Match Seasonal Food and SFV Wines

The Barossa is about food almost as much as it is about wine. The wine industry is complimented and enhanced by the strong seasonal food culture we are blessed with. While the industrious Barossa Deutsche settlers brought us the butchers, bakers and small goods that the Barossa is renowned for, fresh produce of all sorts grows beautifully here.

Our vineyards are located on the Valley floor just around the corner from the Barossa Farmer’s Markets and the (currently) very new Angaston-Nuriootpa bicycle path.

While firm believers in drinking the wines and styles you like there is no doubt that specific foods are very well matched to particular wines and we would like to use this page as a reference for matching some of our wines to seasonal dishes.

Spring 2010

2007 Barossa Ancestry Shiraz Viognier

Perhaps surprisingly, the spicy and aromatic wine, the Shiraz Viognier, featuring Wilhelm Steinborner on the label lifts and compliments the quite simple dumplings below. Easy to make to your own taste, the dumplings are a twist on standard spring alfresco dishes.

Free Range Pork Dumplings

Ingredients for dumplings

  • 1 pack flour and water dumpling wrappers (available at supermarket, contains 30-40)
  • 500 grams free range pork mince
  • Ginger (about 60gram)
  • 1-2 cloves garlic
  • 1 egg
  • 1-2 tablespoons Chinese Rice Wine
  • 200ml water
  • Salt and Pepper (to taste)

Ingredients for dipping sauce

  • 1 tablespoon Chilli Oil (or 2 fresh chillies finely chopped)
  • 1 teaspoon sesame oil
  • 3 tablespoons Soy sauce
  • 1 tablespoon White vinegar

Method

  1. Crush Ginger and garlic and add to water and soak for a few minutes.
  2. Mix egg, wine, salt and pepper into pork and slowly add the ginger/garlic water to make a paste. Let sit for a few minutes.
  3. Mix together all dipping sauce ingredients and put aside. * Chilli optional*
  4. Put dumpling wrapper on your hand and add a teaspoon of filling to the middle of the (usually) square skin. Bring the edge together to form a triangular shape and pinch the edges tightly. Repeat.
  5. Cook in a frying pan (with lid) as follows:Heat oil and then add (depending on the size of your pan) 10 dumplings and fry until the bottom of the dumpling is brown but not sticking to pan. Add a couple of tablespoons of water, replace lid and steam lightly until cooked in the middle, and then remove from the pan.

Ideally eat fresh from the pan, with the dipping sauce, alfresco on a warm, sunny day with a glass of Shiraz Viognier!

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