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Roasted Goose x Super Tuscans / Sangiovese-based wines
With age, the wine displays a plethora of aromas and flavours that go well with the sauce and charcoal flavours in the goose. The silky texture and higher acidity combine perfectly with the fat creating an overall roundness.
Char Siu x Pinot Gris / Gewurztraminer
The wonderful floral aromas and sweet ripe fruits marry well with the savouriness of the pork, while the supporting acidity at the end provides lovely freshness.
Roasted Pork Belly x Burgundy white/ Burgundy Nuits St Georges/ Gevrey Chambertin
The subtle oak character of Burgundy white blends well with the barbeque flavours; while the Burgundy Pinot’s subtle smoky notes and forest floral aromas lift the dish, its slightly richer body is well suited when combining the meat with mustard.
Fresh Chicken x Rose
Rose wines’ freshness, simple structure, gentle with hints of minerality provide extra depth to the flavours and brings out the spring onion note together with the dipping sauce. The higher acidity finish rounds up with a refreshing touch.
Roasted Pigeon x Full-bodied mature Bordeaux/ NZ Pinot Noir
Both regions have the quality, depth and power with bundles of matured flavours and rustic touch that complement the distinct, gamey flavour of pigeon.
Assorted Meat & Seafood Platter x Sparkling/Rose
A simple sparkling can match all the different textures in this platter, while the red fruits and racy acidity in the Rose help to extract more flavours from the pork knuckle and jellyfish creating an extra dimension.
