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From Kitchen to Vineyard: Chefs Crafting Fine Wines
6 Nov
Summary
- Chefs and winemakers share fundamental considerations of taste.
- Australia has a growing cohort of chefs transitioning to winemaking.
- Three recommended wines showcase this unique culinary-wine crossover.
The worlds of cheffing and winemaking share a profound connection, rooted in the fundamental elements of aroma, texture, and taste. Both disciplines also heavily rely on seasonality and the quality of their core ingredients.
A unique characteristic emerging in the wine industry is the diverse approach brought by chefs who have transitioned into winemaking. Adam Foster, a former head chef, now a vigneron in Heathcote, likens the continuous tasting process in both professions.
Australia boasts an increasing number of chefs making their mark in winemaking. This includes Matt Stone, known for his au naturel kitchen ethos reflected in fresh, drinkable wines. Rebecca Stubbs produces bright, finely tuned, and food-friendly wines, while Michael Ryan crafts wine-adjacent amaros.
Three wines exemplify this trend: Demi by Syrahmi Shiraz 2024, a spicy red perfect for bistro dining; Wines By Matt Stone Pinot Gris 2025, offering a complex, rosé-like character with judicious skin fermentation; and Charlish & Co Viognier 2024, a briny, citrusy, and fresh white ideal with seafood.
