Matching food and wine often comes down to personal taste. There are no set rules, but it helps to know which types of wine match the strength of flavours and weight of the dish before building your own palate.
Pinot Noir
Pinot Noir wine has the taste of red or dark berries, cherries, plums, violets, warm spices, herbs. It goes fantastically well with earthy flavors the likes of mushrooms and truffles. A great compliment to fruit based sauces and warm spices. Meat wise it works well with poultry, duck, lamb and even venison.
Chardonnay
Chardonnay is a very neutral grape which tends to be medium to light body with noticeable acidity and flavors urging palate of green apple, pear, melon, creamy lemon, and even pineapple. Because of its wide range it has the potential to be paired with a diverse spectrum of food types. Flatters chicken and other white meats, as well as fish especially salmon. Generally, any seafood in a sauce.
Cabernet Sauvignon
Cabernet Sauvignon is a red grape recognised across the world. Red meat such as steaks and chops. This wine and red meat work delightfully because the tannins refresh the palate after each succulent bite of meat. Try it with well-marbled beef, a hearty fowl, especially when rubbed in spicy rubs and sauces. It can also pair well with bitter dark chocolates and a wide variety of cheese such as Cheddar and Brie.
Dry Rosé
A crisp, pink wine combining the rich fruit of a red wine with the refreshing, low-tannin essence of a white. A Dry Rosé compliments grilled chicken, salmon cakes, and spicy seafood’s. Fruits such as strawberries, cherries, and citrus as well as flowers, herbs, and spices. Also rich cheesy dishes as all cheeses tend to go well with a rosé because of its acidity of a white and fruitiness of red it happens to be the perfect cheese accomplice.
Riesling
Riesling is an aromatic grape variety displaying delicate flowery, almost perfumed, aromas as well as high acidity. Also exciting peach, green apple, and lime flavors. Riesling is a versatile wine for pairing with food, because of its balance of sugar and acidity. Amazing with Asian dishes such as Thai, Vietnamese, Chinese, Japanese Sushi Indian which incorporate complimented shellfish, pork, vegetables, egg dishes.
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