What do you eat with an Australian Shiraz?
“Kangaroo,” Mount Horrocks winemaker Stephanie Toole told us recently at her Clare Valley winery. But as there’s not much ‘roo bouncing ’round the U.S., we decided to ask other winemakers.
“If it’s a cool-climate Shiraz, a meat pasta with red sauce” to go with the wine’s savory notes, says Rutherglen Estates vinter Nicole Esdaile. “If it’s a ripe, fruity Shiraz, then I would want a rich meat stew or venison.”
“Osso bucco or a cassoulet,” says Lionel Flutto of Heathcote II, whose business card lists his position as “Individual.” Emma Bowen, winemaker at Bowen Estates, says, “Probably a nice ragout,” and Dina Grilli, co-owner of Primo Estate, likes bistecca Fiorentina—a rib eye steak rubbed in pork fat, garlic, and rosemary and grilled.
There’s more agreement about what goes with Aussie Cabernets. Speaking for the majority of those we talked with, Elderton’s Allistair Ashmead says, “I lean toward lamb that is slow cooked.” But with Shiraz, he loves the roasted pork with barbecued beans and green favas that his mum, Lorraine, prepares to go along with a vertical tasting of Elderton Command Shiraz.
Pinot Noir? Simone Joyce of Pike & Joyce serves a rabbit pate with olives and chutney at the winery’s Woodside Providore in the Adelaide Hills.
Rutherglen’s Edaile enjoys smoked fish “or a smoked eel pate” with Rhone blends, and Toole likes fresh seafood with her crisp Rieslings, especially if it’s served with “produce with Asian influences, such as chilies, lime, and coriander.”
And for an ABC—Another Bloomin’ Chardonnay—we enjoyed scallops with artichoke tapenade and chive crème fraiche at the Stoke House in Melbourne and pasta with shredded blue swimmer crabs, tomatoes, chilies, and fresh basil at Chianti Classico restaurant in Adelaide.
And if in doubt, mate, just throw another shrimp on the barbie!
Lorraine Ashmead’s Barossa Roast Pork with Beans