Six of the best food pairings for Australian Shiraz (updated)

What most people probably think of in terms of Australian red wine is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe, the ideal pairing for grilled or barbecued beef.

Hunter Valley shiraz typically has a more savoury character that suits venison while Western Australian shiraz is made in a more elegant style, almost like a red Bordeaux, making it a good pairing for lamb.

Australian shiraz is typically much sweeter and riper than European-style syrah or syrah blends so I wouldn’t personally pair it with French food - or Italian dishes come to that. Think big flavours - and spice.

Here are six of my best pairings

* grilled or roast beef especially served rare or with a pepper sauce. Steak, in other words.

* barbecue, especially for younger less expensive shiraz and sparkling shiraz. Ribs, spicy sausages and smoked brisket in particular. Probably the best way to cook veggies if you’re looking for a vegetarian pairing

* big beefy stews such as ox cheek especially ones cooked in wine or with a touch of smoky spice like a chilli

* roast or grilled lamb, especially with more restrained Western Australia shiraz

* carpaccio of beef or venison this might surprise you but given the right accompaniments it can work as you can see from this former match of the week of carpaccio of venison with a Mollydooker The Boxer Shiraz.

* Strong hard cheeses especially cheddar. With its sweetness it can also handle a mellow blue

You might also like to know that a side of red cabbage makes a dish shiraz-friendly as you can see from this post.

And that you can even pair shiraz or a shiraz blend with fish if accompanied by a red wine sauce. See this match of the week of roast monkfish with girolles and Kalimna Cabernet-Shiraz 

And try this dish of slow-baked plums with shiraz and star anise.

These pairings would also apply to other shiraz that is made in the Australian style such as some of those from South Africa.

See also The best food pairings for syrah

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8 great food pairings for stout and porter

Although there are obviously differences between the two types of beer, dark stouts and porters tend to pair with similar types of food. Here are my top matches ...

Oysters and Guinness is one of the beer world’s classic pairings only bettered in my experience by an oyster rarebit. A creamy chowder with oysters and scallops is also great with a lighter stout

Dark beefy or venison stews like my recipe for braised beef with port and porter. Ox cheeks, ox tail all love stouts and porters

Steak pies such as this steak and stilton pie I enjoyed with a London porter or a hot game pie

Boiled bacon and cabbage - a classic St Patrick’s Day pairing with a smooth dark creamy Irish stout. Mmmm.

American-style barbecue especially BBQd ribs or smoked brisket - one for an American-style porter - even a smoked one if you want to layer on some extra smokey flavour.

Stilton and similar mellow blue cheeses - porter works in the same way as port: a strong dark contrast. Brilliant.

Dark chocolate cakes and desserts - If you don’t have a very sweet tooth and enjoy black coffee with your chocolate you’ll enjoy a porter too. A stronger, sweeter imperial stout is arguably better still. Especially with brownies.

Vanilla ice cream - Imperial stout and ice cream makes a great float. Here’s Garrett Oliver’s Imperial Stout Float from the Brooklyn Brewery

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