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Food

11 Easy Food and Wine Pairings

Sometimes, you just want things to be easy – especially when it comes to comfort food! One of the great things about the simplest meals is that they lend themselves effortlessly to classic wine pairing, making it easy to match your favourite variety to a delicious dish that you can prepare in almost no time at all. Here are some of our favourites!

SHAKSHUKA WITH… SAUVIGNON BLANC & BLENDS

Savoury and just a little spicy, Lyndey Milan’s delicious Shakshuka can be whipped up in about half an hour, and is an absolute treat when paired with a herbaceous Sauvignon Blanc or blend, to make the flavours of both food and wine really come alive.

FRITTATA WITH BLUE CHEESE, SWEET POTATO AND SPINACH WITH… PINOT G

The light fluffy texture and sharp blue cheese notes of this delightfully simple frittata finds its perfect partner in the floral aromatics and fruit-driven characters of a fresh Pinot G – whether it's the slightly richer Gris, or the zestier Grigio style, they're both a great choice with this and other brunch or antipasto-style dishes.

CRAB AND SWEETCORN SOUP WITH… RIESLING

A good soup is difficult to beat, and this is a great one that can be prepared in under twenty minutes. The delicate seafood flavours of Lyndey Milan’s scrumptious crab and sweetcorn soup need a wine that will support them rather than overpower them, making the restrained citrus characters and dry acidity of Riesling a simply beautiful accompaniment. This soup is just as delicious using shredded chicken instead of crab.

BASQUE CHICKEN WITH… CHARDONNAY

Explore the rich flavours of Northern Spain for yourself with this hearty, indulgent Basque chicken dish. While you’re at it, pour yourself a full-flavoured Chardonnay – its natural citrussy acidity will balance the richness of the dish beautifully, with the fruit enhancing the gentle spice.

BOCCONCINI, CHERRY TOMATO AND BASIL PIZZA WITH… PINOT NOIR

Our love affair with pizza is simply timeless. The quintessential Italian dish is easy to make, and even easier to eat. Keep it simple and rustic with a bocconcini, cherry tomato and basil pizza, and pair with a light and fruity Pinot Noir. Its silken palate and natural acidity pair beautifully with the uncomplicated yet delicious flavours in a pizza.

RAINBOW CHARD AND RICOTTA CANNELLONI WITH… GRENACHE AND BLENDS

An ideal dish for a hungry family, Silvia Colloca’s rainbow chard and ricotta cannelloni is a hearty vegetarian dish that finds a great companion in Grenache and GSM blends. The lightly bitter notes of the chard are offset by the fruit purity of the wine, while its medium-bodied texture and tannins pair beautifully with the creaminess of the ricotta.

STIR-FRIED BEEF IN BLACK BEAN AND CHILLI SAUCE WITH… SHIRAZ AND BLENDS

For a delicious spin on an all-time Chinese classic, try Kylie Kwong’s stir-fried beef in black bean and chilli sauce. The dish is rich, with a dash of sweetness and spice kick that needs a bigger wine with spicy notes and savoury tannin structure for the best match. We think Shiraz is your go-to here, for a perfect partner that provides great all-round balance.

LAMB PIE WITH… CABERENT SAUVIGNON AND BLENDS

There’s simply no better partner to a lamb dish than Cabernet, and Lyndey Milan’s lamb pie sees Cabernet and lamb working together at their best. The big tannins of Cabernet hold up to the rich fatty flavours of the lamb and the deep black fruit core and varietal notes make this a full-flavoured feast that’ll warm your heart.

MINESTRONE WITH… MERLOT

A perennial favourite, there are few soups as immediately satisfying as a simple minestrone, and Stefano Manfredi’s minestrone is a beauty. Pair this full-flavoured Italian tomato and vegetable soup with a Merlot – its soft texture, plum and herb flavours and medium tannins allow the rustic heart of the soup to really shine.

FISH TACOS WITH… SPARKLING

Alive with light, delicate flavours and a dash of zest, fish tacos are a simple meal to put together anytime of the week, lunch or dinner. And there are few better accompaniments to their simple appeal than a delectable Sparkling wine – the bubbly texture, refreshing acidity, and citrus with light toasty notes of Australian Sparkling help transform this dish from simple to sublime.

APPLE AND DATE CRUMBLE WITH… MOSCATO

It’s not just big hearty meals that make for mouth-watering dishes to pair wine to. Case in point is this gluten-free crumble with pickled apple and date. The ideal match for this delicious little number is a chilled Moscato. The light fizz is a treat with the tart fruit notes and texture of the crumble, while the sweet peach and citrus characters of the wine make it a doubly indulgent dessert.

Looking for more great food and wine combinations? You can’t go wrong with these great guides from ourselves and our good friends at Selector magazine. If you like to eat and drink in style, they’re simply essential reading… eat them up today!

Two Blues Sauvignon Blanc 2014
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