I'm very excited to share my recipe and tasting notes for one of my favourite wines this month. The A-Label GSM from the 2018 vintage, what a great vintage it was and this wine is looking fabulous.
It’s a generous GSM (Grenache, Shiraz and Mataro/ Mourvedre) blend, perfect with a homemade burger, an antipasto platter or a pasta dish.
And for me pairing this wine with one of my favourite dishes was a no brainer, as you'll discover when you pair the GSM with my recipe below!
Plus Andy has made this deal too on a mixed six pack of the A-label range (which include two bottles of GSM!) plus a bottle of one the premium range as a bonus. Yes i think he's gone mad as well with this bonus deal!
Colour: bright ruby red
Nose: Red berry fruit: redcurrant, smokey, slight touch of herbal green.
Mouth: in accordance with the fruity nose developing towards the liquorish and eucalyptus. Quite soft and smooth beginning from the Grenache. The Mataro brings the black fruit character (blueberries) and the meaty. The Shiraz delivers a soft pepperiness, the volume and enhances the generosity of the wine.
Our GSM 2018 can be drunk now, but it can also easily wait for another few years. In the warmer months, this lovely blend can be slightly chilled to enjoy.
Wine with the food:
The acidity of the wine cut through the richness of the meat. The coleslaw brings crunchiness to the pairing which creates an extra layer to the match.
The pepperiness of the rocket highlights the Shiraz component in the wine.
Our food and wine match of the month.
Make this at home and you're going to love it with the GSM!
Oven-roasted BBQ pulled pork with coleslaw and rocket on a brioche bun
Serves 6/8 people
FOR THE PORK
FOR THE BARBECUE SAUCE
FOR THE COLESLAW
Brioche Buns and rocket leaves (about 150g) for serving
Make the pulled pork:
Preheat the oven to 150°C. Trim excess fat from pork and cut into large pieces to fit in a large cast iron casserole with a lid.
In a small fry pan, golden brown the onion and the garlic with a little bit of vegetable oil.
In a small bowl, combine brown sugar, salt, paprika, garlic and onion mixture, cumin, then season with black pepper. Rub all over the pork. Rest for 1h or if time permits overnight in the fridge to enhance the flavours.
In a large cast iron casserole over medium high heat, heat the oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
Pour beer around pork and cover with lid. Transfer to the oven and cook until pork is beginning to turn tender, about 3 hours. Remove the lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more. Make the coleslaw in the meantime.
Make barbecue sauce:
To the pan drippings in the casserole add all the ingredients for the barbecue sauce. Whisk to combine and integrate the drippings.
Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5-6 minutes. Stir to avoid sauce to burn and stick to the bottom of the pan too much.
Place half the sauce in a bowl to serve.
Shred pork using two forks. Toss shredded meat with about half of your homemade barbecue sauce. Add extra sauce if you feel it needs more and it looks a bit dry.
Make the coleslaw:
Coarsely grate the two cabbages and the carrot. Add the parsley finely chopped. Mix in the mayonnaise and set aside in the fridge for 1h minimum before serving.
Serve pulled pork warm with brioche buns, leftover barbecue sauce, coleslaw and rocket.
Too tasty i forgot to take a photo with the wine before i started!
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From its origins as a grape bred for disease resistance to its rise to prominence in California and Australia, Durif has carved a path of distinction.
From California to Rutherglen and beyond now to the Barossa, its velvety texture, dark fruit flavors, and hints of pepper leave a lasting impression on those fortunate enough to experience it.