With the right food, shiraz can show off its generous side or lean into its peppery, savoury edge. Pexels

Shiraz is the kind of red wine that knows how to make an entrance. It’s bold, rich, and full of personality — a wine with spice, structure, and loads of dark fruit. But for all its power, shiraz is surprisingly versatile at the table. It’s not just for steak or wintery roasts (though it does those very well). With the right food, shiraz can show off its generous side or lean into its peppery, savoury edge. It all depends on the style.

There are no strict rules, of course — the best pairings are the ones that make you want to take another bite, then another sip. But if you’re looking to get the most out of your next bottle, here’s a guide to what shiraz does best alongside food.

Rich and ripe shiraz

(Think Barossa, McLaren Vale, and other warm-climate styles)

This is the plush, powerful version of shiraz. Ripe blackberries, plums, maybe a touch of mocha or vanilla from oak. Full-bodied, velvety, and loaded with flavour.

What do you put next to that? Meat. Grilled, roasted, smoky—the kind of food that’s got its own swagger. A pepper-crusted ribeye is a classic. So are lamb chops with garlic and rosemary, or a slow-cooked beef brisket that’s falling apart in a sweet, sticky glaze. The fat in the meat softens the tannins; the wine’s dark fruit lifts the dish.

Barbecue is another winner. Smoky ribs, pulled pork, even grilled sausages with caramelised onions. Shiraz has the fruit and spice to stand up to smoky rubs, sticky sauces, and charred edges. It’s also pretty forgiving with sweetness, which makes it one of the few reds that still tastes great with a little molasses or barbecue sauce in the mix.

Even something as humble as a good-quality cheeseburger—with bacon, cheddar, and a bit of mustard—can sing with a glass of big, juicy shiraz.

Spicy, peppery shiraz

(Cooler climates like Canberra, Grampians, Great Southern, or Northern Rhône syrah)

Not all shiraz is a fruit bomb. In cooler climates, it turns savoury and spiced. Less jammy, more focused. Black pepper, olive tapenade, smoked meat, even a bit of dried herb or earth.

These styles love food with spice—not fiery heat, but depth. Think cumin, paprika, fennel, coriander seed. A Moroccan lamb tagine with prunes and warm spices? Perfect. So is a smoky eggplant stew or a lentil dish with a bit of harissa and roasted tomato.

Charcuterie works too—salami, prosciutto, even a bit of pâté. The wine’s spice and acid cut through the richness, while the savoury flavours meet it half-way. Add a crusty loaf of bread and some olives and you’re set.

Another great match: peppery Asian-inspired dishes. A black pepper beef stir-fry, or even duck with a fivespice glaze. Just steer clear of dishes that are too sweet or too hot—shiraz likes spice, but not sugar bombs or heavy chilli.

Aged shiraz

(Think museum releases or well-cellared bottles)

Give shiraz some time and it starts to soften. The fruit mellows, the tannins round out, and you get more leathery, earthy, almost savoury notes. Still powerful, but more refined. Like a loud singer dropping into a whisper and suddenly making everyone lean in.

This is when slow-cooked meats really shine. Braised lamb shanks, oxtail stew, venison with a wine reduction—anything that’s had a few hours in the oven. The wine wraps around the richness and gives back a whole lot of subtlety in return.

Duck is another stand-out. Whether it’s roast duck breast with cherries or a duck confit with crispy skin, the fat and gamy flavour find a friend in an aged shiraz.

If the wine has developed more of a savoury, earthy tone, you can even take things simpler—roast chicken with thyme, or mushrooms on toast with truffle oil. Let the wine do the heavy lifting.

Cheese pairings

Shiraz isn’t shy, so it needs cheeses with confidence. Aged cheddar, manchego, gouda, even a blue like gorgonzola or roquefort if you’re feeling bold. The saltiness brings out the fruit, and the fat balances the tannins.

For something a bit more special: pair with cheese and a little something sweet—fig jam, quince paste, or a drizzle of honey. It plays beautifully with the wine’s natural spice and richness.

Vegetarian dishes that work

You don’t need meat to make shiraz shine. You just need flavour and a bit of umami.

Mushrooms are an obvious go-to: grilled portobellos, mushroom risotto, or a creamy mushroom and lentil pie. Eggplant is another favourite, especially when roasted or smoked. Think baba ganoush, moussaka, or eggplant parmigiana.

Hearty beans, lentils, smoked tofu—all fair game. Add some earthy spices and maybe a touch of char or sweetness and you’re in business.

Sweet things (Yes, really)

Shiraz isn’t a dessert wine, but it can do dessert — especially if you stay on the dark and bittersweet side.

A flourless chocolate cake, Black Forest gâteau, or chocolate-dipped cherries can all work. Just avoid anything too sugary or light—the wine needs a dessert with depth to meet it in the middle.

Shiraz is one of those reds that knows how to hold the spotlight—but it also knows when to share. Whether it’s playing off smoky ribs, rich stews, grilled veg or aged cheese, it brings something bold and generous to the table. It’s a wine that doesn’t just work with food, it thrives on it.

So next time you’re opening a bottle, don’t just reach for the steak. Try something spiced, something slow-cooked, or something unexpected. When the pairing clicks, it’s not just dinner, it’s a moment.