We want you to enjoy your wines as much as possible and you can't beat a perfect food and wine match. Indeed, in many wine producing countries such as France and Italy, the idea of having wine without food and vice-versa is, to many, like having toast without butter.
So here are a few tips on pairing food with wine (with links to the wines). For more advice, just CALL US (01764 655016) and we will help you select the best wines for your menu. After all, your hard work in the kitchen deserves well-chosen wine.Champagne and Fizz
The perfect aperitif, did you know that all dry sparkling wines are a great match for spicy food too?
On its own, you can't beat a Picpoul, Albarino or Gavi. These are also perfect wines for light lunches and salads.
Dry white wine with higher levels of acidity, such as Sauvignon Blancs, Pinot Grigios and Dry Rieslings are great with fish and and seafood. A squeeze of lemon tones down the wine's acidity and brings all the fruits to the fore, complimenting the dish perfectly.
Richer wines such as Chardonnay, Viognier and white Rioja will match richer food such as white meats with sauces. They will also stand up to saltier food, such as smoked fish, hard cheeses and tomato-based pasta dishes.
Rosé Wines are generally a great aperitif. The basic rule of thumb is the lighter the food, the lighter the Rosé. For a real treat, try a Provence Rosé. On a sunny day, the first sip will transport you to the South of France! And for simple drinking pleasure, try Spanish Rosé or Pinot Grigio Rosado.
Red wines with tannin such as Bordeaux and Burgundy, need salt to reduce the tannin and bring the fruit flavours in the wine to the fore. Red meats are the typical match though most cheese dishes work as do pasta dishes (with a sprinkling of Parmesan). With lamb, Rioja is the wine of choice and with rich casseroles, you can't beat a Barolo or Red Rhône wine.
For sweeter tomato and onion based dishes, try Southern Italian or Aussie reds. These tend to be more fruit driven and stand up on their own with or without food.
Lighter dishes such as salads and fish can be succesfully paired with Pinot Noir.
Often misunderstood, Dessert Wine is just that; a sweet wine to enjoy with dessert. The sugar in desserts should balance the wine and when combined, the full flavours of the wine will explode on your palate. For sweeter, rich desserts such as chocolate or sticky toffee pudding, try Vin Santo and for lighter puds such as bread & butter pudding or crème brûlée, a Sauternes is a perfect match.
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