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red meats

You know what the great thing about red meat is? Well, apart from the fact that it’s delish, is that you always have a good excuse to pop open one of those special, chewy, full-bodied reds you’ve been saving for a great meal. Barossa Valley, Margaret River and Heathcote are just a few regions with some excellent examples of these styles.

There are just so many choices of wines that work well with beef but you could try a special bottle of Shiraz or Cabernet or a blend to match a juicy steak or a cracking roast, or try a Grenache with a beefy stew.