As the weather warms up – finally – the scent of summer starts to sizzle, and we tend to turn our attention to BBQ’s, chilled beverages and seafood.
Not everyone enjoys oysters, but many do. Some enjoy them unadorned and straight from the shell. The salty, briny, iodine-like tang together with the slippery yet creamy texture of a freshly shucked oyster is a natural with Champagne and good Aussie sparkling white wine. The tongue-tingling fizz plays a tasty tune to the fleshy saltiness of the natural oyster. If you like your oysters with a tasty topping or two, then perhaps ‘Kilpatrick’ with a Rose is more your go, mornay with a Chardonnay and with lemon, sea salt and balsamic vinaigrette – try a rippingly young Yass Valley Riesling.
Prawns are hugely versatile and can be served in many ways. If you enjoy tearing a prawn straight from its shell, dipping it into a tangy mayonnaise or seafood sauce, then try a young Pinot Gris or Sauvignon Blanc. Aussie prawns go well with Asian flavours. Salt & Pepper prawns (or squid for that matter) with fresh chilli and a squeeze of lemon is a lay-up for a zesty Riesling. Served up with a Thai curry sauce, you won’t be disappointed with a Gewürztraminer to match.
Lobster Thermidor
Lobster is a rare treat, but when we do avail ourselves with the king of crustaceans, we tend to a lighter style mornay or Thermidor style sauce to help carry on the richness of the lobster meat. Served with a classic cool climate Chardonnay is often a match-makers dream.
Fresh fish, simply grilled on the BBQ and served with a squeeze of lemon, maybe a little white wine butter and perhaps a few capers can be one of life’s summertime pleasures. Fresh South Coast snapper, flathead and ling are easy to source and take kindly to simple prep and cooking. The fresh zing of a top-quality Yass Valley Riesling or Semillon is a cracking match for this seafood catch. If you serve alongside a mango and chilli salsa then try the tropical fruit flavours of a local Sauvignon Blanc.
Brent Lello – Yass Valley Wine Columnist
Seafood is not just confined to white wine partners either. Try a skin-on Salmon fillet with a ruby coloured Rose.
Enjoy a Swordfish steak and a sticky, sour cherry glaze, with a Pinot Noir or even a chargrilled Tuna steak and a peppery olive tapenade with a slightly chilled Yass Valley Shiraz.
So enjoy being warm and the taste of a seafood summer.
