Wine Club recipe matching competition winners announced!
Author: Guest Blogger
The waiting is over and our judges can reveal that the winners of our recipe matching competition are…
…OK, so it may not be on par with the X-Factor final, but thank you to everyone who entered our competition to find a perfect wine match for their favourite recipes. Wine Club manager Katie Cooper and Berrys’ food and wine matching expert Nick Page have now selected their two favourite recipes and chosen the perfect wine to accompany each one. Congratulations to the winners, who will each receive six bottles of the recommended wines to help their dinner parties go with a swing. Here are Nick’s comments and recommendations, you can also click on the dishes to get full recipe details so you can create these tasty treats at home – maybe even make one for your X-Factor final party!
Minty lamb curry from Neil Hedge
“There’s no spicy heat from curry powder or chilli with this dish, just lots of aromatic herbs –and spices like cardamom, fennel, and ground coriander are all key elements (ground coriander is very different to coriander leaves), plus the tomatoes add some acidity giving this dish a Moroccan/Lebanese feel. The mint adds a fresh aroma and a Cabernet Sauvignon blend (Cabernet and mint work brilliantly) with some Southern French varieties to match the warmth of the spices would be perfect.”
Recommendation: 2005 Massaya Siler Red, Bekaa Valley, Lebanon (£15.45). This blend of four varieties (Grenache, Cinsualt, Cabernet and Mourvèdre) has lovely ripe fruit but with a savoury backdrop; ideal with this complex, aromatic dish.
Char sui pork from Anna Siraut
“Sweetness and pork work really well together and that makes it a difficult food to match with wine. Ageing in new oak gives wine a vanilla aroma and the flavour of vanilla fools the brain into thinking it’s sweet. So a white wine that sees new oak is a must, but Chardonnay doesn’t really work, it is average at best with pork and white Bordeaux is too grassy. Viognier works well with Chinese flavourings but on it’s own it is too rich and fat, so a Viognier blend with some freshness and interest would work.”
Recommendation: 2008 Mullineux White, Swartland, South Africa (£13.95). This blend of Chenin Blanc, Clairette and Viognier attracts great reviews wherever it goes and is a stunning wine which will complement this tricky-to-match dish very well.