Wines match making

– the right food, the right wine … perfect.

The flavours of different wines are very distinctive and some are considered to taste better with certain kinds of foods.

A wine with a very delicate flavour goes best with lightly flavoured foods rather than with strong flavours that overpower the wine, making it appear tasteless.

Likewise, if the wine is too strong in flavour for the food, the food tastes bland. Great chefs are considered masters of pairing wine with food so each enhances the flavour and aroma of the other.

Cabernet Sauvignon

Duck, spicy beef, pate, rabbit, roasts, spicy poultry, cheddar, blue cheese, sausage, kidneys

Pinot Noir

Braised chicken, cold duck, rabbit, roasted turkey, roasted beef, lamb, veal

Merlot

Braised chicken, cold duck, roasted turkey or beef, lamb, veal, stew, liver, venison, meat casseroles

Shiraz

Braised chicken, chilli, peppercorn steak, meat stew, barbecued meat, spicy meats, garlic casserole, ratatouille

Chardonnay

Seafood with butter sauce, pasta with cream sauce, veal, chicken, turkey, ham

Riesling

Mild cheeses, mussels, prawns, lobster, sashimi, ham, pork, tandoori chicken

Sauvignon Blanc

Oysters, grilled or poached salmon, seafood salad, irish stew, goats cheese and strongly flavoured cheese

Gewurztraminer

Spicy dishes, Thai or Chinese food, curry, smoked salmon, pork and sauerkraut, onion tart, spiced/peppered cheese