Butternut squash tart served with goat’s curd and pickled walnuts is the latest seasonal addition to our menu.
The butternut squash paired with the smooth goat’s curd is a match made in heaven; these creamy, rich flavours combine to create this outstanding dish, and there is no better wine choice than a Sauvignon Blanc to balance out these fresh, autumnal ingredients.
To give this pairing extra complexity, we’ve decided to pair it with a glass of Steirische Klassik STK, Weingut Erich & Walter Polz from Austria. The winery, which started in 1912, is located in Styria, the classic location for Sauvignon Blanc of the region. A land mixed with various climate types like Mediterranean, Alpine and Pannonian creates the perfect balance of hours of sunshine and rainfall. The minerality of the wine will enhance the squash while the aromatics will support the creaminess of the curd.
A truly delicious pairing.