It's no secret that seafood and wine make for the perfect combination, but how do you know what wine to pair with each meal? We have you covered. We sat down with the Scarborough Family from Scarborough Wine Co. who are our 2021 Cellar Door of the Year, to talk all things seafood and wine and family recipes.
Scarborough Wine Co. & Gravlax Recipe
This is a dish that you will always find at a Scarborough family get-together. Merralea Scarborough is an absolute whiz in the kitchen and this is one of her favourite and easiest recipes to prepare ahead of time. You can serve this with some homemade dill pickles as suggested or even on some delicious fresh bread or in a salad.
Scarborough Wine Co. – Prawns, Pipis & Fish Linguini
Scarborough’s winemaker Jerome and his wife Liz are keen pasta makers, so when we get our hands on some delicious fresh seafood, they will churn out a batch of their homemade pasta for this recipe. And because Scarbie patriarch Ian is so damn hard to buy presents for, his birthday present often consists of homemade pasta. Not a bad gift right?
Pair the recipe with Scarborough’s Offshoot Vermentino. The strong fruit flavours of the Vermentino are held in check by steely minerality and a zesty lime finish which compliments the fresh seafood.
Scarborough Wine Co. – Crispy-skin Ocean Trout and Salsa
Although some people are a little nervous about preparing a whole side of fish, this recipe is so simple. You can also use the salsa verde in this recipe as a marinade for just about any meat, so make a little extra and pop it in the fridge for later. The fresh flavours of this dish make it an ideal match for just about any crisp white wines, but we particularly enjoy this most matched with our Offshoot Tempranillo Rose.
This Offshoot Tempranillo Rose begins with aromas of stewed rhubarb and macerated strawberries, leading into a palate of freshly cut watermelon with a squeeze of lime.
Scarborough Wine Co. & Kingfish Sashimi Recipe
Who doesn’t love a celebration that includes a spread of gloriously fresh raw fish? At Scarborough, our festive celebration always kicks off with sashimi, crudo or gravlax, teamed with a glass of Champagne or delicious Hunter Valley Semillon.
Serve the sashimi with ‘The Obsessive’ Semillon. This joyous example of traditional Hunter Valley Semillon captivates with lemony freshness that pairs expertly wit the rich, citrus flavours of the Kingfish.
