There's much to see here. So, take your time, look around, and learn all there is to know about wine and food. I hope you enjoy my wine selections.
"White wine is like electricity. Red wine looks and tastes like a liquified beefsteak." - James Joyce
tchin-tchin from the Enthusiastic BBQ Cook!!
2015 Sichel Family Reserve Margaux
I would say there are 4 good red wine varieties to go with a good steak like this and they are:
Malbec (especially Argentinian Malbec);
I went for a 2015 Sichel Family Reserve Margaux that had aromas of red berries, liquorice, violet. Powerful, long and complex.
2016 O'Leary Walker Riesling
Riesling pairs well with spicy dishes. Mouthwatering acidity, intense fruit, and a hint of sweetness compliment this salad amazingly well.
I went for a 2016 O'Leary Walker Riesling that had intense grapefruit and citrus flavours coupled with a long minerally finish.
2009 Chateau Monlot Grand Cru
The absolute best pairings for lamb are a rich Cabernet Sauvignon or a classic Bordeaux and Chianti.
I went for a 2009 Chateau Monlot Grand Cru which was deep ruby in colour and had the nose of jammy fruits, white flowers and a hint of tobacco. The rich palate is a match made in heaven between fresh grapes and elegant oak.
2016 Hacienda Zorita HZ16 Abascal Vineyard Crianza - Ribera del Duero
Because brisket is so rich and heavy I would recommend an Australia Shiraz, GSM, Sangiovese, Ribera del Duero or Rhone Style Syrah.
Left field I would also recommend Pinot Noir which I think can stand up to a big piece of meat like brisket.
Intense, ripe red fruits with hints of plum on the nose and was underlined with vanilla. On the palate smooth characters , intense red fruit notes.
Robert Oatley Signature Cabernet Sauvignon
With barbecued ribs and spices you need a big wine such as a Cabernet Franc, Cabernet Sauvignon, Malbec, Tempranillo or Ribera del Douro red wines.
I chose an Australian Cabernet Sauvignon from Margaret River from Robert Oatley Winery. Robert Oatley is a family owned winery that produce wines from West Australia’s Margaret River and Great Southern and South Australia’s McLaren Vale.
This wine had dense blackcurrant fruit with a rich structure and hints of cigar box.
2013 Camigliano Brunello di Montalcino
With the barbecued lamb and Middle Eastern spices, tabbouleh and babaghanoush I would recommend a sangiovese.
Camigliano is one of the most historic estates in Montalcino which produces high quality wines.
This lovely sangiovese was full bodied with velvety tannins and cherry sweetness with notes of tobacco, mint and dried figs.
2017 Flechas de Los Andes (Gran Reserva)
Malbec is Argentina’s flagship grape variety. Originally grown in South West France, its grapes produce a dark, intense wine with hard tannin.
Flechas de Los Andes is a result of the partnership between Baron Benjamin de Rothschild and Mr Laurent Dassault situated at the foot of the Andes. The wine notes of plums, redcurrants and cherries with hints of vanilla. The palate was dense with a beautiful richness and depth.
2015 Yalumba The Signature
Robust red wines go well with lamb's lightly gamey taste such as Cabernet Sauvignon, Shiraz or Chianti.
This shiraz/cabernet sauvignon paired very well with the lamb racks. It is a big wine that would benefit from decanting for a few hours beforehand. Blackberry, chocolate and mint aromas with dark chocolate and black pepper on the palate. I would suggest to drink this wine with food and it would benefit from 10 years cellaring.
2014 McGuigan Hand Made Shiraz
As a general rule Syrah (Shiraz) pairs very well with grilled meats, vegetables, wild game and beef.
This shiraz had a full-bodied palate revealing blackcurrant, black raspberry and toasted coconut flavours. Complemented by bright acidity and fine tannins, these characteristics come together to provide you a soul-satisfying and lengthy finish.
2015 Terre Del Barolo
As a general rule Chardonnay, Barolo, Barbaresco and Sauvignon Blanc goes well with braciole or bruciuluni.
This Barolo paired beautifully with the Bruciuluni Siciliano with aromas of dark berries, plum and leather and the palate showing cherry, clove and blackberry .
2015 Stonier Pinot Noir
A full-bodied Pinot Noir, or a medium-bodied Pinot Grigio with a good amount of acidity. These types of wines are typically highly acidic, and the acidity can help stand up to the richness of veal.
This Pinot Noir had aromas of cherry and rose with the palate showing red fruits, with hints of dark chocolate and fennel spice.
2014 Roagna Barbaresco Faset
A Barolo or Bordeaux because of the earthy, mushroomy character of the wines – that can stand up well to the intensity of truffles.
This beautiful Nebbiolo had a deep colour, complex notes of dried flowers, cherry and orange zest. This wine paired nicely with beef and the truffle with its earthy notes, intensely aromatic and long finish.