Perfect Pairs ➺ A Quick Guide to Food Pairings

Great pairings are not just reserved for special occasions.

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Perfect Pairs ➺ A Quick Guide to Food Pairings

NEW IN

THE CLUB

PACKS

PERFECT PAIRS

No bottle of wine should be limited to just one perfect pairing. Palates are made to explore. Whether your weekend ahead holds a spontaneous knockoff or a glamorous dinner party, great pairings don't need to be fussy—or reserved for special occasions. Luckily, we’re here to guide you.

A Lo-fi skin-contact wine with zippy acidity, apricot skins, fruitiness and a touch of funk.

Crumbed Whiting with Preserved Lemon Aioli

Light and salty whiting sparked by refreshing tannins.

Fried Zucchini Flowers Stuffed with Ricotta and Mint

A delicately creamy filling complemented by a fresh, herbal blend.

Roasted Pumpkin and Chickpea Salad with Tahini and Sumac

An earthy and nutty pumpkin made fresh with a line of citrus.

An elegant, high-altitude Sangiovese bursting with red cherry, dried herbs, tobacco, firm tannins and a refreshing finish.

Pappardelle with Wild Boar Ragù

Gamey richness softened by this Chianti's autumnal spice.

Chargrilled Lamb Chops with Rosemary and Garlic

A herbal lift to compliment the lamb's savouriness.

Aged Pecorino with Fig Jam and Walnuts

Sharp and salty cheese tamed by the bright, fruit-forward wine.

A Western Australian field blend that’s floral, textural, saline and citrusy.

Grilled Prawns with Finger Lime and Kaffir Lime Leaf

Prawns and wine in sweet citrus, saline harmony.

Chicken Katsu Sandwich with Shredded Cabbage and Yuzu Kosho Mayo

A playful Yuzu tang meets zesty lemon notes.

Goat’s Cheese Tart with Fennel and Orange Zest

Creamy and crisp, this tart is complimented by a strong structure.

A pale golden beauty queen that carries a classic green apple and toast without the sweetness.

Freshly Shucked Oysters with Lemon and Cucumber Mignonette

Bubbly vibrance brings out the best of these salty, tangy oysters.

Tempura Vegetables with Ponzu Dipping Sauce

Light batter levelled out by zippy, clean bubbles.

Sourdough Toast with Burrata, Pea Shoots and Lemon Oil

Creamy and fresh burrata balanced by a lean acid line.

A playful Loire red that’s mostly Grolleau, part Cab Franc, with a juicy, peppery palate and low-tannins.

Duck Pâté with Cornichons and Crusty Bread

A rich spread that matches light and fruity accents.

Roasted Beet Salad with Horseradish Crème Fraîche & Hazelnuts

Tang and crunch met by a spicy, smooth texture.

Sausage and Lentil Stew with Fresh Herbs

Both rustic and rich in texture and depth.

Copyright © 2023 Sometimes Always, All rights reserved. You are receiving this email because you opted in via our website. No longer want to receive these emails? Unsubscribe.

Sometimes Always
130 Gray Street,
Adelaide 5000

Perfect Pairs ➺ A Quick Guide to Food Pairings

NEW IN

THE CLUB

PACKS

PERFECT PAIRS

No bottle of wine should be limited to just one perfect pairing. Palates are made to explore. Whether your weekend ahead holds a spontaneous knockoff or a glamorous dinner party, great pairings don't need to be fussy—or reserved for special occasions. Luckily, we’re here to guide you.

A Lo-fi skin-contact wine with zippy acidity, apricot skins, fruitiness and a touch of funk.

Crumbed Whiting with Preserved Lemon Aioli Light and salty whiting sparked by refreshing tannins.

Fried Zucchini Flowers Stuffed with Ricotta and Mint A delicately creamy filling complemented by a fresh, herbal blend.

Roasted Pumpkin and Chickpea Salad with Tahini and Sumac An earthy and nutty pumpkin made fresh with a line of citrus.

