A guide to matchingfood and wineI love the taste explosion you get when wine is paired with its perfectfood match although I’ve made a few kitchen blunders in my time —always when I’ve moved away from the basic rules of food and winematching. So to make it easy for you to create a great match I’m sharingwhat 30 years in the food and wine business has taught me.If you’re making a white-meat dish the first thing to do is make space inthe fridge for a white wine, if red meat is on the menu fetch a red-wineglass. Then it’s time to be more specific.Sweet food needs a sweet wine, sour or spicy food and salty dishes gowith acidic wine like Marlborough Sauvignon Blanc. When it comes to reds,rich tomato-based meals are lovely with Shiraz, and if it’s a dish with garlicand green herbs you simply can’t beat a Cabernet.Your handy New Zealand Wine Society guide to the bestfood matches for the country’s favourite wine varieties:• Sauvignon Blanc — seafood, salsas, spicy sausages,vegetable dishes, salty cheeses and dips• Chardonnay — poultry, veal, pork, creamy pasta dishes• Pinot Gris — pork, grilled pear, fish, chicken, summer salads,lightly spiced food• Merlot — beef, lamb, pork, duck, stews, pizza, hearty pasta• Cabernet — beef, lamb, pork, game meats, sausages, dishes withgarlic and green herbs• Shiraz — roasted or grilled red meats, meals that feature blackpepper, rich and spicy meals like hearty casseroles or lasagneGive it a go with the delicious case below — I’d love to hear what you think.Butterflied leg of lambwith butternut and spinach mashPrep time: 15 minutes Cook time: 30 minutes Serves: 4-5Ingredients:500g butterflied leg of lambThe grated rind of one lemonChopped rosemary2 cloves of garlic – mincedSalt & pepper600g butternut – peeled andchopped into 2cm piecesRunny honey – 1 tablespoonA bag of baby spinachMethod:For the gravy:½ cup of Wolf Blass1 ½ cups beef stockChopped rosemary1 tablespoon cornflour mixed with2 tablespoons water1. Preheat oven to 200° Cand line an oven tray with baking paper.2. Toss butternut with a drizzle of olive oil and honey, place onbaking tray and cook for 20-30 minutes.3. Generously coat the lamb with a paste of the chopped rosemary,lemon rind, garlic, and olive oil. Season with salt and pepper andsear each side for 1-2 minutes in a large frying pan.4. When the butternut has 10-12 minutes to cook, place the lambon top of it and return it to the oven. Once cooked to your likingremove the lamb, wrap it in foil and leave it to rest.Vic Williams is a renowned food and winewriter. He has been NZ Wine Society’sCellar Director for 25 years and in 2012he won the Sir George Fistonich Medalfor Services to New Zealand Wine.5. To make the gravy, deglaze the pan with the wine and bring to asimmer, stirring constantly. Add the beef stock, cornflour and rosemaryand simmer for 5 minutes. Add any resting juices back to the pan.6. Mash the butternut and mix with spinach leaves.7. Slice the lamb and serve with mash and lashings of gravy.Enjoy with a glass of Wolf Blass.<strong>Orbiter</strong> special: 12 wines for $99 with FREE deliveryShop with confidence:Every wine is Bronze-medalstandard or higher100% Home-Tasting Guarantee -100% if you don’t like a wine we’llcredit your accountSpecialist couriers deliverstraight to your door$8.25a bottleFREEDeliveryBYYEALANDSESTATE3BRONZE41BRONZEFROM A1BRONZE<strong>Orbiter</strong> $99 dozens with FREE deliveryWhites case Code MWA01A-OFReds case Code MRA01A-OFReds and Whites case Code MMA01A-OF0800 80 94636x26x212x1Mon-Thurs 8am-8pm, Fri, 8am-6pm, Sat 10am-6pm, Sun 10am-4pm. Closed Public Holidays.WHITE WINES | Trout Valley Nelson Sauvignon Blanc 2014 | Iron Hill Chardonnay 2013 |Puzzle Peak Marlborough Sauvignon Blanc 2014 | Zenith Gisborne Chardonnay 2014 |Lookout Point by Yealands Estate Marlborough Pinot Gris 2014 | Dorrien Estate Bin 4Riesling 2014RED WINES | Wolf Blass Red Label Shiraz Grenache 2013 | Stonyfell Selection CabernetSauvignon 2014 | Torrelongares Tinto DOP Carinena Garnacha 2013 | Pelican PointMerlot 2014 | Drayton’s Bellevue Cabernet Sauvignon 2014 | Amberton Shiraz 2014nzwinesociety.co.nz/orbiter
MOVIE REVIEWTHE SECOND BESTEXOTIC MARIGOLD HOTELDIRECTOR: JOHN MADDENSTARRING: JUDI DENCH, BILL NIGHY, MAGGIE SMITH, DEV PATEL, RICHARD GEREREVIEWED BY: JILL CREEThe romantic escapades of theinhabitants at the Marigold Hotelare the subject of a warm, uplifting,funny, emotional and reflective follow-upmovie. It’s definitely worth the watch as itproves that life can be an adventure at anyage.With his first venture, The Best ExoticMarigold Hotel for the Elderly and Beautifulhaving only a single remaining vacancy,Sonny has his eye on a promising propertyfor expansion. The opening of the SecondBest Exotic Marigold Hotel is a dream ofSonny’s and is monopolising his time, whichproves to be a challenge considering hismarriage to the love of his life, Sunaina, isgetting closer.This film allows you to reunite withan incredible cast and their charmingcharacters, which I’m sure are what madethe first film such a hit. Judi Dench and BillNighy are the highlights of the film for me,and seeing their tentative romance unfold isa joy. Maggie Smith comes to the forefrontof this film, providing her expected acerbic,hilarious one-liners but also allowing youto see a softer side to her, which comes toa particularly emotional point at the film’sconclusion.The Indian cast, who I’m glad we saw alot more of this time, were remarkable. Iparticularly loved the dance scenes leadingup to the wedding of Sonny and Sunainaalong with the beautiful wedding costumes.This movie makes you realise that life canbe an adventure at any age and inspires meto want to live by that belief. It allows youtwo more hours with characters who mostcertainly charmed your heart in the firstmovie and I’d be happy to say I’d readilycheck in to a Third Best Exotic.ORBITER 21
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