Make an impact at your next dinner party

Published on 1 October 2014

Photo: Potato gnocchi with burnt butter and sage

Navigating the world of food and wine matching can be an intimidating task for the uninitiated. Lucky for us, King Valley’s Pizzini Wines share their suggestions (including recipes!) to help you make an impact at your next dinner party.

Check out our Put Victoria on Your Table video series to learn more about Victoria’s High Country featuring Katrina Pizzini and other local producers.


Salt and pepper squid. Pair with Pizzini Riesling

The aromatics and crisp, citrus palate of the Pizzini Riesling is a perfect match with the savoury and complex flavours of salt and pepper calamari.

Tasting notes: Aromatics include citrus blossom, white petal flowers, sweet floral notes and dried herbs. The palate is crisp, fresh and taut with lemon and lime flavours. It has tight acidity and lovely fruit balance with a lingering, limey finish. 


Potato gnocchi with burnt butter and sage. Pair with Pizzini Sangiovese Verduzzo

The more textural white Italian varietal verduzzo makes a harmonious pair with the rich flavours of the potato gnocchi with burnt butter and sage.

Tasting notes: An enticing nose of gently spiced baked apples and peaches, hints of mango and fresh-baked apricot pie. The palate texture is seductively smooth and even, showing luscious fleshy stone fruits and tropical nuances, it starts rich and then finishes lively and fresh.


Soft centred chocolate pudding with rhubarb. Pair with Pizzini Brachetto

Brachetto is a lightly sparkling, pink moscato style wine which makes a great match with rhubarb while balancing out the richness of the pudding.

Tasting notes: Lightly sparkling and pale pink in the glass, it has a wealth of floral aromas as well as fresh-sliced strawberry and apple blossom. Effortlessly refreshing, smooth and gentle on the palate.

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