BLACK NOBLE , A Great Dessert Wine from Riverina, NSW, Australia

Black Noble is made from Botrytised Semillon that is fortified and aged in old oak barrels for an average of eight years. Created by Darren De Bortoli, it was inspired by a 1930’s wine made by Vittorio De Bortoli. The wine is unique but has been compared to wines of the Jerez region of Spain.

The wine has been aged in barrel and is designed for current consumption but will keep in the bottle for several years.

It is a deep amber colour with green gold edges. Concentrated, complex array of flavours and aromas including coffee/toffee and anise with aged character from maturation in oak for an average of 8 years, long luscious finish.

Black Noble is the perfect end to a meal with an espresso and dark chocolate or a platter of cheeses, dried fruits  and nuts, rich chocolate desserts.

HAPPY BLACK NOBLE DAYS

DEL

FOOD and WINE PAIRING—Christmas Poultry
(continuation from blog  “ Food and Wine pairing”  dated 12 December 2011)

 INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

 FOOD BEING FEATURED:—–Whether its a traditional roast turkey, or chicken, or goose, or even wild game such as pheasant or partridge, one can easily choose wines that will suitably match all of the meats in question.

 CHALLENGES:—–If the above birds are roasted with the traditional vegetable accompaniments and sauces , then matching appropriate wines will not be a huge challenge. On a special occassion such as Christmas, it often pays to offer more than one style of wine, it will certainly keep all parties very happy.

 RECOMMENDATIONS:—–Listed below are four wines that will make great partners for any of the dishes being featured. One superb wine for white wine lovers would be a classical big rich wine from the Rhone Valley - Chateauneuf du Pape Blanc. Another fine white wine to go with poultry would be a Viognier from Australia, this wine has finesse and distinction and a perfect match for  game birds and turkey or chicken. Moving on to red wines, preference would be to the lighter and more fruity reds such as Fleurie, this fresh vivid red will bring delight to most white meats. Staying with the same theme, a final recommendation would be a plummy Merlot from the New World, Merlot Reserva Santa Cecilia Estate, this wine has depth of flavour with a long fresh fruity aftertaste, but not too overpowering for the delicate and flavoursome white meats being served.   
 
MAIN DIRECTORY:—–click on The Marriage of Food and Wine  to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also Great Friends-Cheese and Wine  for cheese and wine pairing.
 
NEXT ARTICLE:—–Christmas Pudding

 HAPPY CHRISTMAS POULTRY PAIRING DAYS

 Graham D

FOOD and WINE PAIRING—VEGETARIAN DISHES
(continuation from blog “ Food and Wine Pairing” dated 3rd October 2011)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–VEGETARIAN DISHES have become much more popular in recent years and restaurant chefs are far more creative with their vegetarian recipes than perhaps a decade ago. With many different and wonderful flavours matching these dishes with wine is now a serious subject.

CHALLENGES:—–The main challenges are identifying what dishes are strong in flavour, such as a nut loaf or caramelised root vegetables or lighter flavoured dishes like salads or spring vegetable soup. Once you have catagorized your dishes then pairing with the right wines become much much easier.

RECOMMENDATIONS:—–With a light tasting soup such as pea or potato why not try a light bodied unoaked white wine such as Luztville Chenin Blanc from South Africa. For pulses like lentiles which have been enriched with cream or butter, go for a medium bodied red wine such as Pinot Noir by Tindall Vineyards in New Zealand. With strong flavoured dishes such as roasted vegetables, a powerful nut roast or stews which contain soya sauce or marmite to replicate meaty flavours, then a full bodied Bordeaux red such as Chateau Semonlon Haut Medoc or a new world wine like Carmenere Reserva from Chile will certainly do the trick.

MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also view Great Friends-Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Desserts

HAPPY VEGETARIAN DISHES AND WINE PAIRING DAYS

Graham D

FOOD AND WINE PAIRING - WHITE FISH (continuation from BLOG “FOOD AND WINE PAIRING” dated 2nd December 2010)

INTRODUCTION :- This blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine

FOOD BEING FEATURED :- WHITE FISH, white fleshed fish such as Lemon Sole, Flounder, Dover Sole, Dab, Turbot, Halibut and Brill have the lightest, sweetish and most delicate flesh of all the fish family

CHALLENGES :- Finding the perfect match for fish can be challenging since a very dry and acidic wine could go well with oily fish like Mackerel or Sardines, but could destroy subtle dishes like Poached Halibut or Sole Meuniere. Go for mellow and fruity white wines with little or no oak. Stay clear of red wines, although light red wines like Fleurie can go well with meaty, dark fleshed oily fish

RECOMMENDATIONS:- It’s not only traditional , but white wine certainly supports most fish dishes, especially white fish. So white wine with pan fried fish like sole or plaice are exceptinally well suited to a good quality Chenin Blanc such as Luztville from South Africa. Poached Halibut in olive oil and match with a Chilean Gewurztraminer from Vina Segu, the slight acidity from this wine works very nicely. Wild Sea Bass will respond well to a firm, fruity Italian white wine like Gavi de Gavi from the Piedmonte region of Italy.

Your choice of sauce or accompaniment can also be influential to a fish dish. A heavy tomato based sauce or a side dish with spice would welcome a white wine with high intensity and substance such as a white Chateauneuf du Pape or a full bodied Chardonnay such as those made in the Barossa Valley, Australia.

MAIN DIRECTORY :- Click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also view GREAT FRIENDS-CHEESE AND WINE for cheese and wine pairing.

