Expert winemaker Natalie Christensen of Yealands shares her favourite wine and food pairings for Winter months
Winter months can make you feel crummy and uninspired in the culinary dept, and as we retreat into our homes there is an opportunity to tap into our senses with some delightful food and wine pairings. Take a sip of Yealand’s Award-Winning Reserve Sauvignon Blanc, and the experience is lovely but add a local selection of cheeses with figs, honey and pear and you’ve got an explosion of flavours for the senses. The sweetness, acidity shift and saltiness creates the perfect palette for when the wine is received.
Although red wine seems to be a go-to for winter months, there are some fantastic New Zealand white wines you shouldn’t miss out on. The right food, white wine temperature can create the perfect synergy for your senses. [Don't worry - we have also included our favourite red wine and food pairing in the recommendations below.]
We honestly don't know much about the science behind it all but our friend Natalie Christensen, chief winemaker at Yealands, has helped us curate the perfect winter wine and food pairing combos.
Pairing #1 :
Yealands Reserve Pinot Gris and Goat’s cheese crostini with cherry compote
With tasting notes of apricot, pear and honeysuckle, the Pinot Gris pairs really well with the fats in the goat’s cheese and the acidity of a cherry compote. But, if you’re looking for something a bit more hearty, Nat recommends a mushroom dish such as orecchiette pasta in a creamy white wine and herby mushroom sauce - for an ultimate comfort night.
Recipe : Orecchiette in a creamy white wine and herby mushroom sauce
Pairing #2 :
Yealands Reserve Sauvignon Blanc with local cheeses, fig and pear
New Zealand’s superstar – Sauvignon Blanc - (from the home of Yealands biodiverse coastal home in Marlborough) is not just for those warm summer days, it’s also a winter MVP. Serve it chilled for aperitivo hour or for a winter dinner party, paired with a selection of local cheeses or alongside a baked sesame feta served warm with honey comb, fig and thyme. Notes of blackcurrant bud, passionfruit, guava and sweet pea underpinned with citrus notes makes it one to be enjoyed all year round.
Nat recommends aged Gouda, Brie de Meaux, goat cheese, black truffle cheese, creamy blue, baked Mont d’Or and an Alpine-style cheese.
Pro tip : When you are assembling your board, place the cheeses in closer to the items they’re meant to be paired with, for example, place that honey comb nice and close to the blue cheese zone, brie next to your French baguette, goat’s cheese closer to the fig and pear.
Recipe : Baked sesame feta served warm with honey comb, figs & thyme
Pairing #3
Yealands Reserve Pinot Noir with Salted Caramel Chocolate Tart
For a low effort and high impact pairing, Nat recommends a Salted Caramel Chocolate Tart with the Reserve Pinot Noir from Yealands. The concentrated notes of ripe dark cherries and plum with a hint of spice begs to be paired with rich, flavorful foods. If you’re looking for a meal to pair it with, Nat also recommends a slow braised beef, slow roasted leg of lamb or jackfruit enchiladas for a vegetarian option.
Recipe : The perfect slow roasted lamb leg (that falls off the bones!)
Natalie Christensen of Yealands
This post was brought to you in partnership with our friends at Yealands. Read more about Yealands’ sustainable practices here
Photography - Daniela Aebli
Editorial production and styling - Zeenat Wilkinson
Natalie wears Juliette Hogan
