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  • Home
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    • Beef / Veal
    • Lamb
    • Pork
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    • Beef & Lamb
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Testosterone & Tongs

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DELICIOUS BARBECUE RECIPES with WINE PAIRINGS and art

DELICIOUS BARBECUE RECIPES with WINE PAIRINGS and artDELICIOUS BARBECUE RECIPES with WINE PAIRINGS and art
Wine pairing

WELCOME VINUM AMANTES

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.


"Wine is the only artwork you can drink" - Luis Fernando Olaverri.  


tchin-tchin from the Enthusiastic BBQ Cook!!

WINE PAIRING: Seafood

BALINESE INSPIRED WHOLE SEA BASS

CEDAR PLANKED SALMON with HORSERADISH AND APPLE GLAZE

BALINESE INSPIRED WHOLE SEA BASS

2018 Arthur Metz Alsace Riesling 


 Fish dishes with spice match well with spice driven wines such as Grüner Veltliner, Gewürztraminer, Riesling and even a lighter red wine such as Grenache. 


I went for an Alsace Riesling and in particular the 2018 Arthur Metz which was dry and crisp with aromas of pear, lemons and a touch of spice. A really nice wine!




catch of the day

LEMON CHILLI PRAWNS

CEDAR PLANKED SALMON with HORSERADISH AND APPLE GLAZE

BALINESE INSPIRED WHOLE SEA BASS

2018 Kilikanoon Wines Riesling 


With prawns like these I would serve  a Muscadet or Picpoul or Pinot Grigio. Even a  crisp Sancerre would work nicely.  


I did not have a Muscadet, Picpol or Pinot Gris in the cellar nor could I get a bottle in time during Corona lock-down, Instead, I chose to drink a 2018 Kilikanoon Riesling from Clare Valley in South Australia. The wine was youthful and had intense apple on the nose as well as floral notes and fresh limes. 


Put another shrimp on the barbie

CEDAR PLANKED SALMON with HORSERADISH AND APPLE GLAZE

CEDAR PLANKED SALMON with HORSERADISH AND APPLE GLAZE

SANTORINI STYLE CHARGRILLED OCTOPUS with LEMON & OREGANO

2018 Pewsey Vale Eden Valley Riesling 


With hot smoked salmon I would recommend champagne, English sparkling wine, riesling and even a fino sherry would work nicely.  


I have been drinking this wine for as long as I can remember as it is a staple in my cellar.  Pale straw colour with hints of green. Intense aromas of dried herbs and lemon and lime. The palate has depth with grapefruit and lime and a hint of tropical fruit. 



No need to go up stream for dish

SANTORINI STYLE CHARGRILLED OCTOPUS with LEMON & OREGANO

SANTORINI STYLE CHARGRILLED OCTOPUS with LEMON & OREGANO

SANTORINI STYLE CHARGRILLED OCTOPUS with LEMON & OREGANO

 

2018 Williams Chase En Provence Rose


I think most people would say white wines because of the acidity, lightness and tenderness of the octopus. White wines such as Gruner Veltliner or Sauvignon Blanc from Marlborough will pair well. You could have a red wine like a Rioja as it will give vibrant acidity, and earthy, ripe cherries that will give certain depth to pair with this dish.  I also think the right styled Rose pairs well with Mediterranean flavours.


The Rose I have chosen is a blend of Grenache, Syrah, Cinsault, and the white grape Vermentino that complements the toasty, char flavour of grilled Octopus. The Rose has  flavours of soft red fruit, white peach and melon with a beautiful acidity and freshness to the wine which boasts a long lingering finish. 

20,000 coals under the lid

FISH TACOS with CHILLI LIME MAYONNAISE

SANTORINI STYLE CHARGRILLED OCTOPUS with LEMON & OREGANO

CHARGRILLED LOBSTER WITH A GARLIC PARSLEY BUTTER

 Disznókő Tokaji Dry Furmint 


Green wines will go well with fish tacos, particularly  vinho verde, dry tokaji, albarino or sauvignon blanc. 


The Tokaji was a perfect pairing which was fruity with mineral tones and was wonderfully fresh. 













holy guacomole

CHARGRILLED LOBSTER WITH A GARLIC PARSLEY BUTTER

SANTORINI STYLE CHARGRILLED OCTOPUS with LEMON & OREGANO

CHARGRILLED LOBSTER WITH A GARLIC PARSLEY BUTTER

2017 Jean-Jacques Girard Pernard-Vergelesses Les Belles Filles


Wine varietals that pair very well with lobster are  chardonnay,  riesling, sauvignon blanc and rose.



This white burgundy had a pronouced nose showing aromas of flint, toast and citrus. Medium body with notes of peach, smoke and grapefruit. 









don't be shellfish try this recipe

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