[av_one_full first] [av_textblock] Wine and Food Pairing is an individual choice, which you develop over a period of time. The sense of taste is different for every person. You should decide for yourself what combination of wine and food taste well, not to worry about what anyone else should say.

We have compiled, just for you, this guideline as a suggestion – but remember that your own palate has its own sense of what goes well with what. Hence, trust your own power to taste…eat and drink what you enjoy!

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Enjoying the right wine with the right food is a simple statement but difficult to define. There are well tried and tasted conventions that will allow you to match food with wine so that you will be able to get more out of your dining experience. We have compiled some suggestions but the right wine is the one that you enjoy drinking.

Food Type Wine Type
Barbecue Wines need to be both fruity and rich for the general foods. Rose and light style Grenache make good choices. Sauvignon Blancs with seafood. More powerful cuts of meat (sirloin) and richly flavored may be accompanied by fuller style wines of Grenache and Shiraz.
Chinese Choose slightly sweet or off-dry wines. Frontignac, Riesling, Gew�rztraminer, Roses and Traminers are the best. With roasted birds like Peking Duck�Cabernet, Merlot, Pinot Noir and light Californian Zinfandel.
Indian Choose full-bodied sparkling wines and fruit driven reds such as Merlot for sweet curries. Hot and spicy styles match well to slightly sweet and cold Riesling and Gew�rztraminer.
Japanese Choose very cold, off-dry, fruity white wines. Any red or white sparkling wine in general. Riesling or Sauvignon Blanc go well with Sushi or Sashimi.
Mexican Very cold, fruity, full-bodied Sauvignon Blancs and Roses. Chili heat will overpower the aromatic nature of Rieslings and Traminers. Pinot Noirs is a good choice and light Merlot. Cabernet is too tannic and robust.
Middle Eastern Fruity wines, both red and white, work well. Choose the drier Roses and Rieslings.
Thai Rose is a good choice. Rieslings, Gew�rztraminer and Frontignac can go well. Traminer is best suited to spiced dishes of floral nature. Dry whites and reds are generally not suited.
Vietnamese Very cold, fruity, slightly sweet Roses and Traminers. Rieslings are probably too acidic. Chardonnay is a good all round choice.
Fried Foods Sparkling wines with a firm acid finish are terrific. Any crisp, dry, fruity wine, white or red. The acid needs to be high to cut through the fats.
Vegetarian Vegetarian such as bean dishes, enchilada suits light to medium red, Merlot and light styles whites, Chardonnay and dry Riesling for meals base on green vegetables.
Soup Heavier style soups will suit a wine more. Fino or Amontillado sherry.
Salad Avoid wine with a salad that has been dressed with a vinegar base. For other salads Champagne would be the safest choice.
Chicken/Rabbit For roast chicken Pinot Noir or Merlot.
Duck Mid weight Shiraz or Merlot with firm acid structure.
Beef Full-bodied Shiraz for sirloin. Medium Cabernet, Merlot and Cabernet Franc or blends of these for fillet steak. Spicy garnished meats such as pepper or mustard deserve spicy style wines like Grenache and Peppery Shiraz. For roast beef, Cabernet Sauvignon (Bordeaux), Pinot Noir (Burgundy) and the Syrah based red Rhone wines. Big style reds from Tuscany and the Piemonte in Italy .. Barolo, Brunello and Chianti.
Veal Most Chardonnay and Pinot Blanc or even with a light red like Beaujolais from France or Dolcetto from Italy.
Pork A versatile food that will work with full-bodied Shiraz or a crisp acidic Chardonnay.
Lamb Medium to full bodied Cabernet Sauvignon. Roast lamb Cabernet Sauvignon, Pinot Noir and medium to full bodied Shiraz. Tuscan reds and Italian Chianti.
Turkey Roasted or cold sliced turkey is a great companion for Cabernet blends with Shiraz and Merlot. Medium to full bodied Shiraz will also suit or Riesling, Gew�rztraminer or Chenin Blanc for white wine lovers.
Venison Cabernet Sauvignon, Shiraz and Zinfandel with a warm to hot alcohol finish.
White Fish Full-bodied reds should be avoided such as Cabernet Sauvignon that can present an unpleasant metallic tangy taste. Fish in tomato or herb based sauces will accompany a medium weight red (Shiraz). Smokey and oaked flavors will compliment, Fume Blanc or Oaked Chardonnay. Alsace Pinot Gris or Italian Pinot Grigio.
Salmon/Tuna Delicate Chardonnay and dry Riesling. Pinot Noir will also suit. Tuna will also sit well with medium bodied Merlot and Shiraz.
Lobster Dry Riesling and Chenin Blanc for a cold salad with dressing. For a hot dish Chardonnay, Pinot Gris and Marsanne.
Prawns Any crisp dry white styles, Sauvignon Blanc, Chardonnay, dry Riesling, Semillon.
Oysters Chardonnay, Sauvignon Blanc and fine Champagne.
Scallops Chardonnay and medium-dry Riesling.
Mussels Cabernet Sauvignon, Aged Semillon.
Pasta Sangiovese and Barbera are Italian varieties and supply varietal fruits, crisp acid finish, deep color and low tannin. Cheese Cheddar’s – Cabernet Sauvignon and fuller style Merlots, barrel fermented Chardonnay and Semillon. Swiss, Gruyere – Pinot Noir Blue
Cheese Sauterne, Tawny Port and Dessert wines are traditional but will also work with very dry (Fino) Sherries. Creamy cheese, Camembert and Brie – Very dry Riesling and Sauvignon Blanc. Malolactic Chardonnay for those developed buttery notes. Champagne also works well.
Dessert Good dessert wines such as Botrytis wines are best sipped and should be served by themselves as a dessert. Mousses and cr�me brulee are well matched to Sauterne. Muscat and sweet Riesling for fruit tarts, fruitcakes and nuts based pies like pecan. Blue cheese and nuts (walnuts) with Tawny Port.
Fruit Aromatic wines for those strong fruit flavors Riesling, Traminer, Frontignac.
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Often, you like a particular type of wine but you’re not sure what food might go well with the wine�we have some suggestions just for you. But remember, your palate is your judge�enjoy what you like!

