Smoked Brisket Plate
Bold pepper and smoked meat notes match Texas barbecue smoke.
Barossa Valley Shiraz
Bold fruit and peppery spice stand up to smoky, sauced meats.
Body: fullAcidity: mediumTannin: highSweetness: dry Grape: Shiraz Region: South Australia
About This Style
Barossa Valley Shiraz is a red built on Shiraz from South Australia. Expect bold fruit and peppery spice stand up to smoky, sauced meats.
Pairing Principles
- Sweet spice and oak echo barbecue rubs and char.
- Dense fruit handles heat and sticky glazes.
- Avoid: delicate white fish.
Signature Aromas
blackberrycracked peppersmoked meat
Plays Nicely With
Korean BBQ Short Ribs
Dense fruit handles sweet-savory galbi glaze.
Steer Clear Of
delicate white fish
Label Inspiration
Penfolds Bin 28 Kalimna Shiraz 2020
South Australia • classic
Blackberry, cracked pepper, and smoked meat with bold tannins.
Featured Dishes
Smoked Brisket Plate
Bold pepper and smoked meat notes match Texas barbecue smoke.
Korean BBQ Short Ribs
Dense fruit handles sweet-savory galbi glaze.
FAQ
- What foods pair best with Barossa Valley Shiraz?
- Barossa Valley Shiraz shines with Smoked Brisket Plate; its structure matches the dish without overpowering it.
- How should I serve Barossa Valley Shiraz?
- Serve just below room temperature (around 60–64°F) to keep fruit lively and tannins smooth.
- When should I avoid pouring Barossa Valley Shiraz?
- Skip it with delicate white fish—those pairings tend to clash with its structure.
Adjacent Styles
Mendoza Malbec
Plush, ripe tannins with dark fruit and cocoa that stand up to charred beef.
Gigondas Grenache Blend
Sun-baked red with wild herb perfume that matches smoky, glazed meats.