Choosing the right wine
Whether you're a complete foodie searching for the perfect match, or you just dread being handed the wine list in a restaurant, this is the section for you – where you’ll discover why some wines just work with certain foods, and how you can bring out the best in your favourites wines.
It’s a fabulous moment when you discover the delicious alchemy that occurs when you match exactly the right wine with the right food. Every wine lover remembers that "light bulb" moment when it suddenly all made sense, and once you understand the principles behind food and wine matching there's no going back. That said, if you've got a favourite food and a favourite wine and you want to put them together – just do it and enjoy!
There are two different approaches to food and wine matching. You can either match 'like for like' to complement and enhance flavours, or you can use contrasting food and wines to strike an intriguing balance of flavours. Either way will produce great results, and after you've experimented you'll soon decide which way you prefer. And remember, just because you begin with matching like for like, doesn’t mean the doors of contrast will never be opened for you.
'Like for Like' food and wine matching:
- Match the strengths – generally, light wines suit light foods, whilst full bodied wines suit rich heavy foods. Think: Riesling with delicate fish dishes; Shiraz with Roast Beef.
- Match sweet with sweet – the sweeter the dessert the sweeter the dessert wine. Pavlova with a botrytis Semillon.
- Match the flavours – an earthy, gamey pinot noir is a terrific match with foods that have the same earthy, gamey flavours. Duck and mushroom are great examples. Try a good pinot noir with smoked or wood-roasted meats.
'Contrasting' food and wine matching:
- Match contrasting flavours to strike the right balance between food and wine. Take that same pinot noir and team it up with some sweet vegetables, like fresh beets or caramelised onion.
- Match meals that are high in oil or creamy based with wines that are high in acid, to cut through the oils and cream, creating a perfect balance and leaving your palate refreshed. A dry riesling can be the perfect foil for a heavy cream sauce, or a creamy soup.
- Match a strong and sharp with sweet – the contrast between a blue cheese and a deliciously sweet dessert wine makes for an amazing partnership. Save a glass of that botrytis semillon for the cheese plate – you won’t be sorry.
Food and wine are both meant to be savoured so take your time. Enjoy smelling and tasting the wine before you eat, then take a moment to consider how the wine changes once you begin eating: Is it sweeter than it seemed before? Drier? Does it feel more acidic? Softer? Does it change the taste of the food? Spend a while thinking about these elements and considering how the flavours change. In no time at all you’ll be selecting the perfect wine to complement your dish.