From fried chicken to eggs benny, these Dad's Day pairings will keep the fussiest father happy.
Bacon and eggs with Moon Dog Old Mate Pale Ale
We think you’d be hard pressed to find a Dad that doesn’t love being treated to a greasy brunch after a Sunday sleep in, and there’s nothing like a classic bacon and eggs with a thick dollop of tomato relish. Beer makes a surprisingly good brunch beverage, and pale ale is a super approachable style to ease into the day with. Moon Dog’s Old Mate is a perfect choice, with its tasty maltiness and peachy, citrusy notes. The secret to this pairing is making sure you add a nice thick slice of cheese to your sandwich along with egg, bacon and relish. The aromatic hops in the pale ale match perfectly with a tangy and subtly fruity English cheddar like Red Leicester. Old mate loves it, and so will your old man.
Eggs benny with smoked salmon and Xanadu Chardonnay
If your Dad tends to enjoy a rich, indulgent brunch, he'll be sure to appreciate a gooey eggs benny with plenty of smoked salmon – just be sure to perfect your hollandaise sauce before giving it a go! Many people will reach straight for the sparkling wine when it comes to egg benny, but if you're serving brunch later in the day, then the Xanadu Chardonnay makes for the perfect pairing thanks to a lovely, creamy mouthfeel and crisp finish. A well-known favourite hailing from Margaret River, it’s a modern, sophisticated style of chardonnay, so it won’t overpower the salmon with a huge amount of oak.
Fried chicken with Champagne Duperrey Brut Vintage
The best thing about lunch with the family is that table manners go out the window, so take advantage of being able to use your fingers with some finger-lickin’ fried chicken. The whole family might even get to put their feet up for this one, as it’s often best to leave the art of frying chicken to the experts, and while you’re waiting for your order to arrive, pop open a bottle of Champagne Duperrey Brut Vintage. Despite the propensity to only match Champagne with the finer foods in life, sparkling wines (in particular, dry brut styles) and fried, fatty foods are actually a match made in gastronomic heaven. The sharp acidity will cut through the richness of the fried chicken, and the bubbles act as a palate cleanser between each mouthful, balancing the salt. Tell Dad we said you’re welcome!
Prosciutto pizza with Te Kairanga Runholder Pinot Noir
If you’re in charge of the lunch spread this year, go for a gold star and serve up classic, Italian-style pizzas topped with everyone's favorite cured meat. Grab some gourmet bases, add tomato paste and some burrata or buffalo mozzarella, then pop it in the oven. Don’t add your starring ingredient ‘til it’s out (so the prosciutto stays silky and tender) then finish with a handful of rocket and a drizzle of olive oil. When it comes to wine pairings, prosciutto needs something that will balance its distinct saltiness without overwhelming the palate. A light-bodied pinot noir is the way to go and we love this vibrant bottle from New Zealand winery Te Kairanga. It’s richly textured, with flavours of wild berries and chocolate framed by quality French oak. Easy drinking, with very easy eating.
Mushroom and truffle risotto with Marcarini Barolo del Comune di La Morra 2016
A vegetarian dish that leaves nobody missing meat is a creamy mushroom and truffle risotto. Gift Dad the magic of this aromatic, moreish dish, which isn't as tough to cook as you might have been led to believe – the trick to a great risotto is to just stir, stir, and stir some more. Seriously, don’t stop stirring, or you might have to do a last-minute dash for a different present. A great wine match for mushrooms is an Italian Barolo like this Marcarini del Commune di La Morra. In fact, one of the easiest things to remember when it comes to food and wine pairing is if they grow in the same place, they’ll be a good match. Mushrooms are plentiful in Barolo’s native Piedmont, so we’re in business. The forest-floor characters of this classy wine echo the earthiness of the mushrooms, making for a very memorable food experience.
Ribeye steak, red wine jus and potato dauphinoise with Kaesler 'The Bogan' Shiraz
And finally, the key to many a dad’s extra-good mood: beef & a glass of big Barossa shiraz. Make this classic pairing extra special with a side of creamy potato dauphinoise and watch the satisfied smile stretch over his face. The steak's richness goes down a treat with the peppery spice of a warm-climate shiraz from the Barossa. Kaesler’s ‘The Bogan’ Shiraz is a magnificent choice, with the name even making for an easy way to poke some fun at dad, but whatever you do, don't waste your Kaelser shiraz by using it for the red wine jus; a cheaper, dry red will do the job just fine, leaving you more Barossa goodness to enjoy.
