Australia
Red Wine Pairings
Cabernet Sauvignon Food Pairings
Australian Cabernet Sauvignon is known for its bold flavors, rich tannins, and ripe fruit profile. It often has notes of dark berries, eucalyptus, and subtle oak. Australian Cab’s full-bodied nature makes it an excellent match for hearty, flavorful dishes. Ideal food pairings include grilled red meats like steak, lamb, and barbecued beef. All of which complement the wine’s structure and tannin profile.
Cheese Board Pairings:
Semi-hard, aged cow’s milk cheeses with extended age such as Cabot Clothbound Cheddar or Beemster 18 Month Aged Gouda
The aging process brings out a slight crunch and rich, nutty flavors in the cheese. Their milder, nutty texture and smooth taste highlights the berry notes in both young and older Cabernet Sauvignons, while the wine’s tannins bind to the cheese’s protein and fat, cleansing the palate.
Semi-hard sheep’s milk cheeses with some age such as Ossau-Iraty of France and San Andreas and Ewenique from California
These cheeses have a firmer texture, more complexity and subtle nutty flavors that complement the structure and finish of a cabernet rather than overpowering it. Sheep’s milk cheeses also tend to have a subtle gamey note that works well with cabernet.
Slightly firm, soft-ripened cheeses with earthy notes such as Marin French Triple Crème Brie with Truffles or Cowgirl Creamery’s Mt Tam
Choose earthy, slightly firm versions carefully and only if you’re pairing them with a lighter-style, young cabernet. That’s because a creamy cheese will actually accentuate tannins in a more powerful cabernet and make the wine downright chewy. Soft-ripened cheeses with an earthy or herbaceous component from the rind or an additional ingredient, such as truffles, complement the dried herb aromas in a young cabernet, while softening its tannins and making the berry flavors pop.
Source: Laura Werlin, James Beard award-winning author and cheese expert
Blue Cheese Stuffed Bacon Wrapped Dates
Leg of Lamb with mint sauce
Shiraz Food Pairings
Australian Shiraz is a bold, full-bodied wine known for its rich fruit flavors often featuring dark berries, plum, black pepper and hints of spice or smokiness. Its intensity and smoothe tannins make it a versatile pairing with a wide range of hearty dishes. It pairs exceptionally well with grilled or roasted red meats such as steak, lamb, and barbecued ribs. The wine’s bold flavors complement the smoky, savory notes of the meats. Australian Shiraz also pairs wonderfully with spicy dishes like barbecued meats, curries, and chili. Its peppery notes enhance the spices without overwhelming the palate. Additionally, it works with rich comfort foods like braised beef, roast pork, and strong cheeses such as aged cheddar or blue cheese. This makes it a dynamic choice for both casual meals and formal dinners.
Cheese Board Pairings:
Cheddar is nutty, crumbly, and sharp—the perfect cheese to pair with a Shiraz. The tannins in the wine will help to soften the sharpness of the cheese while the acidity will bring out the nuttiness.
Gouda usually has a rich, nutty, caramelly taste (think butterscotch) which makes it a great match for Shiraz. The cheese can help mellow out the tannins in the wine and vice versa.
Brie that is soft and creamy with a white rind. The wine’s bold flavors will stand up to the cheese and the two will complement each other nicely.
Camembert has flavors of mushroom, egg, garlic, and nut all at once. This makes it the perfect candidate for a glass of Shiraz. The earthy flavors in the cheese will be brought out by the wine and the creaminess of the cheese will help to soften the tannins in the wine.
Spiced Kangaroo Fillet
Chorizo Stuffed Mushrooms
Sausage Rolls
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