Vegetarian – When considering vegetarian dishes, you need to look at the sauces you might serve them with and the flavours of the vegetable. If a dish has a tomato based sauce, you need to match a wine with a high acid to it – either red or white. Red wines with higher acid are wines like: Sangiovese (Chianti from Italy), Barbera, Grenache, Pinot Noir, some reds from cooler climates such as a Coonawarra Cabernet Sauvignon. Lots of mushroomy flavours match nicely with Pinot Noir (or Burgundy red wine) which may be lighter and have some light red fruit flavours (to lift the flavours) with a touch of earthiness to complement. Creamy sauces will work well with the higher acid wines to refresh the palate after the cream.
10 wines for the Shopping Basket:
- Petaluma Hanlin Hill Riesling 09 $30
- Barwang Chardonnay 08 $15
- O’leary Walker Sauvignon Blanc 09 $20
- Protero Gumeracha Viognier 07
- Capercaillie Hunter Valley Gerwurztraminer 09 $19
- Freycinet Chardonnay 08 $30
- Churchview Bartondale Marsanne 07 $
- Grey Sands Pinot Gris 09 $40
- Bay of Fires Pinot Noir 07/08 $40 (for mushrooms/truffles)
(Prices are for retail not restaurant and are indicative prices only)