Koonunga Hill Shiraz Cabernet Sauvignon

This red wine tastes dry, dark-fruited, and powerful, with 14% vol and a body that stands up well to meat and spice. Shiraz here stands for fullness and fruit, while Cabernet Sauvignon complements the structure. This blend is a common style in South Australia and usually delivers a rounder, more accessible wine than a pure Cabernet.

The aging in oak barrels remains a background element. Wood does not define the wine; it rounds it off. This distinguishes it from many powerful red wines from overseas, where roasted aromas are in the foreground. Those who have purchased it particularly praise the price-performance ratio and the quaffable nature, although individual voices found a bottle sharp and unusual.

It pairs with lamb, beef, and grilled steak because its body and tannins absorb the strong, slightly bitter roasted aroma of the crust. The same applies to Ibérico pork: the juicy, somewhat fattier meat needs a wine with weight and structure.

With braised dishes and pasta with a rich sauce, the dark fruit carries the taste of deep roasted notes and tomato. Manchego with its spicy saltiness stands in beautiful contrast to the fruitiness of the wine.

Serve it at 18 °C for a summer barbecue, a Sunday roast in autumn, or for a meal with friends when you want something special.

Depending on what you want to change, these dry red wines are good options:

• Koonunga Hill Shiraz comes from the same producer in South Australia and is the right choice if you like it made exclusively from Shiraz.
• Casa Rojo La Frontière is a Syrah from Jumilla in Spain and fits if you want to try the same grape variety with a Spanish character.
• La Grange Terroir Syrah Cabanisse comes as a Syrah from the Languedoc-Roussillon and is the better choice if you are looking for a French style.