This Cabernet-Shiraz blend has pepper, spice and raspberry. It's a juicy fruity number made for those who like a full firm red.
Great to match with stews, bangers or a big piece of grilled steak. Medium bodied and easy to drink.
South Eastern Australia
Drink now + 2 years
Decanter World Wine Awards 2010
South Eastern Australia region of Australia
The term South Eastern Australia covers a vast area of land and pretty well covers anything that isn’t Western Australia. This means any generic wine from the states of South Australia, Victoria, New South Wales and Tasmania, can be labelled as such.
Generally speaking, the region benefits from a Mediterranean climate and indeed, even has the same latitudes as many a European winemaking region.
Two big red grapes of international status brought together to make a blockbuster wine. The majority of wines using this combination will probably be from the New World producing countries where the warm climate softens the tannins to make big, ripe, juicy reds.
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Salads & Vegetables
A good tapas-style dish of chorizo and spicy sausages would work well here, and grilled chicken or beef salad would also be a winner.
Fish & Seafood
This wine is generally too heavy for fish and seafood.
Pasta & Other Sauces
Best suited to cream based sauces like a good white or cheese sauce found in dishes such as lasagne and carbonara.
Best suited to rich flavoursome meats such as duck, goose and venison but would also work well with a roasted or grilled joint of beef or lamb.
Herbs & Spices
Best matched to black pepper, chives, cloves and coriander - big flavours! We would also recommend using sage, but very much in moderation.
A great wine to have with anything with a kick to it, such as Mexican and Indian cuisine - it can handle the lot.
Delicious with creamy blue cheeses and mature Cheddar, it also works a treat with Parmesan!