To achieve a pleasurable food and wine match, we need to be mindful of the components within the wine such as acidity, sweetness level, tannin and alcohol. Similarly, the level of acidity, salt, umami ( savoury ), chilli heat and sweetness in the food determines how the flavours unifies with the wine in the palate. We hope the following will help to simplify this enjoyment.

Today, Penfolds vineyards are located primarily across South Australia’s finest wine regions. At the heart is Penfolds Magill Estate. Dr Christopher and Mary Penfold planted the first vines here back in 1844, and even today Magill Vineyard still contributes fruit to Grange when vintage conditions allow.

The Penfolds winemaking philosophy is unbound by country, vine or time. This endeavour continues with Penfolds venture into California.