Thursday, 25 June 2015

Ragu and Red Wine

As much as we love to eat out, I also love to have people over for a good home cooked meal. When a fellow wine-loving friend was visiting from interstate recently, it was the perfect opportunity to put on a yummy meal, matched with some equally yummy wine.

We started with some yummy cheeses; a Bruny Island number and the ashed goats cheese from Yarra Valley Dairy. We paired this with the Kay Brother's Grenache.

 After the first bottle we moved onto the main; a 10-hour slow cooked lamb ragu, paired beautifully with the Wolf Blass St John's Shiraz (above).

Then to round out the evening, a simple lemon tart (made with homegrown lemons), paired with a 2000 Vasse Felix Noble Riesling. The perfect combination of a tart dessert and a honey-like dessert wine (provided by our guest).

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