At Yarrh this year we’ve been experimenting with different foods, flavours and textures to either complement or contrast with our wine.
Yarrh Sauvignon Blanc
Saturday, 31 January 2009
Characters:
passionfruit, citrus, mouthfilling with a hint of grassiness
Dishes:
Marinated goat's cheese with mixed raw salad and croutons. The creaminess of the cheese and the zestiness of the marinade matches the citrus and acid balance of the wine.
Caeser Salad. The crisp clean taste of the lettuce and the creamy crunch of parmesan matches the slight chewy texture of the palate and crisp finish.
Last Updated ( Thursday, 24 November 2011 )
Yarrh Riesling
Saturday, 31 January 2009
Characters:
Floral, lime and crisp finish
Dishes:
Smoked trout sandwiches. Our Riesling has wonderful acidity and contrasts sensationally with the slightly unctuous sweet nature of good quality smoked trout. The cream cheese, dill and lemon completes the palate and complements the acid of the Riesling.
We also recommend oysters, freshly shucked (by the vendor) with a dash of lemon to bring out the citrus flavours of the Riesling. This classic combination is one of the great wine and food matches. Our local oysters are from the clean waters of the NSW South Coast.
Last Updated ( Thursday, 24 November 2011 )
Yarrh Shiraz
Saturday, 31 January 2009
Characters:
Pepper, licorice, cherry and plum
Dishes:
Chinese Roast Duck pancake with Hoi sin sauce, cucumber and shallot. The exquisite combination of flavours and textures in this dish perfectly matches the complexity of the Shiraz.
Spiced lamb w sweet potato salad and mustard seed dressing . The spiceiness and distinctive taste of the lamb complements the spice and persistent finish of the Shiraz.
Last Updated ( Thursday, 24 November 2011 )
Yarrh Cabernet Sauvignon
Saturday, 31 January 2009
Characters:
Blackcurrant, tobacco and chocolate
Dishes:
BBQ beef. It's that time of year for BBQ's and this powerful wine will match the flavours of a chargrilled steak. Take the beef out of the fridge 10 minutes beforehand and oil lightly before putting on the hot grill to get that charred effect that tastes so good
Aged Cheddar and quince jelly. The firm, strident flavours of the cheese are a sensational match for this big Cabernet.
Food and Wine 
