Well now that hopefully all the new year’s resolutions have run their course, now is the time to try some fantastic wine. And if you’ve been busy out and about enjoying the Sydney Festival (psst, there’s only a few days to go!) and the fast festival feasts you may have come across Sydney Festival sponsors McGuigan Wines’ The Shortlist. It is a multi-award winning premium range and are limited edition wines that are individually numbered. Two of the wines are a The Shortlist Riesling (from Eden Valley in SA) and The Shortlist Cabernet Sauvignon (from Coonawarra in SA).
Thanks to McGuigan Wines, one lucky Not Quite Nigella reader will win one a case of McGuigan Wines –3 bottles of The Shortlist Riesling and 3 bottles of The Shortlist Cabernet Sauvignon ! For a chance to win all you have to do is tell me what dish you would serve with either the Riesling or the Cabernet Sauvignon! Simply add your answer as a comment to the story. The competition ends at midnight AEST on the 25th of February, 2012. You can enter this competition once daily and it is open to anyone within Australia. Entrants must be over the age of 18 and winners must be able to show proof of age.
Best of luck!
Lots of love,
Lorraine
xxx
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227 Comments | Add your own
Ooo i didn’t know about the Sydney festival must be lots of fun
I haven’t heard of Mc Guigan before but I’d love to try their Cabernet Sauvignon ~
I would pair the Riesling with a good blue cheese and some freshly made oat biscuits. Simple, but heavenly.
With the Riesling I would serve Baked Ocean Trout with a lemon butter sauce served with crushed new potatoes, steamed broccolini and baked baby tomatoes
Riesling goes lovely with a mild fish such as Whiting with a simple butter and capers dressing, potatoes and a rocket salad.
Sadly I’m not too picky because I’ll drink wine with anything but, if I was to be more choosy I would drink the Riesling with some marinated and barbecued spatchcocks with a lime and pepper dipping sauce.
Love these two wines! I would serve a delicious mushroom risotto w/ a hint of black truffle & pecorino with the Riesling
A heavier red like cab sav woul go nicely with many beef dishes. Even a nice beef roast with a nice cab sav would go down nicely. Or say with a Riesling depending on the level of sweetness, but with spicy kung pow chicken!
A spicy thai dish, my riesling will be accentuated♥
Pick me, pick me!
I would serve the Sauvignon Blanc with a simple appetiser of melon and peaches wrapped in prosciutto. Nothing too OTT to take away from the flavour of the wine.
The Shortlist Riesling would go perfectly with our favourite summer salad dish – Prawn, mango and Avocado served on rice and lettuce topped with a scrumptious coconut curry dressing.
I would save the cabsav for winter and have it with an old fashioned but delicious roast beef, yorkshire pudding and host of veggies..cooked in the woodstove and to be enjoyed by the entire family
Rare roast beef with the Cabernet Sauvignon.
I would serve the Cabernet with very rare beef steaks (blue) with a fresh green salad on the side. Homemade tomato relish and new steamed baby potatos would finish off the meal!
I would pair the Riesling with a Thai noodle dish; pork mince, chile, plenty of fresh coriander and mint, ginger, lime and some fish sauce etc, crushed peanuts to garnish. Nice glass noodles. Cold Riesling.Delish!
I would serve the Cabernet with South African Bobotie, yellow rice, green beans and caramelised carrots. A simple traditional country meal on a cold night.
I would serve the Cabernet Sauvignon with Beef Wellington and a crisp Garden Salad.
What a gorgeous picture, Lorraine, so sad that the contest is not open world wide, but I can certainly understand why. Good luck to all the Australians, and HAPPY AUSTALIA DAY!
Nothing too fancy-don’t want to over-shadow the wine. Maybe a nice fillet of steak and some mushrooms grilled on the bbq served with new potatoes and an endive salad.
Bottoms up!
I would serve the Riesling with Dukkha crusted salmon, wild rice and veggie salad.
Dessert would be Riesling Jelly with raspberries and double cream.
I would pair the cab sauv with a delicious lamb rump on a bed of ratatouille <3
I would defintely serve the shortlist Cab Sav with a Roast Beef Rib with all the trimmings and the shortlist riesling with a steamed salmon fillet
Chocolate, both Cab Sav and my accompaniment are my favorite treats
I would serve the cab sauv with my mum’s amazing beef and pineapple casserole, especially on a cold winter night. And maybe a dark chocolate tart for dessert as I find the bitterness goes quite well with a cab sauv.
The Cab; w/braised shoet ribs, The Reisling; w/ citrus arugla salad
I would serve the Riesling with blinis, topped with a mixture of light cream cheese & sour cream, smoked salmon and dill.
