Perfect Food and Wine Pairings
Whether you are having an informal bar meal or a sumptuous celebration in a renowned restaurant, it is easy to be intimidated by the approach of the wine list. Is it better to stick with traditional pairings such as red with meat and white with fish, or is this thinking old-fashioned? On the whole, you can’t go wrong with this rule and certainly won’t look foolish if this is what you order. Here we take it a step further so you can choose with confidence.
Red Meat and Cabernet Sauvignon
Cabernet Sauvignon is known for its firm tannin, which means it has a high acidity, usually found in young wines. This allows it to refresh the palate, and remove any fatty residue, particularly when eating red meat such as lamb, prime rib or steak. This wine can also cope with strong herbs.
Fish and Chardonnay
Chardonnay is a soft, silky white wine originating from France but now produced all over the world. The Australian variety has a citrus finish which works well with fish, especially seafood and salmon. However, an oaked Chardonnay will overpower the delicate flavours of the fish. And of course, after dinner, what could be nicer than relaxing in the bar area and finishing the bottle on a comfy sofa, maybe admiring its colourful ikea klippan sofa cover, as you take in your surroundings?
Mushrooms and Pinot Noir
Pinot Noir is a light-bodied red wine, but as it has its own savoury depths, it matches perfectly with deep, earthy flavours such as those found in truffles and wild mushrooms. Traditionally produced Pinot Noir is even said to have a farmyard aroma.
Cheese and Dry Rosé
This pairing may raise some eyebrows but it works surprisingly well. Rosé is the perfect blend of the fruity character of red wine with the acidity of white wine, both characteristics that add an extra edge to the cheese course, or even a dish with a cheesy sauce. Rosé is also popular with those who profess not to enjoy wine or prefer a light alcoholic drink.
Barbecues and Malbec
Malbec is a big bold wine that can cope with all strong flavours and is ideal when matched with the smoky flavours of barbecue food. It can even deal with spicy Asian or Indian marinades and is said to be named after a Hungarian peasant.
Of course, these are only suggestions, so if you feel like breaking out of the mould, and don’t mind being seen as avant-garde, then mix and match as you please. A professional sommelier will always try and steer you in the correct direction, but you are under no obligation to accept their suggestions.