NSW wines: Food is not just a way to satisfy hunger, it is also a way to bring people together, to communicate and to share real joy. When we choose the right wine to go with our meal, even a simple meal can feel special. Whether it is a homemade meal or a weekend lunch with friends, the right wine makes everything feel more connected.
Changing Trends in Australia’s Wine Regions
Australia’s famous wine regions such as the Pyrenees, Yarra Valley, Heathcote and Grampians are witnessing a change in the wine world. Wine lovers here, especially those in their 20s and 30s, no longer rely on the name or brand on the bottle, but choose wines that have a story, a purpose behind them. They prefer wines that are connected to a particular place, whose producers care about the land and nature, and that are paired with food that is hearty and thoughtful, yet comfortable.
Sustainability means that grapes are grown in a way that does not harm the land, water, and environment. Choosing wines from regions where organic or sustainable farming is practiced is also good for the environment. Nowadays, people choose wines that not only taste great but are also responsible for the environment.
Changes in Old Wine-Pairing Rules
Old rules for wine and food pairing are still followed in many places, but these rules have become more flexible these days. Where there used to be strict rules about which wine would go well with which food, now there is a little more freedom and room for experimentation. People are trying new things based on their preferences, environment, and taste. This has reduced the fear and increased the enjoyment of wine and food pairing.
In fact, understanding the right wine and food pairing is not a fancy skill, but a bit of experience and understanding which flavors, textures and aromas pair well with each other. As you taste local wines and seasonal food together, you’ll start to understand what kind of combinations work and what don’t.
Wine-Pairing Basics
First, we need to understand balance. If your food is light, fresh and refreshing, the wine should complement it, not overpower it. For example, a refreshing wine like Sauvignon Blanc goes great with a citrus salad or a light pasta. It enhances the flavors but doesn’t draw attention to itself.
On the other hand, if the food is heavy and spicy, such as roast lamb or mushrooms, a deep red wine such as Cabernet Sauvignon can balance the flavors. This pairing gives both elements equal space — neither the food overpowers the wine.
But wine and food don’t always have to match. Sometimes contrast can make the flavor more interesting. For example, a sharp white wine, such as Viognier, goes well with a smooth and creamy dish because its tang cuts through the creaminess and keeps the flavor fresh. Pinot Noir brings out the earthy flavors of mushrooms without being overwhelming.
Questions to Consider When Pairing Wine and Food
- Is my food light and fresh or heavy and filling?
- Am I eating casually or is it a special occasion?
- What texture is the food — creamy, oily, crunchy or heavy?
Just like choosing music based on your mood, there are no hard and fast rules when it comes to pairing food and wine. Just choose what suits your mood at the time.
Wine by Food Categories
Food and wine pairings are more interesting when you look at what’s on the plate. It’s important to understand how both food categories and wines go together. The right pairing is more of a conversation than just rules.
Seafood
In places like Victoria, when the weather is nice, people often eat seafood. This includes grilled barramundi, sautéed shrimp, or creamy seafood pasta. These dishes need a light but refreshing wine. Two Nurses Viognier by Peerick is a great choice. Its smooth texture and subtle aroma enhance the flavour of the seafood without making it overwhelming.
Red Meat
Red meat calls for a slightly more robust and flavourful wine. Peerick Shiraz is the perfect choice for this type of food. It is deep, spicy and powerful. Whether it is lamb kebabs, brisket or even kangaroo meat (which is a specialty in Australia), the tannins in Shiraz balance out the heavy flavour of the meat and cleanse the mouthfeel.
Spicy Food
Wine pairings with spicy food can be tricky as spices can intensify the tannins in wine and increase the burn of the wine. In such cases, a light and vivacious wine is best. Peerick’s Rosé is perfect for this purpose. It is light enough to tone down the intensity of the spice, but still brings life to the flavour. Rosé pairs well with spicy dishes like Thai curry, peri-peri tofu, or lentils.
Questions to Ask Yourself When Choosing Wine for Meals
- What kinds of foods do you usually make or eat?
- Do you prefer more spicy or mild, or less spicy, foods?
- Do you prefer vibrant flavors?
- If sharing a meal with family or friends, will one wine go well with the entire meal?
Choosing local wines is not just about flavor, it’s also a way to feel connected to your surroundings. When you pair local wines with local fruits and vegetables, the whole meal tells a story.
Wine Structure: Acidity, Sweetness, and Tannins
These terms may sound a little technical, but don’t worry, it’s pretty simple. The structure of a wine refers to the main components that make it unique. These components are acidity, sweetness, and tannins. All three of these greatly affect how a wine pairs with food.
Acidity
Acidity is the sharp, clean freshness of a wine like Riesling or a Sauvignon Blanc from a cooler region. It cuts through the flavor of oily or spicy foods and refreshes the mouth for the next bite. If you’re eating fried foods like fried calamari, crispy tempura or oily grilled salmon, a high-acid wine will keep the meal light and balanced.
Sweetness
This sweetness isn’t overly sweet, just a little bit. It helps balance the flavor of salty or spicy foods. For example, you might have an off-dry Gewürztraminer with Korean fried chicken or a soy sauce stir-fry. It reduces the intensity and rounds out the flavor.
Tannins
Tannins are found primarily in red wines like Shiraz or Cabernet. You feel dryness or astringency in your mouth. Tannins react well with proteins. The effect of tannins is softened with protein-rich foods like meat or lentils, making the wine taste smooth and balanced. So these wines pair well with steak, beef roast, or lentils.
Keep in mind, tannins don’t pair well with spicy foods because spices can make wine bitter and harsh. So a heavy red wine might seem a bit much with a spicy curry. But shiraz is great with a simmering lamb.
Questions to Consider About Wine Structure
- Does the wine have enough acidity to freshen the palate?
- Would a little sweetness balance out the flavors of the food?
- How much protein is in the food to soften the wine’s tannins?
When you pay attention to these things, especially with local and seasonal items, wine and food pairings will be more enjoyable and a more seamless experience.
Sustainable Wine Pairings
Today’s young Australians choose food and wine not just for the taste, but for the thought and reason behind it. They want to see where their wine comes from, how it’s made, and whether it supports the people and places they care about. That’s why sustainable pairings are on the rise. It’s not just about taste, but about making a conscious, responsible choice.
This philosophy is growing rapidly in Victoria. Local winemakers are adopting less polluting methods, taking the environment into account in viticulture and focusing on simplicity and quality rather than making loud or heavy wines. When these wines are paired with local seasonal vegetables or fruit, the dining experience feels authentic and heartfelt.