Australian Shiraz and Meat Pies: a great pairing.

Most people know that a good steak will love the company of a good Shiraz but recently I have come across another perfect match.


I was sharing some pre-Christmas drinks with friends at home and opened a bottle of RockBare's 2006 McLaren Vale Shiraz. We let it breathe in the bottle for a few minutes but it didn't take long before we had to pour it in to the Riedels and indulge. We were met with a powerful nose showing an abundant amount of blueberries, subtle oak and spice to which all at the table expressed their approval.


But this is nothing new!


However, at the very same time my wife served up some mini Australian meat pies (or as we call them, party pies) that ended up being consumed with the said Shiraz. A friend alerted us to how the two seemed to go together rather nicely. This led to a flurry of arms reaching out for the pies followed by ooh's, aah's, wow's and requests for more pies...... and wine.


It seems that the Australian Shiraz was the perfect match for the rich gravy that we find in meat pies adding spice and fruit to what can be a somewhat bland sauce.


Next time you're considering a meat pie at a restaurant look for the Aussie Shiraz on the wine list. My friends and I recommend it. 


Well that's my experience anyway! 


Dean



Update: On Christmas day I had the slow cooked Ox Tail at a restaurant and they recommended an Australian Shiraz. Again a good choice. Looks like I'm on a winner with this Shiraz/Gravy combo.