Korean BBQ: Asian cuisine pairs beautifully with SubRosa Mourvèdre. The wine’s earthy five-spice notes, rich black cherry, and touch of umami harmonise with the sweet, spicy, and salty flavours often found in Asian dishes. When it was suggested by Kimberley Pearce in The Young Guns of Wine article, Deep Dive: Australia’s Best Mataro/Mourvèdre/Monastrell, we couldn’t agree more! This recipe for a Korean BBQ marinade, by The Kitchn shows how easy it is to make rather than order takeaway. For the protein, we’ve used lamb or chicken to great success. 

Grilled Lamb Chops with Rosemary: SubRosa Mourvèdre has an earthiness that matches the gamey characteristics found in lamb. This simple dish can be served up during the week or is equally good as a crowd pleaser. All it takes is making a paste with chopped rosemary leaves, salt and pepper. Rub this mixture over the lamb chops and marinate for an hour in the fridge. Preheat the grill to medium-high. Grill the lamb chops for about 3-4 mins per side. Serve with lemon wedges. I like to dish them up with roasted smashed potatoes and a green salad (using as many greens from our garden as I can!). 

Slow Cooked Lamb Shanks in Red Wine Sauce:  Sometimes you think you’re wasting good wine when you use it as an ingredient, but like all ingredients, quality matters. Mourvèdre is a wonderful wine for cooking. It adds an earthiness to a slow cooked recipe like these lamb shanks, making them rich but not heavy. This slow cooked lamb shanks recipe from Recipetineats hits the spot. She recommends a Cabernet, Merlot or a Shiraz. Try it with a SubRosa Mourvèdre!

Chilli Con Carne: While living in the US I developed a taste for Tex-Mex. The beverage of choice at most Tex-Mex restaurants is beer. However, I prefer pairing it with wine, to enhance the chilli flavour rather than dull it. I gave Chilli Con Carne a try with our SubRosa Mourvèdre and liked the experience. The plum and blackberry characteristics, and earthy notes of liquorice and chocolate, match the heat of the chilli. This easy to make (and delicious) Recipetineats chilli con carne recipe is one of our favourites. For an authentic Tex-Mex version, here’s a classic chili con carne to try. I like to add kidney beans to mine but that’s up to you…Texans say no….

Thai Massaman Curry: Massaman is a Thai/Indian curry, where red curry is fused with Indian spices, in a creamy coconut milk base. The sweetness of the coconut is well balanced with the tannins of a SubRosa Mourvèdre. The Minimalist Baker has a good one pot version using a store-bought red curry and stock standard Indian spices like cumin and cardamon. When it comes to a protein, it’s a versatile curry where chicken, beef, lamb or tofu are all good.

Mushroom Risotto: Ask anyone for a vegetarian recipe to pair with a red wine and invariably mushrooms are mentioned. In the case of Mourvèdre it definitely makes sense. The earthy flavours of the mushrooms match the rustic, spicy notes in our SubRosa Mourvèdre. Also, the creamy texture of the risotto helps smooth out the tannins in the wine, creating a balanced and enjoyable taste experience. It’s hard to pass up a Jamie Oliver recipe and I like how he uses fresh and dried mushrooms for added layers of complexity while keeping it easy to make.

Fall-Apart Roasted Pork Shoulder: This is such a crowd pleaser recipe. And also a dish that keeps on giving meal after meal. Eat it with baked vegetables or the next day on a soft bun with a drizzle of BBQ sauce and some light mayonnaise based coleslaw. Here’s a good one to try, the Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic by Katie Workman.

Cheese Pairings: SubRosa Mourvèdre has a robust tannin structure, which helps it pair well with many cheeses, especially those that are rich and fatty. The tannins in the wine interact with the fats in the cheese, balancing the flavours and textures in both. Some favourites are:

Manchego – This Spanish sheep’s milk cheese has a firm texture and nutty flavour that complements the full-bodied nature of our SubRosa Mourvèdre.

Cheddar – The creamy flavours in this cheese pair delightfully with the earthy tones of our SubRosa Mourvèdre, enhancing its complexity.

Steak: Juicy Australian steak (scotch or eye fillet are Adam’s favourite cuts) from the local butcher seasoned simply with salt and pepper cooked on the BBQ with a red wine jus or mushroom sauce. Serve with creamy potato gratin and roast vegetables. Add our SubRosa Mourvèdre and you have a simple, but delicious, meal.

Mediterranean White Bean Stew: SubRosa Mourvèdre is a great red wine to pair with a vegetarian dish, especially a hearty bean like the white bean. Most times you’ll be given a mushroom recipe to make (portobello mushrooms are the standard go to…) but I’m going to recommend this Mediterranean white bean stew. All done in the one pot, it’s easy to make on a winter’s week night. Our full-bodied Mourvèdre compliments the spices in this dish beautifully – the cumin, coriander and sweet paprika. Check out the other dishes on this website – The Mediterranean Dish. Many would also be a great pairing with our cool climate reds!

Short Ribs: SubRosa Mourvèdre loves to pair with rich, concentrated flavours and slow cooking does this better than anything. Try this beef short ribs recipe to see what I mean. Making your own BBQ sauce seems like an effort but most of these ingredients you’ll have in your cupboard anyway. It’s worth that extra time and you can store it for other uses too.

Thai Red Curry with Prawns: The moderate acidity in our SubRosa Mourvèdre helps to balance the richness of the coconut milk and the Thai spice of this curry. Additionally, the subtle spice elements of black pepper and licorice in our Mourvèdre, harmonise with the curry’s spices, especially the turmeric and red chilli. Try this red curry version from an Australian prawn site.

Pan-fried Venison Loin with Celeriac Mash and a Blackberry Sauce: This is for those special occasions when you really want to step it up for a perfect wine and food pairing. It’s not often you would eat venison, but when you do, make sure you have a glass of SubRosa Mourvèdre alongside it. Matching like for like tends to produce exceptional results and this is no exception. Here’s the recipe from the BBC Good Food website. And for the venison, try your local butcher or Gamekeepers, an online retailer who source from a farm in Strathdownie, about 2 hours south-west of us.