Home made water crackers, plain, simple and delicious, along side an elaborate cheese platter so I can serve both the Riesling and Cab Sav!
Riesling teamed with steamed balsamic chicken, on a bed of rocket.
Cabernet Sauvignon with steak Diane, garlic scalloped potato’s and stuffed field mushrooms.
I will pair roast beef with Cabernet Sauvignon and Riesling with Chinese style steam fish
I would serve the Riesling with my Moroccan marinated Chicken Breast and Mediterranean salad.
I would serve the Riesling with grilled fish of any type! It’s nice and light.
Hummm I would have to say I’m not too picky about what wine goes with what food… I just drink what I like and all the “rules” go right out the window. I think I would serve with the Riesling a lovely and simple herb roasted chicken with creamy mashed potatoes and chives and a fresh garden salad. For dessert I think I would add my favourite Apple Pie Ice Cream.
Ideal with freshly shucked Coffin Bay oysters. Cheers.
too many choices, what to have with which wine, certainly it is a great prize and great to share with friends over several dinner parties
Cabernet Sauvignon with a roast beef, served up with roast potatoes, corn, beans, pumpkin, and red wine gravy sauce.
The Cab Sauv will go perfectly, With my slow cooked venison that is falvoured festively, Allspice cinnamon and ginger make this a speciality.
I would serve the Riesling with a scallop and asparagus risotto…. yumm!
Cab Sav with roast beef,reisling with seafood
Now we are truly in ‘my’ world, as I cannot imagine having a main meal without a glass of wine. McGuigan has long been a favoured firm of mine, tho’ the purse has not quite stretched to this level
! The Riesling somehow belongs with fish or seafood: say a whole steamed snapper Chinese style with rice and a salad to follow. Was going to say a beef stirfry to go with the Cab Sauv, but this particular one has to shine: so perchance the best quality rare roast beef fillet with scalloped potatoes and steamed asparagus with an old-fashioned hollandaise sauce[totally homemade, of course!] on side?
When the family comes together for a Summer BBQ my favourite meal to serve with the delightful Sth Australian McGuigan Cab Sav is:
BBQ STEAK with SPINACH and GARLIC BUTTER SAUCE
These quantities are for 4 ppl I adjust for the whole family
4 lge desiree potatoes
Salt & freshly ground pepper
1 tbs olive oil, plus extra to grease
4 beef scotch fillet steaks
1 bunch English spinach, trimmed, washed
Garlic butter sauce
80g butter, chopped
2 garlic cloves, finely chopped
1 lemon, zested
To make the sauce, melt the butter in a saucepan over a medium heat. Add the garlic and zest and cook for 1 minute until the garlic is soft.
Heat a barbeque plate or frying pan over a high heat. Cut the potatoes into 3mm slices. Sprinkle with salt and toss in the olive oil. Brush both sides of the steaks lightly with the extra oil. Season with lots of freshly ground pepper.
Barbeque the potatoes for 2 minutes each side or until golden and tender. Transfer to a plate and cover with foil to keep warm. Barbeque the steaks for 1-1 1/2 minutes each side for medium. Transfer to plate and cover with foil to rest for 3-4 minutes.
Add the spinach to the barbeque plate and quickly drizzle 1/4 cup (60ml) of water. Cook for about 30 seconds until wilted. Divide the potatoes among serving plates and top with the steak and spinach. Reheat the sauce if required and drizzle over the spinach.
You must try it for your next BBQ Lorraine, it is mouth watering while cooking and then melts in the mouth!
I’d pair the Riesling with a great Crying Tiger Thai salad. It has enough sweetness to compliment the meal and enough acidity to cut through the heat and fats. Perfect!
I would both serve and cook with this great Aussi cab sav. Kangaroo gently braised in the cab sav with onions and spring potatoes would then be celebrated with an accompaning glass.
The riesling would go well with the Shrimp in Black Bean Sauce (aka Shrimp in Lobster Sauce) that I posted today. Visit my blog for the recipe.
Ooo… Cab Sav with a nice coq au vin… might have to wait until we’re past this heatwave though!
For a treat a lovely piece of nicely marbled waygu beef, simply grilled, good company and the cab sav will do.
Something with seafood like spaghetti marinara or a pizza with prawns garlic rockett and Parmesan.
The riesling with (and in) mussels with white wine.
I always serve Som Tum, my favourite Thai salad, with a crisp really cold Riesling
i would serve the cabernet sav. with a traditional roast lamb dish.
McGuigan’s Cab Sauv is the best whenever the occasion calls for a top grape, we always have it with a fruit and cheese platter starter and it keeps our party in perfect shape!!
I would serve the Riesling with a chicken madras. The cool crisp taste of the wine would cut through the spicy, rich tomatoey curry. Yummo.
