March’s wine list: five food and wine pairings
Liven up your meals this month with these perfect wine pairings hand-picked by sommelier Jamie Drummond. From a refreshing chardonnay to a versatile barbera, these wines will bring out the best in this month's recipes.
Pair it with: Tropical fish tacos.
A little lower in alcohol, with just a touch of sweetness, this soft, delicate white wine has appealing aromatics of fresh grapes and lemon zest on the bouquet, making it a natural for fish tacos.
Pair it with: Chunky clam chower.
With a more reserved style than Wolf Blass has previously been known for, this contemporary, food-friendly chardonnay exhibits refreshing citrus alongside a punch of ginger spice and candied lemon, with restrained oak nuances.
Pair it with: Moroccan lentil stew.
A slam dunk when it comes to earthy Moroccan spicing, this organic blend of grenache blanc, clairette and bourboulenc has a complex profile of orchard blossom, Golden Delicious apple and ripened quince.
Pair it with: Mediterranean antipasto pasta.
This simple but elegant take on the barbera grape has a vibrant red-berry fruit character that’s further lifted by a bright acidity. This allows it to pair well with so many dishes, including this flavour-packed pasta.
Pair it with: Chicken & Asian greens.
Chardonnay, pinot gris and sémillon make up this fascinating unoaked, medium-bodied Washington State blend. It fills the glass with heaps of pear and peach and abundant floral notes — a perfect match with an Asian-inspired chicken dish.
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