Food/wine match

michaelw · Post by **michaelw** » Fri Feb 13, 2004 11:33 am

Chicken skewers with hoisin sauce. What red would you suggest?

markg · Post by **markg** » Fri Feb 13, 2004 11:48 am

michaelw wrote:Chicken skewers with hoisin sauce. What red would you suggest?

- 2002 Noon Eclipse
- Perhaps a Kangarilla Rd. Zinfandell

PaulV · Post by **PaulV** » Fri Feb 13, 2004 12:05 pm

With these hot days and evenings an aged slightly chilled sparkling shiraz - relatively little tannin, some slight residual sweetness to go with the sweet/sour hoisin sauce - but balancing acid.

Cheers

Paul

lantana · Post by **lantana** » Fri Feb 13, 2004 1:00 pm

Whenever I hear Hoisin sauce, I think pinot, it could be a duck in Hoisin association, but whatever it is, I'd still recommend Pinot. Perhaps the Stoniers regular bottling or Coldstream Hills are good value. You could always lash out on a Ten Minutes by Tractor Reserve Pinot 2001 for about $50.00, worth every cent!

lantana

Ed W · Post by **Ed W** » Fri Feb 13, 2004 3:53 pm

definitely pinot, agree totally with lantana. the cherry sweetness and savoury twist of pinot goes well with hoisin sauce

one thing about matching asian food with wine is to judge the sweetness
level of the food and go for something which is just a tiny bit sweeter (and hence not letting the food to overpower the wine

)

cheers
Ed

Red Bigot · Post by **Red Bigot** » Fri Feb 13, 2004 6:03 pm

Michael,

I'd go for a sp shiraz or a young sweet fruit barossa/mclvale shiraz without too much tannin or oak.

The 2001 Turkey Flat shiraz was a brilliant (if a little unexpected) match with Kylie Kwong's blood plum sauce, it would have to be nearly as sweet as Hoi Sin and has star anise and cinnamon flavours to go with the rich blood plum flesh.

michaelw · Post by **michaelw** » Fri Feb 13, 2004 9:42 pm

Red Bigot wrote:Michael,

I'd go for a sp shiraz or a young sweet fruit barossa/mclvale shiraz without too much tannin or oak.

The 2001 Turkey Flat shiraz was a brilliant (if a little unexpected) match with Kylie Kwong's blood plum sauce, it would have to be nearly as sweet as Hoi Sin and has star anise and cinnamon flavours to go with the rich blood plum flesh.

A young Barossa Shiraz or Sparkling Shiraz? How would a Sparkling Merlot fair? I'm thinking a Gibsons BarossaVale Sp Merlot or (normal)Shiraz.

Red Bigot · Post by **Red Bigot** » Sat Feb 14, 2004 8:39 am

michaelw wrote:A young Barossa Shiraz or Sparkling Shiraz? How would a Sparkling Merlot fair? I'm thinking a Gibsons BarossaVale Sp Merlot or (normal)Shiraz.

Michael, I haven't tried the Gibsons sp merlot and I'm not a big fan of the sp merlots I've tried (mainly Hollick), the standard Gibsons shiraz has ripe sweet fruit and not overdone oak, so it should stand up Ok.

David Lole · Post by **David Lole** » Sat Feb 14, 2004 7:54 pm

The 2001 Majella sparkling shiraz (@$28 ) would be perfect.

Guest · Post by **Guest** » Fri Feb 20, 2004 2:39 am

Pfeiffer gamay.

Or cool climate Pinot Noir.

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