Comments on: Meat pies: impossible food-wine pairing?!?

By: Paul Starr

Paul Starr — Wed, 27 Jan 2010 01:50:42 +0000

Good sparkling shiraz can go very well with some meat pies – especially cold pies taken to sunny picnics. I reckon grenache or tempranillo with a good lamb and rosemary pie also works well. Or chardonnay with a chicken, leek and mushroom pie.

And wine is not sold at petrol stations in Australia, Frank.

By: Simon

Simon — Tue, 26 Jan 2010 10:26:32 +0000

Surely Vin de Paille?!?

My Aus day food & wine pairing was inspired by the coincidence between the latter part of Burns Night in Scotland and the first part of Aus day – Aussie wines with Socts haggis – http://is.gd/74exy

By: Dean Aslin

Dean Aslin — Tue, 26 Jan 2010 09:30:26 +0000

Any good Australian Shiraz compliments or if you must do French go with a nice peppery and spicy Rhone Valley.

If you’re interested you can read one of my resent posts about it. Happy Australia Day!

http://saveurshk.blogspot.com/2009/12/australian-shiraz-and-meat-pies-great.html

By: The Wine Mule

The Wine Mule — Tue, 26 Jan 2010 04:57:25 +0000

Beringer White Zin.

By: Benito

Benito — Tue, 26 Jan 2010 02:37:25 +0000

If it counts, I recently served a big chicken pot pie with a New Zealand Sauvignon Blanc:

http://wine-by-benito.blogspot.com/2009/12/2008-whitehaven-sauvignon-blanc.html

Other meat pies aren’t common in my part of the country, but I had a delicious beef & suet Scottish meat pie in Cleveland a few years ago. I paired it with a Greek red wine. It was delicious at two in the morning.

By: Carole Wurster

Carole Wurster — Tue, 26 Jan 2010 00:38:19 +0000

Something with ample weight since those pies cannot possibly be on my New Year’s weight reduction resolution list?Chateauneuf-du-Pape?

By: Steve

Steve — Mon, 25 Jan 2010 20:51:47 +0000

Frank is on the right track (gas station) but I would go the extra mile with sparkling Shiraz – tannins and scrubbing bubbles. Like meat pies, sparkling Shiraz falls into the category “seemed to be a good idea at the time.”

By: Frank

Frank — Mon, 25 Jan 2010 19:14:36 +0000

Big grease, all tannin. One of those great big Shirazes they can’t sell abroad and are available at the same gas station. (actually this gives new meaning to the term gas station)

By: The Grapevine – Daily News | WineFoot.com

The Grapevine – Daily News | WineFoot.com — Mon, 25 Jan 2010 19:10:24 +0000

[...] Meat pies: impossible food-wine pairing?!? « Someone’s In The Kitchen & Otis Kenyon Wine [...]

By: Remy

Remy — Mon, 25 Jan 2010 15:42:02 +0000

What, nobody tried cab franc? With its berry and tomato paste (if not tomato plant) aroma, seems like a natural match to me.

Without the ketchup, I go pinot with tourtière, Quebec’s own version of meat pies (bigger and better, of course).