Pairing wine with the PREGO menu:
Try to focus on pairing the strength of flavours, weight and intensity of the dish in question with the wine. Wine and food are meant for each other; each enhances and strengthens the experience of the whole, they bring out the best in each other.
Consider whether a dish is ‘light’ , 'medium' or 'heavy' in nature - in general, look to pair a crisp, lighter-style wine with a light dish, a medium-style wine to pair with a slightly fuller dish, and a full-bodied wine to go with and complement a richer, heavier more intensely flavoured dish - and so forth...
Factors to take into account - are you starting with shellfish or seafood cooked simply and served on their own or with a salad with a lemon dressing. They work well with wines that share a natural undertone of acidity (e.g. Sauvignon Blanc, Riesling or Pinot Grigio). Think about the key flavours in a dish the same way you think about the flavours in wine - as families of flavours.
Jules Taylor
Sauvignon Blanc 2022
Region: Marlborough - NZ
Owner / Winemaker: Jules Taylor
A classic kiwi style - showcasing concentrated flavours of citrus fruits, with highlights of passionfruit, pineapple, along with lime & lemon grass infusion. This wine has an animated character with a confident kiss of varietal acidity and a clean dry finish.
(13% Alc./vol. • Dry Style)
PREGO Menu: Vegan dishes, Calamari, Fish of the Day, Linguini alla Marinara Pasta.
De Bortoli
‘Noble One’ Botrytis Semillon '17
Region: Riverina - Australia
Owner / Winemaker: Darren De Bortoli
The nose grilled peaches coated in cinnamon and nougat aromas, with a note of wild honey. The palate is rich, complex, unctuous and has sweet peaches and spun sugar flavours are kept in check by the deft natural touch of fruit acidity giving a luxurious finish.
(12.7% Alc./vol. • Residual Sugar 173g/L)
PREGO Menu: Blue Monkey, Cheeseboard, Dolce di Datteri, Crème Brûlée, Pannacotta.
Pasqua
‘11 Minutes’ Rosé 2021
Region: Veneto - Italy
Chief Winemaker: Giovanni Nordera
On the palate, the soft touch in the winery has resulted in a vibrant expression of raspberries, pink-watermelon and pink-grapefruit flavours celebrating the wines natural fruit acidity & minerality, resulting in a dynamic vibrant and refreshing clean dry finish.
(12.5% Alc./vol. • Dry Style)
PREGO Menu: Seared Tuna, King Salmon, Tagliatelle, Marinara Pasta & Gamberi Pizza.
Rockburn
‘Stolen Kiss’ Rosé 2022
Region: Central Otago - NZ
Winemaker: Malcolm Rees-Francis
As the name suggests the juice was ‘stolen’ from Pinot Noir used to make another wine. The engaging palate has strawberries, red cherries, peach skin, candy floss and floral nuances. The vibrant flavours are balanced by good acidity lending a vibrant lingering finish.
(13.5% Alc./vol. • Residual Sugar 9g/L)
PREGO Menu: Seared Tuna, King Salmon, Tagliatelle, Marinara Pasta & Gamberi Pizza.
Taylor's
‘10 Year Old Tawny’ Port
Region: Vila Nova de Gaia - Portugal
Head Winemaker: David Guimaraens
A tawny coloured wine with an amber rim. Rich and elegant aromas of ripe berry fruits with a delicate nuttiness and subtle mellow notes of chocolate, butterscotch and fine oak wood. Smooth and silky on the palate and a long finish.
(20% Alc. • R.S. 105g/L • Serve 12°- 14°C)
PREGO Menu: Black Truffle Manchego, Semifreddo, Tiramisù.
Valdespino
‘El Candado’ Pedro Ximénez
Region: Jerez - Spain
Head Winemaker: Eduardo Ojeda
The grapes are left in the sunshine at least two weeks. Intense mahogany - full of dried flavours of raisins, figs, molasses, nuts, chocolate and very elegant sweet notes. The palate is complex, rich, smooth with a long aftertaste. *(Oak aged for 10 - 12 years)
(18% Alc. • R.S. 405g/L • Serve 8°- 9°C)
PREGO Menu: Black Truffle Manchego, Semifreddo, Tiramisù.
Links to more wine & food pairing examples...
