Food and Wine

There are many different guidelines for matching wines with food, however they should not be considered to be very strict guidelines. The most important consideration is that you are drinking a wine that you like. The basic premise of wine with food matching is to consider the characteristics of both the wine and the food. These include items such as the acidity levels, style of cooking (frying, boiling, baking etc.), flavour intensity, types of flavours, weight of the food, and the occasion.

Acidic foods such as tomatoes, which are common in Italian cuisine are best matched with slightly acidic wine such as a Chianti or other similar Italian red wines, but will go equally well with slightly acidic white wines such as Sauvignon Blanc or Chardonnay.

Fatty foods, such as fried chicken or sausages will go well with a slightly fatty oak aged Chardonnay.

Delicate foods such as fish are best paired with delicate wines such as a light Riesling or a Pinot Grigio These wines will also have enough acidity to counter balance a creamy sauce that may accompany the fish.  

Strongly flavoured foods such as stews will need to be paired with a strongly flavoured wine such as a good Rioja or a Cabernet Sauvignon. Chewy foods such as steak are complemented by chewy tanic wines such as a Bordeaux red and other good quality Cabernet Sauvignons. It is clear from these examples that not only do you need to consider the food but there is also a need to consider the sauce. A good example of this scenario is a chicken curry meal. In this case the chicken has a neutral flavour however the sauce is very rich and spicy. Such a meal will need a strongly flavoured wine with elements of spiciness to achieve the best match, i.e a Shiraz or Zinfandel or a white wine like a Gewurztraminer which is oily, has a spicy flavour and enough acidity to balance the sauce.

Don’t be afraid to experiment with different wines and foods to find you own perfect matches.