This forum is intended to provide recommendations for food matching and to share any special recipes that we come across that we think need to be shared! As wine producers, our travels will take us to great restaurants around the world where we will be presenting our wines at special dinners created by leading chefs. We want to be able to share these menus with you as well so you can get some of the latest trends in matching food with wine.
Sea Perch with Misha’s Vineyard Pinot Noir
Posted on November 9th, 2009津菜银丝浸鲈鱼伴鲜茄洋葱带子炒饭
Poached Sea Perch with Vegetables and Vermicelli accompanied with Fried Rice, Scallops, Tomatoes and Onions
I’d go to a Pinot Noir here because the omega fat from the Sea Perch will benefit from the wine’s good acid backbone and balance the richness of the dish. My New World Pinot pairing would be with “The High Note” Pinot Noir 2008 from Misha’s Vineyard. This newly released Central Otago Pinot Noir is a genuine rising star that offers extraordinary fruit purity and focus, elegant tannins and a desirable level of cool-climate acidity bringing everything into balance.
(This suggestion is from Sarah Mayo, Editor of TheLocalNose.com – Singapore’s wine recommendation website. It is a section from a wine/food pairing article written by Sarah for a new luxury magazine in Singapore called LhZb)
Misha’s Vineyard Pinot Noir Featured at Chalk
Posted on November 6th, 2009A New Zealand Wine Dinner was presented at Chalk restaurant in Singapore on 3rd November to coincide with the NZ Wine Fair. A range of wonderful New Zealand wines were featured at this dinner which was hosted by Misha on behalf of New Zealand Winegrowers. After our apéritif of a Marlborough Sauvignon Blanc, we enjoyed Seafood Bisque with a Central Otago Pinot Gris from the Gibbston sub-region, followed by a Beetroot, Rocket, Orange and Chèvre Salad matched with a Marlborough Pinot Gris. The creamier style Pinot Gris was great with the Bisque but the crisper leaner style exhibited by the Marlborough Gris was perfect with the salad. With the main course of Duck Confit with a Sweet Potato Mash, two wines were presented – Misha’s Vineyard “The High Note” Pinot Noir 2008 along with a 2007 Marlborough Pinot Noir. The evening finished with a Lemon Tart with fresh cream and a lovely sparkling wine from Martinborough. The highlight of the evening was definitely the Duck and Pinot – it’s definitely a food/wine match that’s made in heaven! If in Singapore, please visit Chalk for some relaxed modern European cuisine and make sure you try their Duck Confit! (Chalk is located at 11 Mount Sophia #01-03, Tel:+65 6883 2120)
Matching Gewürztraminer with Japanese Food
Posted on July 23rd, 2009Gewürztraminer (which I’ll shorten to Gewürz) is probably not the most obvious match with Japanese food but there are some dishes that do enhance the flavours of the spicy Gewürz grape. Chicken yakitori is a great match with Gewürz mainly due to the sweet soy glaze and its smoky char-grill flavours.. The other more unusual match is with Unagi (ie eel) which is a rich dish with the distinctive flavour of the eel that is combined with the thick and sweet sauce that is used for basting, along with the char-grill flavours. This dish needs acidity to balance the richness, and something that can marry well with the strong flavours and sweetness of the sauce. This is where Gewürz is an ideal partner – or alternatively one of the other aromatics such as Riesling or Pinot Gris, as long as they have some residual sugar.
