Tag: Food and Wine

Easter food and wine pairings

Nancy

Easter is a busy time of year in the winery, but for most Australians, it means an extra long weekend and a road trip to visit friends and family. 

We’re lucky to enjoy Easter at home, hopefully Adam will be able to duck out of the winery for at least one meal!

What wine do you pair with your Easter feast? We’ve put together a few suggestions. 

Good Friday: Fish 

Fish is traditionally served on Good Friday. We love grilled fish (with a little seasoning – see below), especially Snapper or Barramundi. We often serve it with homemade fries, tartare sauce and some home grown lemon. 

While Chardonnay is frequently recommended as a pairing suggestion with fish, we enjoy our Grampians Viognier (textural with crispness, richness and body). 

Easter Sunday: Lamb 

We’re lucky, the Grampians is also lamb country! On Easter Sunday, we’ll be serving Lamb rack with roast veggies including home grown chat potatoes (first time success with growing potatoes!) and tomato and onion bake. 

Rich, structured wines work well with lamb as the tannin helps balance the fattiness of the meat. Our SubRosa Nebbiolo, Grampians Shiraz or Grampians Cabernet would pair beautifully. 

Enjoy making memories with those you love this Easter. 

Buy our Easter Feast SubRosa wine six-pack

  • 2021 SubRosa Grampians Viognier x2
  • 2018 SubRosa Nebbiolo x1
  • 2018 SubRosa Grampians Shiraz x 1
  • 2019 SubRosa Grampians Shiraz x 2

$245 + free shipping 

Limited availability. Available for purchase until 10am, 6 April, or until sold out.

Our favourite seasoned flour mix: 

  • 1 tbsp. oregano (can also add tarragon, marjoram and/or sage)
  • 1 tsp. ground chilli (adjust to taste)
  • 1 tbsp. black peppercorns
  • 1 tbsp. paprika
  • 1 tbsp. onion flakes
  • 1 tbsp. rock salt
  • 3 tbsp. of dried garlic
  • 450 g plain flour 

Blitz the herbs and then mix with the flour. 

This seasoning can be used on fish or chicken, grilled or baked and can be kept in the pantry in an air tight container for months. 

📸 Lamb rack by SubRosa wine lover Kate McClure

Why decant wine?

Nancy

Why decant wine?

You don’t need a fancy decanter to get the most out of a bottle of wine.

What does decanting do to wine? Let’s break it down.

Wine smell and taste can be improved from exposure to air, oxygen to be specific.

According to Adam, when you decant a wine you let it breathe. And in doing so, the aromas come out. It opens up. “You get more out of your wine,” says Adam. Try this with our 2016 SubRosa Malakoff Estate Pyrenees Shiraz.

Young wines with high tannin can benefit from decanting for as little as 30 minutes. Wines with a little bottle age not only open up from the air exposure, but by decanting you can limit the sediment making it to your glass.

A red wine stored in a cooler location can reach ideal drinkable temperature by decanting.

Decanters don’t need to be expensive crystal, the same effect on the wine can be achieved using a glass or ceramic jug (our favourite when travelling) or the winemaker’s go to – a flask!

“If you are buying wine of a high quality, there is a good chance your wine will benefit from decanting,” says Adam.

A little secret trick of the trade…decant the wine in a jug, and pour it back into the bottle to serve. Voilà.

Toast to the Host: simple dukkah recipe

Nancy

It’s holiday season. Time to visit friends, relax and celebrate.

I’m a big fan of dukkah. I always have it in the pantry. It’s a great for a grazing platter, with eggs on toast, salads or even a stir fry (I picked up that idea from my sister-in-law Brittny). It’s also very easy to make, and is a simple, but great gift.

Here’s a recipe I recently discovered.

simple dukkah recipe
📸 Sophie Hansen

Simple Dukkah Recipe
Prep: 5 minutes, Cook: 10 minutes

½ cup (75 g) Hazelnuts, toasted
½ cup (80 g) almonds toasted
1 tsp sea salt
⅓ cup (50 g) sesame seeds
1 Tbsp coriander seeds
2 Tbsp cumin seeds

Place the hazelnuts in a food processor or mortar and pestle with the salt.

Combine the sesame, coriander and cumin seeds in a frying pan and toast until fragrant and the sesame seeds are golden. Add to the nut mix and blitz or bash to combine into roughish crumbs. Once cool, store in a clean jar for up to a month. In Good Company by Sophie Hansen (p99)

Make sure to try it once you are done. Grab some fresh bread and olive oil, pour a glass of SubRosa wine and relax and enjoy! A simple dukkah recipe for you and those you love!

Have fun,

Nancy

ps. There are plenty of other spices or nuts you can use – so have fun with it.

pps. I always love to make my dukkah a little spicy with some white pepper or hot paprika.

New release 2021 SubRosa Grampians Viognier

Nancy

It’s here! Our eagerly awaited new release SubRosa 2021 Grampians Viognier.

“It’s absolutely delicious, a beautiful wine to drink. Our 2021 Grampians Viognier is bright, yet rich. There’s minerality, some acidity and so much texture. And then there’s the aromas of stone fruit…so good,” says SubRosa Co-Founder Nancy Panter.

“It makes me want to throw a garden party. There is so much beauty and colour to enjoy in Spring in the Grampians (if it would only stop raining!).”

“I’d absolutely share this wine with smoked salmon and cream cheese sandwiches or BBQ prawns and chicken with a salad of pomegranate, goats cheese, toasted nuts and home grown lettuce and rocket.”

We like to serve Viognier at room temperature, much like you would a good soft cheese. In our house, Viognier is the go-to wine for roast pork, or, thanks to the versatility of this wine, is also a great pairing for heartier dishes like lamb!

Drinking beautifully now – or if you can, hold on to a couple of bottles/cases and see how it evolves over time (from five to seven years), this special, Grampians Viognier is a lovely wine to watch evolve.

We are renowned for producing some of Australia’s top Viognier (we only craft Viognier when the grapes are the highest quality). Our SubRosa 2020 Grampians Viognier 2020 (sold out) was reviewed by Huon Hooke, the master of Australian wine journalism, and rated as #2 Viognier in Australia with 95 points.

SubRosa Grampians ViognierSubRosa 2021 Grampians Viognier

We had a cool – mild summer in 2021. This long and slow slow grape ripening season produced beautiful complexity in our Viognier grapes.

Our 2021 SubRosa Viognier is crafted with 100% Grampians Viognier and was naturally fermented and matured in French oak for 12 months.

Only 200 dozen. Contains sulphites. Vegan. Limited availability – four bottles/order.

RRP: $48

Each year this release is highly anticipated and it will sell out. Secure yours today.

BUY HERE

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