Food Pairing | 2024 Point 65 Shiraz with Roquefort and Honeycomb
Point 65 Shiraz with Roquefort and Honeycomb
Restraint, on both sides. Two ingredients, no cooking, and a wine confident enough not to need decoration.
2024 Point 65 Shiraz (Hunter Valley)
Roquefort with Honeycomb
Serves 4 to 6
Ingredients
- 200g Roquefort, at room temperature
- 100g raw honeycomb
- A handful of walnut halves
- Thin water crackers or a plain sourdough baguette
Method
- Take the Roquefort out of the fridge a full hour before serving. Cold cheese tastes of very little, and this is the whole dish.
- Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes until they smell nutty. Cool.
- Cut the honeycomb into rough pieces. Do not tidy it; the mess is the point.
- Arrange the cheese, honeycomb and walnuts on a board with the crackers or sliced bread. Serve as it is.
Why it works: blue cheese and red wine is a genuine test, and this one passes because the wine's ripe tannins have something to hold onto. The honey softens the salt, the walnut echoes the savoury oak spice.
Not cooking tonight? Wood-fired margherita pizza
A restrained wine wants restrained food. Tomato, basil, mozzarella and a properly blistered crust, nothing more, which leaves the cherry and redcurrant plenty of room to speak. A loaded meat-lovers would bury this wine completely. Order the simplest thing on the menu, and you will understand why the whole range is built the way it is.
