A good hearty pork and chicken Terrine to go with the Viognier and Gewurztraminer -does it work - both rich wines so need a depth of flavour to balance the dish , both wines slightly savoury and dry/off dry, works on the richness of the wine.
To finish a Venison Carpaccio served with the Garagiste St Laurent and Cabernet Merlot Malbec . What's not to like with the savoury gamey flavours. The tannins in the wines are matched with the meat leaving sweet,
succulent fruit flavours that linger in the mouth. Again would really like to thank Ingrid Walsh for the preparation of these dishes.