CORKS CREW CELLARS X MY BEACH KITCHEN
One of the few silver linings to our current circumstances is that we have a plethora of delicious takeaway food options that have become available. We have a thriving little foodie scene along the coast and Kelly at My Beach Kitchen is whipping up a delicious array of meal options that rotate each week.
We've teamed up with them to offer some suggested beverage pairings with the meals.
Head on over to www.mybeachkitchen.com to order your food by 10am on Sundays for Tuesday or Thursday pick-up, then follow the links below to order our suggested pairings by 10am on Mondays to ensure your beverage delivery arrives on time!
May 24th - My Beach Kitchen LASAGNA - Order from them here
Pasta based dishes make us instantly think of Italy when making a wine pairing.
Lasagna is packed with plenty of creamy, cheesy fat, hearty bolognese and usually some herbs and spices for depth. This calls for a red that has plenty of acidity, tannin and savoury character to balance out all of that flavour.
Sangiovese jumps straight to mind - known for its elevated acidity, tannins, dried herb notes and dry savoury finish.
Pizzini were pioneers of Italian grape varieties in the King Valley, Northern Victoria. The area is now the heartland of Italian varieties in Australia driven by Sangiovese, Pinot Grigio and Prosecco but equally so emerging verieties such as Fiano, barbera and Dolcetto.
Their 'Nonna Gisella' Sangiovese is made for early drinking - juicy, fruit-forward and bursting with flavour whilst retaining varietal character in its brisk acidity and fine tannins. No better way to support a region hard hit over the past 6 months or so.
May 24th - My Beach Kitchen FRENCH STEW - Order from them here
There is nothing better than slow-cooked, hearty, warming dishes as the weather turns cooler and the breeze has a bit more of a bite to it. French style stews are a classic option from cassoulet, to ratatouille and beef bourginon.
The big flavours often make you think of reaching to an equally bold wine, but it's not always the way to go as the clash can become overwhelming. Opting for a well balanced wine of medium body with depth and a rustic edge can provide a perfect foil to underpin those big broad flavours.
A delicious Cotes-du-Rhone can work well here. Lead by Grenache for some fruit sweetness on the attack followed by Shiraz and often Mourvedre and Cinsault to provide some structure and depth across the palate. The wine has a supple soft texture to it with enough richness to provide balance with the deep, mellow flavours of the stew.