November 25 • Winemaker
It’s no secret that wine pairs well with certain types of food.
Now, I’m no wine food pairing expert, by any stretch of the imagination. To be honest, my specialty begins with a glass and ends by pairing it with food, period. Any type will do me well, as long as the wine is quality and there are at least two glasses of it available.
However, if you’re a couple of steps ahead of me in the food-wine pairing game and consider my approach to be monstrous, you may not sit too well with what I’m about to share. With that in mind, I implore you to open your mind and broaden those horizons.
Or, better yet, maybe Pindarie Wines can just do this for me, for you. Now, if you’ve been to Australia or live in Australia, you’ll know that a strongly preferred way to eat chopped up bits of tenderized meat is in a thick, flaky casing. The humble Australian meat pie is a world away from the best Australian wines category, right? Some people beg to differ.
I mean, if you’ve got good wine, some great meat, and a delicious tasting pastry, what could possibly go wrong? I’ll try and sell it to you another way. If you’re partial to the occasional pie, then you may also be someone who doesn’t mind sitting underneath a tin roof when eating one – or drinking wine for that matter.
Now, there’s nothing wrong with embracing and honoring the timeless class that comes with drinking a fine wine. However, there’s also nothing wrong with introducing one of Australian’s staple food groups to this class and seeing just how magical this marriage can be.
It’s simple science, really. If you’re someone who appreciates the natural elements like wood and stone – and tin, then you’ll have no trouble getting on board with our wine tasting pie eating extravaganza.
Pindarie Wines has an authentic cellar door tasting room that integrates all three of these beautiful elements (you can question how natural tin is if you want). Their Grain Store restaurant serves up the gourmet pies I’ve been talking up. Their tasting plates come with a bit of local meat, some cheese, a chutney or two and some good old-fashioned wood-fired bread.
If you do venture into Outback Australia for a taste test of some of the best wines around, you’ll be given a choice of nine. If you can’t imagine pies and wood and stone without a bit of wildlife, there are the sheep too. They’ll do a bit of grazing while you do a bit of tasting.
2016 “The Seductress” Savagnin: Let’s be honest. I hardly need seducing when it comes to wine. However, it is nice when you get a bit of hard-to-get, which is what this particular wine is playing at. It’s the final cut, which means its seceded its patch of red dirt to other varietals. RIP.
It’s a rich one, with aromas of raisins (?) ginger, zesty citrus, and barley sugar. I hope you got that it’s sweet out of that because it is. However, it does have a natural acidity that counteracts this nicely.
2018 Rosedale Road Rose: In with the old, out with the new. It would only be fitting to introduce a new release on the tail of a final cut. This medium-bodied wine will have you smelling cherry and floral, and eating seafood – so perhaps a fish pie?
2016 Western Ridge Shiraz: this little beauty has won a couple of silvers here and a bronze there. Western Ridge Shiraz is good, alright? It’s got savory at its core with a ripe, yet subtle overtone. It’s a well-structured varietal that’s built for aging. If you can hold out for that pie for a bit, you may have just found your match.
Pindarie knows all about pairing food with wine. I mean, you can’t get all the way out to pies and not come full circle with it.
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