Sommeliers Go-to Winter Reds

Ben Shephard
Head Sommelier, Biota Dining, Bowral, NSW

2016 Tertini Pinot Noir, Southern Highlands
It's a light, spicy, well-rounded pinot noir which really showcases what our cool climate can do in the Southern Highlands.

Food Match
It’s perfect with a steak, as it doesn't overpower the meat, but the acidity balances the fat beautifully.

Shanteh Wong
Head Sommelier, Quay Restaurant, Sydney

2017 Cirillo Estate The Vincent Grenache, Barossa Valley
Grenache has such alluring bright fruit aromas, great refreshing acidity and yet can be so diverse in terms of weight and complexity. This wine punches above its weight. Wild strawberry, juicy raspberry and hints of nutmeg and dried earth.

Food Match
These wines all have the structure and length to support slow-cooked meats in winter months or my preferred week night dish of lamb cutlets with ratatouille, thyme and sage.

Kara Maisano
Sommelier & Wine Director, Masani Dining & Terrace, Melbourne

2016 Trediberri Barbera d’Alba, Piedmont, Italy
Having recently returned from a winery tour in northern Italy, Piedmont was one of my favourites. Unique regional dishes, gorgeous surrounds and wonderful people. Barbera is polished and full of character. I love the fine tannins and richness of red fruits.

Food Match
I relish putting a ragù of veal and pork on to slowly simmer on a cold winter’s day. The aromatic rosemary and sweet tomatoes work well with barbera’s acidity and hint of spice.

Alex Kirkwood
Head Sommelier, Aria Sydney

2014 Giovanni Rosso Barolo Cerretta, Piedmont, Italy
The drop in temperature means I’m back on the Barolo bandwagon. While these wines can have searing acid and a firm structure, they can also display all the charm, finesse and elegance of great Burgundy. If you’re new to Barolo, look to slightly warmer vintages to offer more fruit generosity and approachability.

Food Match
Few things make me happier than porchetta with roast mushrooms and a generous amount of mustard to share with a bottle of Barolo!

Photography by Bruno Stefani and courtesy of Biota Dining, Masani Dining and Aria Sydney