I would serve the Cab Sav with a nice meal of roast beef and roast veges
A GOOD CAB SAV GOES WELL WITH MY YUMMY STUFFED MUSHROOMS STUFFED WITH PHILLY CHEESE, CAPSICUM, GARLIC, CHILLI, BACON/HAM AND GRATED CHEESE. YUMMO SO GOOD IN GONNA MAKE SOME FOR LUNCH NOW
CHOW
OOPS I FORGOT THE ONION ABOVE.
As we live relatively close to the Hunter Valley, we are well acquainted with the McGuigan wines and their growth in the area.
I’d team up the Riesling with crabcakes and a crunchy salad, I can’t stand limp lettuce leaves no matter how trendy they are.
Put the Riesling on ice to chill whilst preparing an easy warm salad using prawn, onion, garlic,snow peas with a favorite dressing that has chilli. The Riesling balances so well with the food flavours and all is ready to serve in less than 15 minutes
I would serve the riesling along with a three course meal (as it is my favourite wine, I like to drink it with as many dishes as possible
Dish 1: A spicy Thai salad with lime juice, fish sauce, crunchy peanuts, grilled prawns, baby lettuce and some chilli
Dish 2: Crispy skinned salmon with wilted greens
Dish 3: Blue cheese, just ripe pears and honeyed crackers
I first saw McGuigan wines in the states before I moved here. I pronounced it like an American would. When I got here and said the name, friends rolled their eyes at me and said, “Maureen, it’s McGuigan!”
It’s good wine.
I would serve the reisling with pork tenderloin with apple-onion marmalade. It would be wonderful.
I would pair the Reisiling with a chicken and pesto dish. Yummy
Hmmm i think i would pair the riesling with amazingly garlicky prawns, with lots of good bread to soak up all the good stuff!
*Cabernet Sauvignon….Served with “Scallop, Prawn and Ginger Ravioli!”
* I’ll DRINK ‘TWO’ that this Valentine’s Day*
Oh Lorraine, this is fabulous just a fabulous prize!!
Well, our lovely chickens have started laying ( it’s very exciting collecting free range eggs) so I would make some home-made fresh pasta and convert into Crab, Scallop and Lobster Ravioli for the McGuigan Riesling.
I’m thinking (and dreaming) of a Beef Wellington for the Cabernet Sauvignon. Cheers
Oh, these are a step up from the McGuigan’s that I usually drink. I think the cab sav would go nicely with chicken cooked with tomatoes and capsicum.
I could very much have done with a bottle of the Riesling with the Vietnamese prawn salad I did last night. Had to go thirsty!
the cabernet with a nice rare steak – 2 ‘Reds’ are better than one!
The Riesling with chicken in peanut sauce – ‘Satay’sfaction’s guaranteed!
Have just recently come across your site and have enjoyed your talents immensely. My husband and I are fans of McGuigan wine (albeit the budget priced ones). Thinking of the Riesling put me in mind of enjoying it with fresh natural juicy oysters like the Bruny Island ones I had whilst on my honeymoon in Tasmania 6 years ago. Yum!
I would pair the Cabernet Sauvignon with your mouthwatering Aromatic Lamb Meatballs…..salivating just thinking about it!
With either of them I would serve good music amongst the company of good friends!
I would have a glass of the reisling with smoked mullet and caperberry pate,toasted grainy and ciabatta toast,yummo!
I love a good Cab Sav with Lamb Shanks, good mash, baby carrots and fresh beans. The Riesling would be brilliant with a Sunday Lunch Barbecue – lamb, chicken on sticks a fresh rocket and beetroot salad and my gal pals!!
I would have a glass or two of Riesling with a cheese platter at the end of a dinner party. Perfect top off to a meal. There’s always space for cheese, especially Roquefort, French of course. Just Heaven.
I would very happily serve up any & all of the dishes my Mother has taught me to cook over the years. Great wine deserves great food.
Pan fried salmon fillet in butter sauce. Accompanied with garlic mash and steamed veges with the Riesling.
Yum!
I have no idea about food and wine matching, so I’ll take a guess and say a prawn and mango salad with the Reisling!
Oh what a great giveaway…. I (like everybody else here) love a nice glass of wine. I would serve it with a nice baked salmon with a green peppercorn sauce….and potatoes of course!
It would be so relaxing to sit out on the verandah with the feel on the sea breeze on my face, enjoying a fresh cold seafood platter accompanied with McGuigan’s Reisling. Heaven.
You could serve cabernet with an old boot and it would be delicious (even if you overcooked the boot.)
If I had to choose a more conventional dish though, I would serve it with a red wine and olive risotto – gooey, slightly salty and definitely moreish – and the most beautiful jewel-like shade of scarlet “to boot”.
