Oysters + Sauvignon Blanc
Shellfish is often served with lemon, mayonnaise and other dips including vinaigrette. The acidity of a good New Zealand Sauvignon Blanc would balance the citric flavors and cleanse the palate while the grassy and aromatic qualities (gooseberry, lime) leave behind a lingering finish.
Char-grilled Rib-eye Steak + Bordeaux
Many red wines work with steak but it depends on the sauce and garnish. However, a medium rare steak will require a young red wine with rich fruit and tannins. Perhaps a Tuscan Petit Verdot (the unsung grape of Bordeaux), which has good acidity and tannins, as well as ripe aromas of spicy kirsch and blackcurrant.
Butternut Squash Ravioli + Chenin Blanc
With this recipe you need a medium-to-full-bodied white wine, such as a Thai Chenin Blanc. The wine is a bit creamy on the palate, while still able to cut through the buttery flavors. The honeyed finish and aromas of herbs and citrus work well with the garnishes and fillings.
Somtam with Grilled Chicken + Shiraz
Thai food is challenging as it depends on the spice level. A Monsoon Valley White Shiraz, which is rosé in color, but drinks like a white wine and has aromas of red berries works nicely with most Thai yums. The green papaya balanced by sweet-sour-spicy dressing is ideal for this wines aromatic quality and freshness.
Pear Tart + Reisling
A pear tart with ginger ice cream is fruity and rich, as well as accentuated by spice. An aged Riesling Trockenbeerenauslese has all the stuffing to balance this dish through its texture, honeyed aromas, and sweetness. It is very light in alcohol and cleanses your palate.
