It’s no secret that wine pairs well with certain types of food.
Now, I’m no wine food pairing expert, by any stretch of the imagination. To be honest, my specialty begins with a glass and ends by pairing it with food, period. Any type will do me well, as long as the wine is quality and there are at least two glasses of it available.
However, if you’re a couple of steps ahead of me in the food-wine pairing game and consider my approach to be monstrous, you may not sit too well with what I’m about to share. With that in mind, I implore you to open your mind and broaden those horizons.
Or, better yet, maybe Pindarie Wines can just do this for me, for you. Now, if you’ve been to Australia or live in Australia, you’ll know that a strongly preferred way to eat chopped up bits of tenderized meat is in a thick, flaky casing. The humble Australian meat pie is a world away from the best Australian wines category, right? Some people beg to differ.
I mean, if you’ve got good wine, some great meat, and a delicious tasting pastry, what could possibly go wrong? I’ll try and sell it to you another way. If you’re partial to the occasional pie, then you may also be someone who doesn’t mind sitting underneath a tin roof when eating one – or drinking wine for that matter.
Now, there’s nothing wrong with embracing and honoring the timeless class that comes with drinking a fine wine. However, there’s also nothing wrong with introducing one of Australian’s staple food groups to this class and seeing just how magical this marriage can be.
It’s simple science, really. If you’re someone who appreciates the natural elements like wood and stone – and tin, then you’ll have no trouble getting on board with our wine tasting pie eating extravaganza.
Pindarie Wines has an authentic cellar door tasting room that integrates all three of these beautiful elements (you can question how natural tin is if you want). Their Grain Store restaurant serves up the gourmet pies I’ve been talking up. Their tasting plates come with a bit of local meat, some cheese, a chutney or two and some good old-fashioned wood-fired bread.
If you do venture into Outback Australia for a taste test of some of the best wines around, you’ll be given a choice of nine. If you can’t imagine pies and wood and stone without a bit of wildlife, there are the sheep too. They’ll do a bit of grazing while you do a bit of tasting.
2016 “The Seductress” Savagnin: Let’s be honest. I hardly need seducing when it comes to wine. However, it is nice when you get a bit of hard-to-get, which is what this particular wine is playing at. It’s the final cut, which means its seceded its patch of red dirt to other varietals. RIP.
It’s a rich one, with aromas of raisins (?) ginger, zesty citrus, and barley sugar. I hope you got that it’s sweet out of that because it is. However, it does have a natural acidity that counteracts this nicely.
2018 Rosedale Road Rose: In with the old, out with the new. It would only be fitting to introduce a new release on the tail of a final cut. This medium-bodied wine will have you smelling cherry and floral, and eating seafood – so perhaps a fish pie?
2016 Western Ridge Shiraz: this little beauty has won a couple of silvers here and a bronze there. Western Ridge Shiraz is good, alright? It’s got savory at its core with a ripe, yet subtle overtone. It’s a well-structured varietal that’s built for aging. If you can hold out for that pie for a bit, you may have just found your match.
Pindarie knows all about pairing food with wine. I mean, you can’t get all the way out to pies and not come full circle with it.
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November 28 • certification
Certification vs. Real-world Experience
A sommelier’s ultimate mission is for people to share your love and passion for wine. One sommelier’s nose and mouth are completely different from the next, so individual smell and taste will differ greatly from one expert to the next.
November 09 • Best Bars
The world’s Best Bars
What makes a great bar? Is it the ambience, the signature cocktails, the music, the history?
From classic to modern, the list of the best 50 bars around the world ...
November 03 • singani
Singani in the U.S., a Bolivian spirit revolution
It was only made for domestic consumption, as it had for hundreds of years. Produced only in the Bolivian high valleys, singani has been distilled since the 16th century when the Spanish arrived in South America. Initially, it was made from grapevines brought by monks who needed sacramental wine. The name for the drink is believed to come from a village near the mission that first distilled it.
September 29 • Bolivian Wine
Bolivian Wine: from the Andes to your Table
Bolivia may not instantly come to mind when one thinks of wine, but the South American country has a long and rich viticulture history that dates back to the arrival of the Spanish missionaries, who first planted vines around the wealthy silver-mining city of Potosi in the mid-16th century.
September 25 • Coffee Producers
The ‘Arabica’ Whisperer
The best part of waking up? Well, it’s coffee, of course.
Humanity truly runs on this beverage that helps millions of people around the world wake up, work and function. And if it’s of the Arabica variety, its delicious ‘kick’ will keep you going strong all day long.
September 15 • Latino Heritage Month
Raise a toast to Latino Heritage Month
The Empire State Building kicked off Latino Heritage Month by shining red, white and green colors onto the New York skylight on September 15 in honor of the Mexican flag.
August 16 • Music
PEOPLE ARE STRANGE: Jim Morrison
Jim was quoted in his poetic nature: “Being drunk is a good disguise.” He said. “It means I can talk to assholes.”
May 31 • Civil rights
Hennessy: The Cognac of Hip Hop & Civil Rights (Part 2)
It’s safe to say we would all agree Hennessy and Hip-Hop are associated with each other in a special way. We would even go as far to say, Hennessy has reached global iconic status thanks to that fact. That being said, while the cognac of hip-hop was catapulted to its iconic stature thanks to the help of artist like Tupac and Nas, what we don’t know by looking at the surface is that Hennessy has a long standing tradition of supporting people of African decent.
July 15 • shots
The First “Shot” Ever Served: A Tale of the West
It’s always a race against the heat in the West. Hell, there’s a score of difference races around here. There’s a race to the riches and a race to the hills where the riches lay. There’s a race to food and shelter and the means in which a man might make to get them. There’s a race to the women and to the brothels and saloons where you can find them at. I don’t look for my women in those places but I often find myself in them for other races. Mine is a race to whiskey. It’s only a matter of time before I find myself in one today.
November 12 • Chile
Todo lo que tienes que saber sobre los nuevos vinos chilenos: nuevas regiones, nuevas variedades y aclamados productores de moda, una SommClass de la experta en vinos Loreto Ruiz.