There’s something undeniably satisfying about a glass of fine wine meeting a plate of bold, spice-laden food. But pairing wine with Indonesian cuisine? Now that’s an adventure worth uncorking. Let’s talk about why Penfolds might just be your new favorite guest on the dinner table.
Penfolds in a Nutshell
Before we start to match bottles to sambal, let’s take a moment to swirl the glass of history. Penfolds was founded in 1844 by Dr. Christopher and Mary Penfold, British immigrants who brought with them not just dreams but vine cuttings and a belief in the medicinal power of fortified wines. From humble beginnings in South Australia, Penfolds grew into a winemaking powerhouse, especially after the 1950s, when winemaking legend Max Schubert created the now-iconic Penfolds Grange.
Known for its rich reds and structured whites, Penfolds represents a blend of tradition and innovation, much like Indonesian cuisine itself. Complex, expressive, and unapologetically bold. Sound familiar?
Bin 28 Shiraz & Satay
Penfolds Bin 28 Shiraz is the perfect pairing for satay due to its rich, fruit-forward flavors of blackberry and plum, which complement the sweet, savory soy glaze on the grilled meat. The wine's peppery spice and subtle smokiness mirror the charred flavors of the satay, enhancing its grilled aroma. With smooth tannins and a medium to full body, Bin 28 balances the richness of the meat and sweetness of the sauce without overwhelming the dish. This bold yet approachable wine enhances the overall satay experience, making it a natural and satisfying match.
Bin 51 Riesling & Gado-Gado
Penfolds doesn’t just excel at reds. Their Bin 51 Eden Valley Riesling is a floral, citrusy wonder that offers the perfect acidity to cut through creamy sauces and peanut-rich dishes. With the hearty combination of steamed vegetables, boiled egg, and a peanut sauce dressing, Gado-gado is simply a difficult-to-pass pairing to a Penfolds Riesling. The wine’s slight sweetness and freshness balance the umami and texture, cooling the palate between each bites.
Max’s Chardonnay & Ayam Bakar
Grilled chicken, or ayam bakar, with its smoky marinade of turmeric, coriander, and tamarind, finds its soulmate in a well-structured Chardonnay. Penfolds Max’s Chardonnay offers generous stone fruit and a whisper of oak, which flatters the caramelized flavors of the grilled skin without overpowering the subtleties of the marinade.
Bin 389 “Baby Grange” & Rendang
Penfolds’ Bin 389, often referred to as “Baby Grange,” brings together the structure of Cabernet Sauvignon with the richness of Shiraz, making it a natural match for the deep, slow-cooked complexity of beef rendang. The wine’s savory depth amplifies the umami richness of the rendang, while its acidity lifts the palate between each bite. It’s a pairing that might seem unexpected, but once tasted, feels entirely inevitable
Yattarna Chardonnay & Klepon
Penfolds Yattarna Chardonnay offers a refined and unexpected match for the tropical richness of klepon. The wine’s bright citrus and stone fruit notes balance the sweetness of the molten palm sugar, while its creamy texture mirrors the soft chew of the glutinous rice. Subtle oak and gentle acidity cut through the richness and elevate the coconut finish. It’s a pairing that transforms a traditional Indonesian sweet into something quietly elegant and memorable.
The Art of Unexpected Harmony
Pairing Penfolds wines with Indonesian dishes might not be your first instinct, but it’s one worth exploring. The magic lies in contrast and balance: sweet with heat, bold with bold, texture with structure. And like the best pairings in life, it’s all about bringing out the best in each other.
So next time you open a bottle of Penfolds, maybe try skipping the cheese board and reach for the sambal instead. Your palate will thank you and so will your guests.
Craving a pairing now? Come by our Penfolds’ Collection and let us help you find your perfect Penfolds match!
