Seasonal Food and Wine Matching
| Spring | |
|---|---|
| Sparkling Oysters, cold crustacea, tapas, any cold hors d'oeuvres |
Rosé Caesar salad, trout mousse |
| Young Riesling Cold salads, sashimi |
Young Pinot Noir Seared kangaroo fillet, grilled quail |
| Gewurztraminer Asian |
Merlot Pastrami, warm smoked chicken |
| Young Semillon Antipasto, vegetable terrine |
Young Medium-bodied Cabernet Sauvignon Rack of baby lamb |
| Pinot Gris, Colombard Crab cakes, whitebait |
Light- To Medium-bodied Cool Climate Shiraz Rare eye fillet of beef |
| Verdelho, Chenin Blanc Cold smoked chicken, gravlax |
Young Botrytised Wines Fresh fruits, cake |
| Mature Chardonnay Grilled chicken, chicken pasta, turkey, pheasant |
|
| Summer | |
|---|---|
| Chilled Fino Cold consommé |
Young Light-bodied Pinot Noir Grilled salmon |
| 2-3-year-old Semillon Gazpacho |
Aged Pinot Noir (5+ Years) Coq au vin, wild duck |
| 2-3-year-old Riesling Seared tuna |
Young Grenache/Sangiovese Osso bucco |
| Young Barrel-fermented Semillon Sauvignon Blanc Seafood or vegetable tempura |
Mature Chardonnay (5+ Years) Braised rabbit |
| Young Off-dry Riesling Prosciutto & melon/pear |
Hunter Valley Shiraz (5-10 years) Beef spare ribs |
| Cool-climate Chardonnay Abalone, lobster, Chinese-style prawns |
Merlot Saltimbocca, roast pheasant |
| 10-year-old Semillon or Riesling Braised pork neck |
Medium-bodied Cabernet Sauvignon (5 Years) Barbecued butterfly leg of lamb |
| Mature Chardonnay Smoked eel, smoked roe |
All Wines Parmagiana |
| Off-dry Rosé Chilled fresh fruit |
|
| Autumn | |
|---|---|
| Amontillado Warm consomme |
Aged Pinot Noir Grilled calf's liver, roast kid, lamb or pig's kidneys |
| Barrel-fermented Mature Whites Smoked roe, bouillabaisse |
Mature Margaret River Cabernet Merlot Lamb fillet, roast leg of lamb with garlic and herbs |
| Complex Mature Chardonnay Sweetbreads, brains |
Cool Climate Merlot Lamb loin chops |
| Fully Aged Riesling Chargrilled eggplant, stuffed capsicum |
Mature Grenache/rhone Blends Moroccan lamb |
| Aged Marsanne Seafood risotto, Lebanese |
Rich, Full-bodied Heathcote Shiraz Beef casserole |
| Southern Victorian Pinot Noir Peking duck |
Young Muscat Plum pudding |
| Winter | |
|---|---|
| Dry Oloroso Sherry Full-flavoured hors d'oeuvres |
Mature Pinot Noir Mushroom ragout, ravioli |
| Sparkling Burgundy Borscht |
Mature Merlot Pot au feu |
| Viognier Pea and ham soup |
10-year-old Heathcote Shiraz Char-grilled rump steak |
| Aged (10+ Years) Semillon Vichysoisse (hot) |
15-20-year-old Full-bodied Barossa Shiraz Venison, kangaroo fillet |
| Sauvignon Blanc Coquilles St Jacques, pan-fried scallops |
Coonawarra Cabernet Sauvignon Braised lamb shanks/shoulder |
| Mature Chardonnay Quiche Lorraine |
Muscat (Old) Chocolate-based desserts |
| Chardonnay (10+ Years) Cassoulet |
Tokay (Old) Creme brûlée |
| Mature Semillon Sauvignon Blanc Seafood pasta |
Vintage Port Dried fruits, salty cheese |
| Young Tasmanian Pinot Noir Squab, duck breast |
|
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