Food and wine pairing like many aspects of wine can be made very simple or very complex. At your wedding or function where there is likely to be a large number of people it is probably safer to stick to the tried and trusted. Dark chocolate and Zinfandel may actually work well together but most of your guests will probably think that you are mad!

The old rules primarily red wine with red meat and white wine with fish and poultry is the way to go for all but the most adventurous.  Within this framework however lies the opportunity to take your meal to the next level by applying a little thought and expertise. When pairing food and wine, the goal is synergy and balance. The wine shouldn’t overpower the food, nor should the food overpower the wine. Wine drunk by itself tastes different than wine with food, because wine acts on food similar to the way a spice does. Acids, tannins and sugars in the wine interact with the food to provide different taste sensations.

Wine can enhance the flavor of food. A good match will bring out the nuances and enhance the flavors and unique characteristics of both the food and the wine. Memorable food and wine pairing is achieved when you find similarities and/or contrasts of flavor, body (texture), intensity, and taste.

Above all don’t stress over the perfect food and wine pairing. The best pairing is good food, good wine and good company. Friends and loved ones are the most important ingredients.

As part of our service we are happy to review your menu and suggest good matches based on your budget.

General Guide

Whites

Fresh and Dry:
Examples; False Bay Sauvignon Blanc, Gran Sasso Trebbiano, Fairfields Sauvignon Blanc, Valminor Albarino, Domaine Chatelain Chablis, Vergelegen Sauvignon Blanc, Sancerre Terroir de Silex

Ideal with; salads, grilled fish (Sea Bass), delicate fish, chicken, seafood pasta, goat’s cheese & prawns.

Rich and Fuller-bodied:
Examples; Chat-en-Oeuf white, Monteforte Chardonnay/ Pinot Grigio, Concerta Pinot Grigio, Off The Leash ‘Finn’ Chardonnay, Toledana Gavi di Gavi.

Ideal with; fish such as turbot and monk fish, oily fish (mackerel, sardines), smoked salmon, poultry particularly in sauces, pork and veal, creamy pasta, crab, lobster, prawns & scallops in sauce.

Reds

Smooth and medium-bodied:

Examples; Gran Sasso Montepulciano d’Abruzzo, Torre Aldea Rioja, Chateau de Segries Cotes du Rhone, Domaine St. Jacques Minervois, Chateau des Bois Pinot Noir.

Ideal with; Mild flavoured game, duck, poultry, pork, veal & lighter red meats

Full-bodied:

Examples; False Bay Shiraz, Don David Malbec, Azamor, Vergelegen Mill Race, Villa Lanata ‘Baccanera’, Chateau Palmer ‘Alter Ego’

Ideal with; stronger flavoured red meats such as beef and lamb.