NEXT ARTICLE :- PASTA DISHES

HAPPY FISH AND WINE PAIRING DAYS

GRAHAM D

FOOD and WINE PAIRING—TUNA, MARLIN and SWORDFISH DISHES  (continuation from blog  “ Food and Wine pairing”  dated 11th May 2010)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–TUNA, MARLIN and SWORDFISH. The steaks being grilled, panfried or baked. Larding these type of fish steaks can also enhance the texture and flavour.

CHALLENGES:—–The three fish in question can be compared in a little way with the tender texture and delicate flavour of a top quality Sirloin, Wagyu or Kobe Steak. These three game fish have totally different flavours to the more widely available white seafish from the colder seas of Western Europe.

RECOMMENDATIONS:—–With intense flavoured fish like Tuna, Marlin and Swordfish our choice of wine is varied.
For all three fish we can recommend light red wines such as Julienas from the Beaujolais region of France,or Sangiovese Rosso Toscana from Tuscany in Italy.

For white wines we would suggest a full bodied wine such as Jane Hunters’s oaked Sauvignon Blanc from New Zealand and also a full flavoured Rhone white such as Pas de la Beaume Blanc from Cave de Cairanne.

A very good quality sparkling Rose such as Chateau Montgueret Saumur Brut Rose will be a superb pairing with either of the three fishes in question.   
 
MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also Great Friends-Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Spanish Tapas
HAPPY  TUNA, MARLIN,SWORDFISH AND WINE PAIRING DAYS

Graham D

FOOD and WINE PAIRING–SMOKED FOODS (continuation from blog ” Food and Wine Pairing ” dated 3rd April 2010

INTRODUCTION:—This blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—SMOKED FOODS including SMOKED TROUT,SMOKED SALMON,SMOKED MACKEREL,SMOKED EEL,SMOKED HALIBUT,SMOKED HAM,SMOKED CHICKEN,SMOKED DUCK and SMOKED GOOSE.

CHALLENGES:—It is important that strong smoked foods are not fighting against the wine and vice versa . Fish and meat which have been smoked do have the same initial smoky taste and influence, but when moving further into the taste experience, the type of fish or meat you are eating should come through even though the overall smoky influence will still be there - this similar smoky taste generally allows you to choose similar wines for both fish and meat.

RECOMMENDATIONS:—Heavily oaked white wines can sometimes be a little overbearing, but they do have one good and most loyal friend, that being smoked fish. Good examples would be Wakefield Chardonnay from Australia or Hunter’s Chardonnay from New Zealand.

Smoked meats also go well with the two above mentioned Chardonnay’s and red wines well oaked with lots of vanilla flavours well support smoked meats, wines from  Riojas and Ribera del Duero such as Rioja Anares Tinto Crianza, Bodega Olarra and Portia Ribera del Duero Bodegas Portia do a grand job in matching smoked meats. These red wines also make an alternative and agreeable match with some fish dishes which include traditionally smoked eel and mackerel.

A very dry sherry like  Dry Sac Fino,Williams & Humbert  or a dry white port such as Sandeman White Apitiv  make a different and very interesting marriage and will certainly suit and match most smoked meats, fish and shellfish.

MAIN DIRECTORY:—click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters,soups,main courses and desserts. Also Great Friends-Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—Tuna, Marlin and Swordfish

HAPPY SMOKED FOODS AND WINE PAIRING DAYS

Graham D 

-(continuation from blog  “ Food and Wine pairing”  dated 10th November  2009)

 INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–BEEF DISHES, including  ROAST BEEF GRILLED SIRLOIN STEAK, GRILLED RUMP STEAK, GRILLED T BONE STEAK, GRILLED FILLET STEAK, GRILLED RIB EYE STEAK, GRILLED ENTRECOTE STEAK,  BEEF EN CROUT and BEEF STEWS  ( Venison dishes  would also be a good alternative )

 CHALLENGES:—–Good beef dishes are the main stay of so many different countries and the dishes can range from simply grilled Entrecote Steak to a substantial Casserole such as Brasato al Barolo (Beef in Barolo wine). The wine challenges are not too difficult since most people opt for and enjoy red wines with beef and preferably full bodied wines. On saying that, whether lightly grilled  beef steak or a big big winter beef stew most styles red wines will suffice, with Cabernet Sauvignon being a favourite of many.

RECOMMENDATIONS:—–Simply grilled beef with light sauces but no mustard can make good friends with light bodied reds such as a fruit driven Fleurie or Brouilly from Beaujolias, simarilly from Italy a good quality Valpolicella will hit the right mark.  If we move to upmarket dishes like Beef en Crout  then wines of fine pedigree should come into play like an aged St. Emilion or a smooth full bodied  Margaux from the Medoc.

The big beefy dishes such as Boeuf Bourguignon  or a traditional British slow cooked Braised Beef do enjoy the company of big and weighty wines like a Shiraz from Clare Valley Australia, a Zinfandel from Chile, or an oaky Rioja Gran Reserva from Spain. Two other favourites of mine to match most beef dishes are from Italy, one being a Chianti Classico Reserva, the other a full bodied red from Montepulciano. Both these Italian wines would also make a superb match with a firm old favourite—Beef Stroganoff.

MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also Great Friends - Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Poultry dishes, including chicken, turkey, guinea fowl, goose and farmed duck.

HAPPY  BEEF  AND WINE PAIRING DAYS

Graham D