By Rebecca Sterry

Within this article, we will be telling you what food pairs with Sparkling Shiraz Rosé, more specifically Verwood’s Sparkling Shiraz Rosé as our blend makes quite the unique wine! 

Here at Verwood, we have created a series of videos called Ballgowns & Booze on our YouTube channel ‘Verwood Estate’. This series focusses on what food pairs well with Verwood’s range of 2019 vintage wines, giving you ideas of what to cook with the different varieties.

Firstly, let us tell you a bit more about Verwood’s Sparkling Shiraz Rosé, 2019 Vintage wine before we begin with the Sparkling Shiraz Rosé food pairing.

Verwood Estate Wines’ begin with the growing of our grapes at our family run vineyard in Sutton Forest within the Southern Highlands. The wine is then produced locally at Eling Forest, with the Sparkling Chardonnay Pinot Noir and Sparkling Shiraz Rosé then being sent to the famous Hunter Valley where all the bubbles and fizz are added! We like the production of our wines to be as local and natural as possible so that you can get a real taste of cool climate, Southern Highlands wines.

Our Verwood Estate 2019 Sparkling Shiraz Rosé was initially meant to be just Shiraz, however, the summer we had in the Southern Highlands was not good enough to produce Shiraz wine. Instead, we decided to create a new type of Shiraz using a Rosé wine making process. Our Sparkling Shiraz Rosé is not as full-bodied as your usual Shiraz; however, it is more intense than a standard Rosé, making it a great in between! 

When going through production, our winemaker asked if we wanted to dilute the colour of the wine to be more ‘typical’ of a Rosé (being more peachy/apricot in colour), though we decided to keep the full, strawberry colour as it was just too beautiful; thus creating our crowning glory for 2019.

Now for the important stuff – what food pairs with Sparkling Shiraz Rosé?

Strawberry Pie

The pie is one of the oldest pastries in which the purpose of the pastry shell was simply to serve dishes in. It was used as a baking dish, storage container, and serving vessel as they were usually too hard to consume. This was used as a popular form of baking container, meaning that for hundreds of years, everything was in pie form!

Pastry chefs began by making savoury pies initially, and then started to experiment with sweet pies, which were both very successful until the 17th Century. Since the Middle Ages, the pie has known many diverse and varied recipes, in which the much-loved strawberry tart we have today was invented by Phillipe Conticini – thanks Phillipe Conticini!

At Verwood Estate Wines, we have created a Ballgowns & Booze series of food and wine pairings on our YouTube channel.

Now what do we have in our series that is a great Sparkling Shiraz Rosé food pairing? Well in our first episode of Ballgowns & Booze, we make a Strawberry Pie that pairs beautifully with Verwood’s Sparkling Shiraz Rosé, called ‘BALLGOWNS & BOOZE: EPISODE 1 – STRAWBERRY PIE with VERWOOD ESTATE 2019 SPARKLING SHIRAZ ROSÉ’.

Here is recipe as follows:

  • 1 baked pie crust
  • 1-quart of fresh strawberries
  • 1 cup of white sugar
  • 3 tablespoons of corn starch
  • ¾ cup of water
  • ½ cup of heavy whipping cream


  1. Arrange half of the strawberries in a baked pastry shell. Mash the remaining strawberries and combine with sugar in a medium saucepan. Place the saucepan over a medium heat and bring to the boil, stirring frequently. 
  2. In a small bowl, whisk together corn starch and water. Gradually stir the corn starch mixture into the boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour the mixture over the berries in the pastry shell and chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream – and dig in!

Smashed Berry Pavlova

Another delicious Sparkling Shiraz Rosé food pairing is the Smashed Berry Pavlova! 

This originally disputed dessert was created in honour of Russian ballerina, Anna Pavlova. First star of the Russian Imperial ballet and Russian ballets by Serge Diaghilev. Pavlova was one of the first ballerinas to travel the world with her own ballet company, in which her travels took her to distant lands, notably in Australia and New Zealand during the year 1926.

The public of both countries were captivated by the beauty of the ballerina, and the New Zealand press of that time headlined ‘She does not dance, she flies in the air like a bird’. Her lightness and grace were praised by all. Shortly after was born the famous dessert which bears all to New Zealand and Australia, in which both countries now claim authorship and have been in a merciless, culinary war for almost a century!

In the Ballgowns & Booze series, you can cook this classic dessert along with us in ‘BALLGOWNS & BOOZE: EPISODE 8 – SMASHED BERRY PAVLOVA & VERWOOD ESTATE 2019 SPARKLING SHIRAZ’ – 

Here is the recipe as follows:

For the pavlova

  • 4 egg whites (room temperature)
  • 1/8 teaspoon of salt
  • 1 cup of sugar
  • 1 tablespoon of corn starch

For the mixed berry sauce

  • 1 tablespoon of corn starch
  • ½ cup of sugar
  • ½ cup of water
  • 2 teaspoons of lemon juice
  • 1 cup of crushed blackberries
  • 1 cup of crushed raspberries

For the toppings

  • 1 ½ cups of fresh whipped cream (we made ours by whipping up 1 cup of heavy cream in a blender until it formed soft peaks)
  • Blackberries
  • Raspberries
  • Blueberries
  • Strawberries (stems removed and sliced)
  • Garnish: mint leaves  


  1. Preheat the oven to 400°F (204°C)
  2. To make the pavlova, begin by beating the egg whites and salt until soft peaks form. Gradually add sugar and corn starch until the mixture reaches stiff peaks.
  3. Place spoonfuls of the meringue onto a baking tray lined with parchment paper or a silicone baking mat. Reduce the temperature to 250°F and cook for an hour. Turn the oven off and allow the pavlova to cool in the oven.
  4. While the pavlova is baking, combine ingredients for the mixed berry sauce in a medium saucepan over medium-high heat. Allow the mixture to start bubbling, then reduce to a simmer while smashing up the berries with the back of a wooden spoon. Cook for approximately 15 minutes until thickened and jam-like in consistency. Cool completely in the refrigerator until ready to serve.
  5. Place the pavlova on a large serving plate or marble slab, and crush slightly with the back of a large spoon. Spoon over the whipped cream, then drizzle with the mixed berry sauce.

If your mouth isn’t watering by now after reading that recipe, I don’t know what will!

The girls at Verwood, along with Teddy the Sommelier, described this Sparkling Shiraz Rosé food pairing as a mouth-watering, beautifully balanced, and smooth delicacy. The sweetness of the Smashed Berry Pavlova was balanced enough with the Sparkling Shiraz Rosé, making it a wonderfully pleasant and tasteful food pairing!

Order Your Sparkling Shiraz Rosé Today

So why not give it a try yourself and order Verwood’s Sparkling Shiraz Rosé for $30.00?

If we have tempted you to try our Sparkling Shiraz Rosé and love it, then please give us a review on our website. We’re also open to new suggestions on more food and wine pairings so if you happen to find an exquisite match, then please let us know and we may try it in one of our Booze & Ballgowns episodes!