Spring, summer, end of the year. We’ve hit the height of entertaining time. It feels like we emerge from hibernation, eager to reconnect with family and friends. We especially feel this in the Grampians, where the winter keeps us huddled around the fire, indoors. Spring blankets the area with colours of wildflowers and the native birds. But with that excitement often comes the pressure: What should I cook for a group? How can I cater to different dietary needs? I need simple recipes to keep things stress-free. And I’d love to learn something new in the kitchen. Plus, which wines pair best with a mix of small dishes? We’re here to help answer those questions below.
This time of year, we turn to Rosé and Viognier to share. Both are versatile, food-friendly wines that always please a crowd. With these wines in mind, we’ve created a list of appetiser ideas, most of which are easy to make with ingredients you can find anywhere. And if you have a favourite and would like to share, send us an email and we’ll add it to our list. 🥰
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Smoked Salmon & Cream Cheese on Crackers: I think smoked salmon is a fish dish that screams entertaining. It’s classy without being too fancy. It’s also just happens to pair with Rosé. The salmon’s rich, smoky flavour contrasts beautifully with the refreshing characteristics of a nicely chilled, dry Rosé. Our SubRosa Rosé is salmon in colour too so they are perfectly coordinated in style. Smoked salmon and cream cheese never fails to disappoint. Layer a light, artisanal cracker, garnish with some chopped dill, open a bottle of Rosé and the job is done!
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Money Bags: I always grab the Woolworths monthly magazine when I’m there shopping and find something to try out like their air-fryer money bags. I don’t have an air-fryer but these can also be cooked in the oven at 180 for 20 minutes. What got me interested was how cute they looked – essentially they’re meatballs inside a wonton wrapper, then baked or air-fried until crispy. Here’s the recipe online. The dipping sauce is predominantly sweet chilli with a few other things for depth of flavour. For pairing I’d recommend our SubRosa 2022 Viognier, where the hints of honeysuckle, ginger and sweet pepper will balance the sweet heat of the dip. The beauty of this recipe is that you can make it with lamb, beef, chicken or a combination.
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Caprese Skewers: Delightfully sweet, cherry tomatoes deliver a burst of flavour in a small bite. Thread them on to skewers, alternating with mozzarella balls, spear on a few basil leaves, and then add a light drizzling of balsamic glaze over the top. For a summer appetiser, it can’t get any easier, especially because you can make them ahead of time and pop them in the fridge until the guests arrive. Kitchn does a nice recipe if you’d like one. Now for the wine to pair with cherry tomatoes. Rosé is my top pick. Our SubRosa Rosé is dry with vibrant fruit flavours and a moderate acidity. It’s an ideal match for the tangy and slightly sweet flavour of the cherry tomatoes, enhancing their freshness.
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Lamb Meatballs with Tzatziki: Lamb when served with a refreshing tzatziki creates a delicate flavour combination. Normally lamb has a distinctive earthy flavour that tends to pair well with reds, but when done in a Greek style, where it’s brightened with mint and parsley, a Viognier is my recommendation. It’s the subtle fruit and floral notes of the wine up against the tanginess of the tzatziki that makes this pairing interesting. For a recipe, try this Greek Lamb Meatballs with Tzatziki by What’s Gabby Cooking.
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Pulled Pork Sliders: It’s time for an appetiser to match with a Shiraz. For something more substantial than a bite size morsel, pulled pork sliders are a crowd favourite. Nobody leaves hungry when you offer these around the party. The appeal of a cool climate Shiraz is it’s food-friendliness. It doesn’t overpower the food, making it a team player, rather than a soloist. When paired with the smoky, sweet, rather heavy flavours of pulled pork, a SubRosa Shiraz from the Grampians will cut through the rich, fattiness of the dish, refreshing the palate between bites. For more on this, you should read our article about Cool Climate Wines.
To make life easier, you should try this slow cooker recipe for pulled pork by my favourite recipe blog – Recipetineeats. Get some of the job out of the way in the morning, and there will be less panic at the last minute. All you need to do is assemble these on slider buns, with a dollop of coleslaw on top. Great belly fillers for a longer cocktail party. - 6
Prosciutto & Mango Bites: For a twist on the typical melon and prosciutto combination, why not make it mango instead. When summer hit the Gold Coast, where I grew up, mangoes hit the shelves so I have a soft spot for them. When I saw this recipe, prosciutto and mango bites, I was intrigued. The basil leaf on top is a delightful touch. I don’t think it needs the balsamic drizzle, as the Australian mango is sweet enough. Match the tropical flavours of these bites with the notes of peach and apricot you’ll experience in a glass of SubRosa Grampians Viognier.
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Grilled Vegetable Skewers with Herb Butter: When you have smoky, charred flavours, you can always be assured a bright, fruity, dry Rosé will be complementary. Red onions and red capsicum are my favourite on a skewer. The process of grilling them creates caramelisation, transforming them into a completing different flavour. It’s culinary magic. A drizzling of balsamic vinegar is an easy way to add complexity. SubRosa Viognier is my recommendation for this appetiser. The softer acidity of the wine won’t clash with the balsamic’s acidity, and the floral aromas balance perfectly with the smokiness.
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Cheese Platter: Rosé, with it’s crisp acidity and light fruit flavours, pairs beautifully with a range of cheeses. Our favourites are a tangy, creamy goat cheese; Gruyère is nice because it offers a savoury contrast to Rosé’s crispness; or a Provolone with it’s gentle flavour won’t overpower the Rosé. For a Viognier, you can’t go by soft cheeses like brie or camembert. Our SubRosa Viognier has delightful aromas of peach, apricot and honeysuckle. These fruity and floral flavours contrast and lift the mild, savoury flavors of Brie, making them an ideal pair.
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Sticky Thai Meatballs: These have just the right balance of spice to sweet to keep everyone happy, including those not so keen on hot food. For the Thai green curry paste, I like the Maesri brand, but Ayam, which is pretty much available everywhere, will do a nice job too. Here’s the recipe from My Food Story. Also good as a main dish, over a bowl of rice. The rich red fruits of our SubRosa Rosé will mingle beautifully with the spice and sweet in this dish.
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Whipped Feta Pesto Dip: Need a quick, 5 min, 2 ingredient dip recipe that delivers! You have to make this whipped feta pesto dip by Dishedbykate. The dry, fruity characteristics of our SubRosa Rosé will sing with this dip. But if you want a red wine, I highly recommend our SubRosa Nebbiolo with this dip. It’s a gentle, sweet fruit-forward style that accentuates the salty, slightly briny flavours of the dip. For advice on serving temperature for reds during summer, check out our article, Why Temperature Matters.
Her 5 min red pepper feta dip is also a must try. It’s creamy, salty, sweet and smoky. These are magic words for pairing with a glass of Rosé.
Got a recipe selected out? Let us help you with the wine selection.
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