Shiraz, like every other wine, varies in style depending on its price, age and region of origin but you can be pretty sure when it comes to matching Australian shiraz we’re talking about a full-bodied red.

What most people probably think of is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe. 

If you enjoy this sort of style we really suggest you to try our 

Mitolo Jester, Maclaren Shiraz, 2013 at £12.25 

Deep, dark red. The nose is bright, lifted and aromatic,with raspberry, blackberry and mint chocolate characters. The palate is concentrated with a luscious rolling texture and packed with fresh blackberry and plum, dark chocolate, liquorice and a hint of white pepper spice. The wine is juicy and plush with silky tannins that linger, providing a drying, savoury finish.

Barbecue is the ideal flavour profile for a rich Shiraz. Pair your red Aussie with lamb ribs for an especially delicious humble dish !

Ingredients

8-10lb/3.6-4.5kg lamb ribs
For the marinade
1 litre/1 pint 15fl oz cola
85g tomato ketchup
2 tbsp black peppercorns, crushed in a mortar and pestle
1 tbsp cayenne pepper (optional)
350ml/12fl oz bourbon whiskey
165ml/6fl oz maple syrup (or 6 tbsp brown sugar)
3-4 tbsp soy sauce
2 bay leaves
4 large rosemary sprigs
4-5 garlic cloves, crushed or pounded in a mortar and pestle

Method

For the marinade, combine all the ingredients in a large bowl or basin and immerse the ribs in them. Cover with cling film and leave overnight in the fridge, if possible, otherwise marinate for an hour in the fridge.
Preheat the oven to 180C/350F/Gas 4.
Baste the ribs with the marinade and cover them with aluminium foil. Precook them in the oven for 20-30 minutes. Otherwise the sweet ingredients (cola and maple syrup) may char on the barbecue.
Prepare the barbecue. It should not be too hot - the coals should be grey and ashen, but still have good heat.
Place the ribs on the barbecue. Turn them over after about 40 minutes to give the other side some texture. After about 10 minutes, turn the ribs over again.
If you like your ribs slightly crisper put them under a preheated grill for about five minutes. Be careful not to burn them. Serve.

Enjoy it !!

www.grandcruco.com