Wine Picks from Baduzzi's Sommelier Andrea Martinisi

Andrea Martinisi PouringWe asked Sommelier Andrea Martinisi what wines he would pair with his favourite Baduzzi dishes, these are his lovely considered notes. Click on the bottle picture to read the vineyards tasting notes. When matching wines for home cooked meals, dinner parties or meals with friends think about these exceptional pairings, the richness of the seafoods, the creaminess of the vegetarian ravioli.

 

 

 

 

 

 

 

 

 

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Baduzzi's Wood fired, wild caught king prawns w pancetta & gremolata piccante

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A beautiful wine from Brian Bicknell, one of the most skilled wine makers in New Zealand.

The wine is characterized by a gorgeous bouquet of fresh pears and tangerines, creamy and a touch of spice in the background.

The palate is generous but clean and elegant, I love this with the Prawns because they match beautifully the ample texture of the wine and the subtle smokiness from the oak, marries the charred flavours of the prawns. 

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Baduzzi's Spaghettoni Vongole & Bottarga w little neck clams, roasted peppers & chilli 
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A classic wine from the Veneto region in Italy. The aromatic profile of the wine is dominated by orchard fruits such as apple and pears. The palate is nutty and has a real salinity and minerality which makes it a perfect match with this pasta dish.

When it comes to Mediterranean cuisine, simplicity is key.

A dish with very few ingredients. In my opinion it’s a great example of the saying “less is more”. It is all about the quality of the ingredients and the ability of combine them together. Same for the pairing with the wine. A deliciously refreshing wine, which enhances the sea flavours of the clams and bottarga.

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Alois Lageder
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Baduzzi's Wild Red Deer Meatballs w portobello mushroom & parsnip crema
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Lagrein is an ancient grape varietal native of the beautiful Dolomites mountains in Italy. In that area game meat is king and Lagrein is a very traditional match with venison. The colour is dark and inky, the nose has a very complex bouquet of wild berries such as elderberries and blackberries, violets and some leathery notes.

The palate is intense and generous. The dark fruits are balanced by the savoury notes of game meat, herbs and spices such as bay leaf and pepper. The richness of the meatballs is counterbalanced by the freshness of the wine and silky tannins.

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Two Hands 'Gnarly Dudes' Barossa Valley Shiraz 2018
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Baduzzi's Cardrona Lamb Rump wgrilled asparagus, Clevedon buffalo curd & olive tapenade
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A match made in heaven, Shiraz (or Syrah) as a grape, has naturally all you need/want as a match with Lamb, heaps of ripe fruits, spices, like cracked black pepper and cardamom, black olives and savoury herbs. The wine is medium to full body and makes for a beautiful after dinner drink in case of any leftover wine in the bottle!

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Man O' War Waiheke Island Estate Pinot Gris 2019
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Baduzzi's Saffron & potato tortellini (V) w goats curd, brown butter, almonds & fig confit
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A classic Baduzzi dish, which has been on our menu for years! I love to pair this with a wine with some residual sugar because the sweetness brought by the figs it’s a key component in the dish. That’s why I think this Pinot Gris from Man o’War makes a great companion to the dish, as it has a floral and stone fruits note which goes beautifully with the tangy goat’s curd. The wine has a good acidity to refresh the palate but overall is a really rich and decadent experience.


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