Home' Northern Outlook : August 3rd 2013 Contents 8 NORTHERN OUTLOOK, AUGUST 3, 2013
5148549AB HOUSE GARDEN
TOTAL DECOR SPECIALISTS
320 HIGH ST, RANGIORA • PH 03 313 5518
STUNNING NEW WALL ART
FREE DRAPE MAKING
ON LARGE RANGE OF
*Special conditions apply
Locally owned and operated workroom on site
TO THE PUBLIC
Plastic Fuel Cans
341D Flaxton Rd (Behind Redpaths)
Rangiora PH 03 313 3218
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
ENHANCE YOUR HOME
69 Smarts Road, RD2, North Loburn, Rangiora
Phone: (03) 3128379 • visit our website: www.persiancarpets.co.nz
With a Beautiful
Persian Rug from
Rugs can be viewed at our
North Loburn location and
also in Merivale, Christchurch
Pazyryk Rug Company
Red or white just a matter of taste
Perfect match: Mudhouse's delicious
Chicken Stack is complemented by their
Waipara Hills Equinox Chardonnay 2012.
Are there certain rules about matching wine
with food? Experts will tell us yes indeed,
but they will often admit that you should
go with what you like most, if it works for
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. When
matched with red meat, this tannin
structure helps break down some of the
fatty proteins in 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 and ready for the next course.
Veal, on the other hand, although a red
meat, is very delicate, and you may enjoy a
white wine with that -- a chardonnay
perhaps, rather than a heavy red which will
overpower 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
do not mix well.
Instead, select a sweeter wine, such as
gewurtztraminer or a riesling.
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
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 perception 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, as foods high in
acids such as apples, tomatoes, and lemon
sauce do best with wines of similar high
acidity and the flavours in the wine are
If you find yourself a bit perplexed -- just
go for something traditional, like
champagne and caviar!
A good restaurant will be able to help
you match a wine to your meal.
Call in to the Mudhouse in Waipara.
Their Waipara Hills Equinox Chardonnay
2012 is developed from grapes harvested at
their Home Block Vineyard.
Handpicked from six-year-old vines at
Waipara, this attractive chardonnay was
matured five months before bottling.
It has rich flavours that coat the mouth,
while fresh acidity keeps the wine bright.
Enjoy bursting characters of stone and
citrus fruit from that first sip, accentuated
with creamy bread, nutmeg and cinnamon
Hardly surprising, given the notes above,
it goes perfectly with their Chicken Stack,
chicken breast pieces, pan-seared to
perfection, stacked with portabello
mushrooms, streaky bacon and camembert
cheese rested on roasted gourmet potatoes,
topped with a more-than-generous serving
of basil pesto.
Now that should get you on the first
steps to becoming a connoisseur!
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