Food Pairings | 2025 Point 65 Single Vineyard Syrah with Roasted Field Mushrooms
Point 65 Single Vineyard Syrah with Roasted Field Mushrooms
Same grape, different name. Syrah rather than Shiraz signals the style: cooler, more peppery, more restrained. From Block 12 at Borenore, hand-picked off 25-year-old vines.
2025 Point 65 Single Vineyard Syrah
Silver, 2026 Royal Queensland Wine Show.
Roasted Field Mushrooms with Thyme, Garlic and Taleggio
Serves 4
Ingredients
- 8 large field mushrooms, stems trimmed
- 60g butter, softened
- 4 cloves garlic, finely chopped
- 1 tablespoon thyme leaves, plus sprigs to serve
- 200g taleggio, sliced
- 2 tablespoons olive oil
- Sea salt and cracked black pepper
Method
- Heat the oven to 200C. Wipe the mushrooms clean rather than washing them; they hold water badly.
- Mash the butter with the garlic, thyme, a good pinch of salt and plenty of pepper.
- Sit the mushrooms gill side up on a lined tray. Drizzle with olive oil, then divide the garlic butter between them.
- Roast for 15 minutes, until they have softened and released their juices.
- Lay the taleggio over the top and return to the oven for 5 to 6 minutes, until melted and just starting to colour.
- Finish with thyme sprigs and another crack of pepper. Serve with bread to catch the juices.
Why it works: mushrooms bring the savoury, earthy weight that meets the whiff of smoked meat in the glass, and the washed-rind taleggio has enough character to stand up to those chalky tannins.
Not cooking tonight? Portuguese chicken
Charred, smoky, herby chicken off the grill, with lemon and garlic doing the heavy lifting. That char is the bridge: it meets the smoked-meat note on the nose, and the wine's white pepper and whole-bunch spice find the marinade. Keep the peri-peri mild. Heat sharpens tannins, and this is a wine built on finesse rather than force.
