In partnership with Penfolds
Steph Dutton has spent more than two decades thinking about what ends up in the glass, but ask her about wine and the conversation quickly turns to what’s on the table. As Director of Winemaking at Penfolds, she oversees some of Australia's most celebrated wines. And with the winery marking 75 years of its iconic Grange this year, her approach remains grounded in curiosity, generosity and the belief that great bottles are made to be shared. Whether it's a decades-old Grange, Champagne to bookend a dinner party or a humble lobster roll paired with Chardonnay, for Dutton, the best meals are those that bring people together.
10 ingredients you always have in your fridge…
Feta, cured meats, all the different chilli sauces, chilli honey (albeit in the pantry), Haigh's chocolate, spring onions, kewpie mayonnaise, mini Magnums (in the freezer that adjoins the fridge), bacon and eggs.
What influenced your love of food and wine?
Working in restaurants during my undergraduate years. Whilst the same logic can be applied in a home setting, restaurants seemed to give people this beautiful permission to indulge and elevate any and all occasions.
Most memorable bottle you’ve tasted and what made it so special?
Can I pick two? Probably Krug Clos d’Ambonnay and the 1955 Grange. The former was a way-too-extravagant purchase as a university student, pooling my money with others. We had absolutely no business spending this much on a bottle at that stage of our lives, but I’m so glad we did this. The latter? Probably for the reason that it was one of those wines that just made me so sure that Penfolds was the brand, winemaking community and home for me. Maybe the wine that made me want to commit and settle down in my career.
Favourite grape varieties?
Chardonnay. Sparkling, Blanc de Blancs, Chablis, full-bodied, tight and austere, Adelaide Hills, Tasmania, Meursault... urghh, Chardonnay is capable of so much.
Who is on your dream dinner party table?
My family, to fill the spots first (because if I’m inviting impressive guests, I’d want them there too). And from here my list gets a little eclectic. Robin Williams, for what I wish we could tell him, rather than what he could share with us. Sir David Attenborough (I don’t feel like I even need to explain why). My socials are currently flooded with Emma Grede content, and she seems like such a firecracker. Queen Elizabeth II and Taylor Swift, because I really feel like they’d get along. And then maybe a handful of people I’d want to say a personal thanks to that have been an important part of my life.
Share the menu (and wine pairings) of your last supper…
Champagne has to book-end every dinner. Starting with it is expected, but finishing with it is essential and often the surprise component. Let’s start with Krug and finish with Salon. Then we go with shared seafood dishes, abundant shellfish offerings, vitello tonnato, panzanella salads, whiting, and sticky date puddings to finish. Shared bottles on the table rather than precise wine matches for each dish but there is no doubt that Western Australian Cabernet Sauvignon, Barolo, Meursault, Tasmania Pinot Noir and a Penfolds Chardonnay – probably Penfolds V – would be on the table.
What on a wine list gets you most excited?
A huge by-the-glass offering. Being able to sample fine wine by the glass is such a drawcard in my opinion.
Top five favourite places to wine and dine?
I loved Clara in Bangkok (Bangkok has the most dynamic and incredible restaurant scene). I love Maialino in New York. Café Di Stasio and Caffé e Cucina in Melbourne. And how could I not pick a Barossa Valley local? Vintners Bar and Grill never disappoints.
Steph’s top picks from the Penfolds Collection 2026...
Wine has always been inseparable from the meal for Dutton. These are the three Penfolds wines she’d pick to impress; each paired with the kind of dish that allows it to shine.
Penfolds 2025 Reserve Bin A Adelaide Hills Chardonnay
Paired with a New England lobster roll.
Penfolds 2023 St. Henri Shiraz
It has always been my if-you-know-you-know wine. For the loyalists – paired with a slow cooked ragu and pappardelle.
How can you not side with it during its 75th anniversary year and from such a strong vintage? Paired alongside a rack of lamb.
