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  • Quick guide to food and wine matching

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Quick guide to food and wine matching

30 April 2017

With Aussie Wine Month kicking off around Australia with hundreds of events taking place around the country our quick guide to food and wine matching is here to help you make the most of our biggest annual celebration of Australian wine. While there are no rights and wrongs when it comes to food and wine matching, there are many flavours that bring out the best in each other.

Classic food and wine matches

  • Slow roasted Australian lamb with all the trimmings and delicious Cabernet Sauvignon from Coonawarra or Margaret River.
  • Peking duck pancakes and Mornington Peninsula Pinot Noir.
  • We all love a BBQ and there’s no better match for grilled meats than a juicy Australian Shiraz.

Something a little different…

  • Seafood Paella with prawns, mussels and clams matches beautifully to the lighter, fresher styles of Australian Grenache from the Barossa Valley or McLaren Vale
  • While freshly shucked oysters and Hunter Valley Semillon is a classic food and wine match try mixing things up by pouring a little Semillon on the oysters before serving for a burst of wonderful citrus flavours.
  • Sparkling wine is also a classic match for oysters but it is also a perfect match for fried chicken.


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