There is a lot of talk these days about pairing the right wine with a dish when dining out. For those who are not big wine drinkers this can often be off-putting, so you don’t get to sample the delights the perfect wine can provide.
Here’s out simple guide to choosing the right wine with your favourite dish on the menu and our recommended blend on the Hemingway’s wine list:
- Seafood – enjoy a crisp glass of Reisling or a Sauvignon Blanc blend with your fish or seafood, the light citrus elements compliment the seafood perfectly.
Hemingway’s recommendation: Opawa Marlborough Sauvignon Blanc, Marlborough, New Zealand
- Pork – being a light meat, pork can be enjoyed with a good Pinot Gris or a light red such as a Pinot Noir.
Hemingway’s recommendation: Brokenwood Pinot Gris, Beechworth, Victoria
- Beef – being a strong flavoured meat, beef requires a full bodied wine to compliment those flavours. Traditionally a Cabernet Sauvignon or Shiraz have been paired perfectly with a beef dish.
Hemingway’s recommendation: Wirra Wirra Catapult Shiraz, McLaren Vale, South Australia
- Chicken – possibly the most versatile of meats, most chicken dishes are perfectly accompanied by a glass of Chardonnay or any of the white varietals.
Hemingway’s recommendation: Robert Johnson Viognier, Eden Valley, South Australia
- Dessert – saving room for dessert is a must when dining at Hemingway’s and whilst many enjoy a glass of red with dessert, a Moscato or Tawny Port makes for a sweeter accompaniment.
Hemingway’s recommendation: Penfolds Grandfather Rare Tawny
Please speak with our experience staff when dining for their recommendations to accompany your chosen dish. We look forward to welcoming you to Hemingway’s.