Best Lamb Cutlets with Special Basil Sauce matched with Dusty Dog Cabernet Sauvignon 2006 This Australian red is big, deep and juicy. Not the most complex of wines but decent enough. Matched well with the lamb – such a wine friendly meat – and even leapt over the brown dollop of sauce (pummelled pine nuts and basil, loosened with olive oil, with zing added by lots of balsamic vinegar, hence the unappealing colour) with ease. Despite the slight derogatory stance of the description the sauce is delicious. (Recipe from Jamie’s Dinners)
Char-grilled Pork Leg with Asparagus linked with Bain’s Way Merlot 2008. (Recipe from Jamie’s Kitchen).
Pan-Roasted Salmon with Purple Sprouting Broccoli and Anchovy-Rosemary Sauce with Gosling Creek Verdelho 2008 (Recipe from Cook with Jamie: My Guide to Making You a Better Cook)
Pasta Peperonata with Castillo de Tafalla Rosado 2009. (Recipe from Jamie’s Dinners)
Incredible Roasted Shoulder of Lamb with Smashed Veg and Greens with Parrot Valley Red Blend 2009 (recipe from Jamie at Home: Cook Your Way to the Good Life)
Cheese and Onion Salad with Creamy Herb Dressing with Mistral Chardonnay 2008. Billed as a starter but a ‘double’ portion served as a late evening meal when served with a few slices of toasted French bread. The photo is a stylised shot of the salad; although in this form it could be served as hors d’oeuvres. Now, if you don’t over-do the crumbled Roquefort, for it is strongly flavoured and would over power most wines, this un-wooded Chardonnay from Chile made for a rather satisfying combination. (Recipe from Jamie at Home)
Crispy Prawn Tempura with Ribbon Salad matched with Kimbao Sauvignon Blanc 2009. Good ol’ SB; versatile in food matching. While the tempura is on the ‘to try’ list the first bottle was opened to accompany little filo pastry parcels stuffed with leek, caramelised onions and cheese; details on Spittoon Extra. A jolly decent match indeed.
Rhubarb and Custard Kinda Soufflé with Las Moras Late Harvest Viognier 2006 Not convinced this is sweet enough for a dessert, high acidity halts any cloying sensation; nice apricot flavours. Wouldn’t automatically think of viognier though. Alcohol 12%. Sampled with a sorta trifle – layers of stewed rhubarb, crumbled ginger biscuits, custard, whipped double cream topping – the match was just ‘OK’. Maybe the soufflé proper would work better. Thinking a pâté would be more suitable… or indeed the Roquefort left over from the salad! (Recipe from Jamie at Home)
The mixed case of 12 wines – some (the more expensive I imagine) are just single bottles, the others are doubled up – comes in at £70..