Seafood and wine pairing
Be sure to perfect your seafood and wine pairing this year, with these recommendations from some of our top restaurants. We’ve received expert knowledge from restauranteurs at Ormeggio at the Spit, OTTO Brisbane and 6HEAD, to bring you some seafood and wine matches to help inspire your Christmas dinner.
Oysters, 6HEAD NSW
Fresh oysters are always the perfect starter for a special occasion. 6HEAD NSW’s oyster appellation program ensures the consistent use of fresh and high quality oysters in their restaurant- only the best! Read more about 6HEAD’s appellation program here.
Oysters pair well with a crisp, dry white like a Sauvignon Blanc or Chardonnay. See below for a more extensive list of specific oyster and wine pairings:
Wooli Wooli River with 2017 Monte Tondo Garganega
Macleay River with 2016 Yeringberg Viogner
Hastings River with 2018 Farr Rising Chardonnay
Wallis Lake with 2015 Olivier Leflaive Chardonnay
Port Stephens with 2011 Tim Adams reserve Riesling
Shoalhaven with 2016 Hugel Riesling
Clyde with 2018 Vasse Felix Chardonnay
Turros with 2018 Leeuwin Estate Riesling
Wagonga with 2019 Jim Barry Riesling
Wapengo with 2019 Mesh Riesling
Merimbula with NV Ruinart Blanc de Blanc
Palmula with NV Ruinart R
Wonboyn with 2018 Te Mata Zara Viogner
Swordfish, Ormeggio at the Spit, NSW
Swordfish is rarely seen on the dining table at home as it can be tricky to get a strong flavour. When done right though, you’re in for a tasty treat! Ormeggio at the Spit serves their swordfish in raw slices with tuna mayonnaise “tonnato’, Pantelleria capers and pine nuts.
A medium or full-bodied, acidic white wine like a Chardonnary tends to be the wine of choice for most swordfish pairings. Ormeggio however pairs their dish with the Colli Orientali del Friuli DOC ‘Sacrisassi’ 2017- Le Due Terre. The Sacrisassi with its high acidity and bouquet of apple, citron peel, and white peach cut through well the richness of the tuna mayonnaise.
Seafood Pasta, OTTO Brisbane
A seafood pasta often includes scallops, prawns and muscles. OTTO Brisbane’s menu includes a champagne lobster spaghetti, long thin pasta served with champagne lobster, garlic, chilli, white wine, and lemon butter… delicious!
Crisp, dry whites are the best matches for seafood pasta, with your best options being a Frascati, or a Verdicchio. OTTO pairs their dish wih a 2019 Pieropan Soave Classico, Veneto, Italy. A classic aromatic-dry white from North-East Italy whose citric fruit and oily texture compliments the umami laden bottarga and subtle bite from the chilli and garlic.
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