Wine Pairing: Mediterranean Seafood Linguine and Ballandean Estate Malvasia - What a Pair

What a Pair…

Chef Ian’s Mediterranean Seafood Linguine is sunshine-in-a-bowl — seafood, garlic, herbs, olive oil, and that coastal Italian vibe that makes you slow down and savour it.

So when we asked Robyn Puglisi-Henderson & Leeanne Puglisi-Gangemi from Ballandean Estate what they’d pour with it, they didn’t hesitate:

Ballandean Estate Malvasia.
Bright, aromatic, and built for seafood.

Watch the Pairing Recommendation From Leeanne & Robyn here

Leeanne and Robyn recommended Malvasia because it does three important jobs with seafood pasta:

• Lifts the whole dish with freshness
• Cuts richness (olive oil, seafood sweetness, any creamy edges)
• Cleans the palate so every bite feels like the first bite

It’s the kind of wine that doesn’t compete — it partners.

Why Malvasia Works With Seafood Linguine

Mediterranean seafood pasta needs a wine with energy, not heaviness.

Malvasia brings:

• Citrus and brightness to match lemon, tomato, and ocean flavours
• Aromatic perfume that plays beautifully with garlic and herbs
• Natural acidity that refreshes your palate between bites
• Enough texture to stand up to prawns, mussels, calamari — the lot

In short: it keeps the dish feeling clean, fresh and “holiday by the sea”.

A “Strange Bird” Worth Knowing

Ballandean’s Malvasia sits proudly in the Strange Bird world — the Granite Belt’s celebration of alternative varietals.

If you’re used to the usual Chardonnay/Sauv Blanc lane, Malvasia is a fun step sideways — still familiar enough to love, but different enough to remember.

How to Serve It (So It Sings)

Temperature matters. Serve it nicely chilled — but not ice-cold.

Quick serving guide:

• Chill the bottle well
• Pour, taste, then give it 2–3 minutes in the glass
• Let the aromatics open up before you dive back into the pasta

Chef Ian’s Notes (How to Make This Pairing Even Better)

To really make this pairing pop:

• Finish the pasta with lemon zest (not just juice)
• Keep the dish bright and herb-forward
• Don’t over-sauce it — Malvasia loves seafood when it’s clean and coastal, not heavy

Chef Ian’s verdict:
When the winemakers themselves say, “Pour this with seafood linguine”… you listen.

Want the Bottle? Here’s the Best Way

We can’t sell wine through Underground Chef — but Ballandean absolutely can.

If you want to complete the pairing properly, grab the Malvasia via Ballandean Estate’s site (or cellar door if you’re up the Granite Belt).

And if you love what they’re doing with Strange Bird varietals, their wine club is well worth a look: Italian Cousins (Ballandean Wine Club)
A great way to stay connected to releases, member perks, and the wines we’ll keep pairing with Chef’s Table meals.

(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 Malvasia and enjoy the delicious honeysuckle notes and citrus finish.

‍👉 Watch the pairing video here

Final Thought

This is exactly what Chef’s Table is about — food, craft, and connection.

A coastal pasta. A Granite Belt wine. And a pairing chosen by the people who know that vineyard best.

Cook the linguine, pour the Malvasia, and make Tuesday feel like a little Mediterranean escape.

Chef Ian