The Latest Wines For
Your Cuisine of Choice

Taste is Personal

Your wine and food tastes are individual to you, and ideas for pairing wine and food are forever changing.

For those of you with your own ideas and interests, dive in.

For others: Try to match flavours with flavours.

Not the actual flavour but the level of flavour.
Rich, bold flavoured wine with rich food.
Light and delicate foods with light wines.

Enjoy mixing it up and experimenting with your wine adventures!

Have a booking at your local Asian BYO restaurant, or matching some delicious home cooking. Australia has the best Asian food outside of Asia itself.

From spicy and heat-filled laksas and curries through to more aromatic and delicate steamed fish and sashimi dishes there are some great wines to try with your next Asian dish.

Dry Alsace and Australian Riesling pair well with this cuisine, as do Sauvignon Blanc or Pinot Gris.

Reds that are also delicious include light Shiraz from Australia and France are suitable as are fruitier and younger Pinot Noir and Beaujolais wines.

An Australian staple and one where Australian Shiraz, Cabernet Sauvignon or a GSM blend are rightfully high on the pecking order of drinks.
Also think of their compatriots from other meat-loving countries in Argentinian Malbec or Chilean Cabernet, Southern French Reds such as Chateauneuf-du-Pape or Cotes du Rhone, a strong Australian or Italian Sangiovese, or US Zinfandel. All these wines are great with rich meats grilled on the BBQ.

If your table includes poultry, hard cheese or fish we suggest a Chardonnay, whether Australian, from Southern France, Chile or the US. A lighter Red from Beaujolais or Spain is also suitable for lighter BBQ fare.

There are so many variations of beef and red meat dishes that we cannot simply say Australian Shiraz.
Most Medium to heavyweight reds work with the red meat family, from steak to venison, veal to kangaroo, burgers to stews and pies.

Australian Shiraz is high on the list of suitable matches. If you prefer an international accompaniment then Argentinian Malbec, Chilean Cabernet, US Zinfandel, Italian Barolo and Spanish Barbaresco work well, as do Southern France reds such as Chateauneuf-du-Pape and Cotes du Rhone and Chianti.

Many of these wines have been drunk with red meats way before the birth of the Australian wine industry!
And don't forget Australian beauties such as Cab-Merlot blends, GSM blends, and our versions of Sangiovese, Nebbiolo and Tempranillo!

Just like wine cheese comes in all sorts of forms - hard, soft, delicate, strong and straight down the middle - and is consumed with a meal, or simply enjoyed by itself. Its it a coincidence that great winemaking countries also have great cheese industries - we think not!

An aged Pinot Noir is a beloved friend of mild to strong tasting cheeses, but we also think Tempranillo is a delicious match for red wine lovers. A youthful Nebbiolo (Australia or Barbaresco from Italy perhaps) or an older Bordeaux Cab-Merlot wine will also complement a cheese board.

White wines can also be enjoyed with cheese. A Sauvignon Blanc with goats cheese is a delight, and more stout fuller Chardonnays from Australia, Chile, Southern Burgundy and Languedoc, and the US are great as well.

This category is a tale of two foods. Some dishes are light with delicate flavours while some feature meatier fish or shellfish or more flavoursome sauces. White wines are the traditional pairing, but don't miss out on some interesting red wine ideas.

For lighter seafood try a lighter cooler climate Chardonnay (Tasmania, Chablis and NZ are great), a Pinot Gris, Riesling or Sauvignon Blanc. For something new, try Albarino from Spain which was made for seafood, or Picpoul from the south of France.

For richer fish dishes more full-bodied Chardonnay from Australia, Southern Burgundy and France, Chile and the US are delicious. As are Soave and Vermentino from Italy.

For red wine a light Pinot Noir, Gamay (the grape known for Beaujolais) or Corvina from Italy can taste great with meatier fish and seafood dishes.

If Oysters are on your plate then Sparkling should be as well - Champagne is traditional but step out and try Cava from Spain or a still white wine like Picpoul which is sensational!

The succulent, mouth-watering although more fatty red meat of lamb means strong acidic red wines are recommended for this family of dishes.
Cabernet Sauvignon, Merlot and Pinot Noir are long thought-of as obvious wine parters to lamb with great styles of these wines coming from Bordeaux, Burgundy, Chile, New Zealand, and our home soil in Australia.

Other red wines that have been drunk for years with lamb in other countries, and should be on your list, are Malbec, Tempranillo, Nebbiolo and fuller-bodied Beaujolais.
Lighter styles of our favourite Shiraz, from cooler climates in Australia, France and New Zealand go particularly well with this more delicate red meat.

The culinary cornerstone for many people pizza and pasta are arguably the most famous gastronomic offering from Italy to the rest of the world. A plethora of rich whites and medium red wines work wonders with pasta, pizza and their counterparts.

Remember the golden rule: Italian white and red wine has been drunk for centuries with this food.
Richer Chardonnay from Australia, Burgundy, Southern France, Chile and the US are great with pasta meals with sauces or seafood, as are Chenin Blanc. For reds that go with this type of pasta, try lighter Pinot Noir, Beaujolais, Valpolicella or Sangiovese.

To single out one iconic dish, Sangiovese or Barbera are the perfect match for your Spaghetti Bolognese.
For pizza, Chianti and Sangiovese comes into its own. But don't forget about the reds of Tempranillo, fuller-bodied Rosé, or a lovely GSM blend wine from Australia or Southern France and full-bodied Chardonnay can be delicious as well.

Keep it simple and keep it crisp - that's our motto for any picnic. Whites are the centre of attention on the grass or at the picnic table in the warm weather. But there are some red wine friends that will tempt your taste buds, and won't leave you staggering on the journey home.

The list of delicious and crisp whites is long: Pinot Grigio, Pinot Gris, Sauvignon Blanc and its blends, Riesling, Chardonnay and Semillon are some stalwarts we know. For something different Europe and the Americas have been enjoying their versions of these wines for many a Spring and Summer. And the Europeans have also been locking up their favourites for their beachside and park escapes - Fiano, Picpoul, Soave and Verdejo.

All great with canapes, cold foods, sandwiches, quiches and savoury pies.

If crisp white is not your thing and red wine is, then a light Pinot Noir or Beaujolais should suit you as could a delectable Tempranillo from Spain. Typically you will find the European styles lighter in body and lower in alcohol which will better suit a picnic setting.

The other white meat pork can be delicate in nature yet very distinctly flavoursome. Lighter red wines suit pork very well as do stronger full-bodied white wines.

Lighter Pinot Noir, Tempranillo, Beaujolais and Barbera work wonders with pork. For cured hams and salamis, stronger reds like Sangiovese, rich Pinot Noir, Tempranillo and Nebbiolo are delicious.

Lighter Chardonnay like Chablis, Pinot Gris, Semillon and Chenin Blanc are beautiful with roast pork. A more mature Chardonnay will suit a stronger tasting pork casserole.

Chicken, turkey and stronger game dishes are all wonderful by themselves with both white and red wines. The delicate flavour of poultry works very well with the lighter, delicate flavours of the wines.

Light and full-bodied Chardonnay from France, Australia and around the world and Sauvignon Blanc-Semillon blends are delicious with poultry. Try dry Chenin Blanc as well. These three wines work well with roasted or grilled poultry or with sauce based dishes.

Wonderful red wines like Pinot Noir, lighter Merlot, Beaujolais and GSM blends suit poultry perfectly. As do Italian grapes like Sangiovese and Barbera.