who's the daddy here?
In Italy, Spain or France - countries of great culinary traditions - wine is often to complement the food and not to take the main stage. And the house wine is more often than not the safe bet – knowing the owners chose wisely and the wine is there first and foremost to enhance the feast.
That’s exactly what the Squawking Magpie 2012 Merlot Cabarnet was to the tender NZ stake. Cooked to perfection with distinct charcoal flavours on the outside with perfectly tender and pink middle, the warm juice oozing when cut and bringing the flavours to the freshly picked green salad. The scent of the charcoal makes your mouth watering long before the first cut. And, with such a great food, you do not want the wine to overpower the main course. We thought of the 2012 Syrah from the Craggy Range – but with the white pepper notes we decided to go with something mellower in some ways.
Squawking Magpie perfectly complemented both the charcoal notes and the tender juices of the prime cut of the meat. It was a perfect match as the stake reminded the centrepiece of the party.
Considering the food culture of Asia it becomes even more important to find the way where wine can complement the variety of foods and flavours. One thing for sure: the rather rough rule of white for fish & poultry / red for mead becomes obscure with the range of cooking styles and flavours of the wonderful Asian culture.
