Captain’s Braised Oxtail
Wine pairing: Torbreck Woodcutter's Shiraz 2016, Australia
Violet, chocolate, coffee and black peppery aromas
High tannin and full body, suitable for thick sauces and fibered meat
Sailor’s Lamb Curry
Wine pairing: Whitehaven Gewurztraminer 2016, New Zealand
Lychee, rose, passion fruit and floral aroma
Off-dry, slightly sweetness balance spicy cuisine