Just had the mcguigan black label riesling – paired with a yummy cheese/sun dried tomatoes/ chilli cabanossi/salami and lavosh platter… Yummy!!
Lamb shanks with a rich cab sav, this is truly the meaning of winter in Australia.
Fantastico!…. What a great opportunity to learn a litte here about wine matching! After reading a lot of the responses I almost feel tempted to ‘ave a go!
Must admit I usually leave all the wine selecting to my DH and concentrate on the food angle…. as that is what I’m told I do best. One of the favoured dishes I like to cook for special occasions is Chilli Mud Crab and would love to try pairing it with a lovely chilled McGuigan’s Riesling. aaaah! just did my very first wine match…not so hard at all!
Susie Q
Steak tartare served with quail egg.
The Riesling with crab cakes and the Cabernet Sauvignon with a rich beef ragu pasta. Yum!!
With the riesling I would love to try out a salmon risotto recipe that I have been eyeing off lately – yummo! I must admit I am not the best at matching wine to food, normally that is someone elses job – I just cook the food!
Riesling with a spicy Thai chicken salad.
I reckon I’d like to drink the cab sav with some good quality salted chilli dark chocolate! YUMMO
Reisling with thai curry and the cab with steak!!
Ohhhh I would have the Riesling icy cold with some freshly bbq seafood and a nice oranges fennel salad. The cab sav (my fab blend) I’d leave until it’s cooler, slow roast some beef cheeks and have with organic roasted Vegies when I’m
Alot less pregnant !! (currently 30w!)
The Riesling i’d serve with cajun blackened salmon with a corn & tomato salsa. The Cab Sav with grilled sirloin, roast potatoes & grilled asparagus.
I would serve the Riesling with a hot chilli crab and side green mango salad. Delicious!
I just love red wine and drink it on its own. However, it is beautiful with a piece of steak and chips.
I would serve the Cabernet Sauvignon with my favourite King Island Scotch fillet mmmmmmm now Im hungry! *scuttles off to find some food*
McGuigan make some fantastic wines. I have a recipe for Beef Wellington, without the crepe. Rare roast beef fillet coated in Duxelles (I add a bit of chicken liver pate to mine to give a luxurious creamy finish), packaged in buttery puff pastry.
Washed down with a glass (or two) of McGuigan’s shortlist Cabernet Sauvignon, of course!
I would serve the Cab Sav with my delicious home made duck confit, gratin dauphinois and a pear and blue cheese salad.
Reading all the ideas above I am hungry now!
I do believe The Shortlist Cabernet Sauvignon would be the perfect accompaniment to one of my favourite dishes… Pepper-Crusted Fillet of Beef with Roasted Balsamic Onions and Thyme!
A mixed case of McGuigan “Shortlist” wines perfect have a 50th birthday coming up shortly…
Cab Sav with Antipasto, perfect for feeding unexpected guests on the patio as the sun sets.
I have a nice recipe for Steak Au Poivre that would be lovely with the cab sav. I would probably team the reisling with pan fried snapper on a bed of crushed potato with herbs and preserved lemon.
I have been to McGuigan’s in the Hunter and I have to say their wines were consistently good which was surprising given the vast range. I am sure these premium ones would be no exception! I’d love to try them.
I think that being Australia Day week, you couldn’t go past serving the Cab. Sav. with a good Aussie Jumbuck Stew. Do you have the recipe NQN? It’s quick, easy, delicious, and always impresses! And is distinctly Australian …
Cabernet Sauvignon begs to be paired with an earthy cannelloni. Rich, tasty and wholesome beef and pork filled tubes of delight. Mixing the meat with garlic, parsley, onion, grated romano, beaten eggs, seasoning and a little fresh bread crumbs before filling the cannelloni shells with same. Place in an oiled dish, top with homemade passata, whole fresh basil leaves and then grated mozzarella. Open the Cabernet Sauvigon to breathe, place in a 180C oven and bake for about 30 mins. Prepare a rocket salad with parmesan, tasted pine nuts, balsamic and olive oil dressing to serve on the side and make sure some hasselback potatoes are already roasting in the oven as well. Fresh crusty bread if case the men want to mop up the tomato juices. A perfect complement for a wholesome Cab Sav!
I’d serve the Riesling,
Chilled, crisp n clean,
With my Vietnamese Noodle Salad,
A better combo never seen!
Lobster!!!
Well i’m pregnant at the moment so I can’t wait to crack open a bottle of Riesling with a big plateful of cold prawns and oysters after the birth!
Mmmm I’d serve the cab sav with duck breast cooked in a salt, brown sugar and cinnemon crast with a cassis and raspberries sauce.
