DISH: THAI GREEN CURRY CHICKEN WITH STEAMED RICE
PICK: McGuigan Traminer Riesling 2000, $9
MATT: The low acidity and spicy smells and flavours of the wine work really well to enhance the aromatics of this dish. The touch of residual sugar on the palate balances the coconut beautifully.
DISH: ONION RINGS
PICK: Platypus Play Canungra Valley Semillon/Sauvignon 2000, $15
KATE: This one brings out the caramelised onion flavours and washes down the grease.
JANE: The creaminess in the yummy wine matches well with the sweet, caramel, crispy, onion rings.
DISH: TOBY'S KIT TACOS SUPER HOT SAUCE
PICK: Charlotte Street Shiraz/Chardonnay/Cabernet 1999, $16
MATT: This was a strange blend of varieties, but it goes well. But then so would anything liquid after that ridiculously hot sauce we soaked the tacos with.
KATE: Soft and sweet, but not too much. This was a nice juxtaposition of flavours.
TOBY: Too much hot sauce. I'd rather drink milk.
DISH: TANDOORI FISH
PICK: Brown Brothers Gewurtztraminer 1999, $15.95
MATT: Low acidity in the wine balanced and matched the tandoori fish exceptionally well.
DISH: POTATO CAKES AND DIM SIMS
PICK: Andrew Garret Sauvignon Blanc/Semillon 2000, $14
MATT: The super high natural acidity in the wine cuts through the batter in the food. Flavours in both the food and wine in this case are pretty simple -- so they work well.
DISH: HUNGRY JACKS WHOPPER
PICK: Evans and Tate Cabernet/Merlot 1999, $19.85
KATE: This one was a little odd. The sweetness of the oak in the wine brings out the sugar in the bun. It's a food and wine match that's usually applied to matching desserts -- except that neither food nor wine was dessert.
JANE: Sugar and spice and all things nice. The berry and cassis flavours and the delicious sugar-loaded buns went great together.