Grilled or roast beef especially served rare or with a pepper sauce.
Barbecue, especially for younger less expensive shiraz and sparkling shiraz. Ribs, spicy sausages and smoked brisket in particular. Probably the best way to cook veggies if you’re looking for a vegetarian pairing.
Big beefy stews such as ox cheek especially ones cooked in wine or with a touch of smoky spice like a chilli.
Kangaroo. Sounds clichéed but Aussies do eat it and its rich gamey meat suits shiraz a treat. Failing that, venison.
Strong hard cheeses especially cheddar. With its sweetness it can also handle a mellow blue.

Deep garnet with a vibrant ruby edge, velvety soft on the palate with bright cherry to plum flavors. This wine is weighty and full of fresh ripe berries with rich, dark accents of cocoa nib. Intriguing and delicious.

Aromas of dark chocolate, plum, black cherry, cedar and tarragon jump from the glass.