The mere mention of wine brings to our mind the classic food and wine pairings like caviar and exotic cheese. But isn’t that too old school nowIJ We’re always looking out for some experiments with our palate and the end of monsoon always puts us in the mood for some piping hot and spicy food. So pair it with the right wine and enhance the flavours.
Chicken Wings with Riesling
Is your go-to evening snack a bowl full of spicy chicken wingsIJ Pair it up with the off dry Riesling which has a crisp acidity brimming with stone fruit aromas and minerality that complements the tangy barbeque chicken wings and balances the spices to absolute perfection.
Vegetable DimSums with Sauvignon Blanc
While you’re sitting beside your window enjoying the rain with a plate of steamed vegetable dimsums, don’t forget to add the Sula Sauvignon Blanc to bring some zing to the experience. The herbaceous and vegetal Sauvignon Blanc is a perfect match for the vegetables. The light body and zingy acidity also help wash down the dimsums.
Thin Crust Margherita pizza with Red Zinfande
Plan your perfect Sunday brunch with a 12-inch thin crust Margherita and a glass of the Sula Red Zinfandel.The red fruit character of a Zinfandel brings out the flavours of a tomato sauce, while the acidity cuts through the mozzarella in the pizza.
Chocolate waffles and pancakes with late Harvest Chenin Blanc End your tiring day on a sweet note. Sula’s honey like late Harvest Chenin Blanc is luscious, just like the maple syrup on the pancakes/waffles. It has a tangy acidity to balance off the sweetness. This delicious wine and dessert pairing manages to stimulate the taste buds.
Roasted Garlic and Shitake bruschetta with Rasa Shiraz
In the mood for some food experimentsIJ Try the Roasted Garlic and Shitake mushroom bruschetta with Rasa Shiraz. The umami from the Shitake mushrooms is balanced by the silky tannins of the Shiraz and the subtle spice and smokiness from the French oak perfectly adds depth.
Prawn tempura with Brut Tropicale
The Sula Brut Tropicale is the perfect accompaniment for your prawn binge. This off-dry bubbly brimming with aromas of passion fruit complements the natural sweetness of the prawn and the crisp acidity cuts through the fatty tempura batter.
Fish fingers with Chenin Blanc
You can never go wrong in pairing a delicate fish with a crisp off dry Chenin Blanc.
The crisp Chenin Blanc oozing with green fruit character is a perfect match for fried fish fingers. Serve it hot with a tartare dip.
Mutton Seekh Kebabs with Dindori Reserve Shiraz
If you have tandoori kebabs on your mind, don’t forget to grab a bottle of the Dindori Reserve Shiraz — a powerful, intense wine, with flavours of berries and vanilla and a long pleasing finish for that wholesome meal experience.
Bacon wrapped prawns with Zinfandel Rosé
When in doubt between a red and white meat, go for a rosé. The umami in the bacon is complemented by the depth and summer berry character of the Zinfandel Rosé while the light body, off dry character and crisp acidity pair well with the prawn.
Chilli cheese toast with Riesling
When in doubt, comfort food like chilli cheese toast with a glass of white wine is always a saviour. The off dry, nectarine-like Riesling balances the heat from the chilli while the crisp tangy acidity cuts through the fat of the cheese.