One of the best questions we hear at the cellar door is also the simplest: "What should I drink with dinner tonight?" It sounds straightforward, but the answer opens up a whole world of flavour. Good food and wine pairings are not about following rigid rules. They are about finding combinations where both the food and the wine taste better together than they do apart.
Here at Peter Drayton Wines in Pokolbin, we grow and make wines across a wide range of styles, from crisp young Semillon to full-bodied Cabernet Sauvignon and everything in between. Paired with the right dish, each one comes alive in a different way. This guide walks through our favourite pairings using wines you can pick up at the cellar door or order online, along with dishes from the Wildstreak Kitchen right here on the property.
Big Reds for Hearty Winter Dishes
When the weather cools down, richer reds and heartier food make natural partners. Our 2023 Wildstreak Cabernet Sauvignon ($30) is rich and ripe with layers of blackcurrant, juicy plum and dark chocolate, rounded out by fine tannins and subtle oak spice. A hint of mint lifts the finish. Try it alongside slow-braised lamb shanks, a beef and mushroom pie, or even a rich bolognese. The tannin structure cuts through the fat while the dark fruit complements the savoury depth of the meat.
For something more special, the 2023 TJD The Individualist Shiraz ($75) is a wine that rewards a great steak. It presents a deep ruby hue with ripe black cherries, plums, and subtle savoury spice on the nose. The palate is medium-bodied with bright red and dark berry flavours, licorice, and a touch of dried herbs, all carried by fine-grained tannins and a long pepper-accented finish. Match it with a grilled rib-eye, aged cheddar, or slow-roasted beef cheeks. This is old-vine Hunter Valley Shiraz at its most elegant.
Italian Varietals with Pizza and Pasta
Our Anomaly range of Italian and alternative varietals was practically made for the Wildstreak Kitchen menu. These grapes have centuries of history alongside Italian cooking, and the pairing just works.
The 2024 Anomaly Sangiovese ($35) opens with ripe summer berries, black cherry and a hint of spice. It is the classic pizza wine: bright acidity, medium body, just enough tannin to stand up to tomato-based sauces without overpowering the dish. Order a margherita or pepperoni from the Kitchen and pour a glass alongside it.
The 2024 Anomaly Montepulciano ($35) is a bit deeper, with boysenberry and raspberry flavours and a fresh, vibrant palate. It pairs beautifully with richer pasta dishes: think a pork ragu, a meaty lasagne, or an eggplant parmigiana. The Anomaly Barbera ($35) is another great option here, all juicy plum, mulberry and gentle spice.
Winter Whites: Chardonnay with Richer Fare
White wine in winter might seem counterintuitive, but a good Chardonnay is one of the most food-friendly wines you can pour when the temperature drops. The key is the texture: a Chardonnay with some body and richness sits alongside roast chicken, creamy mushroom risotto, or pan-fried fish just as comfortably as any red.
Our 2025 Wildstreak Chardonnay ($40) is pale gold in colour with ripe melon, zesty grapefruit, and tropical pineapple on the nose. On the palate, a bold streak of minerality adds structure and depth. Try it with a creamy chicken and leek pie, or a simple roast chook with roasted vegetables.
Step up to the 2023 TJD The Individualist Chardonnay ($65), and you are in premium territory. Crafted from old vines at Ironbark Hill, it offers stone fruit and ripe melon framed by seamlessly integrated French oak, with peach and citrus notes balanced by fresh acidity. This one shines with lobster, crab, or a rich seafood chowder.
The Underrated Match: Semillon and Seafood
If you have not tried Hunter Valley Semillon with fresh oysters, you are missing one of the great food and wine combinations in Australia. The natural acidity and citrus character of young Semillon acts almost like a squeeze of lemon, lifting the brininess of the oyster without competing with it.
The 2024 TJD The Individualist Semillon ($65) is sourced from our oldest vines, delivering a vivid core of green apple, lemon zest, and lime with crisp acidity and a lingering dry finish. Beyond oysters, try it with grilled prawns, sashimi, or a light Vietnamese salad where the citrus notes echo the dressing.
The 2025 Wildstreak Semillon ($30) is a beautiful everyday option, pale green with fresh citrus blossom and lemon grass on the nose. Pair it with fish and chips (the acidity works like vinegar on the chips), Thai green curry, or a simple garden salad with goat's cheese.
Finishing with Something Sweet
Dessert pairings are often overlooked, but a fortified wine at the end of a meal can be genuinely transformative. Our Liqueur Muscat ($40) has enticing notes of dried apricots, honey, and orange blossom with a full-bodied, luscious palate. Pour a small glass alongside crème brûlée, a cheese board with aged cheddar, or simply on its own by the fire. The Liqueur Verdelho and Liqueur Shiraz ($40 each) are equally rewarding, and all three are available as a Trio of Liqueurs ($110).
Come Taste for Yourself
The best way to discover your own favourite pairings is to come and try them. The Peter Drayton Wines cellar door is open Wednesday to Sunday, 10am to 4pm, at 694 Hermitage Road, Pokolbin. The Wildstreak Kitchen serves lunch alongside the cellar door, so you can taste your way through the range and match it with food on the spot. Bookings are recommended on weekends.
If you would like to build a collection at home, Wine Club members enjoy 30% off all wines and free shipping Australia-wide. It is the easiest way to keep your cellar stocked with wines you already know you love.
Browse the full range at pdwines.com.au, or come say hello at the cellar door. We will pour you something good.
