We’re all different in our own way. Socially, politically, creatively. But there’s probably one thing that binds us all together – everyone likes drinking wine and eating food. It’s just a fact. We’ve spoken to some extremely clever friends (nakedwines.com.au/foodedm) and pulled together a bunch of delicious wines, their formulas and some advice on the best foods to enjoy them with. You’re so welcome.
Lively and fresh, with a touch of bready complexity than in Champagne (which is of course far more expensive). Apparently great with literally all food but freshly shucked oysters are a typical match for The Rebel Bubble. That or a mixed tapas plate.
A rich wine with sweet vanillin oak, juicy blackberry and plum. Eat alongside a delicious steak or slow cooked stewed red meat.
Red fruit with a touch of spice. Not too grandiose or overpowering, so would work wonderfully with a gourmet burger or meaty pizza. Maybe some BBQ lamb or Lebanese food? Preferably all of the above (at the same time).
The perfect foil to fish and chips. Would also work with a simply cooked piece of seafood and salad.
Slight pink hue from skin contact means this wine has great texture in the mouth. Also, has a lovely zingy finish. Eat with Fish Tacos or Roast Garlic chicken.