Some readers may know that I did a stint as a restaurant reviewer when living in the UK, so I do have as much interest in good cooking as in wine appreciation. It piqued my interest then to hear that Taylors Wines had teamed up with celebrated cookbook author Ashia Ismail-Singer to create two exceptional recipes that pair with Taylors Jaraman Shiraz 2023, as part of the brand’s new Food Comes Alive with Jaraman campaign. Designed to highlight how the right dish can elevate an already outstanding wine, this collaboration showcases the versatility of the wine.
Taylors Jaraman Shiraz 2023 is a multi-award-winning wine—recently crowned World Champion Shiraz at the 2025 London Wine Show – and awarded four champion trophies and 15 gold medals to date. Sourced from premium fruit from the Clare Valley (65%) and McLaren Vale (35%), it is drinking beautifully now, with the depth and presence to improve in your cellar for another five years at least.
A deep crimson and purple colour in the glass. The bouquet shows plum, boysenberry, cherry, and bramble fruits, complemented by spice, pepper, tobacco and violet floral notes. Richly concentrated and with a bold swathe of cedar and oak framing the lush fruit. Tannin is subtle and fine, sitting quietly in the corner, letting the juicy acidity carry the palate. A touch of silky texture then swaddles the back palate and leads to a smooth, rich finish.
Born with a sweet tooth, I’m keen to try this simple, elegant dessert using some of the wine.
Pears Poached in Taylors Jaraman Shiraz 2023 with Mascarpone
For dessert, Ashia poaches firm-ripe pears in the Shiraz with brown sugar, citrus, cinnamon, and star anise, creating a jewel-toned syrup that echoes the wine’s red-fruit vibrancy. Paired with mascarpone or ice cream, the dish offers a luxurious, subtly spiced finale that mirrors the elegance and aromatic complexity of the wine itself.
Prep time: 20 mins – Cooking time: 40-45 mins
Ingredients
- 2 cups Taylors Jaraman Shiraz 2023
- 1 cup brown sugar
- The juice of 1 large mandarin or orange
- 1 stick of cinnamon
- 2 star anise
- 4 small firm-ripe pears, peeled, with stems on
- Mascarpone or ice cream, to serve
Method
- For the pears: Cut a circle of baking paper slightly larger than the diameter of a deep saucepan large enough to hold the pears
- Place all the ingredients, except pears, in the saucepan and bring to a boil until the sugar dissolves
- Cut a thin slice off the bottom of each pear so it can stand upright
- Place the pears in the saucepan and cover with the baking paper, tucking the sides down to stop the steam from escaping
- Poach until the liquid is reduced and syrupy, about 25–30 minutes
- The pears can be chilled and brought to room temperature when ready to serve
- To serve, place a whole pear on a bowl and serve with your choice of cream or ice cream
Taylors Jaraman Shiraz 2023 is available now from select bottle shops across New Zealand priced at $27.99. For more pairing inspiration across the Taylors Jaraman range, visit the full recipe collection at https://jaraman.taylorswines.com.au/
