Steak & Sangiovese

This is one of the very best food and wine matches!  It has its origins in Northern Italy where the huge bistecca steaks are grilled over coals, seasoned only with salt, and served alongside Chianti.

As Autumn becomes Winter, it is very satisfying to fire up the Webber, let it burn down and throw on some grass fed Angus steak sourced from Gippsland.  Once it's rested look to accompany the steaks with a local Sangiovese.

Our pick at the moment?  2014 Condie Sangiovese, Heathcote Vic

Dessert Wine & Poached Pears

It's pear season and whether you're making a tarte tatin or pears pears with vanilla - dessert wine is a must!

We love the 2013 Michel et Marie Bortytis Semillon, dry grown from 30 year old vines.  

This wine has a purity and intensity that you expect from wines from Sauterne or Barsac in France.  It also shows unctuous nectarine, apricot and lemon meringue notes through the palate and a licking clean finish.  A perfect match with poached pears.

Burgundy & Burgers

At Grosvenor Hotel we love burger.!  So much so we opened STKBB in the drive-thru to our Bottle Shop.  It has to be said that we also love Burgundy too.  There's something deeply satisfying about combining street food with the bourgeoisie!

So next time the kids want burgers come past, treat them to a STKBB Burger and yourself to Burgundy!

We're loving the 2012 Joseph Faiveley Borgogne, Burgundy France matched with the STKBB Cheeseburger

Rose & the Chargrill

As spring pops up, so do so many delicious veggies.  Couple this with longer days  and a lick of warmth in the sun, it heralds Rose weather.

Chargrilling is a popular way of cooking at home, and marinated chicken with lemon, cumin and oregano is delicious as easy.  

Accompany this with grilled peppers, eggplant and zucchini, then folded through couscous and you've got a great Spring meal.

The roasting juices from the veggies let out with some olive oil and raspberry vinegar make a perfect dressing.  Throw on some goats cheese and you're done!

And to accompany?  Rose of course!

We love the 2015 Friends of Punch Rose, Yarra Valley Vic

Roast Otway Pork & Victorian Nero d'Avola

It's perfect roast weather and nothing is better than roast pork with crisp, salty crackling.  One of our favourite grape varieties with pork is Nero d'Avola.  

Originating from Sicily, Italy this unique red grape has a toehold in Victoria.  Think purple fruit flavours like plums and mulberries, moving into juniper, cinnamon and candied ginger notes.  The palate is Grenache-esc with pretty fruits, soft tannin and lovely acid.

Pizza & Victorian Shiraz

Most of us have pizza once a week (just once we hear you say) and it’s hard to find a drink that covers the wide variety that is pizza.

We like to step out of our back door and on to the diverse Shiraz vineyards of Victoria. Victorian Shiraz is by in large more restrained and aromatic then our South Australian brethren, thus more approachable and food friendly.

Our favourite at the moment is the 2014 Demi by Syrahmi Shiraz, Heathcote Vic