Food Suggestions

The following dishes go well with Peter Lehmann 8 Songs Barossa Shiraz 2014 (AU21081)

Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Beef Curry

Beef Curry

Provided you go easy on the chilli, there is no reason why wine should give way to beer as the beverage of choice here. Gewurztraminer is the obvious candidate when the lid is off the spice jar, but you may prefer to serve a dry Provence rosé or a red with fuller-flavoured dishes. Primitivo or zinfandel have the power and necessary sweetness to counteract the spice. Shiraz, be it from Australia or Chile would not shy away from the challenge either.
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Beef en Daube

Beef en Daube

This classic French stew cries out for a peppery red like a syrah from the northern Rhône or shiraz in pure or blended form from the Cape or the southern hemisphere.
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Beef Stew

Beef Stew

Usually thought of as a dish for the colder months, robust, full-bodied and heart-warming reds are the order of the day.
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Beef Wellington

Beef Wellington

Beef Wellington is another excuse to show off your best reds and the rich and varied flavours will stand-up well to a robust, slightly spicy wine. Try a black fruit forward and peppery syrah, ripe Aussie shiraz or a cabernet-dominated claret.
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Cassoulet

Cassoulet

Just as every village in South-West France will claim their take on this classic regional dish is the most authentic, so the wine served alongside it will vary too, from Corbières in the south to Côtes-du-Saint Mont to the north and Cahors and Madiran in the west.
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Game Pie

Game Pie

The red-berry flavours of ripe pinot, dolcetto, sangiovese and some Claret would marry well with game pie.
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Grouse

Grouse

The richness of grouse requires foursquare wines with refined edges – Claret, Burgundy, Rioja or wines from the northern Rhône, as well as New World syrah and Bordeaux blends.
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Hungarian Goulash

Hungarian Goulash

Though there is little agreement about the exact recipe for this, Hungary’s most famous dish, it should always contain smoky paprika. Robust reds are called for – Hungarian if possible – if not, try primitivo or young tempranillo or blends of spicy grenache, mourvèdre and carignan perhaps.
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Lamb Rogan Josh

Lamb Rogan Josh

A classic curry-house favourite which should be more aromatic than hot and spicy and could comfortably be partnered by gewürztraminer or succulent reds like zinfandel, full rich Spanish reds or ripe shiraz.
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Lamb Stew

Lamb Stew

Providing no overpowering ingredients are incorporated, lamb stew is effortless to match. The almost savoury flavours of syrah and negroamaro would work well as would plummy, sweet grenache, tempranillo or New World merlot and syrah.
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Partridge

Partridge

Opt for peppery shiraz or ripe pinot noir; Chianti and Montepulciano would also work well.
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Pie and Mash

Pie and Mash

Of course the choice of wine will depend on the pie filling and whether you’re catering for a simple mid-week supper or a dinner party, but you can’t go wrong with spicy Rhônes, sweetly flavoured Spanish reds from tempranillo or garnacha or gutsy reds from Italy’s south.
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Pigeon

Pigeon

Pigeon has lots of flavour and needs full-throttle reds. High-octane Aussie shiraz or the almost gamey flavours of northern Rhône syrah or Italian sangiovese would work well.
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Pork Fillet Stuffed with Prunes

Pork Fillet Stuffed with Prunes

There’s something about the earthy richness and sour edge of prunes that puts one in mind of northern Rhône reds and the syrah or shiraz grape. Argentine malbec or the reds of Portugal’s Douro Valley combine a similar mix of robust flavour and red-fruit sweetness that makes them work equally well too.
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Roast Beef

Roast Beef

Classic roast beef is the perfect foil for your best reds and shows wine off to its full potential.
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Shepherd's Pie

Shepherd's Pie

The sweet-savoury flavours of wines made from grenache, syrah and mourvèdre spring naturally to mind to make a simple supper from left-overs sing. A dinner party dish made from scratch deserves a finer bottle.
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Steak and Kidney Pudding

Steak and Kidney Pudding

Gutsy full-bodied red with the richest of flavours are what’s required here.
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Stews and Casseroles

Stews and Casseroles

So much depends here on what goes in the pot, but the list below should cover most combinations. Although the general rule would be to go for full-bodied reds, avoid overly tannic wines which might over-power subtle nuances of flavour in your stew.
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Venison

Venison

Venison can be quite a powerful meat and when cooked with juniper, the flavour intensifies further, requiring the most full-bodied of wines to rise to the challenge. The cabernet sauvignon grape with its blackcurranty flavour marries particularly well.
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Bean and Vegetable Chilli

Bean and Vegetable Chilli

Go easy on the chilli as this will spell death to even the gutsiest of wines, but choose reds with enough body and spice to handle the warmth of the dish. Wines from the southern Rhône, Languedoc and New World interpretations of the syrah grape would work well.
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Couscous

Couscous

Of course couscous itself does not have much flavour but can be enlivened by the addition of all sorts of exciting ingredients to make quite exotic dishes which often look towards Moroccan or Lebanese cuisine. Choose wines that have something of the spice box about them too; peppery new world shiraz, full-bodied Spanish reds, gutsy dry rosé and of course anything from the Lebanon or Morocco.
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Mushroom Linguine

Mushroom Linguine

The type of mushrooms used in the dish will have an impact on the choice of wine. Wild mushrooms have quite assertive, earthy flavours that can be particularly well matched by wines made from pinot noir.
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Stilton, Leek and Potato Pie

Stilton, Leek and Potato Pie

A filling pie for using up leftover Stilton which can cope with the robust full fruit flavours of South African reds or Aussie shiraz. A ripe chardonnay from the southern hemisphere would work well for whites. See our recipe pages to find out how to make the pie.
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