An elegant, high-altitude Sangiovese bursting with red cherry, dried herbs, tobacco, firm tannins and a refreshing finish.

Pappardelle with Wild Boar Ragù Gamey richness softened by this Chianti's autumnal spice.

Chargrilled Lamb Chops with Rosemary and Garlic A herbal lift to compliment the lamb's savouriness.

Aged Pecorino with Fig Jam and Walnuts Sharp and salty cheese tamed by the bright, fruit-forward wine.

A Western Australian field blend that’s floral, textural, saline and citrusy.

Grilled Prawns with Finger Lime and Kaffir Lime Leaf Prawns and wine in sweet citrus, saline harmony.

Chicken Katsu Sandwich with Shredded Cabbage and Yuzu Kosho Mayo A playful Yuzu tang meets zesty lemon notes.

Goat’s Cheese Tart with Fennel and Orange Zest Creamy and crisp, this tart is complimented by a strong structure.

A pale golden beauty queen that carries a classic green apple and toast without the sweetness.

Freshly Shucked Oysters with Lemon and Cucumber Mignonette Bubbly vibrance brings out the best of these salty, tangy oysters.

Tempura Vegetables with Ponzu Dipping Sauce Light batter levelled out by zippy, clean bubbles.

Sourdough Toast with Burrata, Pea Shoots and Lemon Oil Creamy and fresh burrata balanced by a lean acid line.

A playful Loire red that’s mostly Grolleau, part Cab Franc, with a juicy, peppery palate and low-tannins.

Duck Pâté with Cornichons and Crusty Bread A rich spread that matches light and fruity accents.

Roasted Beet Salad with Horseradish Crème Fraîche & Hazelnuts Tang and crunch met by a spicy, smooth texture.

Sausage and Lentil Stew with Fresh Herbs Both rustic and rich in texture and depth.

Copyright © 2023 Sometimes Always, All rights reserved. You are receiving this email because you opted in via our website. No longer want to receive these emails? Unsubscribe.

Sometimes Always130 Gray Street, Adelaide 5000

Other Emails from Sometimes Always

Crumbed Whiting with Preserved Lemon Aioli

Light and salty whiting sparked by refreshing tannins.

Fried Zucchini Flowers Stuffed with Ricotta and Mint

A delicately creamy filling complemented by a fresh, herbal blend.

Roasted Pumpkin and Chickpea Salad with Tahini and Sumac

An earthy and nutty pumpkin made fresh with a line of citrus.

Pappardelle with Wild Boar Ragù

Gamey richness softened by this Chianti's autumnal spice.

Chargrilled Lamb Chops with Rosemary and Garlic

A herbal lift to compliment the lamb's savouriness.

Aged Pecorino with Fig Jam and Walnuts

Sharp and salty cheese tamed by the bright, fruit-forward wine.

Grilled Prawns with Finger Lime and Kaffir Lime Leaf

Prawns and wine in sweet citrus, saline harmony.

Chicken Katsu Sandwich with Shredded Cabbage and Yuzu Kosho Mayo

A playful Yuzu tang meets zesty lemon notes.

Goat’s Cheese Tart with Fennel and Orange Zest

Creamy and crisp, this tart is complimented by a strong structure.

Freshly Shucked Oysters with Lemon and Cucumber Mignonette

Bubbly vibrance brings out the best of these salty, tangy oysters.

Tempura Vegetables with Ponzu Dipping Sauce

Light batter levelled out by zippy, clean bubbles.

Sourdough Toast with Burrata, Pea Shoots and Lemon Oil

Creamy and fresh burrata balanced by a lean acid line.

Duck Pâté with Cornichons and Crusty Bread

A rich spread that matches light and fruity accents.

Roasted Beet Salad with Horseradish Crème Fraîche & Hazelnuts

Tang and crunch met by a spicy, smooth texture.

Sausage and Lentil Stew with Fresh Herbs

Both rustic and rich in texture and depth.

Sometimes Always
130 Gray Street,
Adelaide 5000