Wine is a natural partner to food, and it has traditionally been used to complement the flavours in food. But how do you know which wine will complement your meal? Our guide is here to help...
Matching food and wine
When it comes to food and wine matching there are many classic pairings and some general rules, which, if followed, can be rewarding – although it's good to go with your instinct and keep experimenting too!
The rules of ‘white with fish’ and ‘red wine with lamb and beef’ are still valid, but nowadays are complicated by the many styles of cuisine from around the world, and the sauces served.
Start by thinking about the dominant flavours in the dish. Then think of the wine as an added ingredient or condiment. Every home cook uses their palate in this way all the time to balance a recipe. The same rules apply for pairing wine with food. As with any other ingredient in a dish, the wine should be a balanced addition, either complementing or contrasting with the food on the plate.
Taste is based on salt, sour, sweet and bitter, while the texture and temperature of food complete the sensation. The weight and intensity of a wine, its bite of acidity or bitter-edged tannins, sweetness or dryness, and dominant aromas and flavours should all be taken into consideration.
Wine hints for your favourite meals
Beef
Go for a medium or full-bodied Cabernet Sauvignon.
Lamb
Try a Rioja with aromas of vanilla, or a classic Côtes du Rhône.
Pork or veal
Try an Australian Chardonnay with a hint of oak and ripe tropical flavours, or a classy steely Chablis.
Chicken roast or casserole
Chardonnay is an ideal match with the Sunday roast, or if the sauce is creamy, then try a Beaujolais villages or Merlot from the south of France.
Curry – light and mild
Curries can be hard to match, depending on their spices and flavours. A chicken korma or Thai green curry goes well with a young Riesling or Sauvignon Blanc.
Curry – spicy and hot
Go for a fresh Chenin Blanc from South Africa, or a juicy rosé from California.
Italian
Italian pizza or pasta with tomato and meat sauces need Italian reds such as Chianti or Valpolicella.
Chinese and Thai
An ideal accompaniment would be an aromatic wine such as Gewurztraminer from Alsace, or a perfumed Italian Pinot Grigio.
Fish
Meaty fish such as tuna or salmon need wines with body such as a red Burgundy or a light Rioja, while shellfish and seafood need crisp whites such as Pinot Grigio or Sauvignon Blanc.
Salads and picnics
Light refreshing wines, well chilled, are best here. Don’t forget dry rosés from the south of France or South Africa.
Cheese
Mild and creamy cheeses marry well with white wines with acidity such as Chablis or Chardonnay from the south of France. Mature and strong cheeses need bolder flavours, including big reds like a Zinfandel or rich Cabernet Sauvignon, or a dessert wine or glass of Port.