Steak
Wine: Barossa Valley Shiraz
“Their vibrant but varietal fruit flavours means they go well with everyday favourites – think steak or a Sunday lamb roast. Try a classic St Hallett Faith Shiraz.”
Pizza
Wine: Sangiovese
“The grape is flavourful enough but refreshing on a warm night with your favourite pizza. I like 2012 Pikes Luccio Sangiovese Carmenere Rosé.”
Roast Turkey
Wine: Pinot Noir
“Poultry and soft reds are delicious together; Pinot Noir is a great middle ground but the small grapes and yields make it sometimes expensive. Look for wines like Shaw & Smith from the Adelaide Hills.”
Burgers
Wine: Red Lambrusco
“If you’re at a barbecue, you want a wine that is cold yet pairs well with meat. Maglieri Dolce Rosso Amabile is terrific value.”
Chinese Takeaway
Wine: Hunter Valley Verdelho
“The acidity stands up to garlic and chillies, and residual sugar can balance out heat or complement sweetness.”
Sushi
Wine: Margaret River Chardonnay
“The clean flavours complement lean, raw fish. Try Voyager Estate Chardonnay 2010 or Leeuwin Estate Prelude Vineyard Chardonnay.”
Vegetarian Pasta
Wine: Rosé
“Good Rosé can have the flavour intensity of a red and the structure of a white. It doesn’t have a lot of tannin (the stuff that dries out your mouth), so it won’t clash with veggie dishes. Rockford Alicante Bouchet is outstanding.”
Chocolate Cake
Wine: Port
“Port’s powerful flavour can stand up to the intensity of rich chocolate. Try late-bottled vintage port like Cockburn’s, which is less expensive and requires less ageing than a vintage port.”
Anthony Meade ran a 2:50 marathon PB at the 2012 Barossa Valley marathon. What does the sports dietitian reach for post-race? “Firstly, a sports drink to rehydrate. Then one of Barossa’s finest like Torbreck Woodcutters Semillon with a post race meal.”
