By Freya Ensbey.
As the weather warms and the days grow longer, we begin to
gear up for party season as Summer fast approaches. Just as they do seamlessly
in fine restaurants, why not play sommelier and host your very own dinner party
at home, celebrating sumptuous share plates and marrying them with an elegantly
When it comes to wine pairing, there are generally a few
tried and tested rules to stick by: a bubbly loves salty foods, sauvignon blanc
flirts well with tart dressings and sauces, a pinot grigio pairs well with lighter
fish dishes, whilst a chardonnay is best for a fattier dish and a rosé or
sweeter drop for foods with heat or spice and old world wines such as a deep
red, tie in well with old world dishes like that of pasta or dense meat cuts.
However, we have done the groundwork for you, not only
collating our very best canape recipes to whip up in a breeze, but also
selecting the ideal wine pairing to accompany each tasty morsel from our
recommended wineries across the country.
These baked seafood balls are created by Chef Matteo Bruno
and were a smash hit following his most recent cookbook aptly named, Meatballs.
Steamed inside a baking paper envelope, these white fish seafood balls remain
succulent and moist during the cooking process with punchy flavours of garlic,
lemon and chilli.
Pair With: D’Angelo
Estate Vineyard, Pinot Grigio
This pinot grigio is warm and
textural on the middle palate and has characters of spiced apple, honeysuckle,
nougat and honey, ideally served chilled, this is a definitive wine to
Lovers of pork rejoice with this pork and shrimp Chinese
dumpling recipe. Made from scratch, this recipe will also teach you the basics
of mastering a basic dumpling dough, which can be used time and time again with
the addition of different fillings.
Pair With: 2013 Pierrepoint Alexandra Chardonnay
The cool climate 2013 Pierrepoint chardonnay displays notes
of sweet grapefruit and white peach, with a gentle creaminess and nuttiness.
The delicate mineral qualities and gentle acidity are balanced with subtle
yeast flavours, producing a well-balanced wine with a rounded and lengthy
Pork Tacos with Pineapple Salsa
You’d be hard pressed to find someone who doesn’t enjoy
Mexican. With its fiery attitude, vibrant colours and playful hands on
approach, Mexican is a crowd pleaser you can bank on being a hit with your
guests. The addition of pineapple brings a tropical twist to this dish and
cools the palate following the burst of spice from the peri peri and chilli
Pair With: Seville
Hill 2016 Rosé
As a simple rule, the spicier the food, the sweeter the wine
pairing should be. This rosé has berry aromas which fill the nose with hints of
cherry and strawberries, following through to the palate these flavours are
enhanced by a clean crisp finish best experienced when served chilled.
Nothing says a balmy Summer’s night like seafood sizzling on
a hotplate. Although calling for a tandoor oven, these prawns can also be easily
cooked on the barbeque, resulting in a crunchy texture and smoky flavour. The
Tandoori sauce brings a creamy element to this recipe, whilst kaffir lime and
lemongrass deliver a hint of refreshment, tying this dish together nicely and
making for a visually impressive plate.
Pair With: Passing
Clouds 2015 Fools on the Hill Chardonnay
This Fools on the Hill chardonnay has pronounced and defined
aromas of complex citrus, white stone fruit, oak and characters of cashew and
honey. The palate showcases the defined fruit further, with a bright and fresh
finish with an underlying acidity.
Canape: Texan Beef
Be sure to have the serviettes on hand with these
finger-licking-good ribs. Marinated with paprika, fennel, chilli and brown
sugar, before being slow cooked and served with a tangy bourbon and maple
sauce, these ribs will not last for long, so be sure to pinch a couple before
serving them to your guests.
Pair With: Holm
Oak 2016 Cabernet Sauvignon
This Cab-Sav is full of black currant and cassia characters
with a beautiful velvety mouthfeel, with an added hint of chocolate, leather
and tobacco which completes the bold bourbon taste of the ribs perfectly. This
wine is ready for drinking now or can be left to continue developing for years
Canape: Homemade Flan
It is no doubt that towards the end of a dinner party, the
dessert can be a tiresome act to perform, which is why we have found a quick
and easy recipe which is sure to impress, but can be made ahead of time and
ready to serve, ensuring you can take a seat to enjoy the sweet ending whilst
partaking in conversation.
Pair With: Stonefish 2013
Bird of Fire Botrytis Semillon
Australia’s Riverina is the largest wine producing region of
New South Wales and are best known for their semillon grape variety and climate
induced spread of the Botrytis cinerea fungus. This controlled fungus attacks
the grapes, evaporating the water content of their juice and concentrating both
its sugar and acid levels, resulting in a luscious, sweet, dessert wine like
the Bird of Fire Botrytis Semillon.
So, stock up your drops, shop your ingredients and invite
your guests around for your very own restaurant quality party pairing this party season.