Turn your next meal into more of an occasion with a glass of wine that complements the food you're eating.

Here's some of our recommendations.

Visit our Recipes page for some further inspiration.


There's nothing as comforting as curling up on the couch with a bowl of pasta and a glass of your favourite wine. For a delicious match, choose your wine based on the sauce you're serving with your pasta.

Meaty sauces like bolognaise are lovely with a rich, fruity Cabernet Sauvignon or Shiraz, while a cool Chardonnay works well with spicy sauces such as spaghetti with prawns, tomato and chilli. Dry, crisp white wines are perfect with pesto: we enjoy pairing a linguine pesto with a Sauvignon Blanc.


These tiny parcels of flavour need something as light and gentle as possible, to make sure the flavours of the wine don't overpower the food.

Old favourites like crab cakes are delightful with an elegant Semillon, while roasted figs with prosciutto and gorgonzola work well with a pretty Rosé. If you're serving up buttery smooth pastries, like a spinach and filo tart, consider a dry sparkling wine such as Prosecco, Chardonnay or Champagne.


A fresh salad is a natural choice for a light lunch or poolside picnic. Depending on your ingredients and choice of dressing, a dry white wine is usually a safe bet. Opt for a glass of Sauvignon Blanc with a seafood salad, or a Pinot Grigio with a goat cheese and rocket salad.

Rich whites like Chardonnay work well with the creaminess of a Caesar salad, or a tossed salad with full-flavoured vegetables like tomato, capsicum and mushrooms.


When it comes to pairing vegetables with wine, it's as simple as choosing a drop with the same strength of flavour as the veggies you're cooking. Heavier dishes like baked, grilled or marinated vegetables require a rich, earthy wine, while lighter salad vegetables are best suited to a crisp, refreshing drop.

Some of our favourite combinations are roast pumpkin and goat cheese tart with Semillon, summer vegetable risotto with Chardonnay and stuffed capsicum with Pinot Grigio.


Oriental dishes are often laden with aromatic spices and sweet sauces, so pairing them with a perfumed wine can leave you both full and satisfied. Beer is a classic choice to cut through most spicy Asian food, but there are plenty of choices if you're looking to open a bottle of wine with dinner.

Pad Thai is excellent with a cool, crisp Riesling while Japanese favourites such as sushi, sashimi and tempura are delicious with a Sparkling Chardonnay Pinot Noir or Sparkling Brut. If you're turning up the heat, open a Merlot to balance a spicy chicken curry.


Whether you're lighting up the barbecue or placing a roast in the oven, the right wine can turn a simple meal with friends and family into one of your favourite memories. No matter what you're cooking, you can't go wrong with a good red wine.

A medium-bodied red like Petit Verdot is perfect with a T-bone steak, while slow-cooked lamb shanks command a bolder approach such as a Cabernet Sauvignon. The spicy, dark fruit flavours of a dry red Durif works well with a classic Sunday night roast beef dinner.


Pork is light and juicy, with a gentle sweetness that makes it cooperate nicely with both red and white wines. But so many options available, how do you choose?

In our opinion, light red wines such as Pinot Noir and Gamay are brilliant with roast pork and a side of homemade apple sauce, while rich white wines such as Chardonnay cut through sticky pork ribs with a finger-licking marinade of soy, honey and spices. Serve a rustic charcuterie platter of cured meats, sausages, pâtés and salamis with a sweet Rosé.


Chicken is a weeknight favourite and can be cooked in so many different ways that it's sometimes hard to match with the right wine. Our head chef tells us that rich white wines like Chardonnay are best with light, creamy dishes such as a grilled chicken salad. Spicy chicken dishes like curries and stir-fries work well with aromatic whites like Riesling and Pinot Gris.

Heavier dinners like roast chicken love a plump red with soft spice flavours such as Pinot Noir, while tomato-based casserole dishes like chicken cacciatore are best with a Cabernet Sauvignon.


Polish your best glassware and add some colour to your next dinner party, with a wine that complements the unique flavours of the game you're serving, whether it's kangaroo, duck, rabbit, quail or venison.

Duck and venison is lovely with a light red wine such as Pinot Noir, while rabbit is often cooked in a hearty stew, making a rich Shiraz Cabernet the ideal match for a ragu. Slow-roasted quail should be paired with a rich white like Chardonnay, to enhance its earthy flavours.


Pizza night at your house may involve home delivery from your local Italian joint, or plenty of mess in the kitchen as the family designs their own dinner. Either way, a lovely red wine can turn this classic meal into a mouth-watering delight.

Opt for a rustic red Sangiovese with tomato-based sauces like margherita, or a juicy Merlot with meatlovers pizza. Gourmet pizzas like roast pumpkin and chorizo work well with a spicy Gamay.


The simplicity of fruit and wine makes it an ideal choice for a celebratory afternoon tea or beautiful dessert.

Serve up a platter of fresh fruit with a dry sparkling like Prosecco, or poached pears and mascarpone cream with a sweet Moscato. The height of opulence is as simple as silk sheets: strawberries dipped in chocolate, with a glass of Sparkling Chardonnay Pinot Noir.


Wine and cheese are one of the longest-lasting duos in history. Like Bonnie and Clyde, Batman and Robin or Thelma and Louise, they complement each other perfectly and can handle any type of social occasion.

For hard cheeses that are rich and dry, such as Parmesan, Romano or Vintage Gouda, pour a glass of Sparkling, Chardonnay or Gamay Noir. If your platter is decorated with soft, creamy cheeses such as Brie, Camembert or Feta, consider a sweet white wine like Riesling, Chardonnay, Viognier or a dessert wine like our port-style Tawny.


There are two golden rules for pairing wine with dessert: the wine should always be sweeter than the dessert; and the more intense the flavour of the dessert, the more intense the flavour of your wine needs to be.

A thick, creamy trifle or rich chocolate fondant is sensational with a Botrytis Semillon, while indulgent Italian doughnuts with powdered sugar are perfect with a fortified wine. If you're looking for something lighter, pair a Pink Moscato with pannacotta, or ice-cream and fruit desserts.


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