Matching wine with different cuisines and flavour profiles can be confusing, so to help you get it right, our Restaurant Manager and Sommelier, Romain Bastanial has matched six of his favourite wines with dishes from our new Autumn wine menu to provide the perfect complement.
Wine and food should be partners, with neither dominating the other. Richer foods need a richer wine that won’t fade in comparison, while light foods need a delicate wine, so the flavours in the dish aren’t overwhelmed.
Mitchell "McNicvol" Riesling 2010, Clare Valley, SA $91
Pair with: wood-fired king prawns | garlic & paprika chips df/gf
Singlefile "Family Reserve" Chardonnay, Great Southern, WA $80
Pair with: wild barramundi fillet | steamed | tom yum | bok choy | enoki | ginger shallot broth gf/df
Scorpo "Bestia" Pinot Gris, Mornington Peninsula, VIC $77
Pair with: wood-fired chilli salted calamari | roasted garlic aioli | chilli jam df/gf
Gemtree "Small Batch" Grenache, McLaren Vale, SA $70
Pair with: lamb noisette roast | roasted garlic chats | baked pumpkin | thyme jus | blistered vine-ripened tomatoes | herb crumb | broccolini
Scalon Pinot Noir, Adelaide Hills $84
Pair with: roasted baby eggplant | falafel | pomegranate salsa | saffron labneh | hummus | flatbread v/*
Woodstock "Collette Lane" Cab Sauv, McLaren Vale, SA $95
Pair with: grass-fed eye fillet & lamb kidneys (skewered) | argentinian spice-rub | salsa criolla gf/df