The Cab-Sav would be just wonderful with rare rotisserie roasted beef, served with mixed roasted veg and freshly baked bread rolls – of course with REAL butter. Ahhh….
Cheese!! Wine always goes with cheese!!
Love the Shortlist Riesling with a panfried barramundi fillet with lemon risotto and a parsley, rosemary and vanilla salsa. Yum!
Scallops topped with brown butter with the Shortlist riesling. A match made in heaven for seafood.
Hmmm I think I would serve BBQ’ed chilli and lime prawns with the Reisling – lovely to have for a light dinner on the deck!
Lorraine for the Riesling I would do a ‘Cucumber Gazpacho’ with ‘Grilled Prawns….
Firstly I would puree red tomatoes and set them on muslin overnight(this is the liquid base for the soup). Then blend cucumber, white onion, celery, green capsicum, kiwi fruit, mint and coriander together, season with salt & pepper, adding sherry vinegar and a little olive oil.
Third, devein prawns then grill them and cut in half lengthways, placing prawns into the centre of a bowl filled with the soup.
This is a very refreshing and light summer meal!!
I always have McGuigan Cabernet Sauvignon on hand when unexpected quests pop in served with antipasto and cheese.
I just had the best clam chowder during my trip to Boston. Never had a pot of fat that tastes so delicious :p. So I’d serve that, in a cute bread bowl, with the riesling :>
In Summer I would drink the cabernet sauvignon with a beautiful, homegrown tomato bruschetta on the crunchiest bread possible with only the best olive oil. In Winter, a delicious slow cooked beef ragu, from meat that gently pulls apart off the bone, atop creamy, lush polenta.
I would serve the Cab Sav with something harty, maybe Lamb Shanks? Yum!
Green Tea Macarons with a bitter dark chocolate ganache…and a large glass (or bowl) of cab sav after a hard week at work. No need for dinner just get cracking on dessert!
For the Reisling, a very simple BBQ style steamed in foil fish with subtle Asian style vegies and saucing. For the Cab Sav, a very nice thick BBQ sirloin with a creamy bacon sauce and some nice taters, probably Gratin. Honied carrots too.
With the Riesling I thought about a nice John Dory with an Asian salad
I would love to drink the cab sav with a lamb rack on ratatouille
I would pair the Cab Sav with some beautiful lamb cutlets and crispy roast potatoes.
Spaghetti marinara and a cab sav and lots of laughs.
I would pair a Riesling with a medium prawn goan curry… yummy!
What else but a big fat juicy steak with the cab sab. Maybe I’ll spicy it up with a Thai salad on the side. Then again maybe I’d serve it with mash.
Reisling with bbq bugs,and the cab with lasagna:-)
I’d serve grilled coconut lobster with the riesling!
Cab Sav served with slow-cooked lamb shanks and cous cous.
I’d serve pan fried, crumbed scallops and some corn pudding (it’s like a corn bread/souffle mixture) with the riesling…yum XD
Scrolling down, I had admitted defeat to Merryn and was not going to comment further, but potatoes [even if they are Hasselback] and canneloni . . .? SO, here we go
! Was totally classic the last time around because of the standard of the wine. OK! Still on that side: stuffed calamari tubes with nutty quinoa to go with the Riesling. The Cab Sauv? An old-fashioned lamb [nay, mutton!] casserole – it would probably have potatoes in the recipe, so a slightly bitter salad, perchance of rugola and spinach to mop up all the delicious juices?
A nice medium beef roast with all the trimmings. My favourite meal
Tonight a Cab Sav with spaghetti:-)
I would serve the Cabernet Sauvignon with a scotch fillet steak and roasted vegetables
The riesling will go excellently well with a seafood and asparagus/pea risotto with a side of summer greens with light balsamic vinegar.
The Riesling with some beautiful Thai food would be fantastic.
The cab sauv would be fab with a tomato, eggplant and basil lasagne, nom nom nom!
Cab Sav with Cheese & Jamon Croquettes! Yes please!
I’d serve the riesling with a nice spicy pad thai (made from scratch of course!)
I’d serve the cabernet with my favourite dish – Vitello Tonnato. Yum.
Salt, pepper and chilli flake crusted flat head tails, topped with mango salsa would be a great match with the icy cold riesling in this balmy summer weather. Mmm-mmmmm!
Riesling + Shrimp and Scallop Risotto, with little chunks of sweet potatoes, crispy prosciutto and baby green beans, in a brown sage butter…mmm…:>
Reisling with freshly captured Rainbow Trout from Rubicon in Victoria with home grown vegetables.
