As a sommelier, wine writer, and hopeless romantic of all things culinary, I spend a lot of time pondering the perfect food and wine matches. It’s what brings home the bacon, after all. A steak with Shiraz — the pepper in both the wine and the meat mirroring each other. Umami (think oysters) with fresh, high-acid wines. And then the more unconventional pairings: cheese jaffles with Chablis, orange wine with curry… or sometimes, no match at all, might be the best match.
With Taste Great Southern looming, the possibilities have completely consumed me. The quality of produce in this region, combined with its iconic local dishes, naturally sparks a childlike imagination. But what wine goes best, when the region’s wines are abundant with varieties, styles, and price points? It’s not always a simple code to crack.
On that note, I’ve pulled together 10 food and wine pairings you’ll want to hunt down while you’re in the Great Southern. Whether you’re grabbing a pie, stopping for a pub feed, or picking up takeaway crab noodles — I’ve got you sorted. Take my word for it. As I said, it’s my day job.
Riesling from Shepherd’s Hut
Paired with: Chicken Pie from Bred Co
Porongurup’s chalky-steely-beautiful acidity cuts through the buttery crust like a charm. It’s comfort food with cool-climate finesse — classic, irresistible, and made with hand-milled flour. These aren’t your average drive-by bakery pies — they’re the destination. So is the wine.
Pinot Noir from Rockcliffe
Paired with: Albany Sardine Bruschetta at Flame Trees, Denmark
Just like the Great Southern itself, this duo brings the ocean and the forest floor together. Umami-packed sardines meet earthy, vibrant Pinot. Kenny McCrae, owner and operator of this little 30-seater cocktail bar, tells me this is the go-to suggestion for anyone visiting the region — all local, no fuss.
Chardonnay from Ferngrove
Paired with: Home-Roasted Mount Barker Chicken
Chardonnay meets crispy-skinned roast chook. Yes, please. Classic with butter, lemon, and sage stuffed inside? Dreamy. Or feeling adventurous? Try beer can chicken — roast it with a cracked can inside. Google it if you don’t believe me. This wine’s silky citrus notes tie into the comforts of Sunday roasting.
Pinot Noir from 3 Drops or Plantagenet
Paired with: Mount Barker Bakery Sandwiches, Picnic-Style
You can’t pass through Mount Barker without picking up a bakery treat, right? Pack it up, take it home, or find a sunny patch of grass — you’ve nailed the perfect picnic. An elegant Pinot is the ultimate sandwich sidekick. Especially in these in-between seasons.
Riesling from Bunn Wines or Gilbert Wines
Paired with: Albany Rock Oysters
Creamy, umami, and salty. Lean, fresh, and cutting. The perfect relationship. No more needs to be said. Good any time of the day, year, or activity.
Syrah from Dukes (Whole Bunch) or Riesling from Delpeche Wines / Frankland Estate
Paired with: Liberté Bao Buns or Liberté Crab Noodles (takeaway-style)
Soft, pillowy buns with juicy spice? Call in Dukes’ plush, vibrant, red-fruited Syrah — it’s a pairing that packs punch and doesn’t skimp on flavour. Prefer the crab noodles? Go for a zingy Riesling from Delpeche Wines or Frankland Estate — bright, snappy, and sharp enough to slice through rich, buttery seafood. Either way, you’re winning.
Shiraz Mataro ‘Bloodshot’ from La Violetta
Paired with: 250g Scotch Fillet at Denmark Hotel
A big piece of meat. A bold wine. Rich, spicy, and structured — this bottle was made for steaks and swaggers. A no-brainer, really.
Pinot Noir from Silverstream
Paired with: Chicken Liver Pâté at Majuba Bistro
I was lucky enough to indulge in this combo while dining at Majuba last week. Eloquent, elegant, and classic for good reason.
Riesling from Castle Rock Estate
Paired with: Caesar Salad at Karribank
Zingy acid slices through creamy dressing like a pro. A salad that sings — and Riesling hits the high notes. Sit back, take in the mountain views, sip some Riesling, eat some Caesar — you won’t regret it. Oh, and if you get the chance — stop for a tasting at Duke’s cellar door on the way.
Vintage Sparkling from Parish Lane or Chenin Pet Nat from Chalari
Paired with: No food needed — enjoy aperitif-style in your room at Premier Mill
Start strong with proper fizz. The 2014 is all poise and tradition, while the 2023 brings a wild, carefree sparkle. Add canapés (or whatever salty snack’s within reach) and you’re perfectly prepped for your next Taste Great Southern event.
