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Eating Out
When matching food with wine at one of the participating food outlets, think flavours: sweet, sour,bitter and sallty.
Hearty meat dishses may require bold full-bodied wines such as Cabertnet Sauvignon, Tempranillo, Chardonnay or Semillon. Light salads or steamed seafoods work well with the more fruity/lighter Verdelho, Pinot Gris, Merlot or Pinot Noir.
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Wild Things
The grass roots of the cooking world - classes as wild or game and their flavours are left to nature's elements.
Asparagus, fennel, caulicceddi (similar to a wild turnip) and cosce vecchie (dandelion), blackberry and prickly pear are some of the varieties that would match well with the crisp acid of a Sauvignon Blanc.
The raspberry and pepper flavours of a Granite Belt Shiraz would enhance the experience of wild rabbit or venison, which are readily found in these parts.
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Fresh Produce
the Granite Belt is spoilt for choice with fruit and vegetables. Fresh is the rule when purchasing fruit and vegetables and farmers markets and farm gate sales make this easy.
The method of cooking will determine the wine flavour: for the smokiness of a char grill, drink a semi-sweet red, the bitter crispy edges of lightly fried food call for a semi-sweet white; for the tender sweetness from something steamed drink a dry white and the intense richness of something roasted or braised deserves a dry red.
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Local Meats
Local butchers and abattoirs provide an important role in making fresh meats readily available, and organic and specialty farmers are providing a superior product for the plate. Sauces, garnishes and accompaniements play a part in adding deptth to a meal and should also be considered in the wine selection.
A prime rib filet coated in a hollandaise sauce would lend itself to a Wooded Chardonnay or an aged Marsanne, where a roasted lamb rack smothered in a rich jus would require the body of a Cabernet blend or a Durif.
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Savoury Staples
Breads, chutney, cheese, marinated vegetables, olives and cured meats are just a small part of this category and are the perfect perlude or replaement to a casual or elegant meal.
The region has a wide selection of these on offer and it makes for an easy starter with no cooking required. A cold winter's evening may equire a warming red and a chilled fruity white is the choice for a summer's afternoon.
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Sweet Moments
The so-called 'sins' of food: chocolates, jams, honey, sauces, syrups, biscuits, fudge and a range of Italian treats are some of the sweets available.
Dessert wines would go well with a scone and jam, ice cream and topping or almost bread, whereas chocolates, fudges and brownies can be indulged with a liquer Muscat or other fortified wine.
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Events
Farmers markets are held regularly within the region as well as at Brisbane's South Bank each season.
But if you want the work done for you, join a food event at one of our leading wineries.
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