I would serve the Riesling with a mixed cheese platter, olive sourdough, poppyseed crackers and some fabulous homemade chutneys. All served with a superb view of the ocean.Great way to spend an afternoon!
i am truly aussie so i would serve a riesling with some beach fire cooked barramundi
I would get my wonderful husband to whip up his delicous marinated pork with peach and tomato salsa – perfect with the reisling! Yum
McGuigan “The Shortlist”, know to all. But I remember when they were the ‘plonk makers’ up the road, ‘did you want to drink that’? Congrat.. McGuigan you’ve improved us all.
Reisling always gets white fish in our house, so I’d make Nirvana Barrimundi (which is with a tomato & corainder sauce) and couscous.
Cab Sauv? Easy. Steak!
I’d serve the riesling with a croque monsieur for Sunday breakfast :p The croque monsieur is made using Spanish jamon and gruyere cheese of course…mmm…
I would serve the cab sauv with slow cooked lamb shanks that the cab sauv was used to cook the shanks in. Yummmmmmmmm
The dishes I’d like to try with my McGuigan wines are:
Reisling – Joel Edgerton
Cab Sav – Todd Sampson
Does this make me a bad person?
I’d love to serve the cab sauv with ribs cooked using your drool-worthy recipe Lorraine!
I love cooking a hearty (vegetarian) red wine bolegnaise sauce with penne pasta. Paired with a delicious cab sav, it is the perfect winter meal.
The cab sauv with my mum’s amazing beef and pineapple casserole, especially on a cold winter night. And maybe a dark chocolate tart for dessert as I find the bitterness goes quite well with a cab sauv.
The cab sav with a medium rare steak,the reisling with seafood
Onion Veloute, parmasan mousse and onion caramal would be my choice to sereve with the reisling.
A cheese platter would go nicely with both – yum!
I have a writing pad next to my computer as I read all this
!
What a lot to learn! OK – shall go to the US this Sunday afternoon: what about some Maryland crab cakes + additions with the Riesling? And could we add some sticky chicken wings marinated with the usual + bourbon, in a huge pile in the middle of the table, when most have already had their ‘elegant sufficiency’ in the Cab Sauv for a ‘finger-licking’ joy? Gorgeously ‘naughty’ – what else is food all about?
The Cabernet Sauvignon would go brilliantly with a rich eggplant parmigiana (we normally already have a good splash of it in the passata base
), a fresh garden salad, and an apartment full of friends.
I’d serve the riesling with piping hot buffalo wings with blue cheese dressing. Yum!
The riesling would go nicely with those KFC (aka Korean fried chicken) I had in Korean Town NYC. The wings were cooked to order and the crunchy, not-too-thick and not-too-thin batter that is flavoured with chilli and Korean bean paste was simply glorious.
I would love to serve the riesling with a blue swimmer crab tortellini topped with eggplant and lemon puree and a scallop mousse. XD I’d share this with my favourite people of course :>
Onion Tart with fresh rocket would make a nice companion with the riesling
Scotch fillet steak, cooked medium rare with bearnaise sauce, plus French fries and provencal dressing – this would go perfectly with the Cabernet Sauvignon!
All these posts are making me drool!
I think I would start off with a glass of Riesling with fresh oysters or perhaps a poached thai style fish.
Then for the Cabernet Sauvignon I would have either a baked mushroom stuffed with goats cheese, or just a solid piece of dark chocolate.
I know what I’m cooking for the next week or two. Thanks for the great ideas everyone!
I’m good for a great red any time after 5pm but extra nice with some steak and onions on the barby!
The dish I had at Jean Georges NYC – beef tenderlion and crunchy comte beignets (omg those were amazing) and pear-horseradish puree would go lovely with the Cabernet Sauvignon. I might try replicating the dish at home someday :s
Slow braised lamb shoulder with Greek spices and moussaka will go nicely with the Cab Sauv.
Silky duck liver parfait on brioche served with the riesling…mmm…the perfect after-work snack when you get home on a warm summer day.
How about pairing the Cab Sauv with crispy Pork belly with a sticky glaze seasoned with soy sauce, palm sugar and yuzu dressing, with additional fennel puree and some apple chips baked in the oven?
I would also serve a salt-crusted scotch fillet with horseradish cream and beetroot and microherb salad with the Cab Sauv.
Yummmm the cab with a rare roast beef:-)
Rabbit Lasagne with only the best Cabernet Sauvignon and we all know who make’s that
I like to serve McGuigan’s Riesling, with a plater of hand made cheese. Its clean palate creates amazing contrast to the cheese’s creamy texture.
Home made pizzas with the cab sav. keep it simple.
