With the approaching Maurice O’Shea Award we thought we would publish another entry from his personal notes.
As well as being a master winemaker and blessed with a remarkable palate for wine, Maurice O’Shea was actually a very well regarded chef. The dinner parties he threw for his friends were famous not just for the company, but because Maurice O’Shea put incredible thought into the meals he served and the wines he matched with them, structuring the evening to show the best of the food and the accompanying wines.
Here we publish his own notes on the best wines to match with particular foods. We took the liberty of including some examples of Mount Pleasant wines which we think fit his advice.
“The Art of Harmonising Wines and Foods”
The art of “marrying” wine and food is a most delicate matter. It affords a great variety of pleasurable sensations. Here are the fundamental principles:
With oysters, shell fish, fish and crustaceans: DRY WHITE WINES
We recommend: Mount Pleasant Lovedale Semillon
With especially fine fish (turbot with cream sauce, salmon, fillet of sole, pike quenelles): DRY WHITE WINES OR THE GREAT SAUTERNES.
With entrees: LIGHT CLARET OR A FINE LIGHT WHITE WINE.
With White Meat roasts and poultry: A GENEROUS RED WINE BUT NOT TOO FULL BODIED.
We recommend: Mount Pleasant Rosehill Shiraz
With red meat roasts, venison and cheese: A STRONG RED WINE of aromatic savour. This is the moment to serve the finest vintage wine.
We recommend: Mount Pleasant OP&OH Shiraz
With Foie Gras: THE GREAT RED WINES AND THE GREAT SAUTERNES.
We recommend: Mount Pleasant Maurice O’Shea Shiraz
With desserts and sweet dishes: CHAMPAGNE, FRENCH SPARKLING WINES, NATURAL SWEET WINES.
With fruit: CHAMPAGNE, SATUERNES, THE GREAT LIQUEUR-LIKE AND MELLOW WINES.