Wine Lesson 158

Sun Herald

Sunday April 13, 2008

Sally Gudgeon

Perfect pairings

Some food and wine matches are made in heaven. They're timeless combinations that are better together than consumed apart. There's no great mystique; trust your palate. Robust dishes go well with robust wines and delicate flavours are best matched to lighter wines. Port goes well with stilton as the sweetness

and tannins balance the savoury creaminess of the cheese. Oysters are delicious with champagne, as the acid and bubbles work with the salt and brine. Gamy flavours in pinot noir match those in duck and the acid balances fattiness. Rare steak softens tannins in cabernet sauvignon making the wine smoother and fruitier. A delicate goat's cheese goes with a high-acid sauvignon blanc. Use the classics as a guide but don't be afraid to experiment.

Anakena Sauvignon

Blanc 2007, $20

A delicate style from Chile, which smells of blackcurrant leaves and wild herbs. It's crisp and fresh with a chalky texture. Match it with chicken salad.

Lillypilly Estate 1998 VP, $17.50 (375ml)

This rich and complex fortified wine is a blend of cabernet sauvignon and chambourcin. Aromas of chocolate and berries lead to a palate full of luscious sweet fruit. Try it with cheddar.

Toolangi Pinot Noir

2006, $25

This Yarra Valley pinot really punches above its price. It has a silky texture with bright berry flavours of strawberry and blackberry, and a fine, savoury, long finish. Serve it with squab.

All wine prices are approximate

© 2008 Sun Herald

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