We take wine and food pairings seriously. A perfect pair of food and drink is like a match made in heaven that can add a whole different dimension to your dining experience. We’ve thought long and hard about our suggested pairings, which requires a fundamental understanding of great wine and food, and we’ve got both, so here’s some recommendations for some mealtime magic…
Devon Crab Linguine
PAIR WITH Pinot Blanc > Villa Wolf, Pfalz, Germany
Full of green apple and apricot fruit. Off-dry with a hint of a spritz on the tongue...
Chateaubriand
PAIR WITH Pinot Noir > Nautilus Estate, Marlborough, NZ
Medium bodied but rich and generous with flavours of spicy plum, sweet cherry and cloves...
Antipasti Board
PAIR WITH Lyme Bay Pinot Noir Rose > Lyme Bay Winery, Axe Valley, Devon.
Just off-dry, wonderfully elegant rosé. A crisp minerality and soft strawberry finish...
Baked Camembert
PAIR WITH Chardonnay > Paul Cluver, Elgin, South Africa
Beautifully soft with aromas of citrus, lime and pineapple. Buttery flavours, a hint of spice and fruity finish...
Ribs
PAIR WITH Cabernet/Merlot > Cornellana Estate, Cachapoal, Chile
Full bodied, yet silky smooth and laden with ripe cassis fruit...
Greedy Hog Burger
PAIR WITH Shiraz > 'Stablemate', Excelsior Estate, Robertson, SA.
Deep and spicy with a smooth vanilla/mocha finish...
Pipers Farm Chicken Breast
PAIR WITH Pinot Grigio > Donini, IGT delle Venezie, Italy.
Lively and fresh with pear and lemon rind flavours...