Home' Central Canterbury News : August 7th 2013 Contents 6 CENTRAL CANTERBURY NEWS, AUGUST 7, 2013
Phone Evolving Landscapes
Jill 03-3252658 • Ross 021-903-970
Does your garden need more time
than you have to give it or does it need a makeover?
With a reputation for listening to clients and over 15 years of landscaping industry experience, multi-award
winning landscaping business, Evolving Landscapes, are here to take care of your outdoor environment.
• Rose Spraying and Pruning
• Garden and Lawn maintenance
• Garden and landscaping reconstruction
• Winter - a good time to compost your garden
• New gardens
• Decks and pergolas
• Lawn establishment
• Weed and pest control
A Louvretec Opening Roof gives you more
room to relax & entertain.
Create your Louvretec space and enjoy a
controllable living area in your home.
Need more info?
Contact Louvretec Canterbury
T 03 374 3263
5538292AA HOUSE GARDEN
We specialise in:
• Lifestyle Blocks • Residential • Commercial
• Servicing • Maintenance • Parks
• Reserves • Sub-Divisions
For quality irrigation systems
JUST ADD WATER
firstname.lastname@example.org • www.freemanirrigation.co.nz
The art of matching food and wine
By JEFF LILLY
Marrying flavours: Melton Estate's 2011 pinot noir sublimely compliments its rack of lamb.
One of the pleasant things about
dining out in New Zealand is that as
the seasons change, so does
availability of produce, and although
we can certainly import summer
fruits in the middle of winter, there
is nothing so succulent as freshly
picked locally grown varieties.
Good restaurants recognise this,
of course, but also vary their menus
throughout the year so that, for
example, you will see more slow-
cooked meats in winter and a flurry
of salads in summer.
For wine lovers, this annual cycle
reflects the enjoyment of matching
their favourite beverage with menu
choices, and even the weather.
Are there certain rules about
matching? Experts will tell us yes
indeed, but they will often admit
that you should go with what you
like most, if it works for you.
Everyone's tastes are different, so
what is ideal for one person may not
be right for another. If you enjoy a
sauvignon blanc with your steak --
then go ahead!
It has always been a rule of thumb
that you have white wine with white
meat and red wine with red meat,
and there is a reason for this.
Red wine contains tannin, which
comes from the grape skins and
stalks. This flavour is not unlike well-
brewed tea. When matched with red
meat, this tannin structure helps
break down some of the fatty
proteins in the meat.
Some reds have more tannin than
others. Compare cabernet
sauvignon (more tannic) with pinot
noir. Because it is not so intense,
pinot noir goes better with lighter
red meats such as lamb, but the idea
is that the right tannin structure for
the meat allows your palate to be
cleansed, so that it is ready for the
Veal, on the other hand, although
a red meat, is delicate, and you may
enjoy a white wine with that -- a
chardonnay, perhaps -- rather than a
heavy red, which runs the risk of
overpowering the meat.
If you are dining in an Asian
restaurant and enjoy spicy dishes,
then steer clear of red wines heavy
in tannin, because the two don't
mix well. Instead, select a sweeter
wine, such as gewurtztraminer or
These points may also help:
Match flavour intensity. This
simply means that you don't select a
meat or a wine where one
overpowers the other. Beef
bourguignon would completely
swamp a light sauvignon blanc, for
example, and don't open a cabernet
sauvignon to go with your flounder
-- you might as well not even eat it!
You are best drinking wines higher
in tannins or acidity with salty food.
In addition to enhancing its flavour,
salt in food also reduces the
perceptions of tannins and acidity,
allowing wines with large amounts
of either to be softened.
Sweet wines are usually associated
with sweet desserts. While this
seems logical, it's important to
remember that the sweetness in the
wine must be at a higher level than
the sweetness in the food. If you
drink a dry wine with a sweet
dessert, the wine's flavours will
be masked by the sweetness of
Keep acids together, because
foods high in acids, such as apples,
tomatoes and lemon sauce, do best
with wines of similar high acidity,
where the flavours in the wine will
If you find yourself a bit
perplexed, just go for something
traditional, like champagne and
caviar, or a good restaurant should
be able to give guidance on which
wines to choose to marry up with
your menu selections.
Melton Estate, a boutique winery
featuring a modern restaurant and
event venue set among vines on
4.85 hectares in West Melton,
provides a succulent Canterbury
lamb rack with a puree of minted
peas, gourmet roast potatoes and
rosemary jus. This is matched
perfectly by its 2011 Melton Estate
pinot noir, which is hand-harvested
and aged in new French oak barrels.
Utilising fruit from established vines,
this 100 per cent estate-grown wine
is a true reflection of Canterbury
pinot noir, featuring cherry fruits,
smooth tannins and raspberry tinges
in its appearance.
Book a table soon and see -- and
taste -- for yourself!
Links Archive July 31st 2013 August 14th 2013 Navigation Previous Page Next Page