FOOD and wine pairing. Anything goes, right? Well... mostly. There are some guidelines that should be adhered to: not all cheese pairs with red wine (it works best with vintage hard cheese) and some seafoods sing well with a red (think tuna steak and light pinot). There is one match to avoid: a big, tannic cabernet will exacerbate chili. Here are three wines made for food.

Bremerton Wines, Special Release Vermentino, Langhorne Creek, 2016

Almost medium-bodied with juicy mandarins, lemon citrus, racy acidity and a briny twang. Pair this with garlicky grilled sardines on toast or with banana prawn tails and lemon tossed through spaghetti. Available from bremerton.com.au.

Rating: 8.5/10 RRP: $24 Alc: 12%

Yalumba Galway Vintage Malbec, Barossa, 2013

Yalumba is always a reliable source of well-made wines at quality prices. Here we have a straight malbec (which is usually blended with other varieties) showing suave flavours of black strap licorice and blueberries. Pair this with native pepperberry-spiced, barbecue-seared venison or kangaroo fillet.

Rating: 8.5/10 RRP: $17 Alc: 13.5%

De Bortoli Woodfired Shiraz, Heathcote, 2015

When De Bortoli chief winemaker Steve Webber says "Nothing is more perfect than that melt-in-the-mouth moment you experience with a chargrilled dry aged steak, followed by a good glass of red", you can bet that this shiraz is purposefully made to match. Non-steak eaters (or anybody) should try it with field mushroom "woodfired" pizza. Available from most retailers.

Rating: 9/10 RRP: $24.85 Alc: 14.5%

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