Classic Wine-Based Sauces and Dishes

Wine and food, when they’re enjoyed together life doesn’t get much better. And of course, the wine doesn’t have to be in the glass either! We’ve collected some of our favourite dishes that feature wine in their decadent sauces, jus, braises and syrups, plus have provided some varietal wine matches to really 'sauce' things up in the kitchen.

Snapper fillet with white wine and butter sauce (beurre blanc)

Beautifully rich and decadent, white wine and butter emulsion sauces, commonly known as beurre blanc, are fantastic with a beautiful piece of white fish. When paired with a richer white, the combination is decadent, velvety and luxurious.

Wine match: Chardonnay

Or: Roussanne, Verdelho or Fiano

Beef bourguignon

Considered by some to be the ultimate in slow-cooked heaven, beef (French: boeuf) bourguignon is classically paired with mid-weight and earthy reds like Pinot Noir, providing a gentle yet intense combination that’s way greater than the sum of its parts.

Wine match: Pinot Noir

Or: Nero d’Avola, Merlot or Grenache

Mussels in white wine, butter, garlic and saffron

Fresh and flavoursome, yet surprisingly rich due to the butter component, fresh seafood cooked this way is best enjoyed with an aromatic white variety or a dry Rosé with zippy acidity to create balance.

Wine match: Riesling

Or: Pinot G, Vermentino or Rosé

Chicken in mushroom and white wine sauce

Creamy and comforting with a velvety mouthfeel, wine and cream-based sauces are generally best with fuller or more textural white varieties or lighter reds with fresh acidity to create harmony.

Wine match: Roussanne

Or: Viognier, Chardonnay or Pinot Noir

Wine-braised lamb shanks

Slow cooked, Mediterranean-style one pot wonders like braised shanks are delicious enjoyed with savoury, Euro-style reds as they tend to be more medium bodied and won’t overpower the mellow yet complex flavours in the dish.

Wine match: Tempranillo

Or: GSM, Barbera or Sangiovese

Sirloin with red wine and shallot jus

One of the French classics, this intensely rich glaze-like sauce when paired with a quality cut of beef creates a powerful flavour combination best enjoyed with the richer red varieties.

Wine match: Shiraz

Or: Malbec, Durif or Cabernet