From Heat to Harmony: Pairing Global Flavors with Exceptional Wines

Pairing wine with food is both an art and a science. While traditional pairings, like steak and Cabernet or oysters and Champagne, are well established, a more exciting culinary frontier lies in matching bold, global flavors with exceptional wines. From the fiery spices of Indian cuisine to the rich umami of East Asia and the […] The post From Heat to Harmony: Pairing Global Flavors with Exceptional Wines appeared first on Cocktails and Shots .

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Reed ‘Lessons’ Semillon 2023

  A half time image of my Coq au semillion. . . I keep returning to old recipes and making adjustments based on necessity (what’s in the fridge / pantry) and experience. In this case, semillion instead riesling; a teaspoon of sambal belacan for a homeopathic hint of heat; a handful of dried (and rehydrated) chanterelles in addition to a small bag of fresh button mushrooms; and much more homemade tomato paste for depth and warmth (a 400g tin of diced tomatoes, simmered with 4 cloves of garlic for 15 minutes before blending).  I used the finished stew as a base for a rich chicken noodle soup. I’ve developed an obsession with Shanxi pulled noodles (the store bought ones by Havista, I have no inclination to make my own). They are impressive - 3cm wide and extra long, like a super chewy pappardelle. Reed ‘Lessons’ Semillon 2023 . Spring Creek, Torquay, Victoria. 12%. An ectopic, but very interesting semillon. Barrel fermented in a blend of old and new oak. It’s pale, but with more

From Heat to Harmony: Pairing Global Flavors with Exceptional Wines

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Reed ‘Lessons’ Semillon 2023