squaremeal.co.uk | 85
Rounded, mellow and mature, Yalumba's reds
make for perfect pairings with gently spicy foods
ustralia's oldest family-owned winery also has a well-deserved reputation
as one of the country's most contemporary producers, with a superb range
of wines that re� ect the quality of Yalumba's Barossa and Eden Valley
homelands, plus the long-established Coonawarra region and the more
recently fêted Wrattonbully.
With a plethora of old vines and some of the best vineyards at her disposal,
head of winemaking Louisa Rose's signature style of crafting complex wines, combining
fruit purity and elegance of expression with concentration and depth, is apparent across
the entire Yalumba portfolio. This combination of fresh fruit richness and quite full-bodied
styles, with ripe, rounded tannins in the reds, means these wines pair well with the bolder
� avours and often spicy background of much modern British cooking.
With this in mind, Square Meal asked Laurent Chaniac, head sommelier at London's
Cinnamon Club (above, right), to pick three favourite pairings of Yalumba wines from his
list with dishes from chef Vivek Singh's outstanding modern Indian menu.
"High acidity can raise the perception of spicy heat," says Chaniac, "while warmerclimate
wines that have riper fruit and rounder tannins match more readily with gentle
spices, which is why these wines work so well in complementing these dishes."
YALUMBA THE RESERVE
CABERNET SAUVIGNON & SHIRAZ
Paired with: Smoked saddle of Romney
Marsh lamb with corn and yoghurt
sauce, pilau rice
"The corn in the sauce is naturally
sweet, and the dominant spice is
clove, which generates a delicate heat.
This mature wine, with its structured
Barossa Cabernet and spicy Shiraz,
meets the sweetness of the tandoorcooked
meat, which in turn reinforces
the richness of the wine, so it sits well
with the delicate heat of cloves."
The Cinnamon Club, Old Westminster Library, 30-32 Great Smith Street, SW1P 3BU; 020 7222
2555; cinnamonclub.com; closed for refurbishment from 20 July until 7 September, when the
FDR1A Cabernet Sauvignon Shiraz will be available by the glass via the Coravin system
YALUMBA THE OCTAVIUS
OLD VINE SHIRAZ
Paired with: Roast loin of Oisin red deer
with pickled baby root vegetables, black
stone ower reduction
"The sauce is onion based, again
with natural sweetness, and this,
plus the richness and leanness of the
meat, matches beautifully with the
concentration of this hundred-year-old
vine wine, mellowing its power, which in
turn allows it to balance the dish's spices."
YALUMBA FDR1A CABERNET
SAUVIGNON & SHIRAZ
Paired with: Sorpotel of Iberico pork presa
with Goan spiced pork dumplings, steamed
wine rice cake
"Goan spices are reasonably hot and it's
the richness of this wine's fruit that has
the ability to deal with that heat, with
really rounded, polished tannins and a
freshness that helps to tune down the
heat of that spice."
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