussanne such as Domaine Belle Crozes Hermitage Blanc 2007.
Wenzel Furmint 2008 (Burgenland, Austria)
Ronco del Gelso Malvasia 2008 (Isonzo del Friuli, Italy)
Seared Scallops, Fennel Puree, Olives, Orange Gel
Seafood, citrus, olives and fennel screams Southern Italy. The whites in Campania are hauntingly exotic, richly textured yet mineral due to the volcanic soils it's grown on and its proximity to the sea. Pietracupa's Fiano 2007 fits the bill here, multi layered, mineral, pretty appley fruits with a savoury herbal twist. Fiano is an indigenous variety to Campania, which was virtually extinct in the 1940's but now is finding a home all over the world, especially in Australia.
Di Majo Norante 'Moli' Falanghina/Malvasia 2008 (Molise, Italy)
Pietracupa's Fiano 2007 (Campania, Italy)
Butter Poached Veal Fillet, Almonds, Parmesan, Caramelised Endive
A fuller bodied complex chardonnay is the match for this. The lush texture of the veal will need a wine of similar quality - the almonds, cheese and caramelised characters will all be found subtly in a barrel fermented chardonnay. Look for Dog Point From New Zealand, Giaconda Nantua or a Macon such as Dominique Lafons Milly Clos des Fors 2007
Bowe Lees Block 1 Chardonnay 2007 (Adelaide Hills, South Australia)
Comte Lafon Macon Milly 'Clos des Fors' 2007 (Burgundy, France)
Mains:
Panfried Snapper Fillet, Prawns, Zucchini Blossom & Bouillabaisse Sauce
A light fresh red such as a floral Sicilian red would fit beautifully and considering how much of its food is from the sea, completely apt as well. Either Occhipinti's SP-68 2008 which is a blend of nero d'avola and frappato or the straight Frappato 2008 would bathe these dishes in summer light. Biodynamic and natural these are highly sought after the world over yet also very much an insider's secret.
Gobelsburger Lossterrassen Gruner Veltliner 2008 (Kamptal, Austria) (white)
Testamatta 'Cicala del Giglio' Asonica 2008 (Tuscany, Italy) (white)
or
Terredora Rosaenovae Rose 2008 (Irpinia, Italy)
Occhipinti Frappato 2008 (Sicily, Italy) (red)
Roast Angus Beef Fillet, Oxtail Croquettes, Pickled Beetroot, Mushrooms
A dish of the earth requires a wine of similar ilk. A more rustic Italian such as an aged Nebiollo from the North East- Traviglini's Gattinara 2001 would fit the bill, a traditional Chianti Classico with a bit of age would also work well or perhaps an aged bordeaux such as Chateau Tour du Haut Moulin 2001.
Chateau Tour du Haut Moulin Cru Bourgeois 2001(Bordeaux, France)
Traviglini Gattinara 2001 (Piedmont, Italy)
Five Spice Duck Breast, Leg Cigar, Pumpkin Fondant, Bitter Orange
A bigger aged red burgundy or pinot would be great with this dish but really the classic would be an aged chateau neuf or an earthier southern rhone such as a Gigondas. Montirius from Gigondas is funky yet clean, full of spices and cherry like fruit. Its underlying depth of structure will be soaked up by the juicy fats of the duck.
Chateau Amoureuse Cotes du Rhone 'Les Charmes' 2007 (Southern Rhone, France)
Cirillo 1850's Grenache 2006 (Barossa Valley, SA)
Steamed Barramundi Fillet, Spiced Mud Crab Broth, Japanese Mushrooms
Once again a wine from southern Italy would be complex yet subtle enough to match these contrasting flavours. Look at Pietracupa again but this time try the Greco di Tufo which is finer boned and fresher with that herbal edge but enough body to marry with the barramundi.
Planeta La Segreta IGT 2008 (Sicily, Italy)
Pietracupa Greco di Tufo 2007 (Campania, Italy)
Roast Lamb Cutlet, Shoulder, Pearl Barley, Eggplant, Piquillo Peppers
Here an aged medium bodied red would sing. With the peppery Spanish influence of the dish, rioja would be a great match,Vina tondonia Rioja reserva 1999 is just released after 5.5 years in barrel and a corresponding time in bottle. Still fresh and vibrant, the subtlety and complexity brought through age will evolve to continually change with the dish.
Yannick Amirault La Coudraye Bourgueil 2007 (Loire Valley, France)
Vina Tondonia Rioja Reserva 1999 (Rioja, Spain)
Panfried Kingfish, Pork Belly, Smoked Eel & Cauliflower
An aged earthier Burgundy should melt into this dish, whilst still being light enough to put the spotlight on the kingfish. The natural acids of the Pinot will melt into the succulence of the Pork and the smoky earthy characters of both the eel and cauliflower should be mirrored in the wines bouquet.
Gembrook Hill Mayer Vineyard Pinot Noir 2006 (Yarra Valley, Vic)
Domaine Herve Arlaud Roncevie Bourgogne Rouge 2006 (Burgundy, France)
Cornfed Chicken Breast, Sweetcorn Custard, Soybeans, Ginger & Shallot
A white burgundy or similarly a top new world chardonnay are natural partners for this dish. The nuttiness of the chardonnay with its fleshiness but natural fine acid should melt right into the dish.
Domaine des Nembrets Source de Plaisirs Macon 2008 (Burgundy,France)
Pierre-Yves Colin-Morey Saint Aubin 1er Cru 'La Chateniere' 2006 (Burgundy, France)
or
Domaine Lucci Pinot Noir 2009 (Adelaide Hills, South Australia)
Jean Foillard Morgan 'Cote du Py' 2007 (Beaujolais, France)
Desserts:
Cherry Parfait, Chocolate Ganache & Spiced Granola Nougatine
Les Clos de Paulilliers Banyuls Rimage 2006 (Banyuls,France)
Henriques and Henriques 15 year old Bual (Madeira, Portugal)
Roast Coconut Pannacotta, Shaved Pineapple, Passionfruit Foam, Lychee Sorbet
Chateau Gravas Sauternes 2007 (Bordeaux, France)
Trimbach Gewutrztraminer Vendages Tardives 2000
Spiced Carrot & Olive Cake, Goats Curd, Walnuts, Muscatel Ice Cream
Seppeltsfield Vera Viola Rare Rich Oloroso (Barossa Valley, SA)
Quinta do Noval 10 year old Tawny Port (Duoro, Portugal)
Pave of Vanilla Ice Cream, Peach Sorbet, Summer Fruits & Consommé
Marcarini Moscato d'Asti 2008 (La Morra, Italy)
Alain Renardat Bugey Cedron (Savoy, France) (Rose semi-sweet sparkling wine)
Banana Tarte Tatin, Peanut Brittle Ice Cream, Salted Caramel Popcorn
Pellegrino Passito di Pantelleria (Sicily, Italy)
Donnafugata Passito di Pantelleria Ben Rye 2007 (Sicily, Italy)
Isole Olena Vin Santo 2000 (Tuscany, Italy)
Dark Chocolate Mousse, Pistachio Sponge, Raspberry Sorbet
Lustau San Emilio Pedro Ximenez (Jerez, Spain)
Castano Dulce Monastrell 2004 (Yecla, Spain)
The above recommended wines are available from Vaucluse Cellars, 54-58 New South Head Rd, Vaucluse, phone: 9337 1765, online http://www.vauclusecellars.com.au or we can arrange your wine selection for you.