In a past life, John & Anita raised grass-fed Shorthorn Angus. A particular highlight was achieving 36 South grading, a very local MSA grading certification of quality that recognises years of consistency. If you’re familiar with our region, you’ll know that behind the marketing facade of our local seafood, we’re very much in cattle country. Locals like their steak, and it is something we proudly do well.
With a vast range of wines, we have decided that a Wangolina wine compliments every hind & quarter (with the right cooking methods & condiment considerations). Read along & see how your next steak night can be elevated:
Rib-eye & bone-in –
Famously rich & tasty thanks to loads of marbling & being naturally tender. The higher fat profile brings a rich buttery flavour. A wine pairing requires either high tannins to cut through it, or strong layered fruit to contrast.
Originals Cabernet – Graceful black & blue fruits & brightening acidity pairs nicely with a herb-infused (rosemary!) pan cook.
Spectrum Syrah – This wine exhibits riper flavours & more oak influence. These qualities particularly stand up to and soothe the delicious char component of a grill cook.
Filet Mignon –
Filet is a lean cut that is very flavourful & tender. Its flavours are also subtle, requiring a wine pairing that stays in its lane. To assist in bringing out every delicious aspect of this cut, without stepping on its toes.
A-Series Mencia – Light-Medium bodied, this is an elegant option with bright mid-palate of exotic red fruits & gentle, twiggy tannins that melt away quickly.
Porterhouse & T-Bone –
Whilst these are slightly different cuts, they are practically neighbours. Both have a combination of a firmer, flavourful strip side & a tender fillet side. These suit wines that are high in tannin & meaty in nature.
A-Series Lagrein – Northern Italy. Dense & concentrated. The grainy, Nebbiolo-esque tannins of Lagrein will stand to the cut, leaving you with a linger of the generous, inky fruits this variety offers.
A-Series Aglianico (due late 2025) – Southern Italy. Fragrant & flavourful, the meaty tannins of this wine will be neutralized, leaving you with a lovely linger of concentrated black & sour red fruits.
Sirloin –
Sirloin is a workhorse cut. Light fat marbling, lean & often cut with a strip of fat along the edge. With many seasoning or saucing options, we have catered for a couple of the main scenarios.
Originals Syrah – Concentrated fruit & tannins provide the base-line pairing that Sirloin requires. Its natural acidity ensures delicacy & cleansing qualities that are not polarizing. Syrah exhibits best with butter-based sauces.
A-Series Montepulciano – Concentrated & fruit driven with integrated tannins that do not dominate. Black cherries & Italianate herb notes shine beside dry seasoning rubs.
Strip –
Many various servings & butcher decisions aside, all-in-all you are getting a short-loin cutting. With more connective tissues to this piece, it is a tasty thicker grain option that needs to be cooked appropriately & rested for a little longer. It requires a wine that can stand up to the flavour AND cut through the fat – that’s strong fruit, tannins & acid in one package.
Project 5275 Malbec (yet to be released) – Argentina consumes 50kg of beef per person, per year & they love Malbec with their steak! Medium bodied with lots of pure, concentrated mulberry fruit & fine, grainy tannins with some brightening acidity.
Rump –
This hard working muscle is firm, but full of flavour. Marinades need careful consideration because it can have major impacts on the wine pairing.
A-Series Carménère– Deep & dark with soft acid & firm, yet non-obtrusive tannins. Bell pepper & exotic five-spice give this wine plenty of personality beside a plain-style serving of rump. Perfect for steak frites (steak & chips), or topped with chimichurri.
A-Series Dolcetto – A richly flavoured red that is also bright & vivacious. With gentle acidity & firm, medium tannins, its short savoury finish shouts for a marinade situation!
Flank & Skirt –
Whilst the cuts do differ in style, they both require appropriate cooking to avoid eating a leather strap. Even cooked perfectly, these will have a bit more chew. Perfect for marinades, or grilled with a simple salt & pepper. To pair with the latter with appropriate greens, a medium-bodied wine with grace, length & contributing flavour is ideal.
A-Series Tempranillo – Red cherry notes & acidity cut through this piece perfectly, whilst the tannins are firm & long enough to bring some savor & life to the experience. The savoury, herbaceous element complements any appropriate additional greens.
Brisket –
Often regarded as the castaway in the steak family, brisket deserves a place at the table. Typically, too tough & chewy to cook traditionally – brisket requires low temperature cooking over a long period (aka. a smoker) to maximise the tenderness. The type of smoke fuel can alter the wine pairings too.
Limestone Coast Shiraz Cabernet – Plenty of concentration with red & black fruit, some cleansing acidity & gentle tannins provided by a partial new-oak contribution. This formula loves a smoked meat scenario & packs plenty of flavour to stand up to, & cut through, the richness of the meat & whatever marinade or glaze it may bring.
Honourable Mentions:
Don’t discount the white wine possibilities! Whilst reds & tannins can stick to, & ‘cake’ onto your taste buds, consciously selected whites can complement & provide a wonderfully cleansing alternative.
Originals Semillon – Fun fact is this is John & Anita’s #1 steak pairing wine of the range! Enough citrus, weight & texture to stand up to a myriad of cuts, flavours, seasonings & cooking methods. Long, citrusy acidity provides the perfect cleansing & neutralizing finish to get you salivating for your next mouthful.
A-Series Gruner Veltliner – For all the reasons that makes Semillon great, Gruner Veltliner brings a certain ‘peppery’ contribution – charismatic of the variety. Be sure that the sauces & seasonings are not too high in pepper or spice to overshadow this pairing too much. Consider options such as butter, béarnaise or mushroom.
