There’s something magical about a wine that dances with bold, exotic flavours—and this week’s star pairing did just that.
Wine expert Helen McGinn recommends the Yealands Reserve Pinot Gris, New Zealand, 2024 alongside the vibrant Singapore Butter Prawns by Julie Lin, celebrating a theme of acidity and aromatic balance that keeps every bite and sip exciting.
The Wine: Yealands Reserve Pinot Gris, New Zealand, 2024
From the cool-climate vineyards of New Zealand’s Marlborough region, Yealands Reserve Pinot Gris captures the very essence of Pinot Gris with a lively twist. Expect a tantalising bouquet of pear, citrus zest, and white peach, backed by a hint of spice and a clean, flinty minerality. This 2024 vintage is polished yet energetic, with moderate alcohol and a refreshing backbone that never overpowers your senses. Its crisp acidity and fruit-forward nature make it a versatile partner for dishes with spice, cream, or umami-rich sauces—perfect for elevating your seafood feast. Available through leading retailers and boutique wine shops, this bottle brings a touch of Kiwi brilliance to your table.
Why It Complements the Dish (The Pairing Science)
Handling the Main Protein/Texture: The succulence of butter-poached prawns needs a wine with good structure and acidity to balance the richness. The Pinot Gris’s crisp profile cleanses the palate, letting each prawn sing.
Cutting Richness/Sauce: Singapore Butter Prawns are luxurious and buttery—here, the wine’s bright acidity cuts through the fat, refreshing your taste buds with every sip.
Complementing Secondary Flavours: The dish’s aromatic spices and hints of citrus are mirrored by the wine’s fruity aromatics, amplifying the herbal and zesty notes for a cohesive flavour experience.