McGuigan’s beautiful Cabernet Sauvignon served with garlic spiced roast beef cooked medium rare and my lovely risen Yorkshire Pudding would go superbly. Guests always ask about my Yorkshire Pud – the secret is when you take the meat out to rest and the roast potatoes and other veggies into a dish and covered. Use the left over beef dripping pan or put into the individual pattie pans with more olive oil if needed, if you want spectacular individual YP’s. Put the heat in the oven up to top heat. Your YP mix should be 3 parts milk to 2 parts water – not all milk as it won’t rise as much. So for 4 people or two greedy ones like us – 75g plain flour, 1 egg only – not 2 as many recipes state,75 ml milk, 50ml water, salt and pepper to taste. There is no need to let your mixture rest – just make sure the oven is at its hottest and your beef dripping is “smoking” hot. Don’t open the oven door or if you have no glass front just peep! they should rise in 10 to 15 minutes. You will know when after doing this recipe a couple of times. Your beaut McGui gan’s Cabernet Sauvignon will have been opened and waiting to compliment your feast with family or friends. Enjoy the charming rich cherry and blackberry highlights of the McGuigan’s Cabernet Sauvignon with the delicious rare beef, veggies and roast potatoes and gravy in a gravy boat, with crispy Yorkshire puddings. Yummiferous food and booze!
Had cab sav with cheese last night-was awesome:-)
Creamy Chicken Carbonara topped with fresh grated mozzeralla washed down with McGuigan Riesling is a combination I like to ‘wine’ down with!
The bright zingy flavour of McGuigans Reisling is great with any
seafood dishes or crabmeat cakes bit its peachy citrusy flavours
compliments Indian curries, Chinese food and Japanese dishes. I would
love to have this McGuigans Reisling to serve when my son and his
beautiful Japanese wife come for my sushi lunch in the garden. I have
learned from Mayuko, my beautiful Japanese daughter-in-law many
secrets of producing great sushi. first of all you don’t just wash the
rice under the cold water tap. You “kill” it! With the palm of her
hand and a fine flat sieve she pushes and repushes for ages the rice
along the surface, wash, wash, washing it under the running cold
water. This apparently takes out lots of carbohydrate – no wonder the
Japanese are so slim. She cooks the rice by the absorption method and
when cooked and cooled and in another dish she adds rice vinegar, a
small amount of sugar and salt. I used to just wet the nori sheets but
she warms them in the oven – just warm – not hot. For fillings we
agree on everything except wasabi! The centre of each nori roll varies
but ingredients include avocado, batons of cucumber, carrot and beans,
smoked salmon, tuna, beansprouts, al dente cooked asparagus spears,
crab meat and if you can afford it lobster! Wasabi is for everyone
but me. I choose Japanese soya sauce in preference to the hot
horseradish wasabi! I know I am chicken. Anyway all these prepared and
cooled in the fridge where the McGuigans Reisling has reached its
chilled temperature and we are are already. Oh we will need to open
more than one bottle of McGuigans Reisling with its mouth filling
pineapple bouquet to satisfy us with the Japanese feast.
McGuigansificent!
I would serve a hearty Spaghetti Bolognaise dinner with the Cabernet Sauvignon to perfectly compliment the robust, bold flavour of the wine.
I would pair the Riesling, which happens to be my favorite with nothing but the best a Maine Lobster, fresh from our Maine waters. Mushroom Risotto and grilled asparagus. Perfect!!
Nettie
The McGuigans Riesling served with
Roast Rack of Pork,
Pad Thai and
Green Pawpaw Salad
heaven on earth !!!!!
I’d serve the cab sav with the Coca Cola pork ribs that I ate on the weekend!
I would definately have to try a Riesling with fresh BBQ Prawns, Crab/lobster with a chilli mango salsa.
A toasted cheese sandwich wouldn’t phase me if I knew there was wine awaiting!
I’d love to serve the reisling with my Mediterranean tuna pasta. A little in the sauce and the rest in our glasses!
Tofu and veggie stacks!
I would enjoy a wine (or 2 or 3) with friends at a weekend BBQ. Mmmm perhaps the Riesling with freshly caught flathead.
Or I would love to serve it with a Roast pumpkin risoni salad, yum!
The cab Sav with lamb shanks:-)
I was half-asleep and half-contemplating my alarm to go off this morning when I suddenly thought of this competition ^.^ …again.
I would serve the riesling with a sandwich – not an ordinary cheese and ham sandwich (although there’s nothing wrong with it!, but one made of 2 slices of good quality rye bread or wholemeal bread that have been warmed in a pan with French butter. In the sandwich I would have 2 generous slices of Camembert cheese, toasted slivered almonds, butter lettuce (or green leaf of your choice) and some fig jam. If pan-frying the bread in butter is too much for you you could just use the bread as it is
.
