Wine Pairing: Ballandean Estate Wines — 2025 Wild Fermented Fiano paired with Chef Ian’s Pea & Prawn Risotto

The Dish (What’s happening in the bowl)

This one’s classic risotto comfort — but with a proper Chef’s Table backbone.

You’ve got:

• Sweet green prawns (clean, briny richness)
• Peas (fresh pop + gentle sweetness)
• The real hero: prawn stock (depth, sweetness, that “seafood finish”)
• Parmesan (nutty, salty savoury power)
• Lemon (lift + brightness right at the end)

Risotto is one of those dishes where shortcuts show up instantly — because the rice absorbs everything. If the stock is beautiful, the whole bowl becomes restaurant-level.

Why Wild Ferment Fiano works with this dish

👉 This month Robyn & Leeanne from Ballandean Estate Wines have chosen the 2025 Wild Ferment Fiano as the perfect pairing — and it’s a clever match for how this risotto is built.

This wine is a little different because of the wild ferment process:

• Instead of using a commercial yeast, the fermentation is allowed to happen with non-commercial / natural yeasts
• That can create extra aroma, intensity and texture
• It’s a riskier option… but Boxi (winemaker) likes bold choices - and this one’s proven a winner

Why it matches this risotto:

• Nuttiness on the bouquet → echoes the parmesan and the savoury stock depth
• Aromatic but also savoury → perfect with seafood and cheese (not all whites can handle parmesan)
• Creaminess/weight through the palate → stands up to risotto’s silky texture without getting washed out
• Fresh lift → keeps prawns and peas tasting bright, not heavy

Fiano is often called a “pretty” wine — but this one has pretty aromatics + serious food structure.

Chef Ian’s Notes (Why this pairing is clever)

This risotto has a lot going on under the surface:

• Silver Seas prawn stock brings real seafood depth (and that’s the whole point of the dish)
• Parmesan adds savoury punch
• Lemon lifts everything at the end
• Prawns can make overly oaky or buttery whites feel clumsy

So what you don’t want is:

• heavy oak
• big buttery whites that flatten the prawns
• anything that makes parmesan taste sharp or metallic

What you do want is:

• texture + savoury notes
• enough weight to match the rice
• freshness to keep the seafood alive

That’s exactly where this wild fermented Fiano earns its spot.

And being from an Italian family… risotto is one of those “we know this well” dishes — so when a pairing works, you feel it.

How to Serve It (quick, practical)

• Serve with a slight chill (not icy — you’ll lose the savoury/nutty detail)
• Use a decent-sized glass to let the aromatics open up
• First sip before the parmesan… then sip again after the parmesan (that’s the “aha”)

The Moment You’re Aiming For

A creamy spoon of rice.
A sweet prawn bite.
A parmesan finish.
A squeeze of lemon.

Then a sip of Fiano and — bang — it lifts, resets, and makes you ready for the next mouthful.

That’s a proper pairing.

Where to Get the Wine

We can’t sell the wines (as you know) - but Ballandean Estate can.
√ Add the 2025 Wild Ferment Fiano via the Ballandean Estate online shop
(Please enjoy responsibly. 18+ only.)

Pour first. Then press play. This one’s a “taste-along” pairing — grab a glass of the 2025 Wild Ferment Fiano and watch how it lifts the risotto and resets your palate after each bite.

‍👉 Watch the pairing video here: Your Tube link

Final Thought

This is exactly why we love working with Robyn and Leeanne — thoughtful wine, no ego, and pairings that actually make sense at the table.

Make the stock count. Stir with intention.
Pour the Fiano. Let the parmesan do its thing.

Chef Ian