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Holm Oak Vineyards

Food Matches

Fresh Oysters & Riesling

Our Riesling is a great match for oysters. The citrus acidity in the wine is like squeezing fresh lemon juice on the oyster enhancing their natural briney flavour. You can pick up great fresh Oysters at Georgetown Seafoods in Georgetown or Kyeema Seafoods in Launceston.

If you are after an excellent Tasmanian oyster experience head to Freycinet Marine Farm on the East Coast where you can get a dozen freshly shucked oysters served for $15! Tours of the oyster farm are also available.

Flathead & Arneis

The natural acidity and somewhat savoury, lemony palate structure of our 2016 Arneis makes it a great match for fresh Tasmanian flathead, whether it be crispy battered, or pan fried  in butter and lemon. The fresh and vibrant Arneis will match perfectly with fresh out of the water flathead.

Georgetown Seafoods is our all time favourite seafood supplier and they are only 25 minutes from our cellar door. Georgetown Seafoods have their own fishing boat, ensuring you get the freshest fish possible. You can also pick up some fresh fish from Georgetown Seafoods at the Harvest Market in Launceston which is on every Saturday from 8.30am – 12.30pm.

Fish & Chip with Sauvignon Blanc

Sauvignon Blanc is my favourite wine to have with good fish and chips. The fresh, crisp acidity really helps cleanse the palate after eating the crispy battered fish. There are some great places to get fish & chips nearby. Our favourite is Hooked on Kouklas in Gravelly Beach. Here you get to choose the fresh fish that you would like from display fridge and have the fish freshly cooked for you. You can choose from a wide range of sauces and salads to accompany your meal.

Scallops & Pinot Gris

The Holm Oak Pinot Gris is an excellent wine to drink with fresh Tasmanian scallops. The slightly oily texture of Gris matches well with the silky texture of the scallops whilst the acidity of the wine adds some freshness and zing.

The scallop season length and opening time is dependent the quantity and quality of scallop beds around Tasmania, so changes on a yearly basis. You can pick up local scallops from Georgetown Seafoods in Georgetown and Petuna Seafoods and Kyeema seafoods in Launceston. The butcher shop in Beaconsfield gets in fresh seafood on Wednesdays and usually has scallops.

If you are visiting Tasmania your trip won’t be complete without eating one of the states most famous cuisine – the scallop pie. Bakery 31 in Ross is home to the famous Tasmanian Scallop Pie Company, a great lunch spot when travelling between Hobart and Launceston.  If you are in Launceston you can head to Tinnies in Kings Meadows for your scallop pie fix. It’s not the most glamourous of locations, but the pies are good.

Free Range Pork & Chardonnay

The rich lusciousness of our Chardonnay matches really well with full flavoured pork, and there is enough acidity in the wine to cleans the palate after eating that delicious crackling!

Guy Robertson and Eliza Wood of Mount Gnomon Pork raise old-fashioned breeds of livestock so you can experience meat as it used to taste. Make sure you track down this pork – it is awesome! Guy and Eliza opened their on farm kitchen and restaurant in November 2014. They are open on weekends from 11am-3pm, or you can call in and pick up some meat and small goods from the butchery between 11am-3pm Wednesday to Friday.

You will also find Guy at the Harvest Market in Launceston every Saturday from 8.30am-12.30pm.

Scottsdale Pork is also great quality (and more widely available). You can get Scottsdale Pork form Casalinga, Landfall Farm FreshAlps and Amici and the Trevalyn Grocer in Launceston.

Crayfish & Chardonnay

The richness and texture of Crayfish requires a wine with depth and complexity. The Wizard Chardonnay is a perfect match as it has the body, weight and palate presence to bring out the best in this crustacean.

Tasmanian crayfish tend to be quite expensive so the best thing to do is head to a fish shop and buy yourself a freshly cooked cray. Georgetown Seafoods, Kyeema Seafoods and Petuna Seafoods are all good places to go. Because there is a quota system in Tasmania the price and availability of crayfish with fluctuate.

In order to maintain numbers and allow crayfish to breed the crayfish season is not open all year round.  The commercial season is closed from April 23rd to June 14th and from October 1st to November 15th.

