Barossa Shiraz is the easiest pour to explain at a World Cup watch party. It's big, it's brooding, it smells like blackberry jam and smoked meat, it has a reputation that precedes it, and almost nothing pairs better with grilled lamb. With Australia playing Paraguay at Levi's Stadium on June 25, we thought it was worth making the case for why this is one of the best pairing concepts of the entire tournament — whether you're firing up the grill at home or just want to pick the right bottle at the shop.
What makes Barossa Valley Shiraz legendary
Barossa Valley, in South Australia, grows some of the oldest Shiraz vines in the world — many planted in the 1800s by German Lutheran settlers who brought their cuttings from Europe and never looked back. The vines are ungrafted (Australia avoided the phylloxera plague that decimated European vineyards), which means Barossa Shiraz has a lineage continuity that almost nowhere else in the wine world can claim. Old vines + hot climate + iron-rich soils = wines that are full-bodied, concentrated, and generous.
A good Barossa Shiraz will pour inky dark, nose will give you blackberry, black pepper, eucalyptus, and something vaguely meaty — like bacon or smoked brisket. On the palate, it's all fruit up front, velvety mid-palate, long finish. It's a wine that makes you sit back in your chair. Producers to search for: Torbreck, Henschke, Penfolds (particularly the Bin 28 and 128), Kaesler, Rockford.
The lamb pairing that changed my mind about red wine
First time I had properly grilled lamb with a mature Barossa Shiraz, I remember thinking: "so this is what people are talking about when they talk about wine pairing." Lamb has a slight gaminess that most red wines flatten or clash with. Shiraz — with its own dense, savory, black-fruit profile — doesn't compete with it. It amplifies it. The fat in the lamb softens the tannin in the wine. The wine's acidity cuts through the richness. The finish tastes like a campfire in South Australia.
For a home watch-party spread: lamb kofta skewers with mint chimichurri as the main, plus a proper Aussie meat pie (flaky pastry, minced beef, gravy, tomato sauce on the side — don't argue, that's how it's done). Paraguay brings its own grilled-meat game with asado and chipa (baked cassava-cheese rolls). Both cuisines lean heavily on fire-and-smoke cooking, which means the wine pairing stays consistent through the whole night.
Beyond Shiraz — what else to drink at an Australia match
If big reds aren't your thing, Australia has plenty of other tricks. Margaret River, in Western Australia, makes Cabernet Sauvignon that honestly can rival Napa. Yarra Valley, near Melbourne, produces Chardonnay with cool-climate precision. And if you want to geek out, Riesling from Clare Valley is dry, mineral, and pairs with almost anything. Any of these work as lighter alternatives for a long match day.
Come watch the match — June 25, 7 PM kickoff
Australia vs. Paraguay kicks off Thursday, June 25 at 7:00 PM PT. Perfect Thursday-night timing — start with cocktails, watch the match, close down the patio. We'll have the match on, with our regular menu running. Book for the match or call (408) 293-7574.
See the full World Cup 2026 country guide — Swiss Chasselas, Austrian Grüner, Algerian reds, and more. Want to talk wine-and-food pairing more broadly? Our beginner's guide to cheese and wine pairings is a good place to start.