Vincent Wine Perth: A Wine Bar Pairing with Singlefile

There is a certain kind of venue where nothing needs to be overstated. At Vincent Wine, set on the edge of Northbridge, the charm lies in the details: the curve of a glass, the ease of the courtyard, the intimacy of the room and the quiet confidence of a menu shaped by French bistro-style classics.

This is a Perth wine bar that draws you in subtly. A gentle Parisian influence appears in the rhythm of the experience: a plate of charcuterie shared slowly, fresh baguette and butter, the comfort of Beef Bourguignon, and wines chosen to sit naturally beside the food.

For Singlefile, Vincent Wine offered a fitting place to consider how Great Southern wines behave at the table. Our 2022 Singlefile ‘The Vivienne’ Denmark Chardonnay was paired with charcuterie and chicken liver parfait, while our 2025 Singlefile Single Vineyard Frankland River Shiraz was paired with Beef Bourguignon. Two wines, two dishes, and two very different expressions of balance.

The Character of Vincent Wine

Vincent Wine has become part of Perth’s growing culture of intimate, considered wine bars. Located close to Northbridge, it carries the energy of the city while still feeling tucked away enough for a slower meal.

Its appeal is not built around grandeur, but warmth. The interiors feel close and atmospheric, while the courtyard brings a lighter, sunlit contrast. Together, they create the kind of setting where an evening spent in the company of good food and wine is given room to unfold.

That sense of restraint made Vincent Wine a natural setting for Singlefile. As a family-owned producer based in Denmark, within Western Australia’s Great Southern wine region, Singlefile crafts wines shaped by site, season and cool-climate elegance. At the table, those qualities matter, allowing a wine to complement a dish without overwhelming it.

Chardonnay, Charcuterie and Chicken Liver Parfait

The first pairing centred on 2022 Singlefile ‘The Vivienne’ Denmark Chardonnay, served with charcuterie and chicken liver parfait.

Parfait is rich, savoury and softly generous, needing a wine with enough freshness to bring lift, but enough presence to remain in conversation with the dish. The chardonnay’s floral citrus aromatics, flinty detail and long line of mineral acidity brought that balance, cutting through the richness while giving the pairing shape. With charcuterie, the same freshness offered contrast to salt and fat, keeping the plate lively without diminishing its savoury character.

This is where Denmark chardonnay can be particularly compelling. It has generosity, but also precision. It can meet richer food with confidence, while retaining the cool-climate restraint that keeps a pairing composed.

Shiraz and Beef Bourguignon

The second pairing moved into a deeper register, with 2025 Singlefile Single Vineyard Frankland River Shiraz served alongside Beef Bourguignon.

Beef Bourguignon is a dish that takes time. Its appeal comes from slow development of flavour: tender beef, savoury depth and a rich sauce. A wine pairing here needs structure, but it also needs freshness. Without that, the combination can feel heavy.

Frankland River shiraz brings a natural suitability to this style of dish. Its depth and savoury character sit comfortably beside braised beef, while its structure gives the pairing definition. The characteristic fine tannins and cool-climate lift of Great Southern shiraz help to refresh the palate; the wine offering presence without excess, allowing the richness of the dish to remain central.

Where the chardonnay pairing was about lift and clarity, the shiraz pairing was about depth and alignment. It was not a contrast so much as a meeting of similar qualities: savoury detail, structure and quiet generosity.

A Perth Wine Bar with a Sense of Place

Vincent Wine is a reminder that the best wine pairings are about more than flavour alone. They are shaped by place, atmosphere and the people gathered around the table.

A Parisian-inspired wine bar in Perth. A sunlit courtyard. Classic dishes, thoughtfully paired wines, and a meal that unfolded at an unhurried pace, nothing overworked. Vincent Wine provided the setting, the food brought richness and depth, and the Singlefile wines carried the conversation back to the Great Southern.

Frequently Asked Questions

What wine pairs with chicken liver parfait?

Chicken liver parfait can pair well with wines that offer freshness, structure and texture, such as a cool-climate chardonnay or an aromatic Mediterranean white. Another classic pairing is a savoury and finely-detailed lighter red wine, such as an earthy pinot noir, which is more of a complementary, rather than contrasting, flavour pairing. 

Why does chardonnay pair with charcuterie?

Chardonnay can work well with charcuterie when the wine has freshness and structure. The acidity helps balance salt and richness, while texture in the wine allows it to sit comfortably beside cured meats and savoury accompaniments.

What wine pairs with Beef Bourguignon?

Beef Bourguignon pairs well with red wines that have structure, depth and savoury character. A cool-climate red, offering a sense of elegance and restraint, is a particularly compelling food pairing as it provides lift and clarity to richer dishes. A Great Southern shiraz or cabernet could both be fitting choices, providing richness and varietal flavour to complement the boldness of the dish, alongside freshness and definition to provide balance.

Why is Great Southern wine good with food?

Great Southern wines often show freshness, clarity and structure, shaped by the region’s cool-climate influence and diversity of vineyard sites. These qualities make them versatile at the table, particularly with dishes that carry richness, texture or savoury depth.