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Kabinett and Kamado

ABS Wine Agencies, Thu 19 Dec 2019

Kabinett and Kamado

Will Turkey, Beef, Ham or Salmon take centre stage at Christmas this year? For Elliot there is no “or”; all will be gracing the table. The real question however is how are they cooked, prepared or cured and what will we be drinking. We have probably given the game away in the headline. 

K: One of the least valuable letters (hard to use yet not that high scoring) on the Scrabble board, a game that will certainly be enjoyed in the time warp that this year spans from the 24th December until the 6th January. Alas, K, this year, precedes the two most important components of Elliot’s Christmas feast. Having discovered the wonders of cooking on a Kamado BBQ in September, it was after the Denbies Bacchus Marathon (drinking Dönnhoff Kreuznacher Krötenpfuhl Riesling Kabinett 2015; more K's) that the concept of Kabinett and Kamado was conceived.  The pairing of spicy smoke soaked meat and crisp clean razor like Riesling is fantastic.

Turkey (Norfolk Black, Sussex) - spice brined for 48 hours. Beer and Butter injected and smoked for 6 hours.
Wine Pairing - Dönnhoff Oberhauser Leistenberg Riesling Kabinett 

Beef - Grass fed Dexter Wing Rib from Small Dole, Sussex. 
Wine Pairing - Dr Loosen Erdener Treppchen Riesling Grosses Gewächs 2018

Ham - Rum and Maple Glazed, smoked with Apple Wood chunks.
Wine Pairing - Gunderloch Jean Baptiste Riesling Kabinett

Salmon - line caught on the Tay, cured using Romeo’s Gin, lemon and Juniper Berries
Wine Pairing - Allram Riesling Heiligenstein Erste Lage