7 minute read
McGuigan Wines
Summer
ENTERTAINING
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When it comes to entertaining a crowd, Neil McGuigan, four-times International Winemaker of the Year from McGuigan Wines, knows a thing or two about marrying great wines with summery foods. From the iconic varietals of the Hunter Valley to the cool climate Adelaide Hills and lighter styles of red, explore DRINKS suggests easy ways to cook up a storm this summer and bring out the best of McGuigan’s award-winning portfolio.
Summer is the time to cast off many of the food and wine conventions and get experimental in your glass as well as what’s served up on the table.
The go-to match for meaty steak is usually a big red to stand up to the texture and flavour, which means barbecues often send people into a head spin with beer becoming the default choice.
Barbecues are more than just a steak and sausage sizzle, and nothing beats grilling green Yamba King Prawns naturally or tossed in some garlic, chilli and parsley. A whole barbecued salmon or some lightly peppered Barramundi fillets also call for a medium bodied white wine. Steak, kebabs, sausages all demand wine with more weight, fruit and even a little more alcohol to match the smoky, spicy char-grilled characters. Medium bodied, fruit driven varieties like Tempranillo and Pinot Noir through to full bodied reds with firm structure and tannins such as Shiraz and Cabernet Sauvignon would be the obvious match that can complement the power of the barbecue flavours.
But it is not unheard of to match a full bodied white wine to a barbecued meal, however it comes down to the time of day and your personal preference. An oaked Chardonnay can easily match up to a steak or, if you are not ready to let go of reds just yet, perhaps consider a Rosé? A Rosé’s beautiful lifted aromatics of rose petals, strawberries, raspberries and spice call out for a picnic or barbecue. The flavours of cherries and strawberries, combined with a bright acidity and balanced with a dry to off-dry finish make for a universal food pairing wine.
Semillon and seafood is one of the best summery food matches you can put on your table, especially if the wine is from the Hunter Valley.
Youthful Semillon will cut through a creamy oyster, earthy barramundi or a textured prawn without destroying their delicateness.
Semillon, old or young, is a style lighter bodied than most other wine varieties. It
is this distinct lightness that proves the key in food matching and makes it such an ideal culinary partner. It doesn’t overpower the taste of the food, but complements it, with the most appealing characteristic of matching Semillon with seafood being the wine’s acidity. Often dominated by a citrus minerality in its youth, young Semillon can highlight flavours in lighter, more delicate seafood whilst the same wine can also harmonise with the more robust flavours of salmon.
One of the main reasons Semillon is such a great pairing partner is that it’s so easy, forget the wedge of lemon with fish and chips – Semillon will do the same job.
OYSTERS WITH ASIAN DRESSING
A fresh Hunter Valley Semillon is also a great match for raw seafood, like sashimi or oysters – especially delicious Sydney Rocks served with some an Asian twist to accentuate the citrus and acid line in the wine.
HOW TO DO IT: 1. Simply combine 100ml of light soy sauce with the same amount of rice wine vinegar and an inch of fresh, chopped ginger. 2. Pour a splash of the liquid into each oyster, finishing with a sprinkle of chopped spring onions and red chilli for an added burst of flavour.
SEARED SCALLOPS WITH EASY MINT PEA PUREE
Try this simple way to bring out the best in a zippy young Semillon and take some of Australia’s finest seafood to the next level.
INGREDIENTS: 300g fresh or frozen peas Small bunch of fresh mint leaves roughly chopped 2 cups of stock 1 clove of crushed garlic 6 fresh scallops cleaned with roe removed Olive oil Salt and freshly ground pepper HOW TO DO IT: 1. Heat a splash of oil in a small pan 2. Add garlic and cook for two minutes, being careful not to let it burn 3. Add peas, stock, mint leaves and seasoning.
Cook until the liquid has disappeared and use a hand blender to make a thick puree. 4. Heat a dash of oil in a small frying pan 5. Season the scallops with salt and pepper 6. When the frying pan is hot, but not smoking, place the scallops in gently and allow to cook for one minute to form a golden crust, before turning over. Cook for another minute or so. 7. To serve, place a large spoonful of the pea puree in three rounds on a plate, flattening down slightly and then sitting a seared scallop on each mound. 8. For a bit of extra colour, add some garden herbs and fresh asparagus spears to garnish.
Oysters with Asian dressing
Seared Scallops with easy mint pea puree
Citrus Chicken Paillard with fresh herbs and lemon
Rosé is the perfect companion to light summer lunches, especially dryer styles with fresh aromas and elegant fruit flavours. The McGuigan Rosé 2018, sourced from the cool climate Adelaide Hills is a great example and comes into its own with light salads, seafood and chicken dishes.
INGREDIENTS: Boneless chicken breast with the skin on Juice of half a lemon A clove of crushed garlic A bunch of mixed fresh herbs, chopped ¬– parsley, rosemary, chives, thyme work well Salt and freshly ground pepper Olive oil
HOW TO DO IT: 1. Use a rolling pin or meat mallet to gently beat the chicken breast until it is around one inch thick. 2. Place the chicken in a bowl or small plastic bag with the remaining ingredients and allow it to marinade for an hour. 3. Fire up the grill or barbecue and cook the chicken skin side up for four minutes before turning to finish the other side. 4. Serve with a slice of lemon, a drizzle of olive oil and a mixed green salad.
Creamy wild mushroom and garlic bruschetta
Quick honeyed-beef tacos
CREAMY WILD MUSHROOM AND GARLIC BRUSCHETTA
Earthy mushrooms with a soft burrata sauce make a great accompaniment for light reds, such as the fruity and delicate McGuigan Wines The Plan Pinot Noir 2017.
INGREDIENTS: A punnet of wild mushrooms, roughly chopped Juice of half a lemon Two cloves of crushed garlic A sprig of fresh rosemary, roughly chopped A small dome of burrata cheese cut into small pieces Four slices of thick sourdough, olive works particularly well Olive oil Small bunch of fresh, chopped parsley Salt and freshly ground pepper
HOW TO DO IT: 1. Combine the mushrooms, garlic, lemon juice, burrata, rosemary and a splash of olive oil in a bowl and leave to stand for 20 minutes. 2. Heat a small frying pan and add the mushroom mixture, cooking it for about 6 minutes, until the mushrooms are golden 3. Meanwhile, brush the bread slices with olive oil and toast under a hot grill. 4. Divide the mushrooms between the toasted bread and top with the parsley and season to taste.
QUICK HONEYED-BEEF TACOS
INGREDIENTS: Sirloin steak, sliced into strips ¼ cup of honey ¼ cup of soya sauce A clove of crushed garlic One red chilli deseeded and cut into strips Three soft tortillas Handful of chopped lettuce leaves Half a sliced red onion
HOW TO DO IT: 1. In a bowl or small plastic bag combine the beef, honey, soy sauce and garlic and marinade for an hour. 2. Heat a small frying pan and sautee the beef strips for four minutes until browned, but still pink in the middle. 3. In a separate frying pan or microwave, warm the tortillas. 4. Divide the beef between the tortillas, top with lettuce leaves, red onion plus some chilli and serve.