Take home spring wine pairings

Sep 20, 2021

Spring is here, and warmer temperatures too.

As we eagerly await welcoming you back to Steamers, we set our Sommelier a challenge to pair his favourite spring wines with some of our weekend takeaway dishes... Here's what he came up with. 

“A Shiraz does not need to be heavy to be great, quite the opposite actually. And there came the "Contrarian".”

Chilled Seafood Plate + Domaine Faiveley Chardonnay 2017 Burgundy, France

(King Prawns / Oysters / Smoked Salmon)

A traditional Chardonnay from Burgundy, but slightly unconventional as well. Grapes come from different vineyards around the Cote de Beaune region. 30% of the cuvee will see old oak for about 10 months. We notice white flowers, tarragon & thyme on the nose. Clean on the palate, the finish is long with hints of banana & pineapple.


Whole Korean Chicken + Somos "Aglianico" 2019 McLaren Vale, SA

(Asian spices in a rich sauce)

An unusual grape varietal that very few people have heard of before. If we were in Italy, most would call it the "Southern Barolo". Normally showing great acidity and black fruits, it is a totally different story here. McLaren Vale soils being a lot richer than its Italian counterpart, the wine here shows softness and red fruits, and great color inherent to the varietal. Just imagine a full bodied Pinot Noir? Here it is...


Morrocan Beef Ribs + Head "Contrarian" Shiraz 2018 Barossa Valley, SA

Alex Head has always had his particular vision on his wines that makes them unique in the Barossa. Sure, please get the "Old Vine'' Shiraz if you are after a more traditional (and bigger) style of Shiraz, and you won't be disappointed. But all his other wines are something else. He has learned from the best winemakers in the Rhone Valley. And like some of the best winemakers in the Country (ie Tim Kirk from Clonakilla) that a Shiraz does not need to be heavy to be great, quite the opposite actually. and there came the "Contrarian". 

Always a single vineyard wine, each year from a different site.

He would go study weather conditions, soil characteristics and overall vintage conditions to then ask other winemakers to access their particular vineyards if needed, to make this wine. In a nutshell, it will always be the best shiraz from the Barossa every year, but always different. But always showing great length, balance between structure and acidity, and aromas mixing spices, red and dark fruits, sometimes with chocolate, sometimes with tobacco. A favourite that you must try to really feel like in the Barossa, in times where no one can travel but in their minds.