Vino Pairings

Australian Wine Pairings

From Barossa and McLaren Vale to Margaret River, the Hunter, and Tasmania, Australian wines bring bold fruit, freshness, and versatility to the table. Here are delicious, crowd-pleasing pairings for favorite dishes.

Shiraz (Barossa / McLaren Vale)

Best with: Grilled steaks, BBQ ribs, peppered sausages

Plush dark fruit and peppery spice are perfect with char, smoke, and deeply savory grilled meats.

Riesling (Clare / Eden Valley, dry)

Best with: Spicy Thai dishes, limey seafood, fresh salads

Racy acidity and citrus lift cool heat, refresh delicate seafood, and brighten vibrant dishes.

Semillon (Hunter Valley)

Best with: Prawns, oysters, lemon chicken

Zippy freshness and citrusy structure make Hunter Valley Semillon especially good with shellfish and lighter sauces.

Cabernet Sauvignon (Coonawarra)

Best with: Roast lamb, hard cheeses, herb rubs

Firm tannin and cassis character pair beautifully with savory, herb-crusted meats and aged cheeses.

Chardonnay (Margaret River / Yarra Valley)

Best with: Butter-poached fish, roast chicken, scallops

Elegant oak and crisp acidity complement creamy textures, roast flavors, and delicate seafood.

GSM Blends (Grenache–Syrah–Mourvèdre)

Best with: Mixed grills, ratatouille, hearty stews

Spice, fruit, and savory depth handle charred vegetables, rich sauces, and rustic comfort dishes.

Pinot Noir (Yarra Valley / Tasmania)

Best with: Salmon, mushroom pasta, duck

Silky texture, bright acidity, and red fruit flatter umami-rich dishes and earthy flavors beautifully.

Sparkling Shiraz

Best with: Glazed ham, BBQ, festive spreads

Bubbles plus dark berry fruit make Sparkling Shiraz especially fun with sweet-savory holiday flavors.