The Best Food & Wine Pairings from the Dining Gallery Sommeliers ...

This year, we're excited to welcome some of South Australia's top sommeliers to Town Square to serve curated beverage pairings in our Dining Galleries presented by Mitolo Family Farms. For a taste of what's to come during the festival, we asked them to reveal some of their favourite food and wine pairings – from succulent tomahawk steak and Pinot Noir to the classic Italian cacio e pepe and Fiano.

Apex Lau at High Steaks

Arkhé head sommelier Apex Lau joins us for High Steaks alongside Jake Kellie, Matt Moran and Isobel Whelan-Little. Expect an evening of prime cuts, decadence and big, bold South Australian red wines.

BEST WINE WITH STEAK?

Depending on the type and how it's served, Apex recommends a Cabernet Sauvignon with grass-fed beef, Sangiovese with wood fire grilled meat, and Nebbiolo when served with truffle.

WHY DOES THIS PAIRING WORK SO WELL?

These grapes contain high tannin molecules that soften the fat in the meat and helps to release more of the flavour. At the same time, the fat lessens the astringency of the wine, making it taste smoother and less bitter while also bringing out more of its fruity flavours.

SA WINE RECCOMENDATION

Apex has options! Here are three to try – Rockford 'Rifle Range' (Barossa), Coulter Sangiovese Cabernet Blend (Barossa) or Arrivo Nebbiolo ‘Lunga Macerazione’ 2009 (Adelaide Hills)

Alex Marchetti at Pasta Party

Joining us for Pasta Party is Alex Marchetti, head sommelier at Fleurieu Peninsula favourite The Salopian Inn, and responsible for shaping one of Australia’s best wine lists. Simple and generous, but never dull. That’s pasta at its best. Let's have a party!

BEST WINE WITH CACIO E PEPE?

The greatest quality of Italian wine, is the way it compliments food. Italians do not drink without a plate of something to go with it. This allows you to choose from a large variety of wines. Alex suggests a Fiano. It's gaining in popularity across Australia, with an increasing number coming over from the homeland.

WHY DOES THIS PAIRING WORK SO WELL?

Fiano is a medium to full bodied wine that is complemented by cleansing acid to finish. Cacio e pepe is a luscious sauce countered by the warmth and toastiness of the black pepper. This sauce needs something that will cut through the richness as well as softening the pepper spice. The texture and mouth feel complement the spiciness and the chalky citrus acidity cuts through the richness.

SA WINE RECCOMENDATION

South Australia is lucky to have an abundance of producers trying new varieties and styles, from a multitude of regions. Ricca Terra in the Riverland is a prime example of this, but for Alex, McLaren Vale is the home of Fiano and the Mediterranean varieties that are becoming more common.

As for Alex's pick, In Praise of Shadows Ki Fiano 2023 will have you dreaming of a plate of pasta. Lovely texture with quinces, crunchy golden delicious apples, some white spices and floral notes, all tied up with lemon acidity. The trouble with this wine is making sure you have enough cold in the fridge ready to go!

Anais Gschwind at Yum Cha 2.0

Anais Gschwind – Adelaide-based wine professional most recently of Leigh Street Wine Room – joins us for Yum Cha 2.0. Warmth, bustle, excitement and spontaneity. The trolleys are ready. Let’s do yum cha.

BEST WINE WITH PORK DUMPLINGS?

Everyone knows sommeliers will take any chance to get Riesling into guest's glassware but it really is hard to go past this pairing!

WHY DOES THIS PAIRING WORK SO WELL?

Riesling reliably offers a lovely crisp acidity that contrasts the fatty, richness of the dumpling.

SA WINE RECCOMENDATION

Sigurd Wines Chenin Blanc. It's not Riesling, but will perform the same magic and then some.

Jasmin Ryan at Sunday Best

Adelaide’s Jasmin Ryan, head sommelier at top city restaurant Press Food & Wine, joins us for Mother's Day lunch Sunday Best. Inspired savoury offerings are assured – and so too are delectable sweet treats. But what wine to pair with pastry?

BEST WINE WITH PASTRIES?

It's a tricky question because there are many different types of pastries, both sweet and not so sweet, but her pick is Viognier – a great match either way.

WHY DOES THIS PAIRING WORK SO WELL?

Viognier is super versatile and there are so many wonderful expressions out there. Viognier’s pillowy texture, fruit concentration and zippy acidity would hold up wonderfully against any rich and buttery pastry. Viognier's stone fruit character compliments so many different types of fillings from sweet apricot danishes to a savoury feta and spinach roll.

SA WINE RECCOMENDATION

NV Inkwell Sweet Jane Late Harvest Fortified Viognier (McLaren Vale)

Sharon Romeo at Barossa Heroes

Sharon Romeo, director at Fino Seppeltsfield, is known nationally for her skill as a host and is set to bring the same signature warmth to Barossa Heroes. She will be the evening’s sommelier, joined by Seppeltsfield Chief Winemaker, Fiona Donald.

BEST WINE WITH PORK BELLY?

This is an easy one! Dry, or off-dry Riesling.

WHY DOES THIS PAIRING WORK SO WELL?

Pork Belly has a relatively rich flavour and requires wines with good acidity to cut through the fat. The natural sweetness of off-dry Riesling has enough flavour to stand up the richness of pork belly while the natural acidity adds length and freshness.

SA WINE RECCOMENDATION

Rieslingfreak No.5 Clare Valley Off-Dry Riesling 2023

Dan McEvoy at Bougie Brasserie

Dan McEvoy, head sommelier at Adelaide favourite 2KW, will introduce beverage pairings across our black-tie Saturday dinner, Bougie Brasserie. In true Gallic tradition a cheese course will feature too: expect local and French options.

BEST WINE WITH CAMEMBERT CHEESE?

Dan recommends a Blanc de Blancs Champagne, being a self-confessed tragic for all things bubbly!

WHY DOES THIS PAIRING WORK SO WELL?

The structure and acid-line of the Champagne cuts through the rich nature of the cheese beautifully. Also, the nuances and elegant flavours are well complimented by a Blanc de Blancs flavour profile.

SA WINE RECCOMENDATION

2021 Piccadilly Circus Blanc de Blancs. This is bottle fermented in a style similar to that of Champagne and showcases a lovely depth of flavour. Paired with Camembert, is a sensational match!