Vintage Cellars

Meet the Maker: Peter Munro, head winemaker, St Hugo

The Easter long weekend is fast approaching — and with it, the prospect of hosting family and friends — so we’re turning our attention to planning the festive feast.


From the menu and seating arrangements to the (arguably most important) issue of what you’ll drink, there’s plenty to consider when it comes to playing host with the most. We’ve turned to elite entertainer and head winemaker at South Australian label St Hugo, Peter Munro, to give us his tips on Easter feasting.

What are your Easter traditions?


One of my favourite Easter traditions is baking homemade hot cross buns on Good Friday.

Dark or milk chocolate?


Dark chocolate all the way.

What St Hugo wine goes best with:


A Cadbury egg? Nothing; chocolate eggs are an individual indulgence in and of themselves. 

An Easter cheese board? St Hugo Coonawarra Cabernet Sauvignon.

Roast chicken? St Hugo Eden Valley Chardonnay.

What’s on your Easter table?


A St Hugo wine with some age, I’m thinking a 2012 Coonawarra Cabernet Sauvignon.

My entertaining secret weapon is…


The smokey, moreish aromas from my woodfired oven tend to get people salivating! 

It’s not an Easter feast without…


Great company, of course!

My go-to bring-a-dish for a feast is…


Ceviche — it starts things off clean and light.

My go-to St Hugo wine to gift is always…


St Hugo Barossa GSM — a delightful and delectable red that everyone will love — or St Hugo’s classic shiraz. You can’t go wrong with either. 

The ultimate Easter egg hunt is all about…


Cryptic clues. 

I hope the Easter bunny brings me…


Less sweet, more savoury.