Yalumba Shiraz Pairing Recipe



  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 chopped jalapeño, chopped
  • 1 can Italian diced tomatoes
  • 1 cup frozen corn
  • 2 cans black beans, rinsed and drained
  • 1 tablespoon tomato paste
  • 2-4 tablespoons chilli powder
  • 2 teaspoons ground cumin
  • Corn tortillas
  • shredded cheddar cheese
  • shallots, chopped tomatoes, lettuce, etc.


Heat some extra virgin olive oil in a large skillet on medium heat. Sauté onion, green pepper, jalapeño, and chopped garlic until tender. Add the can of tomatoes, corn, black beans, tomato paste (and water if more liquid is needed) and spices. Cook until warm.

Grease a baking dish and place a layer of corn tortillas (cut to fit) on bottom of dish. Put half of your bean mixture on top followed by a layer of cheese. Place another layer of tortillas, remaining bean mix, another layer of tortillas and cheese to cover. Place in a 450°F oven and bake 12-15 minutes or until cheese is melted and heated through. Top with any toppings you like.     Recipe compliments of Yalumba.yalumba-galway-shiraz-btl-shot


There are aromas of mulberries, black forest cake and licorice that speak of its varietal and regional origins. The palate is ripe and generous with flavors of mulberries, dark chocolate and hints of beetroot. It finishes with cocoa powder like tannins that give evenness and generosity to the wine.

Winemaker: Andrew La Nauze
Appellation: Barrosa, Australia
Varietal: 100% Shiraz
Analysis: 13.5% alc/vol, 3.56 pH, 6.3 g/L TA

Wirra Wirra Cabernet Sauvignon Pairing Recipe




  • 4 duck breasts
  • 1 large beetroot, steamed for 30 -40 minutes, peeled and diced
  • ½ cup of French lentils cooked until soft (approx 15 minutes on low heat)
  • 1 small carrot finely diced
  • ½ celery stalk finely diced
  • 2 sprigs of thyme
  • Red wine vinegar
  • Extra virgin olive oil
  • Salt and Pepper
  • 1 bunch of endive, washed and blanched


Marinate beetroot in 1/8 cup of red wine vinegar, 1/4 cup of extra virgin olive oil, salt and pepper, leave overnight. In a small saucepan, lightly fry the carrot and celery until soft (approx 1-2 minutes), add the cooked lentils and the sprigs of thyme at the end, season with salt and pepper. Add a dash of the red wine vinegar and drizzle with extra virgin olive oil and set aside.

Place duck breasts skin side down in a skillet on the stove, over a low heat and season with salt and pepper. Cook for approximately 20 minutes, skin side down. When the skin has turned golden brown and crispy, turn once and rest for 15 minutes.

Place the steamed endive in the center of the plate with lentils and beetroot placed around the plate. Slice the duck breast skin side down and place on the endive.

Recipe compliments of Fino restaurant, McLaren Vale, Australia



Glass-staining ruby. Cherry, cassis and pipe tobacco on the fragrant, oak-spiced nose. Offers an array of sweet dark berry flavors and notes of vanilla, mocha and candied licorice. The cassis note lingers on a long, smoky and attractively smooth finish. This wine drinks very well after a brief decanting.

Winemaker: Paul Smith
Appellation: McLaren Vale, Australia
Varietal: 51% Cabernet Sauvignon, 29% Shiraz, 20% Merlot
Analysis: 14.5% alc/vol, 3.46 pH, 6.6 g/L TA
Critical Acclaim: 88 pts. Wine Advocate; 88 pts. Wine Spectator; 93 pts. James Halliday