What’s Your Flavour?

 

 Our Suggestions for Pairing Wine & Food

Vegetables

A good vegetarian meal dense in steamed, fresh greens is best complimented by a dry white or sparkling wine…think a fresh Marlborough Sauvignon Blanc or Champagne.

Roasted Vegetables
For the fuller-bodied flavours of veges roasted in the oven, get your hands on a light red such as a Pinot Noir, a medium red such as a Tempranilo or if white is more your style, try a dry white table wine.

Cheeses

For a soft cheese like Brie or Camembert, we suggest a sweet Red or White, depending on your preference….or the richer white flavours of a Chardonnay or Prosecco. For the harder types like a bold cheddar or crumbly vintage, try a Cabernet Sauvignon or a sweet white.

Starches
The good thing about starches like breads, crackers and bagels is that they pair well with just about everything! The wine-world is your oyster!

Cured Meats
Overwhelmingly, the suggestion is red! Pick a red, any red! Merlot, Shiraz, Grenache or St Laurant….the list goes on! However if you a really on team white-wine, try a sweet little Riesling.

Collection of red wines.

Fish
And just to be different, a good fish is far more suited to the flavours, texture and temperatures of white wine varieties
Crustaceans
A little from column A, a little from column B…the stronger, saltier tastes present in crustaceans such as crabs, lobsters and prawns are best suited to either a rich white such as a Marsanne or a light red.

White Meat
The more subtle tastes of chicken and turkey are best paired with a medium or bold red or a rich white.

Red Meat
True to it’s name, the best partnership with red meat is red wine. Be it light, medium or bold.

Steak and White wine

Sweets
Who doesn’t love a little high-tea style wine and cake? There is no way to sugar coat it….go sweet! Ports, Sherry’s and Moscatos pair perfectly with any dessert you got!

Tricky Tastes
Foods infamously difficult to match include asparagus, artichokes, brussel sprouts and dark chocolate, given their flavour properties are derived from substances that leave a mask on the natural chemical composition of your tongue and affect the flavour of your wine when it meets your tastebuds…so maybe give them a miss if you are planning on a vino!

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