Your go-to guide to matching classic Barossa wines with food.
Grenache may be the hero grape of GSM, but it also goes down a treat when flying solo. The Barossa is home to an incredible array of old grenache vines, which produce soft, approachable wines with intense red, fruity flavours and a touch of spice. There's no name more respected in Barossa grenache than Cirillo Estate, who are the custodians of the oldest grenache vines in the world, and winemaker Marco Cirillo is passionate about keeping the vines in the best condition possible to ensure they'll be preserved for generations to come. What does this all mean? When you drink a Cirillo grenache, you’re drinking a little piece of history.
It's always, always a good idea to treat yourself to a meal of tender lamb cutlets with grenache. To get the cutlets crispy charred on the outside and blush pink in the center, pan-sear on high heat for just a couple of minutes on each side, then leave them to rest for five minutes. Grenache isn't overly acidic, so it won’t overwhelm the delicate meat, and still has enough structure to hold its own. Serve roasted root vegetables on the side to really bring out the subtle earthiness in the grenache.
Shiraz is, hands down, the wine that the Barossa is best known for. It tends to be bold, full-bodied and jam-packed with dark fruits and peppery spice. A worthy partner of this big Barossa favourite is a hearty Bavarian beef stew, braised in a traditional gravy and served with potatoes and root vegetables.
A glass of bold Barossa shiraz can easily hold its own against the richness of this wintery dish, and will add an extra layer of warming spice to your meal. You’ll also be embracing the region’s Silesian and German heritage, which the pioneering Kaesler family is all too familiar with. Kaesler Wines is home to some of the region's most well-regarded premium wines, with their old vine shiraz being particularly loved for its richness and intensity. And with names like ‘Old Bastard’ and ‘The Bogan’, they’re sure to stir up some friendly ribbing at the dinner table.
GSM is a tasty, complex wine made with a blend of three red grapes: grenache, shiraz and mataro. It tends to be a medium-bodied wine full of ripe berry flavours, making it a perfect fit for rich tomato-based dishes, like an eggplant parmigiana or lasagne.
The GSM will really sing when paired with Mediterranean spices, so be sure to include some sage, rosemary or oregano in your sauce to really bring out the best in the wine. We're all for opening a bottle from Torbreck Vintners, who produce their GSM from vines planted all the way back in the 1840s. They let the beauty of these special grapes shine with minimal intervention winemaking, resulting in richly flavoured wines that always impress.
The other Barossa wine that has reached cult status around the world is riesling. Grown in the cooler climate of nearby Eden Valley, Barossa riesling is known for being dry and crisp. The acidity means it pairs well with seafood, and the lime notes make it a great match for Asian food too, particularly Thai, so cover all bases and whip up a soft shell crab curry packed with lemongrass, kaffir lime, and fresh chillies. Riesling can stand up to a fair bit of spice, but is slightly lower in alcohol than other whites, so it won’t overwhelm the delicateness of the crab.
As the name suggests, Rieslingfreak is a one-stop shop for all things Barossa riesling. Winemaker John Hughes is dedicated solely to celebrating the versatility of South Australian riesling, so it's no surprise that he makes some of the crispest, tastiest riesling in the region. Like we said, these wines are made for spicy food, so don't hesitate to bring the heat with your curry.
Though the humble cab sauv is often overlooked in favour of shiraz, it really comes into its own when paired with food. The full-bodied structure and big tannins go head-to-head with rich, fatty meats, and our favourite match is a classic Angus beef burger. The savoury flavours of cab sauv beautifully complement the cheddar cheese and beef, and you could go even further by adding roasted red capsicum to the burger too.
Teusner Wines are often praised as modern-day benchmarks for the Barossa, and their cabernet consistently measures up as some of the best in the region. Teusner’s philosophy is summed up by two words: righteous pleasure. Now that's something we can get around.
