Penfolds Dining
Vegetarian
Asparagus
Fresh steamed asparagus, either with melted butter or hollandaise sauce, is good with Riesling, light Chardonnay or Semillon Sauvignon Blanc blends.
- Eden Valley Reserve Riesling
- Bin 311 Chardonnay
- Thomas Hyland Chardonnay
- Koonunga Hill Semillon Sauvignon Blanc
Aubergine
Creamy, often garlicky baked aubergine and aubergine dip are delicious with Riesling or a Chardonnay. Stuffed aubergine is also good with a young red such as Shiraz or Shiraz blends.
Cauliflower Cheese
When made with a tasty Cheddar cheese sauce serve a restrained Chardonnay. Either oaked Chardonnay or Semillon blends pair well with a sauce made using milder Cheddar or Gruyere.
Dips & crudites
Serve Riesling or crisp Chardonnay or Chardonnay blends with guacamole, which can be quite spicy. The creamy, garlicky hummus is best with a crisp, white blend.
- Eden Valley Reserve Riesling
- Cellar Reserve Gewurtstraminer
- Koonunga Hill Chardonnay
- Rawsons Retreat Semillon Chardonnay
Mushroom Risotto
Fresh whites, such as Chardonnay or Semillon blends are terrific, as are light gamey reds like Pinot Noir.
Ratatouille
A not-too-acidic Riesling is good with ratatouille, as are young fresh Chardonnays. Medium-bodied red wines with aromatic fruit and some spicy character are also good, especially Shiraz Cabernet blends.
- Eden Valley Bottle Aged Riesling
- Koonunga Hill Chardonnay
- Koonunga Hill Shiraz Cabernet
- Bin 128 Shiraz
Spinach
Lightly oaked whites are the best choices with spinach and parmesan salad or spinach soufflé. A fruity Merlot is a possible red alternative; just avoid tannin. For a special brunch, serve a sparkling dry white or rosé with spinach, pancetta and poached egg salad.
Tomato
A simple tomato salad, with a light vinaigrette dressing, is best with Riesling. Add avocado and/or mozzarella to the plate and a fresh Chardonnay or Chardonnay blend is a good option.
Vegetable Stew
Chardonnay, Chardonnay blends or an aromatic Riesling are good accompaniments to vegetable stews. When serving heartier stews, a young, light to medium bodied red such as Pinot Noir or Merlot will satisfy.