Wine Type Food Type
Blanc de Noir Aperitif, with lunch, deserts
Dry but more fruity than Brut.
Made from Red grapes only.
Blanc de Blancs Caviar, Anytime
Delicate dry wine made from white grapes only.
Brut Aperitifs and first courses, fruits and nuts. Fuller bodied variations go
Dry well with any fish and chicken.
Cabernet Sauvignon Lamb, pork, beer, duck, cheese
Medium to full-bodied
Chardonnay Poultry and game birds, veal and pork, rabbit fish and pasta
Medium to full-bodied dry preparations which feature cream and/or butter, mushrooms.
Chenin Blanc Braised Chicken, sushi and other Oriental dishes, poultry, pork.
Light to medium bodied,
off dry to semi-sweet.
Grenache Fillet steak with tomato based sauce, sweet seafood, chicken and red Medium to full bodied dry red meat.
Merlot Lamb, beef, pork, duck, game meat, cheese, stews, piazza, heart pastas.
Medium to full-bodied
Pinot Noir Duck, lamb, turkey, beef, game bird, beef, rabbit, semi-soft cheese.
Medium to light-bodied, dry, little tannin leaves silky texture.
Rose Best with smoked foods, quiche, pork and ham, Mexican and Thai food.
Vary greatly in the level Can be served with all food.
of residual sugar (sweetness).
Riesling Appetizers, crabmeat and finger foods, pork, salads.
Light to medium bodied,
semi-sweet to off-dry.
Semillon Grilled fish, foods with creamy sauces such as pasta.
Medium bodied dry white.
Sauvignon Blanc First courses, seafood, ethnic dishes – pasta, curries, salsas, spicy
Light-medium bodied dry sausages, vegetable dishes, luncheon salads, olive oil based dishes,
  tomato sauces, goat cheese.
Shiraz Rich spicy meals. Beef fillet with tomato based sauce. Veal, kangaroo,
Medium to full-bodied roast duck. Sparkling Shiraz goes well with pastries and puddings.
Traminer Spicy cuisine such as Chinese, Mexican and Indian, mild sausages, fruit salad.
Light to medium body,
usually semi-sweet,
occasionally off-dry.
Verdelho Grilled fish, fruit platters and Italian pastas with cream based sauce.
  Medium bodied dry white.
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