Pairings Perfect

Oenophiles, rejoice! We’re delving into the best ways to pair the finest things in life –food and wine.

By ERIN SIMPSON

Shiraz + Wagyu

Morgan: I’m excited about the new ‘Syrah’ style Shiraz. Syrah is more perfumed, elegant, meaty, and structured typically than what we see in our classic Shiraz styles.

Chardonnay + Truffle

Wineology, the newest arrival to Brissy’s thriving bar scene, is already beginning to revolutionise our city’s dining and wine-drinking scene. The venue is fitted out with state-of-the-art wine dispensers all the way from one of Italy’s most famous wine regions, Chianti. With an aim to help people fall in love with wine, customers can choose from 96 types, whilst indulging in a tapas-style menu designed to complement the wines of choice.

Curious about the dynamics of food and wine pairings, we sat down with Wineology’s sommelier, Morgan Golledge, and head chef, Carlen Uphill, to discuss their favourite drops and the dreamiest of pairings.

Carlen: The 2015 Rockford Basketpress is my current favourite, paired with our wagyu, soubise, and bone marrow jus. Make sure to add a charred broccolini with stracciatella and almonds to cut through and round everything out.

Rosé + Fig, Goat’s Curd, and Pomegranate

Morgan: Gaia Wines’ 4-6H Agiorgitiko Rosé is an incredibly vibrant, red-fruited, satiating Rosé that you will most definitely require more than one glass of.

Carlen: I’m loving Gaia Agiogitiko 4-6H Rosé paired with our fig, goat’s curd, and pomegranate tapas plate. The sweetness of the figs and the richness of the goat’s curd is expertly offset by the acid and fruit of the wine.

Carlen: Our Truffle Knodel – the wild fungi, black truffle, and burnt butter sugo need a wine that matches both the richness of the dish but also holds the acidity to cut through the fat and oil. The 2021 Vasse Felix Heytesbury Chardonnay works beautifully.

Pinot Noir + Duck Breast

Morgan: Pinot Noir, as Chardonnay, has so many different expressions across the world. Pinot should always show fruit, predominantly, followed by a midpalate earthiness and silky tannins.

Carlen: My current obsession is the Au Bon Climat `Lala Panzi` from the Russian River Valley vineyard. I would stay classic and pair with a charred duck breast to bring out the smokey and herbaceous notes in the Pinot.

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