We add a new twist to our Sparkling Shiraz with this cocktail and dessert in one – chef David Moyle’s recipe for a Sparkling Shiraz and Ice-Cream Spider.
In August of 2020, Best’s Wines was named the 2021 Halliday Wine Companion’s Best Value Winery of the Year. This prestigious accolade is bestowed upon one Australian winery each year in recognition of their dedication to consistently producing high-quality wines.
In the long history of Best’s, only six non-family members have served as our winemaker. All others have been either a Thomson or a Best. So, it’s a significant milestone for one of these few, our current winemaker Justin Purser, to celebrate 10 years’ tenure.
Bin No. 1 is a classic, cool climate, aromatic Shiraz, made in a style that is perfumed, spicy and peppery, yet well balanced with no overt dominance of alcohol. It’s a great match with food – particularly dishes like spring lamb.
With a pretty nose of wild roses, strawberries, blackcurrants and five spice, this mid weight wine has a plush and tangy core of ripe red and blue fruits with a soft and savoury finish.
Did you know that, depending on the varietal, red wines are best served between 12°C-18°C? Most room temperatures in the Australian summer are way higher than the ‘room temperature’ in Europe.
This lamb shank recipe is winter comfort food at its best. Chris Thomson still uses an old Pyrex 250ml cup measure that belonged to Grandma Thomson. Chris’s tips? Before adding the wine, bring it to the boil (the alcohol evaporates!) and it will impart a more mellow flavour. Cook and enjoy this dish with Best’s Bin No. 1 Shiraz.
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