By Rebecca Sterry
Within this article, we will be telling you what food pairs with Shiraz Rosé, more specifically Verwood’s Shiraz Rosé as this is quite the unique wine!
Here at Verwood, we have created a series of videos called Ballgowns & Booze on our YouTube channel ‘Verwood Estate’. This series focusses on what food pairs well with Verwood’s range of 2019 vintage wines, giving you ideas of what to cook with the different varieties. You can find our channel here.
Firstly, let us tell you a bit more about Verwood’s Shiraz Rosé, 2019 Vintage wine before we begin with the Shiraz Rosé food pairing.
Our Verwood Estate 2019 Shiraz Rosé was initially meant to be just Shiraz, however, the summer we had in the Southern Highlands was not good enough to produce Shiraz wine. Instead, we decided to create a new type of Shiraz using a Rosé wine making process. Our Shiraz Rosé is not as full-bodied as your usual Shiraz; however, it is more intense than a standard Rosé, making it a great in between!
When going through production, our winemaker asked if we wanted to dilute the colour of the wine to be more ‘typical’ of a Rosé (being more peachy/apricot in colour), though we decided to keep the full, strawberry colour as it was just too beautiful; thus creating our crowning glory for 2019.
Now for the important stuff – what food pairs with Shiraz Rosé?
How many of you have tried, or like a cold soup? I know, this sounds a bit unappetising, however this was Natalie’s (the Manager of Verwood Estate Wines) first impression of a cold soup, yet the results of the food pairing had very interesting results!
Gazpacho is a cold soup, that was a recipe originally prepared by the poor peasants of Andalusia, in which they collected the bread from the previous day to prepare a hearty soup. The crumb was kneaded with vinegar, dried fruit, and garlic that really adds to the flavours with the shrimp.
It is thanks to Eugénie de Montijo, wife of Emperor Napoleon III, that Gazpacho owes its emergence to in the 19th century throughout Spain. As for the rest of the world, Gazpacho remained unknown until the 1930’s when it gained its popularity.
Shrimp Gazpacho pairs beautifully with Verwood’s Shiraz Rosé, which was a shocking food pairing for Natalie, though this has since become her favourite Shiraz Rosé food pairing. Natalie describes this Shiraz Rosé food pairing as one that changes the taste of the Shiraz Rosé completely, really bringing out the Shiraz in the wine that intensifying the delicious, array of flavours.
You can follow the recipe for this delicious dish with Natalie and Eloise on the Verwood Estate YouTube channel, of which the episode is called ‘BALLGOWNS & BOOZE: EPISODE 5 – SHRIMP GAZPACHO & VERWOOD ESTATE WINES 2019 SHIRAZ ROSE (Rose Wine)’ –
Here is the recipe as follows:
- 6 cups of spicy hot V8 juice
- 2 cups of cold water
- ½ cup of lime juice
- ½ cup freshly minced cilantro (coriander)
- ½ teaspoon of salt
- ¼ to ½ teaspoon of hot pepper sauce
- 1 pound of peeled and deveined cooked shrimp (31-40 per pound), with tails and heads removed
- 1 medium cucumber, seeded and diced
- 2 medium tomatoes, seeded and diced
- 2 ripe avocados, peeled and chopped
It is recommended when preparing this dish to use a non-reactive bowl when mixing the ingredients, in which the first 6 ingredients should be mixed first, with the remaining gently afterwards. Once all ingredients are added, stir, cover, and refrigerate for 1 hour prior to serving – enjoy!
Chinese Roast Duck
Chinese Roast Duck is another beautiful Shiraz Rosé food pairing, like the Shrimp Gazpacho, as they both involve some elements of spice; a key ingredient that pairs deliciously with the Shiraz Rosé as it invigorates the flavours.
What is the history of this Chinese cuisine?
The Beijing duck has been able to innovate over time whilst retaining its place of choice in Chinese gastronomy. Few dishes can boast such a prestigious history as the Beijing duck.
According to historians, the origins of this succulent dish date back to the Yuan Dynasty (1271-1368), more than 700 years ago. It was the Mongol emperors who first raised the Beijing duck to the official status of imperial court dishes.
Since then, the dish has retained its emblematic place in China. From its imperial origins to its modern incarnation as a fashionable consumer product for city dwellers in large cities, the Beijing duck has survived through the ages by reinventing its presentation, whilst retaining its taste and prestige.
You can follow the recipe and method with Eloise and Natalie on YouTube, ‘BALLGOWNS & BOOZE: EPISODE 7 – CHINESE ROAST DUCK (Southern Highlands Wines)’ –
The recipe as follows:
- 1 packet (1.6kg) duck
- 2 teaspoons of Chinese five-spice powder
- 2 teaspoons of sugar
- 2 teaspoons of salt
- 6 slices of fresh ginger
- 4 pieces of star anise
- 2 garlic cloves, bruised
- 2 tablespoons of soy sauce
- 2 tablespoons of Shaoxing wine or dry sherry
- 2 tablespoons of honey
- Preheat the oven to 200°c. Rinse the duck and pat dry with a paper towel. Combine the spice, sugar, and salt and rub into the skin and cavity of the duck. Place the duck, breast-side down, on a greased raised rack in a roasting pan. Place garlic, ginger, and star anise inside the duck cavity.
- Combine the soy, Shaoxing and honey in a saucepan and simmer for 1 minute. Brush the glaze all over the duck and place into the middle of the oven. Reduce the temperature to 190°c and cook for 30 minutes, brushing occasionally with the glaze.
- Turn the duck over, brush with glaze and cook for a further 45 minutes, again brushing occasionally with glaze until cooked and the skin is a deep golden brown. Remove from the oven and rest for 20 minutes prior to serving.
- Cut into pieces and serve with steamed rice and vegetables, (we used baby Pak choy, spring onion, red capsicum, and sugar snap peas).
So, in summary, what food pairs with Shiraz Rosé?
As we have mentioned in this article, great options include the Shrimp Gazpacho and Chinese Roasted Duck. Though generally, Verwood’s Vintage Shiraz Rosé 2019 pairs beautifully with anything that has elements of spice in, whether that be Thai cuisine, Chinese food, or even anything with hot sauce added for all you spice lovers out there! The addition of heat heightens the flavour in the Shiraz Rosé, essentially bringing out the Shiraz in the wine.
Though this is a Shiraz Rosé, a great Shiraz Rosé food pairing can still be with red meats, just as a standard Shiraz would as there is still that element of the Shiraz in our wine – it’s just not as intense. If anything, richer foods and flavourings alter the taste of the Shiraz Rosé with it creating more depth – yet this wine is also great to have on its own when it will be much lighter, smooth, crisp tasting and pleasant on the palate.
The Shiraz Rosé is Natalie’s favourite wine out of her selection of vintage wines, so why not give this wine a try yourself and find out why this is her favourite and see if it can also be yours! You can order yours online today for $25.00 through our website.
If you do get around to trying the Shiraz Rosé and love it, then please give us a review on our website. We’re also open to new suggestions on more food and wine pairings so if you happen to find an exquisite match, then please let us know and we may try it in one of our Booze & Ballgowns episodes!