Summer Wine Pairing Ideas Part 1 – Beef and Fish

Summer seems to be here – at least in so much as summer is ever here in Calgary. The days are getting longer and hotter and even if it ends up raining it still feels like a good time to barbeque.

With that in mind here are some summer wine pairing ideas to match with the meal you want to enjoy. In part one we will cover a few different ideas for Beef and Fish as chosen by our wine staff. Bryan, Abigail and Davis know their stuff so we asked them what their current favourite pairing ideas are.

Beef

Bryan

Heidler Loss Gruner Veltliner 2015 – $23.99
This Austrian White Wine comes to us from the Heidler Family which has been producing wine in the Langenlois region for more than two centuries. They are pioneers in ecological wine growing. This wine is precise and clean with generous richness. Spicy (peppery) and tangy, very refreshing. Try pairing with spicy Sichuan beef and grilled vegetables or Thai Curry With eggplant, sesame seeds and basmati rice.

The Hedonist Tempranillo – $27.99
When was the last time you drank Australian Tempranillo? This super limited biodynamic Red Wine from the Mclaren Vale may surprise you. Full of dark chocolate covered Atramentous Cherries, fragrant anise, peppery plum with silky tangy tannins. Enjoy with slow-cooked beef shank Osso Bucco with lemon gremolata.

Abigail

Coca i Fito Tocat I Posat Emporda – $49.99
Sourced from the beautiful coastal region of Emporada (just south of Barcelona), Tocat I Posat Negre is a beautiful blend of old vine Garnacha and Carinena. The wine is a beautiful representation of Emporada, with the limestone and slate-based soil coming through on the palate, accompanied by delicious black fruit. Enjoy with chimichurri steak.

Barrel Monkey’s Shiraz 2014 – $22.99
Hailing from the Mclaren Vale, this wine is an ode to new winemakers, who all start out as ‘barrel monkeys’. They spend their days dragging hoses, clambering over barrel stacks and digging out and scrubbing tanks. The wine itself is generous, with rounded tannins, and subtle notes of vanilla and smoke coming from the use of American Oak. Deep crimson, with stewed dark plums, mulberries and spicy blackberry, this liquid velvet wine is perfect with a steak fresh from the barbeque.

Davis

Carlisle Two Acres Mourvedre Blend – $63.99
A unique Russian River field blend made from Mourvedre, Petite Sirah, Syrah, Carignan, Peloursin, and Alicante Bouchet planted 117 years ago. Most years they pick and ferment the varietals separately, but in 2014 the grapes happened to ripen all at once and they did a co-fermentation, which has made for a very interesting wine. Despite only having 15% new oak, this wine is big, loaded with dark fruit, Christmas spices, burnt caramel, plum, and cinnamon. Try Carlisle Two Acres with grilled beef, either in a  5 spice rub, simple salt and pepper, or just about any other way you grill your steak.

Tedeschi Corasco Ripasso 2015 – $24.99
This red from Veneto (Northeast Italy) is a blend of 75% Corvina, 20% Refosco and 5% Raboso. All of the grapes have been treated with the appassimento method, where the grapes are partially dried (in this case for 1 month) before crush. After fermentation, the wine spent a full 18 months in oak, then 6 more months in the bottle before leaving the winery. The appassimento method concentrates the sugars in the grapes, and creates darker richer flavours like currants and black cherries, while the 18 months in oak lends it tobacco and vanilla notes, making this a perfect wine for grilled beef.

Fish

Bryan

Koster Wolf Scheurebe Kabinett 2015 – $18.99
Here’s an interesting wine for you to try and at a very good price. Scheurebe is the grape and this off-dry example is gently honeyed with aromas of grapefruit and black currant. Slightly frisky and faintly musky.Pair with Salmon soufflé with fresh dill and cream cheese or red bean Japanese fish cake.

Coca i Fito Tolo do Xisto Mencia 2014 – $32.99
From one of our favourite exclusive producers. This is also one of my favourite red varietals. This is a salty, mineral-driven wine. Think herbal (thyme, rosemary and raspberry leaf). Aromatic and delicate but smooth and penetrating. Balsamic bramble jelly. Try with a spicy roasted prawn stew with tomatoes.Loves flavours like coriander, cumin and pine nuts.

Abigail

Kuentz Fleur d’Alsace 2015 – $22.99
The Kuentz family strive towards a more modern approach of winemaking in Alsace, with their Fleur d’Alsace taking centre stage. A blend of the 85% noble Alsatian grapes, (40% Muscat, 20% Riesling, 15% Gewürztraminer, 15% Pinot Blanc and 10% Pinot Gris), this wine shows refreshing notes of citrus, apples and blossom. Serve chilled, with grilled lemon halibut.

Ata Rangi Sauvignon Blanc 2014 – $32.99
A vibrant and unique style wine coming from the Paton Family of Ata Rangi. The name itself means ‘dawn sky, new beginning’, which is perfect for this pioneering winery. This vibrant Sauvignon Blanc is perfect for summer, with flavours of passionfruit, pear and apple. Refreshing and bright acidity and lighter body are perfect to pair with shellfish such as muscles in a delicately creamy white wine sauce.

Davis

Lagar de Costa Rias Baixas Maio 5 2013 – $45.99
Lagar de Costa in the Rias Baixas (far north-west Spain) right beside the Atlantic where Albarino is king. The Maio5 is an intriguing example in that it is produced from 50-year-old vines, and the wine spends in insanely long two years ageing on the yeast before it is bottled. This lends the wine a lovely roundness to help tame its high acidity, which is perfect to cut the richness of salmon.

Laurent Dufouleur Haut Cotes de Nuit 2015 – $32.99
This family has been producing wine in Burgundy for over 400 years and has vineyards all over the region. This wine’s Pinot Noir grapes are sourced from the Côte de Nuits which is located at the very northern tip of Burgundy. The fresh notes of red cherry and cranberry, combined with firm acidity and good structure are a great match with bold salmon dishes.

We hope you enjoyed these wine pairing ideas. Tune in next week when we tackle chicken and pork!

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