Aussie Wines Go Well with Roast Pork and Turkey

My parents invited us to lunch and we were served Roast Pork and Roast Turkey.  The turkey was moist and flavoursome, the pork less so.  We opened two bottles of wine – a white and a red, both Australians from the Sunday Times Wine Club.  We tried The Buttercup Unoaked Organic Chardonnay 2009 first.  Very pleasant, fresh, fruity flavours with a buttery edge that complemented the pork and turkey well.

We then tried the Westend Private Bin Oak-aged Shiraz 2006 that I had discovered in my wine “cellar” the day before, which was a pleasant surprise because I had thought It had been consumed long ago.  Just as well I found it because it was approaching its drink-by date.  We enjoyed the restrained vanilla red fruits and smooth tannins with the meal.

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