Barbecued pork and coriander kebabs with cabbage, carrot and lentil salad
This recipe appeared in the Dec/Jan 2008 issue of Gourmet Traveller WINE.
Wine to try
2005 M Chapoutier Belleruche Côtes du Rhône, Rhône Valley (France), A$25
Pork spiced with garlic and coriander needs a lighter bodied red with low-ish tannins that won’t fight the spices of the marinade and can handle the earthy lentil salad. A whole swathe of Greek reds would work here, especially those based on agiorgitiko, Greece’s most common indigenous variety. As not every bottle shop stocks Greek wines yet, try this delicious Côtes du Rhône from biodynamic producer Marc Chapoutier. Its medium weight and savoury fruit flavours work nicely with pork, and it has sufficient power to match the density of the lentil salad. Alternatively, try an unwooded Australian GSM like Teusner Joshua or Torbreck Juveniles.
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