When it comes to wine pairings with food, there’s a few well-known faux pas – don’t pair red wine with chicken and so on. These are the very basics of wine pairings, however, if you’re truly looking to up your culinary game for the ultimate pas de deux of food and wine, then look no further.
This is your fool-proof guide on how to pair your wines with the perfect meal.
Pinot Noir is a light-bodied red that can have exceptional savoury depth. This particular wine can pair well with earthy flavours like mushrooms and lentils as well as lighter foods like salmon.
Perhaps most odd of all is that wine experts seemingly agree that Pinot Noir is one of the best wines to pair with pizza – particularly pepperoni.
Champagne has a flavour profile of crisp acidity as well as other sweet and complex flavours – particularly dryer Champagnes such as Brut. This means that you’ll never go wrong when pairing Champagne with salty foods, cheese, nuts and mushrooms. If you’re feeling extra adventurous, you can experiment pairing champagne with oysters and even sushi.
Chardonnay can be a versatile wine depending on its flavour profile and whether or not they were oaked. Because of this, Chardonnay can pair well with lighter foods like seafood, salads and poultry; it can also complement creamier dishes.
Kim Crawford recommend their Chardonnay be paired with Camembert cheese, pan-seared salmon, or other white meat dishes.
Cabernet Sauvignon is known for having bold and rich flavours, this is why it pairs best with hearty meals. Next time you’re preparing steak, lamb or other roasted meats, consider pairing the dish with a glass of Cab Sav.
If you’re looking for something a little more left of field, Cabernet Sauvignon, you can try pairing it with tofu, eggplant and even dark chocolate.
Rosé is the perfect versatile wine thanks to its fruity and refreshing aspects. New Zealand winemakers Kim Crawford recommend pairing lighter salads, roasted eggplant, or grilled swordfish with their French Rosé.
It also pairs well with picnic and charcuterie favourites like cheese, crackers and nuts.
As you know by now, Champagne pairs well with salty foods, cheese, nuts and mushrooms. Aside from champagne, other sparkling wines such as prosecco is an excellent match for brunch foods like eggs and smoked salmon.
Pinot Grigio is known for having elevated levels of acidity which makes this particular wine excellent for pairing with lighter fish meals. Crab, prawn, salmon, sushi and calamari will pair best with this wine whilst meatier fish like tuna is better matched with a red or a rose.
For a full-bodied and low acidity wine like a Grenache, you’ll want to pair it with heart meals like braises, stews, goulash and even curries. It’s also the perfect wine to order at a pub as it bodes well with pub classics like sausages and mash and pies.
If you’re someone who tends to have turkey for your Christmas feast, Grenache will be the best pairing for this meal.
Sauvignon Blanc pairs perfectly with a few dishes, but in The Weekly‘s opinion there’s nothing better with a Sav Blanc than a Thai chicken salad or Thai green curry. The zesty-ness of the wine cuts through the spice present in Thai dishes, making for a wonderful flavour combination. And we have to say, Kim Crawford’s Sauvignon Blanc is especially delicious with Thai food!