Eat and greet
Take a look at our lunch menu suggestions, paired with wine recommendations from Seppelt Wines head winemaker, Adam Carnaby.
- Chicharròns Pork scratchings, they are a unique treat. Serve with a sour dip to balance the richness.
- Profiteroles Buy ready-made profiteroles, and fill them with quality chicken liver parfait. Dip in white chocolate and top with dried berries.
Seppelt recommends: Seppelt Salinger Vintage Cuvée
- Classic beef tartare Serve with a salad and you’ll have a peppered beef carpaccio, rocket and parmesan salad with balsamic dressing.
- Cured fish The best fish to use are Kingfish and Cobia, served with shaved fennel, grilled lime, and pickled radish.
- Beef Large rib eye, simply seasoned, grilled hard and rested nicely until it’s time to carve. If you choose lamb, a boned-and-rolled one will help streamline things. Pork? Scotch is a great cut, especially atop a puree of cauliflower or Jerusalem artichoke to counter the richness.
Seppelt recommends: Seppelt St Peters Grampians Shiraz or Seppelt Chalambar Grampians & Heathcote Shiraz
- Seafood Blue eye or John Dory fillets, lightly seasoned and gently baked. Add vinaigrette, such as honey and lemon with a lot of herbs folded through.
Seppelt recommends: Seppelt Drumborg Vineyard Riesling or Seppelt Henty Gruner Veltliner
Grilled asparagus and sautéed Brussels sprouts with bacon add colour and texture, or try baby heirloom carrots, roast fennel, or marinated mushrooms. For salads, think tomato and bocconcini with basil, or radicchio with fetta and balsamic glaze.
Everyone loves a nice big pavlova, with a base bought the day before, your fruit cut up and your cream whipped that morning. Other options include crème caramel, panna cotta or a fresh sorbet.
Seppelt Winemaker Adam Carnaby offers some expert tips to help you host your lunch ... and to enjoy your wine.
You can’t beat an elegant sparkling wine on arrival – the ultimate aperitif, it partners beautifully with canapes, antipasto or a charcuterie platter.
A good selection of wine to have on hand for entertaining includes sparkling, followed by a light or medium-bodied option for both white and red varieties. While Chardonnay, Riesling, Pinot Noir and Shiraz are popular options, entertaining is also the perfect time to introduce guests to newer or international styles such as Pinot Meunier, Gruner or an Italian Barolo. Varietal preferences aside, the quality of the wine is what’s most important, together with their regional expression and style.
Glassware plays an important role when serving wine, and a basic collection should consist of a champagne flute, a medium-sized tulip-shaped wine glass for white wine and a larger-sized tulip-shaped glass for red wine.
Once wine is opened, whilst dependent on the style and quality, given correct storage it should typically keep for 3-5 days for red wine, 2-3 days for full-bodied whites, or up to a week for lighter whites or Rosé. Sparkling or Champagne is best enjoyed upon opening, although it will be ok for a day or so if a stopper is used.
Taste of spring
On a spring day, Adam recommends something fresh but with intensity of flavour, like the Seppelt Drumborg Vineyard Riesling – a wine that showcases purity, balance and length.
For further wine suggestions visit www.seppelt.com.au