Blue Cheese & Riesling

This is one of my favourite wine and food matches. Because this is a lighter style sweet Riesling the blue cheese needs to be a little creamier and more mild than some of the stronger saltier styles. Ashgrove Cheese make a great blue cheese called Mr Bennetts Blue, which matches perfectly with the Holm Oak Riesling TGR.

You can visit Ashgrove and try their creamy farm ice cream (Tim’s favourite!), fresh bottled milk, cheese, cream and butter. Stock up on provisions, including gourmet Tasmanian produce, cheese platters, grilled cheese sandwiches and locally roasted coffee made from their award winning farm milk. Sneak a peek through the viewing window for a behind the scenes look at how they make their cheese using traditional techniques with modern methods.

Smoked Salmon & Pinot Noir

The ‘Ilex’ Pinot has lovely fresh fruit aromas and juicy acidity. It is a lighter style of Pinot, but has enough intensity to match well with the smoked salmon. The acidity in the wine balances well with the oiliness of the fish.
41 Degrees South, Tassal, Huon Aquaculture, Mures and Ashmore’s cold smoked salmon is available widely in supermarkets throughout Tasmania.

If you would like to visit a salmon farm the best place to head is 41 Degrees South where you can do a self guided tour of their salmon ponds and wetlands. Their Salmon Rillettes are a favourite and they also produce delicious hot smoked salmon.

Quali & Pinot Noir

The earthy, spicy nature of our Pinot Noir coupled with the dark cherry fruit characters match perfectly with game meats.
Rannoch Quail Farm is located in Numbeena is the south of Tasmania; however their quail is widely available in both Tasmania and on mainland Australia. They don’t have a farm shop; however you can purchase the quail from many butcher shops in Tasmania including Casalinga and The Wursthaus in Launceston.

Lamb & Cabernet Merlot

Our medium weight Cabernet Merlot is a great match for lamb and the softer tannins in this wine marry perfectly with the delicate nature of Tasmanian grass fed spring lamb.=

The Archer Family has farmed Landfall Farm Fresh, on the banks of the Tamar River since 1876. Five generations of their family have worked the land to produce quality farm products, most notably their award winning Angus beef and Prime Lamb.

The current crop of Archer children who total 5 siblings have decided to value add to the family business and they have now set up their own butcher shop in Launceston, stocking their own beef and lamb as well as other produce from around the state.

Beef & Shiraz

This doesn’t really require any explanation, who doesn’t love a nice juicy steak with a beautiful vibrant spicy Shiraz! Stay tuned for the 2017 Holm Oak Shiraz release.

The Archer Family has farmed Landfall Farm Fresh, on the banks of the Tamar River since 1876. Five generations of their family have worked the land to produce quality farm products, most notably their award winning Angus beef and Prime Lamb.

The current crop of Archer children who total 5 siblings have decided to value add to the family business and they have now set up their own butcher shop in Launceston, stocking their own beef and lamb as well as other produce from around the state.

Cheddar Cheese & Cabernet Sauvignon

The strong, salty flavour of Cheddar cheese is a perfect match for the bolder more tannic Holm Oak Cabernet Sauvignon.

The Healey Family of Pyengana Dairy Company has been producing English-style cheddar cheese in the Pyengana Valley for three generations and over one-hundred years. Jon Healey, a fourth-generation dairy farmer, operates Pyengana Dairy Company with his wife Lyndall, and their three daughters.

In addition to the twelve varieties of cheeses, Pyengana Dairy Company sells full-cream and low fat non-homogenised milk, hand-made ice cream with natural flavourings, and operates a fully-licensed cafe on the farm.

Berries & Moscato

With dessert style foods you need the wine to be sweeter than the dessert to be a good match. That is why berries go so well with Moscato as they are not too sweet.

Berries come into season in Tasmania at about the beginning of November and last until about the end of April (this is season dependent), and my favourite place to get them is from the Hillwood Berry Farm. This is a ‘pick your own’ farm, so you can grab a punnet (or a bucket) and head out into the fields to pick your own perfectly ripe, plump, juicy berries.

Chocolate & Muscat

One of my favourite all time treats, muscat with good quality chocolate.

Cocobean Chocolate produces a range of the most awesome chocolates in Tasmania. Any of them will go with the Muscat, but dark chocolate is especially delicious. The beautiful handmade chocolates are excellent and the coffee and the hot chocolate is well worth the visit.

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