I would also serve the Cabernet Sauvignon with a sandwich. Well, not a sandwich but a wrap, made from a spinach flatbread (you make the dough using spinach puree rather than water). Inside it there will be thin slices of beef which has been slow-cooked in garlic, ginger, onion, soy sauce and Korean chilli bean paste Gochujang, some thin slices of Spanish onion and tomato
OMG why isn’t it lunch time yet? >.<
i would have the riesling with prawns & garden salad & a cheese platter
I think the Riesling will go perfectly with Bacalhau, or codfish croquettes in English. I first had this in Macau, where it featured in every Macanese Portuguese restaurant. They are crunchy and creamy croquettes filled with salted cod meat, sweet potato, onion and green pepper. They are so wonderfully crunchy on the outside and creamy on the inside, with the right amount of fishiness =D. But when cooked right, they don’t taste greasy.
Riesling and Carbonara. The perfect match!!
It would also be delicious with roast vegetable salad, yum!!
My family is enjoying fish dishes at the moment. We just love our ‘fish cooked in parchment paper’ a little Riesling, diced zucchini, artichoke, rosemary and cherry tomatoes steamed to perfection and served with double cooked wedges.
The Shortlist Riesling would be perfect for the hot Australian summer with a serve of salt and pepper calamari.
Cab sav with a gorgeous spicy beef rendang with yellow rice…
shortlist riesling with succulent garlic king prawns and garden fresh salad
I would serve the cab sav with a stir fry:-)
It would be divine with homemade sausage rolls!!
A fresh seafood platter with the Riesling, works for me and you too.
Mixed Seafood pasta with a spicy tomato based sauce with the Riesling. It’d bring out all the tasty flavours.
I’d serve the Riesling with a simple plate of Oysters Kilpatrick. The perfect match, simply divine.
I think the cab sav would go lovely with Roast Turkey with a nutty stuffing, rich gravy and roast root vegetables. Its a delicious classic.
Riesling with some lemongrass prawns! yum!!
My pick would be the Cab Sav with a succulent roast beef,
Baby yorkies and crisp potatoes – all round meal to sink the teeth!
I would team the cabernet sauvignon up with one of my fave dishes – Boeuf en Daube. It’s rump steak cooked with olives, capers, mushrooms and tomatoes cooked in wine with orange zest, bay leaves and garlic. A beautiful dish perfect for the cab sav!!
would be yummy with the lemon cheesecake i have in the oven right now!
OMG, Lorraine: you have enough material here for a sequel to your forthcoming book
! OK: lets go to Europe this time? The riesling with poached sea trout, napped with hollandaise, with just a some steamed baby potatoes and a few leaves of baby greens? The cabernet sauvignon? Hmm? Methinks I fancy some well-hung venison, red cabbage, a rather thick potato puree and something in the way of lingonberries?
How about a nice roasted pork shoulder, mashed potato and broccoli with buttered Parmesan crumbs to go with the cab sav.
A Cabernet Sauvignon paired with an eclectic seared steak marinated in black ale topped with creamy mushrooms sided by fresh crusty bread and a green salad.
I’d serve some delicious whiting and chunky cut chips with the Riesling.
To complement the reisling a fresh Thai beef salad complete with tomates, cucumber, lettuce, red onion, coriander, thai mint and a radish flower, accompanied by steamed bok choy and served with steamed jasmine rice. Just delicious, especially whilst summer is still here!
Reisling with a Crispy skinned salmon fillet, with a white caper sauce and asparagus.
I’d pair the Riesling with a creamy chicken and mushroom risotto for the perfect flavour combination.
You know it would also be delicious with the chilli I am making for dinner tonight!
I’d serve the Cabernet Sauvignon with a juicy steak, cooked to perfection (hopefully!), green beans and a jacket baked potato with sour cream and chives on top. Yum!
The reisling with bbq fish:-)
I would serve the reisling with a mushroom risotto, smothered with Parmesan cheese – smooth tasting all-round.
Creamy beef stroganoff with zucchini noodles or cauliflower mash with the cab sav Yum
french toast yum!!
White bait fritters with a lovely McGuigan Wines Riesling!
Baked South Australian Snapper with peeled prawns and scallops
For the Cabernet Sauvignon, I’d go with something nice and rich, like a braised beef cheek ragu (probably with some of the cab sav in there) and a grilled radicchio, orange, goat’s cheese and reduced balsamic salad on the side.
I’d serve up a succulent Pot Roast and baked veges with Cabernet Sauvigon!
I would pair Riesling with an exotic Thai dish because thai food contains herbs and spices that would make your tastebuds go wild when paired with for example a green curry!
mushroom stew! yum yum
Riesling for me is lovely what dish i love satay chicken and noodles i always drink great Riesling with it and McGuigan are the best for taste
I’d serve the Riesling with a lovely homemade Chicken Parmi with a fresh garden salad on the side.
The Cab Sac=v needs to go with something full bodied like steak!!!
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