Match Made in Heaven- Watershed Sangiovese & Charcuterie

By Fergal Gleeson

American singer Kathy Mattea once said that “A gourmet meal without a glass of wine just seems tragic.”

We agree wholeheartedly which is why we’ve spoken to four winemakers around the region and asked them to recommend their perfect wine and food pairing for the winter season.

Watershed 9a Head Winemaker - Severine Logan 2018_preview
Severine Logan, Head Winemaker at Watershed Wines

Watershed Wines Senses Sangiovese 2014 (RRP $29.95) & Charcuterie

“Our Sangiovese is grown on a single block just north of the vineyard. It likes a warmer, drier climate which is why we have it there,” says Severine Logan, Head Winemaker at Watershed Wines.

“It’s an interesting variety. Sangiovese is our answer to Pinot Noir. Like Pinot Noir it’s a lighter bodied wine than Shiraz or Cabernet. Senses Sangiovese has cherries, spice and savoury characters. I like drinking it because it is not as big, tannic and rich. It is easier drinking.

“Sangiovese is lovely with a Charcuterie plate, duck or pasta. I suppose you could do all the Italian clichés because it’s an Italian variety. If you don’t like white wine and you are having fish you can get away with it! It is a nice lunchtime wine. It also pairs well with cheese.”

Watershed SENSES SANGIOVESE 2013 CMYK 300DPI_preview

How does Watershed Senses Sangiovese compare to Italian expressions of the grape?

“Ours has lovely cherries and spice. We keep the tannins soft. In parts of Tuscany like Brunello they make big, full bodied, structured Sangiovese like a Bordeaux. Ours doesn’t have the same depth. We are making something that is more food friendly and made for earlier drinking.”

Severine is from the Loire Valley in France originally and studied Oenology at Toulouse before working in vintages in European wine regions such as Bordeaux, Alsace, Corsica and Burgundy before stints in Western Australia and the Hunter Valley.

I asked if it’s confusing for a French winemaker living in Australia to be making an ‘Italian wine’.

“I’ve been in Australia for more than 20 years so I think I am more Australian than French now! In France I’d make wines from 2 or 3 varietals. In Australia I’ve typically been making wines from 7 or 8 different varieties.”

“It does take time to get your head around the different wines. But I’ve been making Sangiovese at Watershed for over 10 years now.”

More at

This is an excerpt from an article that appeared in the winter edition of Your Margaret River Region Magazine

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