The Coal River Valley is renowned for its exceptional wines, but it's also a culinary destination. The region's fresh, local produce provides the perfect ingredients for various delicious dishes that complement our Stargazer wines.
Here are some of our favourite pairings:
- Stargazer Pinot Noir with Tasmanian Roasted Pork Shoulder: Our Pinot Noir is a versatile wine that pairs beautifully with various dishes. One of our favourite pairings is with local Tasmanian pork, known for its rich flavour and robust texture. The bright acidity and red and black fruit notes of our Pinot Noir complement the subtle gaminess of the pork, while the layered tannins and juicy acidity help to cut through the richness of the meat.
- Stargazer Palisander Riesling with Tasmanian Oysters: With lemon balm aromatics, a palate of grapefruit pithiness supported by a fine acid line, and a saline finish, our Palisander Riesling is the perfect complement to the briny flavours of freshly shucked Tasmanian oysters. Enjoy them simply with a squeeze of lemon and a sprinkle of sea salt.
- Stargazer Tasmanian Chardonnay with Tasmanian Truffle Pasta: Our Chardonnay's rich and complex palate pair wonderfully with the rich, earthy flavours of Tasmanian truffles. Try it with a simple pasta dish made with truffle oil and Parmesan cheese.
- Stargazer Kura Shiraz/Pinot Noir with Tasmanian Lamb: This wine's bright aromatics and fine feathery tannins, combined with plenty of generous fruit, are the perfect match for the hearty flavours of Tasmanian lamb. Pair it with a rosemary and mint jus for a delicious dinner.
When pairing wine with food, consider the dish's flavours, textures, and cooking methods—experiment and find your favourite combinations.
And remember, the best way to experience the perfect pairing of Stargazer wine and Tasmanian cuisine is to visit our tasting room (opening in mid-2025) and enjoy it for yourself.
