It’s pretty common knowledge that steak and red wine are a match made in heaven, and Ferguson Plarre and Fowles Wine have made it official with their latest collaboration.

The collaboration will see a brand new Beef and Shiraz pie available across Victoria from November 3 to 30.

The Beef and Shiraz pie will combine Victorian grass-fed chunky beef steak – seasoned with garlic, shallots, rosemary, thyme, balsamic vinegar and butter – combined with Fowles’ Farm to Table Shiraz.

Ferguson Plarre chief executive officer Steve Plarre said the new collaboration marked an exciting relationship between the two Victorian producers.

“We are always looking for new ways to engage with and support other local Victorian businesses like our customers support us, and the team at Fowles Wine are such incredible people to work alongside,” he said.

“Right from the concept development to our final taste tests, we worked together to nail our protein and wine pairing to ensure both the meat and wine shone through as hero flavours. After several iterations the cool climate shiraz was a clear winner to complement our grass-fed chunky steak.”

Fowles Wine owner Matt Fowles said the family-owned winery was excited about the collaboration.

“Our award-winning Farm to Table Shiraz tastes delicious… when paired with rich flavours like beef we get a smoother and almost fresher taste, thanks to the fat being broken down by the tannins. Not all red wine is made equally, and thanks to its plush flavour our shiraz was the perfect choice to enhance Ferguson Plarre’s newest pie,” he said.