Tarrango

with spicy food

A crisp Riesling or sweet Moscato is often the wine of choice for spicy food, but a chilled red can be even better. “The sweetness of Cienna or a vibrant Tarrango stands up and helps diminish the fieriness of the pepper and chilli”, says Harris. The richness of red fruit in these wines also provides the perfect balance to the sweeter ingredients typically found in Asian dishes, such as roast pork with plum sauce or green papaya salad.

with warm weather

When the temperature rises, chilled red wines can be a welcome relief from heavier, more tannic wines. While probably not the best way to enjoy that vintage Cabernet Sauvignon you’ve been lovingly ageing, choosing a lighter, chilled red wine can be a great alternative to dry whites and rosé when the weather warms up.

with a bbq

Red wine and red meat might be natural partners, but an icy beer is still the standard drink of choice at the classic Australian BBQ . For your next cook-up try a chilled bottle of Tarrango – like beer, Tarrango makes a casual complement to lamb, sausages, grilled chicken and charry seafood, without overpowering. It’s also an Australian grape, making it the perfect fit.

with desserts

Similar to how a sweet wine complements a sweet dish, a chilled, fruity red can be a fine accompaniment to that final course. Juicy cherries, crumpets with jam and cream, or a dark chocolate tart topped with berry coulis is an excellent choice.