INDIAN HARVEST CELEBRATION

An Indian experience in an Australian vineyard: - Please Note due to extenuating family circumstances we are having to cancel the Melbourne Food and Wine Event scheduled for the 13th March 2011. Anyone who has purchased tickets and hasn't been contacted please contact the winery on (03) 5989 0126

We apologise for any inconvenience.

AWARDS

• 2008 Nazaaray Pinot Noir Reserve was awarded a Bronze Medal at the International Wine Challenge in London in May 2010. (46 wine producing countries participated in 2010 and more than 10,000 wine entries). – It was one of four Mornington Peninsula Pinot Noirs to win an award.
• 2009 Nazaaray Pinot Gris commended International Wine Challenge, London.
• 2008 Nazaaray Pinot Noir Reserve awarded a Silver medal at the 2010 Red Hill International Cool Climate Wine Show in May 2010.  
• 2009 Nazaaray Pinot Gris Bronze medal at the Red Hill Wine Show.

AVAILABLE NOW y for our cellar club members:

1. Recipe books (A selection of 12 titles.) to cook Indian the simple way.

2. An opportunity to buy quality original Indian bhangra music CDs limited numbers.

3. Bangles galore

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 THE CHRONICLE OF PAIRING THE SPICE RIGHT WITH WINE.
 

 Adapted from an article by Jon Bonne, Olivia Wu of the San Francisco Chronicle Dated: 8/6/2007

Asian cuisines get scant consideration while pairing with wine. Indian food is probably is the most notorious because of the layering of spices and chilli heat.

In Indian cuisine there is a list of 12 crucial spices according to Ruta Kahate an Indian culinary teacher. These are: Turmeric, cardamom, cloves, cinnamon ,cumin ,coriander ,black pepper, mace, nutmeg, ginger, bay leaves, mustard seeds

Toss out conventional wisdom about pairing food with whites and reds. Since sauce and spice are so crucial in Indian cooking-heavy, creamy dishes like lamb korma are often better with a white wine.

DON’T:

Order high alcohol wines because they tend to magnify the chilli heat. An alcohol of less than 14% seems to work better.

Order complex dishes with complex wines.

Order sparkling wine they don’t match well due to high acid levels. Acidity should be moderate to balance out the tartness in the curries

Order Gewurztraminer. Its spicy profile usually collides with the nuances of Indian food and is not suitable.

Order Cabernet Sauvignon - The big tannins in it clash with the heavy spices in Indian food.

Keep an eye out for cream and yoghurt based sauces since they can flatten the flavour of red wines and may clash with white wines of high acidity.

How do you choose a single wine while eating out at an Indian restaurant to go with all courses?

White wines with less oak aged in old oak barrels provides a silky texture which bolsters rich sauces common to Indian cooking. For whites a Nazaaray. Pinot Gris with its balance of bright acidity with lush rounded texture would do very nicely. Sweeter Rieslings seem to work well too.

Red fragrant wines with mellow red fruit flavours work especially those without too many dark fruit flavours. A less oaked wine seems to avoid clashes with the complex Indian flavours. A more heavily oaked wine works well with recipes with lots of woody coriander. Nazaaray’s Shiraz matches very well