Published on November 26, 2014
A SPECIAL LIQUORSTAX PROMOTION NOVEMBER 2014 2 INDULGE Claro is a Mexican style crisp and refreshing lager. Light & dry with pleasant malt and hop notes resulting in a round dry fnish. Regardless of the time of year, serve Claro icy cold. CLEARLY REFRESHING Available from leading outlets Visit www.liquorstax.com.au for your nearest store. 14-0417 $ 39 .99 24*330ml • 4.6% alc/vol I spring is the start o the silly season then summer is denitely the party season. We are just weeks away rom big amily Christmas easts, New Year’s Eve celebrations with riends and all those pool parties in between. When organising parties, I love to use the barbecue as much as possible. Barbecuing or parties can be as simple as a couple o snags encased in a slice o bread. What I love about barbequing is that it is a really orgiving method o cooking, making matching wines with grilled oods a breeze! For the majority o us humble barbecuers, most barbecued dishes are relatively simple; there’s a main ingredient (usually a protein o some kind), topped with seasonings in the orm o marinades and sauces. To choose a wine to match with something o the barbeque, two things need to be considered. Firstly, how hearty is the ood, and secondly, what’s the dominant favour? For lighter oods like white- feshed sh, vegetables, chicken breast, pick a lighter wine. For heartier oods like sausages, burgers and steaks, choose a more robust wine (keep in mind, both reds and whites can be light, medium or ull bodied). Now think about favour. For steaks and butterfied legs o lamb—even i they’re marinated beorehand— the dominant favour will almost always be the meat itsel. But with oods like chicken slathered in barbecue sauce or prawns with a ery garlic-chilli sauce, the sauce or seasoning is by ar the main favour o the dish. The dominant favour is the key actor to consider when selecting a wine. Here are some suggestions with matching wines with barbequed oods. Sparkling wines go great with anything salty, so think oysters, chicken breast and salmon. Sauvignon Blanc are the perect match or grilled vegetables, so keep it in mind the next time your cooking asparagus, artichoke or witlo. Chardonnay is well matched to dishes that include chicken, squid or scallops, while Cabernet Sauvignon and Merlot go hand in hand with bee-based dishes. Rosé is a versatile option that can be used to complement grilled chicken, BBQ prawns, sashimi and even paella. I you’ve whipped up a meal that includes mayonnaise or aioli sauce, Rosé is a perect option or those dishes too. Shiraz and Pinot Noir match incredibly well with lamb or pork based dishes, regardless o the cooking method. TOM’S TASTING TIPS f facebook.com/TomsCellars www.tomscellars.com.au If you are heading out to a BBQ why not grab a bottle or two of these: Calabria Family Wines Richland Pinot Grigio $12.00 This outstanding Pinot Grigio eatures ascending favours o pear and resh apple puree entwined with kar lime lea. With scents o resh bright red apple and sweet pear blossoms, this zingy acid drive and ull favoured wine make it the perect party pleaser! Yarra Burn Vintage Yarra Valley 2007 $29.99 One o the most dependable sparklers on the local market. Looking or value vintage bubbly? Look no urther than this little beauty - sure to get any party o to the right start. Genre Moscato 2013 $9.99 I love this Moscato as it is very light and resh in style, with a sweetness driven by ruit. It’s also an ideal party wine as it is low in alcohol and is a great t or a light cheese platter. Orange Tree Rose 2013 $8.99 Classic strawberry and creams on the nose, with a palate laden with red berries and cherries. Finishing crisp and clean, think Sunday aternoon with a ew o your closest riends, tasty nibblies and a glass o this... heaven! Te Ora Marlborough Sauvignon Blanc 2013 $16.99 This is your classic Marlborough Sauvignon Blanc, with favours o passionruit, pineapple and gooseberry. With a tropical ragrance that is vibrant and invigorating, it’s denitely one you’ll love!