Lunar New Year
As another Lunar New Year begins, what better time to indulge in the great food of our neighbouring countries than with a delicious bottle at your favourite local BYO restaurant. And with the next three months of pork barreling and pigheaded statements to match an Australian election, there may be no better place to mix tears of political exasperation with those incited from your choice of spicy dishes.
The fragrance and delicate flavours of Vietnam are a great match to a slew of aromatic whites, whether it be Riesling, Gruner, Gewürztraminer… or in this case, Pinot Gris. It’s medium acidity and texture works perfectly with Vietnamese. Silky vermicelli noodles, fresh herbs, fish sauce, aromatic Pho, grilled quail or pork… Made by Barney Flanders of Garagiste, this has skin-contact and is carbonically macerated - adding complexity, colour & texture - and will have you howling “Ha Long for another?” in no time. Chúc Mừng Năm Mới.
Whether your choice is classic Cantonese, burning Sichuan & Hunan, Salty Shandong, or Hearty Anhui… this Rosé will work through most of China’s delicious and varied styles. It hails from our favourite, yet less known NZ Pinot region - Canterbury/Waipara. To top it off, Greystone’s Dom Maxwell just won GT’s Winemaker of the Year, Decanter’s Most Exciting Wines of 2017… along with more praise then we can list in one email. Notably richer than the Provence style, its weight and red fruit spectrum will tackle all meats, while the acidity will cut through fried food, vinegar accents and chilli heat. Stick it on the Lazy Susan and see how many rotations it makes. Not many. Gong Xi Fa Cai / Gong Hey Fat Choy / Kiong Hee Huat Tsai…
With influences from India, China and the Indonesian archipelago, the richness and bold spices in Malay cuisine makes it one of the most intensely flavoured food styles - making it easy to enjoy, yet a more difficult wine match. Satay skewers with spicy peanut sauce? Melt in you mouth Rendang? Sour and spicy Asam Pedas fish? Meet your newest family member, "Cousin Oscar” - he looks like Beaujolais but is actually from the southwest of France. Being made of 100% Cinsault, he’s soft and has bouquet, while carbonic maceration adds flesh and juiciness. At just 11.5% alcohol, it means you can enjoy it a lot. And as the label says, Cousin Oscar On se l’arrache! - We rip into it! Serve chilled. Selamat Tahun Baru Cina.
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