Bob Campbell MW

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Wine Match

This assertive dish needs a wine with plenty of flavour to match its spicy intensity. I have chosen a great value Marlborough Riesling for its attractive mix of lime, apricot and mineral flavours as well as its suggestion of sweetness that matches some sweetness in the dish.

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Wine Match

While Pinot Noir is a great partner for turkey, the best examples tend to be too expensive for this column as I try not to be too elitist. Having said that I cannot resist featuring this very attractive and well priced Central Otago Pinot Noir that just happens to make a great match with Turkey Breast with Walnut and Craisin stuffing.

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Ten tips for learning about wine

Keep a tasting notebook to record the name, price and pleasure factor of each wine you try. Invite a few friends to each bring a bottle of Chardonnay (or any popular wine type) for a serious sipping session where you can compare the wines. Join

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Wine Match

“White wine with white meat” is a pretty useful guideline. I strayed from it in this case because the bacon has quite an assertive influence on the dish. I have chosen a moderately light and savoury red with appealing berry flavours that tend to highlight the garlic and rosemary influence in this rich dish.

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Ten tips for keeping wine leftovers

Keep all wine leftovers, including red wine, in the fridge. Warm up your refrigerated red wine in the microwave (approx. 30 seconds in full power). If you plan to drink half a bottle of wine in one evening, carefully pour half the opened bottle into

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Choosing wine for brunch

When I plan to pop a cork or click a screwcap for a mid-morning meal I always choose a light, fresh and fruity wine with a relatively low alcohol level. Bubbles add a useful tactile dimension while making the wine taste even fresher. Here are a few of my favourite matches.

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Wine Match

I know, I know … it’s expensive, but I think that it’s worth every penny. Sauvignon Blanc and pesto make a wonderful partnership. The sweet basil and garlic flavours find a sympathetic echo of flavour in the wine’s herbal undercurrent.

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Ten tips for serving wine at the right temperature

Experiment with different serving temperatures – it makes a big difference. Don’t over-chill delicate dry white wines such as Chardonnay. Fridge temperature may be too cold. Most sparkling and sweet white wines should be well chilled (fridge temperature). Fruity white wines such as Riesling and