Winter is all about rich, hearty, robust fare. Reds and fortifieds are the go-to wines of the season, paired with warming dishes to banish the chills and bring comfort to the table. Discover a few of our winemakers’ favourite food and wine matches to bring your winter dining to life.
At the lighter end of the red spectrum, Pinot Noir loves complex, earthy flavours. Its balanced acidity and fine structural tannins work really well with rich, fatty meats like duck and pork belly, and it’s a great match with the gamey flavours of quail or pigeon. Pinot Noir also works well with the meaty flavours of mushrooms, and sweet, earthy vegetables.
Try Yellow Label Pinot Noir with French Onion Soup.
Cabernet Sauvignon has hints of herbaceousness in its flavour profile, so it’s a great choice with dishes that are flavoured with herbs like rosemary, sage, mint or fennel. It’s perfect with strong, warm and earthy flavours and can stand up to the most robust and flavoursome foods. It’s best to avoid pairing Cabernet Sauvignon with curries, however, as the strong tannins tend to clash with hot spices. Lamb is a long-standing favourite, whether a roast leg, a slow-cooked shoulder, braised shanks or a shepherd’s pie. The slight bitterness of chargrilled meats matches well with Cabernet, as does roast beef or Chinese beef and black bean sauce.
Try Gold Label Coonawarra Cabernet Sauvignon with Rosemary Braised Lamb Shanks with Spiced Bulgar.
Shiraz is the perfect match for all things rich and hearty. The bold, round, fruity flavours suit stews, casseroles and Moroccan tagines, dark fruit-based and spiced sauces, steak and kidney pie, beef, lamb, venison, kangaroo and most notably, juicy steak cuts like rump or rib-eye. Softer, fruitier Shiraz can work well with Indian curries, as long as the tannin level is not too high.
Try Grey Label McLaren Vale Shiraz with Slow Cooked Beef Ragu.
Luscious Australian tawnies are the perfect end to a winter evening. Sweet and strong, they are the ideal winter warmers and match well with cheese, dried fruits, rich steamed puddings and desserts flavoured with rich fruits, nuts, chocolate or caramel.
Try Red Label Australian Tawny with Banana Tarte Tatin.