Quick Guide: How to Match Your Food and Wine
This week is the second annual National Wine Week which – you guessed it – celebrates the rich and exciting world of wine.
It got us thinking about what foods are best matched with which wines – and while it’s all down to personal taste, here are some handy tips.
Lots of people know white wine goes well with fish, but what specific bottle should you choose?
- Pinot Grigio perfectly matches light fish dishes.
- A fattier fish with a rich sauce goes best with a crisp Chardonnay.
- When dining on something tangy or tart, a light Sauvignon Blanc is a great pairing.
Red wine goes best with red meat – that’s easy to remember.
- For steak or lamb chops, choose a deep and flavoursome Cabernet Sauvignon.
- Barbecue flavours are accompanied nicely by a full bodied Malbec.
- For vegetarians, Pinot Noir is the perfect accompaniment to earthy flavours like mushrooms and potatoes.
Although not necessarily the first wine you would think of when planning a dinner party, rose wine is surprisingly suitable for many dishes.
- Rose is the best wine to serve when having tapas.
- It goes excellently with cheese based plates like a gorgeous black truffle macaroni cheese (pictured above).
- Rose complements spicy food wonderfully and goes well with cold cuts.
Champagne and Sparkling Wines
There is a reason that champagne and oysters are such a famous combination – the saltiness of oysters is the perfect pairing for the faint sweetness of bubbly.
- This expensive tipple also goes well with caviar.
- As a rule, sparkling wines go well with salty food.
- Try it with anything deep fried, as well as fish and Asian cuisine.