Shopping food friendly wines -an intentional approach
Maple Syrup and Oaked wines
Both Oak and maple are transformed and impacted by heat. Oak barrels are toasted on the inside before use and maple heated to become syrup. It will come as no surprise that oak-aged wines and maple syrup will make an ecstatic pairing. Next time you’re having some maple syrup, pair it with a sauternes or a California/Spanish red from Rioja and Ribera del Duero where American oak is used. Or an oaked Chardonnay from California
Toasted Head Chardonnay- $19.45
'Toasted Head' means that the barrel ends were also toasted, giving the wines more intense smoky flavours. This Chard has floral, fresh fig, honey, vanilla and toast flavours.
Ecstatic pairing 1: Try roast duck breasts with maple syrup vinaigrette paired with Toasted head chardonnay
Lychee and Gewürztraminer
A distinctive and very telling aroma in a glass of gewürztraminer is the aroma of lychee. So it comes as no surprise that a lychee- based dishes- some savory, some sweet- work well with dry or late harvest
Gustave Lorentz Altenberg de Bergheim Vieilles Vignes Gewurztraminer 2011- $56.00
luscious, incredibly generous and still-evolving wine. The finish is beautifully corralled into zesty sweetness by ripe lemon. This is layered and complex and must be savored slowly. 95 points
Ecstatic pairing 2: Thai prawn & lychee salad paired with gewürztraminer
Halloumi (+Saffron) and Viognier
Known widely as “the grilling cheese”, versatile Halloumi can be enjoyed together with a variety of different wines—but it does pair especially well with any dry Rose and medium bodied white wines. To kick this up a notch, traditionally, dishes containing saffron have been paired with either rose or with Condrieu - a Rhone Valley white wine made with Viognier grapes. Condrieu aromatic characteristics merge with saffron.
Laroche Viognier De La Chevaliere- $13.35
100% Viognier, matured 6 months in stainless steel tanks. Great intensity of yellow berries, red fruits and honey notes. Rich with more red fruits and spices flavours supported by a soft acidity.
Ecstatic pairing 3: Saffron orzo with grilled halloumi salad paired with Viognier
